Who doesn’t love S’mores? I have several family members that love them. Not always a convenient thing to make if you don’t have a fire pit or you are not camping. I have had this recipe in the works for a long time. I made a graham cracker cookie for the base and baked it. Then I broke up big bars of Hershey’s Chocolate Bars for the top and added marshmallows. Stuck it under the broiler and wow! Delicious. My family loved it. I must say the cookie was absolutely delicious too.
1 cup of brown sugar
1 stick of butter, room temperature
1 1/2 teaspoon vanilla
1 cup of flour
1 cup of graham cracker crumbs, I used the box kind for pie crust but if you make your own in the food processor, make the crumbs fine
1/2 teaspoon baking soda
1/2 teaspoon salt
Z-3 large Hershey Candy Bars
1 bag of miniature marshmallows
Preheat oven to 350 degrees. I sprayed a stoneware pizza tray really good with nonstick cooking spray with flour. You can also use a cookie sheet but I would line it with parchment paper.
Mix sugar and butter together. Add eggs and vanilla and combine. Whisk together flour baking soda and salt in a separate bowl and gradually add to the sugar mixture in mixing bowl. Add graham cracker crumbs to the cookie cookie batter and combine. Form a large round cookie on baking stone or cookie sheet. Allow room for cookie to spread, because it will. Bake for 18 minutes or until done. Break up chocolate bars and place on cookie. Stick under the broiler until melty. Spread melted chocolate with a knife. Top with marshmallows and place under the broiler until toasted. Cut with a pizza slicer and serve. Enjoy!
Assignment: Make a yummy delicious cookie with grandson that would bring a smile to Santa’s face while delivering. They also brought a big smile to my grandson’s face the day we made them. This recipe was created in part of the Great Food Blogger Cookie Swap 2015 that I was happy to take part in.
2 1/4 cup all purpose or gluten free (I use Pillsbury’s Gluten Free)*
1 teaspoon baking soda
1 teaspoon salt
1 cup of vegetable shortening, I used Crisco, the white kind
3/4 cup granulated sugar
3/4 cup light brown sugar
2 eggs, room temperature (I used extra large)
2 teaspoons vanilla
1 10 ounce package of Butterfinger Baking Bits, I bought mine at Walmart in the holiday baking isle
1 12 ounce bag of mini semi sweet chocolate chips
Preheat oven to 350 degrees.
Combine dry ingredients in a small bowl and whisk together. In a mixing bowl, beat sugars and shortening until creamy. Add vanilla and add eggs one at a time. Add flour mixture gradually. Mix well. Stir in Butterfinger Baking Bits and mini semi sweet chocolate chips. Drop by rounded tablespoon on an ungreased cookie/baking sheet. Bake for 9- 11 minutes until golden brown. Cool on cookie sheet for 2 minutes and remove to finish cooling on a wire rack. Once cool, store in an airtight container.
October Assignment: CANDY! This was easy. I love chocolate and I love cheesecakes. This was a delicious naughty good cheesecake. No tricks with this cheesecake, it was a treat to eat!
1 package of Oreo cookies, not double stuff
4 Tablespoons butter, melted
Place on package of Oreo cookies in a food processor and pulse into fine crumbs. Combine with butter and place in a springform pan that has been sprayed with Pam. Place pan in freezer to set crust while you prepare the cheesecake.
3 8 ounce blocks of cream cheese
1 cup sugar
1 Tablespoon vanilla
11/2 Tablespoon cornstarch
3/4 cup sour cream
1 Fun Size package of Snickers candy bars, cut in quarters
Preheat oven to 325 degrees. Whip softened cream cheese until smooth. Add sugar and blend well. Add vanilla, cornstarch, eggs and sour cream. Mix to combine. Cut 1 package of Fun Size Snickers Bars with kitchen shears into fourths. Add to mixing bowl. Stir to combine. Pour into crust and bake for 1 hour. If your cheesecake is not set in the center after an hour, turn oven off and close the oven door. Leave the cheesecake in the oven for an additional hour with the oven turned off. Remove from oven and cool completely. Once cheesecake has cooled, place in refrigerator for 5-6 hours. Best if it’s overnight.
To decorate top:
1 bag bite size Snickers Candy Bars
1 bag of Snickers Fun Size Bag of candy bars
1/2 or more jar of caramel ice cream topping
Pour caramel sauce over top surface of cooled cheesecake. Pipe whip cream flowers using a Wilton 1M tip around outside edge of cheesecake and place bite size Snickers bars on whip cream flowers. Build a centerpiece with additional Snickers bars in the center of the cheesecake. Keep refrigerated until you ready to dive in. Enjoy!