S’mores Marshmallow Crispy Treats

Happy fall, y’all! I know it hasn’t really felt like fall, at least here in central Illinois, but technically it is and that means bonfires and making s’mores and drinking hot cocoa! Sometimes having a bonfire isn’t feasible but thankfully there are about as many variations as there are leaves to rake.  Take these S’mores Marshmallow Crispy Treats, for example.  They have all the ingredients of a traditional s’more without the requirement of fire.  This recipe makes a lot of treats so it’s perfect for taking to festive fall gatherings.

S'mores Marshmallow Crispy Treats

S’mores Marshmallow Crispy Treats
slightly adapted from My Baking Addiction

Ingredients
6 tablespoons unsalted butter
2 10.5-ounce packages mini marshmallows, divided use
2 teaspoons pure vanilla extract
7 cups crisped rice cereal
9 full graham cracker sheets, chopped into small pieces
1 cup milk chocolate chips
optional: about 1.5 – 2 cups of mini marshmallows and about 1/2-cup of milk chocolate chips (sorry, I didn’t measure, just sprinkled them on)

What To Do
Spray with non-stick spray and/or spread some softened butter along the sides and bottom of a 9″ x 13″ baking pan and set aside.

In a large pan, melt butter over low heat.

Set aside 2 cups marshmallows.  Add the rest of the marshmallows to the pan and stir until completely melted.

Remove pan from heat and stir in the vanilla.  Gradually add crisped rice cereal and graham cracker crumbs; stirring until well coated.  Fold in the reserved 2 cups of marshmallows and chocolate chips until thoroughly incorporated.

Using a buttered spatula, or clean hands, firmly press the mixture into the prepared pan.

If desired, top with additional mini marshmallows and place on the center rack of the oven.  Turn the broiler on low and broil for about 5 minutes, watching carefully, until the marshmallows have browned to your liking.  Remove from oven and sprinkle additional chocolate chips on top.

Cool completely before cutting and serving.

My Comments
The bags of mini marshmallows I bought were 10 oz each.

9 full sheets of graham crackers is one full sleeve of crackers that come 3 sleeves in a box – I think this is pretty standard.

I both sprayed my pan and spread butter in it and it was super easy to get the bars out.

I think next time I will also sprinkle some chopped graham crackers on top.  I couldn’t really taste them in the bars and I think extra on top would look nice and give an extra graham cracker flavor boost.

Some Photos Along the Way
Butter and mini marshmallows melting together
S'mores Marshmallow Rice Crispy Treats

Stirring in cereal and graham crackers
S'mores Marshmallow Crispy Treats

Adding mini marshmallows and chocolate chips
S'mores Marshmallow Crispy Treats

The mixture pressed into the pan
S'mores Marshmallow Crispy Treats

Extra mini marshmallows on top
S'mores Marshmallow Crispy Treats

Turning the broiler on
S'mores Marshmallow Crispy Treats

Extra chocolate chips sprinkled on top
S'mores Marshmallow Crispy Treats

 

All I can say is YUMMY! I recently took these to a family function (where there was no bonfire) and they were a big hit.  So if you can’t have a real s’more, try this twist and I think you’ll be happy!

Homemade Marshmallows

Woo Hoo! Homemade marshmallows! I’ve wanted to try this for quite some time now and I finally got to it last weekend.  They are so good! And they’re not hard to make at all.  You just need a little time and maybe a little patience…and being okay with making a bit of a mess…I had powdered sugar everywhere! But it all cleaned up pretty easily.  It was worth it to have marshmallowy goodness that I made all by myself!

Homemade Marshmallows

Homemade Marshmallows
from A Farmgirl’s Dabbles

Ingredients
2/3 c. water, divided
3 (1/4 oz.) envelopes unflavored gelatin
1 c. granulated sugar
1 c. light corn syrup
pinch of kosher salt
2 tsp. vanilla
1 c. powdered sugar, for dusting

What To Do
Lightly spray the inside of an 8”x8” pan with vegetable cooking spray. Generously coat with powdered sugar and set aside.

Pour 1/3 cup of the water into the bowl of a stand mixer. Sprinkle the gelatin over the water and stir briefly to incorporate. Let stand for about 10 minutes, or until the gelatin has softened.

In a saucepan, off the heat, combine the remaining 1/3 cup of water and the granulated sugar, corn syrup, and salt. Place the pan over medium-high heat. Clip a candy thermometer on the inside of the pan, making sure it doesn’t touch the bottom. Cook the mixture without stirring until reaches 240°F. Brush down the sides of the pan with a pastry brush, dipped in water, to gently wipe away any sugar crystals.

With your mixer on low speed, very carefully add the hot syrup to the softened gelatin. Add the vanilla and increase the speed to medium-high. The mixture will start out clear, but quickly turns very white. Beat for about 8 minutes, or until the marshmallow gets very thick and sticky, and starts to pull away from the sides of the bowl, in string-like pieces.

Spread the mixture into the prepared pan using a lightly oiled spatula. With wet hands, press the batter evenly into the corners of the pan. Keep rewetting your hands to help with the stickiness. Set aside for at least 1 hour, or until the mixture is firm and cool.

Sift the powdered sugar into a shallow bowl. Run a wet knife around the edge of the cooled pan to loosen the marshmallow. Remove the marshmallow from the pan, onto a cutting board. Cut into squares, using a pizza cutter. Toss each marshmallow in the powdered sugar until completely coated.

My Comments
I used a larger tray to put my marshmallow batter in.  It’s about 9″ x 13″ and I used it because I wanted them to be thinner so I could use a cookie cutter to cut out shapes.

I kept a bowl of water on the counter so I could dip my hands in it as needed when spreading the batter into the pan.

I didn’t use a pizza cutter, just a cookie cutter and a butter knife.

You can store these in an airtight container for a couple weeks at a moderate temperature.

Some Photos Along the Way
The gelatin and water
Homemade Marshmallows

The water, sugar, corn syrup and salt boiling
Homemade Marshmallows

Mixing the hot syrup and vanilla with the softened gelatin
Homemade Marshmallows

Mixing complete – it’s white now!
Homemade Marshmallows

The marshmallow batter spread out into my pan
Homemade Marshmallows

Cutting out Christmas tree shapes!
Homemade Marshmallows

Square-shaped marshmallows in some hot cocoa
Homemade Marshmallows

From the top – I put too many in, these melt differently than store-bought, so be careful!
Homemade Marshmallows

Tree-shaped marshmallows dipped in chocolate and covered with sprinkles!
Homemade Marshmallows

I don’t know that I’m going to stop buying marshmallows from the store but this certainly was super fun to try and I would do it again for a special occasion.  The possibilities are endless, or at least there are as many possibilities as there are cookie cutters.  Next time I’d like to incorporate some flavors, like maybe some juice from raspberries or something like that.  I think it’d be pretty and tasty, especially dipped in chocolate!

Have a wonderful weekend!

Disappearing Marshmallow Blondies

Sometimes you just want to bite into something scrumptious that sorta melts in your mouth but has substance at the same time.  A party in your mouth perhaps? It makes you close your eyes as you chew and then you open just to grab another.

That’s how I feel about these Disappearing Marshmallow Blondies.  All I can say is YUM and I should make them more often.

 

Disappearing Marshmallow Blondies

 

Disappearing Marshmallow Blondies
from Baked Perfection

Ingredients
1 c butterscotch chips
1/2 c (1 stick) butter
1 1/2 c all-purpose flour
1 c brown sugar
2 t baking powder
1/2 t salt
1 t vanilla extract
2 eggs
2 c mini marshmallows
2 c semi-sweet chocolate chips

What To Do
Heat oven to 350ºF. Grease a 9″ x 13″ baking dish.

In a sauce pan over medium heat, melt the butterscotch chips and butter, stirring constantly until smooth. As soon as the butter and chips are melted remove from heat and transfer the contents of the pan to a mixing bowl. Be sure not to over heat the butter and butterscotch chips or they will separate and appear curdled. Cool the mixture to room temperature. Using an electric mixer, beat the flour, brown sugar, baking powder, salt, vanilla, and eggs into the butter and butterscotch mixture. You can add all the ingredients at once. When blended (the batter will be relatively thick) mix in the chocolate chips and marshmallows. Spread the batter evenly into the prepared ban. Bake for about 25 minutes. The center will feel a little soft, but will firm while cooling. Let cool 2 -3 hours before cutting.

My Comments
I use a glass baking dish.

I melt the butter first and then add the butterscotch chips.  Then take it off the heat and stir until smooth.

 

Enjoy!!

Chocolate Marshmallow Fondue

Last April I posted the recipe for a Flourless Honey-Almond Cake that I made for some family that came to visit.  I had drizzled some leftover chocolate marshmallow fondue on top and said I’d share the recipe in a future post.  Well, the future has arrived!  I do apologize…it took a while…but here it is!

 

Chocolate Marshmallow Fondue

 

Chocolate Marshmallow Fondue
from A Farmgirl’s Dabbles

Ingredients
12 oz semi sweet chocolate chips
3/4 c heavy cream
2 c mini marshmallows
1 t pure vanilla extract

What To Do
In a medium pan over medium-low heat, melt chocolate and cream together, stirring very regularly, until smooth. Take care to not let it scorch, and turn heat down if it gets too hot. Add marshmallows, and stir until melted and smooth. Stir in vanilla. Transfer to fondue pot and enjoy with fresh strawberries, pineapple, and bananas, or whatever you like.  Pretzel sticks and cubes of cake and cookies are great too!

My Comments
This is simple to make but be sure you keep an eye on your cream and chocolate! You might want to heat the cream first until you see steam then take it off the heat and add the chocolate chips and stir.  Keep stirring!

I’ve made this with semi-sweet chocolate chips and milk chocolate.  I think I like it better with semi-sweet.

Store leftovers in the fridge – you can reheat it and use again.

 

Fondue is fun! I found my fondue set at a thrift store for cheap and love it.  There’s just something about an open flame and dipping stuff in chocolate that screams FUN.

I hope you have a fun fondue-licious weekend!

S’mores Pie

Today has been a busy day and the fun’s not over yet.  I got up early to make this S’mores Pie for my work’s company picnic.  They were having a Bake-Off and since I love to bake, I had signed up.  Now, I don’t really recommend making something for the first time for a contest, but this time it worked.  I WON!!! I didn’t even get to try this pie – it was gone in no time – but since it won, I know it had to be good.  So here it is for you.  It’s a great alternative if you can’t have a real s’more.

 

S'mores Pie

 

S’mores Pie
from Tasty Kitchen

Ingredients
1 stick softened butter
½ cup sugar
1 egg
1 teaspoon vanilla
1 cup flour
1 cup graham cracker crumbs
1 teaspoon baking powder
7 ounce container of marshmallow creme
8 whole (1.55 oz bars) Hershey’s chocolate bars
1 cup miniature marshmallows
¼ cup chocolate chips (I used semi-sweet)

What To Do
Preheat oven to 350°F and spray a 9″ pie pan with baking spray.

In a large bowl beat butter and sugar together until combined, then add egg and vanilla and stir them in. Stir in flour, graham cracker crumbs and baking powder.

Divide the dough in half. Press half the dough in the bottom and up the sides of the prepared pie pan. Evenly spread the marshmallow creme over the bottom crust. Separate chocolate rectangles and place on top of the marshmallow creme. Place miniature marshmallows on top of the chocolate bar pieces.

Using the remaining crust, pat sections of dough on top of and around all the marshmallows (they will still show through and that is great!). Sprinkle with 1/4 cup chocolate chips, then bake 20 minutes until lightly browned.

Remove pan from oven and set it on a wire rack. Cool completely before cutting.

My Comments
I found it easiest to spread the crust dough with my hands.  It was quite sticky trying to use a rubber spatula.

Not all the chocolate will fit in one layer on top of the marshmallow creme.  You could probably get away with using just 6 chocolate bars, especially since you can buy them in a 6-pack.

 

It turns out that today is National S’mores Day! A friend told me this morning after she heard it on the news.  How awesome is that! I hope you are having a good weekend.  I gotta go get ready for “s’more” fun now.