Time 1h55m Yield 12 bars Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F. Lightly coat a quarter-size baking sheet with cooking spray, then line with parchment, allowing for a 2-inch overhang on the long sides. Coat the parchment with cooking spray. Whisk together the all-purpose flour, whole-wheat flour, baking powder and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar and honey for about 2 minutes. Add the eggs and vanilla; mix until light and fluffy, scraping down the sides of the bowl. Gradually mix in the flour mixture until fully combined. Fold into the batter 3 cups of the marshmallows, 1 cup of the chocolate chips, all of the caramel bits, and half of the graham cracker pieces. Spread the batter into the prepared baking sheet; sprinkle the remaining 1 cup chocolate chips and graham cracker pieces over the top. Transfer to the oven and bake for 25 minutes. Remove from the oven, top with remaining 1 cup marshmallows, and then bake for another 5 minutes. Cool on a rack, then refrigerate to chill for easier cutting. Cut into bars, being careful to remove parchment before serving.
Time 30m Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F. Mix graham cracker crumbs (set aside 1/4 cup of the graham cracker crumbs), butter and salt. Press mixture into 9x13 pan and bake 10 minutes. Top with 4 cups of the mini marshmallows and bake for 10 more minutes. Let cool for 5 minutes to let the marshmallows deflate. Add the whole bag of milk chocolate chips in an even layer. Top with remaining marshmallows and graham cracker crumbs and bake for 10 more minutes. Let cool completely before slicing.
Time 45m Yield 1-1/2 dozen. Number Of Ingredients 10 Steps:
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg and vanilla. Combine the flour, graham cracker crumbs, baking powder and salt; gradually add to creamed mixture. Set aside 1/2 cup for topping., Press remaining mixture into a greased 9-in. square baking pan. Place candy bars over crust; spread with marshmallow creme. Crumble remaining graham cracker mixture over top., Bake at 350° for 25-30 minutes or until golden brown. Cool on a wire rack. Cut into bars. Store in an airtight container.
Time 1h40m Yield 16 servings Number Of Ingredients 10 Steps:
Preheat the oven to 350 degrees F. Grease an 8-by-8-inch baking dish with butter. In a large bowl combine the butter and brown sugar. Using a hand mixer, blend until fluffy, about 2 minutes. Add the vanilla extract and eggs and mix on medium speed until combined, about 1 minute. In a separate bowl combine the flour, graham cracker crumbs, baking powder and salt. With the mixer running, slowly add the dry mixture into the wet mixture, and mix until a dough forms. Transfer the dough to the prepared baking dish and pat out in an even layer to cover the bottom of the pan. Top the dough with the chocolate chips and marshmallows. Bake until the marshmallows are browned and the dough is cooked through, 20 to 25 minutes. Cool to room temperature, then slice into 2-by-2-inch squares.
Time 1h35m Yield 12 Number Of Ingredients 5 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line an 8x8-inch square pan with aluminum foil, leaving a 1-inch overhang on sides. Crumble graham crackers in a bag; pour into a bowl. Stir in butter and brown sugar until well mixed. Press graham cracker mixture into bottom of pan to form crust. Bake in preheated oven until crust is lightly browned and smells toasted, about 7 minutes. Remove pan from oven; cover crust evenly with marshmallows. Sprinkle chocolate chips over marshmallows. Bake in preheated oven until chocolate chips are melted and marshmallows are browned, about 3 minutes. Let s’mores rest in pan until cool, about 30 minutes. Refrigerate until set, about 45 minutes. Remove from pan and cut into squares.
Time 40m Yield 2 dozen. Number Of Ingredients 5 Steps:
Arrange graham crackers in a single layer in a greased 13x9-in. baking pan. Prepare the brownie batter according to package directions. Spread over crackers. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Sprinkle with marshmallows, chocolate chips and peanuts. Bake 5 minutes longer or until marshmallows are slightly puffed and golden brown. Cool on a wire rack before cutting.
Yield 9 Number Of Ingredients 11 Steps:
Preheat oven to 350°F. Grease an 8-inch square baking pan. In a large bowl, cream together butter, brown sugar, and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. We found it works best to use our fingers. Place chocolate bars over dough (3 king-sized Hershey bars should fit perfectly side by side, but break the chocolate if necessary to get it to fit in a single layer no more than 1/4 inch thick). Spread marshmallow creme over chocolate layer. Place remaining dough in a single layer on top of the marshmallow (most easily achieved by flattening the dough into small, flat shingles and laying them together). Bake for 30 to 35 minutes, until a light golden brown. Cool completely before cutting into bars.
Time 1h43m Yield 24 Number Of Ingredients 10 Steps:
Combine crackers with cereal in a large mixing bowl; set aside. Cook corn syrup and sugar in a saucepan over medium heat 4 to 5 minutes, stirring occasionally, until mixture comes to a boil just around edges. Remove from heat; stir in butter, baking soda and vanilla. (OR in a 1-quart microwave-safe bowl, microwave on HIGH (100%) for about 2 minutes or until syrup boils.) Pour syrup over cereal mixture and stir to coat completely. Transfer to a greased 13 x 9-inch pan; press firmly to level. Place chocolate bars in a single layer over cereal mixture; sprinkle with marshmallows. Bake in a preheated 400 degrees F oven for 5 to 8 minutes, or until marshmallows are puffed and lightly browned. Remove from oven and top with mini chocolate chips. Refrigerate for 1 hour until firm; cut into squares. Store in tightly closed container for up to 2 days.
Time 1h25m Yield 24 Number Of Ingredients 7 Steps:
Grease 13x9-inch pan with butter. Measure cereal into large bowl. Reserve 1 cup of the marshmallows. In 3-quart saucepan, heat remaining 4 1/2 cups marshmallows, the chocolate chips, butter, sugar and water over low heat, stirring occasionally, until completely melted. Remove from heat; stir in vanilla. Pour marshmallow mixture over cereal in bowl; stir until evenly coated. Stir in remaining 1 cup marshmallows. Press firmly in pan. Cool at least 1 hour until firm. For bars, cut into 6 rows by 4 rows. Store loosely covered at room temperature.
Time 1h10m Number Of Ingredients 5 Steps:
Generously spray a 9 x 9 inch baking pan with nonstick cooking spray; set aside. In a saucepan over medium heat, combine 2 cups marshmallows, 1 cup chocolate chips and butter. Stir occasionally, until completely melted. Remove from heat and mix in vanilla extract. Pour cereal in saucepan and mix until evenly coated. Gently fold in remaining marshmallows and chocolate chips. Press cereal mixture into prepared pan and let cool for 1 hour or until set. Cut into bars and serve.
