Tag Archives: graham crackers

Mini S’mores Pies

Posted on July 18, 2014 by Ruthanne

Rich dark chocolate pie in a graham crust, topped with marshmallow meringue. S’mores with a new, fun look!

Everyone loves these flavors together.

Don’t they?

It just occurred to me that someone might hate s’mores.

Ok, well I don’t personally know anyone who doesn’t just adore this flavor combination. I LOVE them, and crave them, and sometimes cheat by making them in the microwave when it’s snowing and a campfire is out of the question!

These little pies capture the flavor of a s’more, but add a rich chocolate flavor that is incredibly delicious, and can’t be had with just 2 squares of Hershey’s chocolate. Or four squares… sometimes I use four. Don’t tell.

Here’s how these simple little treats are made: (printable version)

INGREDIENTS: (makes 12 mini pies)

12 pre-made mini graham cracker crusts.
1 cup of Ghirardelli Bittersweet chocolate chips (melted)
1 cup of Ghirardelli Semi-sweet chocolate chips (melted)
8 eggs (divided)
5 Tablespoons of heavy whipping cream
2 Tablespoons of vanilla
2 cups of granulated sugar
1/4 teaspoon of cream of tartar

DIRECTIONS:

Preheat oven to 350F degrees.
Divide eggs, keeping ALL of the 8 egg whites and only 5 of the yolks.
Place the melted chocolate, 5 egg YOLKS, whipping cream and vanilla in a large mixing bowl and stir until well combined.
Evenly divide among all twelve mini pie crusts.
Bake (I put them all on a baking sheet) for 14-16 minutes, until the middle of each pie is set.
Make meringue while these bake, by adding all of the 8 egg WHITES, sugar and cream of tartar together in a medium heat-proof bowl that will sit on the top of a sauce pan of boiling water without touching the water. (I had to experiment a bit to find a good fit.)
Bring water to a boil in the saucepan and set the bowl on top.
Whisk ingredients together for about 3-4 minutes. Sugar will be dissolved and egg whites should be heated to 145F degrees.
Remove bowl from top of sauce pan and beat on low until the mixture thickens a little, then beat on high for about 10 minutes. The meringue will become the most beautiful, white, glossy mixture. It should form stiff peaks before you stop beating it.
Spoon all that wonderful marshmallow yumminess into a bag fitted with a decorating tip.
Once mini pies are removed from the oven, let them cool completely.
Pipe marshmallow meringue on the top of each pie and toast it with a kitchen torch.
Add a few graham cracker crumbs if you want, and enjoy!!!!

My thoughts: These are delicious. You can see from my pictures that I didn’t beat my meringue as long as I should have. The are not the tall swirls of happiness I wanted them to be…. it was only my second time making meringue though, so I guess I won’t beat myself up too much. My 1st time was perfect. If you want to see how fluffy it SHOULD be, click here. I LOVE this meringue. When you read the instructions you might think it is too hard to make- but once you do it, you will realize that it isn’t hard at all. Just a lot of time with a mixer in your hands. I hope you get a chance to try this recipe out! Enjoy! ~r

We like our chocolate and marshmallow here at easybaked… here are other recipes that feature that yummy combo:

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Posted in Candy, Pies and tagged baking, best, chocolate, cream, desert, easy dessert, graham crackers, marshmallow, mini dessert, pie, recipe, s'mores, summer, sweets. Bookmark the permalink.

S’mores Cookie Cups

Posted on July 12, 2013 by Ruthanne

These mini graham cracker cookie cups are overflowing with soft marshmallow and chocolate~ a perfect replica of the summertime favorite~ in cookie form!!

These little cookie cups were eaten up faster than any dessert I can remember. You simply can’t stop at one! I guess that’s because they are made with all the ingredients used in S’mores! The marshmallow stays soft, and the soft chocolate layer on the inside….? Oh my.

Here’s how to make them: (printable recipe)

INGREDIENTS: (makes 48 mini cups)

One tube of refrigerated sugar cookie dough
1 cup of finely crushed graham crackers
1/4 cup of heavy cream
1/2 cup semi-sweet chocolate chips
1 (13oz) jar of Jet-Puffed Marshmallow fluff
48 Hershey Kisses (unwrapped!)

DIRECTIONS:

Preheat oven to 350F degrees.
Place cookie dough and crushed grahams (save 2 to 3 tablespoons of crumbs to sprinkle over cups at end) in a mixing bowl and using hands, combine crushed grahams with cookie dough until completely incorporated.
Evenly divide dough into mini muffin tins (I used a medium cookie scoop to do this and got about 48 cookies)
Bake at 350F degrees for 7 to 9 minutes, until turning a light brown at edges.
Remove from oven and immediately press centers in using a mini tart shaper (or a wooden spoon~ although I highly recommend the tart shaper as it is a small and inexpensive tool that I love and use all the time!)
Allow cups to cool for 2-3 minutes and then gently run a small knife around the edges and pop the cup out of the tin. Allow cup to completely cool on counter.
Place all cups on a cookie sheet (preferably one with raised edges)
In a small sauce pan, heat up heavy cream until just bubbling at the edges (20 seconds or so).
Add chocolate chips, cover and allow them to sit for 5 minutes.
Stir melted chips with cream until smooth (turn heat back on if needed)
Place chocolate sauce in a zip-top bag, clip a corner and pipe chocolate evenly into each cup.

Fill a mug or small bowl with HOT water, and place a medium cookie scoop into it. Shake off excess water and scoop one scoop of marshmallow fluff into each cookie cup. Place scoop back in hot water as soon as the fluff starts to stick to the scoop.

Turn broiler on high and place entire cookiesheet full of cookies in the oven under the broiler. WATCH the cookies– in about 30 seconds the marshmallows will start to brown. Take the cookie cups out and immediately place a Hershey kiss on the top of each hot marshmallow top. Sprinkle with graham crumbs (and drizzle with a little white chocolate if you like).
Let these sit for about an hour. The bottom of the kiss will melt and attach to the marshmallow.
You can serve these warm, or at room temp.
Once they are cooled, you can store them in an airtight container for about a week.

My thoughts~ These cookie cups were a big hit. They really capture the flavor of a s’more and they aren’t very difficult to make. The marshmallow fluff was a little fussy, just because it is so sticky. I highly recommend it though- it was perfect biting into the gooey soft cream rather than an actual marshmallow. It captured that melted marshmallow feel. I *highly* recommend you use a cookie scoop for these. You can get a scoop almost anywhere these days, but if you can’t find one, try ordering one at Amazon. I hope you really enjoy making (and eating!) these yummy little treats!!! ~r

Other cookie cup recipes you might enjoy:

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Posted in Candy, Cookie Cups, Cookies and tagged baking, best smore recipe, best summer dessert, chocolate, chocolate ganache, chocolate layer, cookie cups, cookies, dessert, food, graham crackers, hershey kisses, jet puffed marshmallow, marshmallow fluff, melted chocolate, muffin tins, recipe, s'mores, S'mores desserts, sugar cookie dough, summer dessert, sweet chocolate chips, toasted marshmallow. Bookmark the permalink.

Giant S’more!!

Posted on October 23, 2011 by Ruthanne

Ten different kinds of chocolate....

We are going to stray a bit from the usual into the bizarre in this post. Typically I like to share fun, easy and unique dessert recipes with you- and this is all three of those things- plus a hint of Guiness Book of World Records.

Let me explain: I help to lead COLLISION, the college-age group at our church and one of the things we do each month is a “Live Your Dream” night. Each person in our group has submitted a “dream” for something they have always wanted to do but never have and we try to (often very creatively!) fulfill the dream. This weekend we made Ryan’s dream come true– a ten layer s’more with 10 different kinds of chocolate (a dream that I never even thought to have, but should have!)

We spent our Saturday raking leaves at a camp for inner city kids- its a really cool ministry that has a TON of trees (and therefore a lot of leaves to rake this time of year). As the day drew to a close, we cooked hotdogs over a bonfire and then made Ryan’s dream a reality:

INGREDIENTS:

Graham Crackers- lots of them (they break and you really need whole ones!)
10 (+) kinds of chocolate. We used: Hershey’s milk chocolate, dark chocolate, cookies and cream, milk chocolate cookies and cream, white chocolate, Mr. Goodbar, Krackel, mini snickers, milky way, dark milky way, 3 musketeers, and last (but definitely not least!) Twix.
Marshmallows- lots– and it helps to have lots of people toasting them all at the same time!

Team effort on toasting!

DIRECTIONS:

Unwrap all your chocolate and set up 10 full sheets of graham crackers with chocolate on top (lots of it!)
Roast 2 marshmallows per layer
Assemble! We put it together in two stacks and added them together for 11 layers at the very end- otherwise it will tip.
Tip it sideways on a couple of plates to serve it– people can just pull off what they want 🙂

Ready for some pictures??? Here you go:

Marshmallows roasted to perfection!

Eleven gooey layers of happiness!!!

Ryan's dream come true!

My thoughts: This was SO much fun! We laughed and stressed out about not having unwrapped chocolate in time for all the marshmallows and took a ton of pictures– and then ate AMAZING s’mores (mine had caramel oozing out of one of the layers—BEST s’more ever!!!!!! Next time you go camping you simply HAVE to try this– your kids will love it!!!