The Best S'more Bars! | Easy & Delicious Summer Baking
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S'more Bar Recipe
2 cups graham cracker crumbs
1/4 cup granulated sugar
1/2 cup butter, melted
3 cups mini marshmallows, divided
1/2 cup chocolate chunks
Preheat the oven to 350ºF. Line a 9x9 baking dish with parchment paper. Set it aside.
In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well. Transfer the mixture into the baking dish and firmly pack it down into an even layer. Bake the crust until it begins to set, about 8 to 10 minutes.
Remove it from the oven and top it with two cups of marshmallows and the chocolate chunks. Return the baking dish to the oven and continue to bake until the marshmallows have softened, about 10 minutes.
Remove it from the oven and top with the remaining marshmallows. Return the baking dish to the oven and broil until the marshmallows are golden, about 1 to 2 minutes.
Allow the bars to cool completely before cutting. Store in an airtight container for up to 5 days.
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I’m Sara Lynn Cauchon also known as The Domestic Geek! My goal is to help you eat well and live better with easy and delicious weekly recipes! I’m dishing our new videos every Monday and Thursday!
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Giant S'mores Cake for a Casual Wedding! | Anna's Occasions
A giant S'mores Cake for a casual wedding! Anna Olson will show you how to make a truly giant S'mores Cake that will feed an entire wedding!
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Recipe
Ingredients
2 ½ cups (365 g) unsalted butter, cut into pieces
2 ½ cups (625 mL) 2% milk
3 1/3 cups (670 g) packed light brown sugar
1 ½ Tbsp vanilla extract
8 cups (750 g) graham cracker crumbs
4 x 400g boxes graham crackers
15 cups (2.5 kg) mix of milk and semisweet chocolate chips
3 kg mini marshmallows
Double recipe of fudge filling (recipe follows), softened but not melted
Directions
1. Preheat the oven to 350°F (180°C). Grease and line the following size pans, so that the parchment comes well above the sides of each pan (3-inches):
Two 9-x-13-inch (23-x-33 cm)pans
Two 9-inch (23 cm) square pans
2. Heat the butter and milk in a large saucepan over medium heat until the butter has melted and then stir in the brown sugar, graham cracker crumbs and vanilla – this will make a fluid paste. Remove from the heat.
3. Have all of the other ingredients (except the fudge filling) on hand and lay out all four of your pans. Arrange an even layer of graham crackers to cover the bottom of each pan. Ladle a third of the paste onto the crackers, between the 4 pans – it will not cover the crackers fully. Sprinkle a third of the marshmallows over this and sprinkle a third of the chocolate chips on top. Now repeat with a second layer of graham crackers, paste, marshmallows and chocolate chips and repeat one more time, taking care with this final layer, since it will be the top of the s’mores cake.
4. Bake the s’mores for about 20 minutes for the square pans and 25 minutes for the 9-x-13-inch (23-x-33 cm) pans, until the marshmallows have browned lightly. Cool the pans to room temperature on a rack and then chill for at least 4 hours before assembling.
5. To assemble, remove the 9-x-13-inch s’mores from their pans, peel away the parchment and place on a cutting board. Trim away the outside edges, keeping the corners 90°. Use a tape measure and cut enough from one rectangle to join with the other, creating a 12-inch (30 cm) square. You can shave off the joining sides to make them fit well together, and use a little fudge filling as “glue” to adhere them together (the seam will be barely visible). Place this on a large platter or cake board.
6. Trim away the edges of the 9-inch (23 cm) square of s’mores, if needed, and place this on a square cake board (the board can be 8-inches/20 cm, so it is not visible). Place this on top of the 12-inch (30 cm) layer and press and wiggle it into place so that is level.
7. For the final s’mores, cut a 6-inch (15 cm square) from it and place this on a small board (just smaller than the s’more itself. Place this on top of the cake as level as possible.
8. Spoon some of the fudge sauce filling into a piping bag fitted with a large star tip and decorate along the seams of each layer and on top as you wish.
Ingredients
Fudge Sauce Filling
1 cup (250 mL) whipping cream
½ cup (120 g) Dutch process cocoa powder
½ cup (100 g) granulated sugar
¼ cup (50 g) packed light brown sugar
¼ cup (60 mL) white corn syrup
6 oz (180 g) dark baking/couverture chocolate, chopped
¼ cup (60 g) unsalted butter
1 tsp vanilla extract
½ tsp fine salt
Directions
1. Bring the cream, cocoa powder, brown sugar, granulated sugar and cornstarch up to a simmer over medium heat, whisking often, until smooth. Stir in the chocolate and butter and return to a simmer while whisking constantly. Stir in the vanilla and salt and remove from the heat. Cool to room temperature and then chill for at least 4 hours before using.
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S'mores Cupcake Recipe | Cupcake Jemma
It's getting cold out there (unless you live in paradise on the other side of the world to me) and that means bonfires and THAT means toasting marshmallows and stuffing your gob with all of that. But here's an idea - why not make S'mores Cupcake so that you can get your cupcake fix AND your toasted marshmallow fix at the same time!!! Here's a recipe. It's a WINNER!
Recipe -
For the BBB -
150g crushed Digestive biscuits
5g melted butter
1 tbs golden syrup
For the cupcakes -
110g self raising flour
15g cocoa powder
1/4 tsp bicarbonate of soda
pinch of salt
100g caster sugar
25g light soft brown sugar
140g soft unsalted butter
2 large free-range eggs
1 tbs whole milk
1/2 tbs treacle/molasses
For the marshmallowy meringue icing
90g caster sugar
1 lg egg white
2 tbs golden syrup
dash of vanilla extract
1 tbs water
pinch of salt
1/8 tsp cream of tartar
Extra bit - melted chocolate
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S'mores Cookie Cups | Preppy Kitchen
These decadent s'mores cookie cups are a must bake treat for all dessert lovers! A cinnamon-flavored cookie base made with graham crackers filled with creamy chocolate ganache, topped with toasted homemade marshmallow fluff makes for a delicious treat from scratch!
Would you say this is closer to a cupcake than a cookie???
The marshmallow fluff is actually a vegeratian version that uses corn syrup to transform meringue into that gooey treat we all love!
For those of you who haven't tried making them, cookie cups are super easy and SO versatile! Use any filling imaginable for a panoply of flavors! Apple pie, butterscotch, salted caramel even lemon curd!
Full Recipe:
How Do You Make Cookie Cups?
To make cookie cups you add cookie dough to a muffin tin, bake until done then use a cylindrical tool like a shot glass or tablespoon to create a well, which you then fill with something delicious! You can make all sorts of fillings and go wild with the flavor combinations. What you you make??
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How to make S’mores Cake (with Toasted Marshmallow)
This S'mores cake is three tender layers of graham cracker cake, filled with toasted marshmallow buttercream, graham cracker crumble, and chocolate ganache. It gives you that traditional S'mores flavor combo that will bring you straight back to summer campfire memories.
EASY BUTTERCREAM RECIPE ►
TOASTED MARSHMALLOW BUTTERCREAM ►
13 oz (369 g) marshmallow fluff (broiled)
1 batch (6 cups) of easy buttercream or any buttercream of your choice.
*Make sure to use a scale to weigh your ingredients and bring all of the wet ingredients to about 70 degrees Fahrenheit. Baking is science and requires precision!
How to use a scale ►
GRAHAM CRACKER CAKE ►
7 oz (198 g) all-purpose flour
7 oz (198 g) finely crushed Graham crackers
12 oz (340 g) granulated sugar
2 tsp baking powder
1 tsp baking soda
1 tsp salt
6 oz (170 g) unsalted butter (room temperature/a little warm)
2 large eggs (room temperature/a little warm)
3 large egg yolks (room temperature/a little warm)
8 oz (227 g) whole milk (room temperature/a little warm)
2 oz (57 g) vegetable oil
1 Tbsp vanilla extract
GANACHE ►
12 oz (340 g) Hershey's milk chocolate chips
4 oz (113 g) heavy cream
GRAHAM CRACKER CRUMBLE ►
8 oz (227 g) crushed graham crackers
4 oz (113 g) melted butter
CHAPTERS ►
00:00 Intro
00:12 Prepping the ingredients
00:41 Graham cracker cake
01:23 Prepping the pans
01:34 Baking the cakes
01:47 Graham cracker crumble
02:14 Marshmallow buttercream
03:00 Ganache drip
03:28 Frosting and filling
04:51 Decorating
OTHER VIDEOS YOU'LL LOVE ►
Easy vanilla cake:
Easy buttercream frosting:
Strawberry cake:
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Microwave S'mores Cake!
Merch:
¼ C flour, 3 Tbs sugar, ¼ tspn baking powder, 1 Tbs Cocoa, dash salt, ¼ C milk, 2 T oil, splash vanilla, 2 Tbs mini marshmallows, 2 Tbs chocolate chips, ½ graham cracker. Topping: 1Tbs mini marshmallows, 1 Tbs chips, ½ graham cracker
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