If you like Smores you HAVE to try these cookies.  They are super delicious and taste just like smores.  They have all the right components to the original dessert, graham crackers, marshmallow and chocolate not to mention the added bonus of chewy chocolate chip cookies! YUM YUM YUM!  And again in true Everyday Sisters style this recipe is extememely easy and a big crowd pleaser.

 

Ingredients:

 

18 graham cracker squares

3 cups Refrigerator Chocolate Chip Cookie Dough (or you cam make your favorite homeade chocolate chip cookie recipe)

1 1/2 cups mini marshmallows

9 mini Hershey chocolate bars broken in half (or two squares from a large bar)

 

Preparation:

 

Preheat your oven to 350 degrees F.  Meanwhile either bring your refrigerator cookie dough to room temperature or prepare your homemade dough.  Once dough is at room temperature mix mini marshamallows into the dough until combined well.  Spray a cookie sheet with non stick cooking spray and lay down the graham cracker squares in a single layer on the prepared sheet.  Add a heaping tablespoon (or more) of the cookie dough marshmallow mixture on to each graham cracker square.  Bake in oven for about 10 minutes or until the cookie dough starts to spread and is halfway baked.  Pull out cookie sheet and press chocolate squares carefully onto each cookie square and then put back in the oven for an additional 8-10 minutes until cookies are lightly browned.  Cool on  wire rack.  The cookies may spread together  when baking so it's important to remove them off of the pan and onto a wire rack while they are still fairly warm so you can easily lift them.  Once the melted marshmallows cool they can really stick and be hard to separate.

 

 

 

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For a recent brunch, Ellen and I decided to make an assortment of fudge to serve for dessert. We had a lot of fun creating different flavor combinations. I love the way rocky road fudge tastes and looks. Serving this one was a no brainier. We ran out of parchment paper and decided to go ahead with the fudge anyway. I DON'T recommended doing this. It took us forever to wedge that fudge out of the pan. LOL


Ingredients:

3 C. semi-sweet chocolate chips
1 14 oz can of sweetened condensed (not evaporated) milk
2 Tbsp. butter
2 tsp. vanilla extract
1 C. marshmallow creme
1 C. chopped hazelnuts (reserve 1/4 cup for top)

Lightly grease a 9 x 9 inch loaf pan. Line with waxed paper or parchment paper, then lightly grease paper. Put chips, sweetened condensed milk and butter into a microwave safe bowl and microwave on high 1 to 1 1/2 minutes, stirring every 30 seconds, until just melted melted.

Stir in vanilla, and 3/4 cup of the nuts. Spread evenly in prepared pan. Pour six "blobs" of marshmallow creme on top of fudge and swirl into fudge with a knife. Sprinkle remaining nuts on top. Chill about 4 hours or until firm enough to cut. Lift waxed paper by ends onto cutting board. Cut fudge into 1 inch squares. Store in an air tight container and keep refrigerated until ready to serve.

Linked to Sweets for Saturday
Linked to This Chick Cooks
Linked to Sweet Treats Thursdays
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I love this recipe. It started when my kids went trick or treating a few years back and came home with ridiculous amounts of Halloween candy. I took all of the Hershey and Crunch bars and melted them in the microwave and threw in whatever snacks I had lying around in the kitchen and made bark out of it. It was a huge hit and my friends and family raved about this candy. Who knew that was all I had to do to make something so yummy. So now I bring this treat to family gatherings and I get requests to bring it to scrapbooking events that Ellen and I host for our friends. The great thing about this treat is that you can use any kind of chocolate you have in your house and you can add anything into it that you want (m&ms, dried fruit, reese's pieces, etc)

Thanks Ellen for taking this amazing picture. I can't believe how professional it looks!!

Ingredients:

1 bag of milk chocolate chips
1 bag of semi sweet chips
1/2 bag of mini marshmallows'
1-2 cups pretzel pieces
1-2 cups chopped almonds

Preparation:

Melt chocolate in the microwave in a microwave safe bowl until melted and smooth (microwave one minute at a time until it is fully melted). Pour in marshmallows, almonds and pretzel pieces and stir to coat. Pour mixture onto a silpat or waxed or parchment paper and refrigerate until set. Break into pieces and serve.
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