S'mores Cupcakes with Nutella Buttercream Frosting

S'mores
Cupcakes
Nutella 

These are just a few of my favorite things. 

It starts with a graham cracker crust that's topped with super moist and fudgy chocolate cake. Half way through the baking process you take half of a marshmallow and stick it right in the middle. Continue baking until it's all ooey and gooey and delicious. 

And if that isn't enough...you top these babies off with some seriously amazing Nutella butter cream frosting. 

Are you drooling yet??? 


S'mores Cupcakes with Nutella Buttercream Frosting

Recipe adapted from Pastry Affair

Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1 tablespoon granulated sugar
4 tablespoons butter, melted

Cupcakes:
1 3/4 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
Pinch of salt
2 eggs
1 cup strong black coffee
1 cup buttermilk
1/2 cup vegetable oil
1 tablespoon vanilla extract

12 large marshmallows, cut in half

Directions:

Preheat oven to 350 degrees. Line a cupcake pan with baking cups.

In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass press down the graham cracker crumbs until they form a solid crust.

Bake for 5 minutes. Cool for 5-10 minutes before filling with cupcake batter.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the eggs, coffee, buttermilk, vegetable oil, and vanilla extract and beat for 2-3 minutes on medium speed to mix. Batter will be thin.

Fill baking cups 2/3 of the way full and bake for 7-8 minutes. Remove pan from oven and place half of a marshmallow into the center of each cupcake. Return to oven and bake for another 7-8 minutes, or until a toothpick inserted into the cake comes out clean with a few crumbs. Cool cupcakes to room temperature before frosting.

Nutella Buttercream Frosting

Recipe adapted from Cooking Classy

Ingredients:
1/2 (1 stick) cup unsalted butter, at room temperature
1/2 cup Nutella
2  tsp unsweetened cocoa powder
2 1/2 cups powdered sugar
1/2 tsp vanilla extract
3 - 4 tsp heavy cream

Directions:
In the bowl of an electric stand mixer fitted with the paddle attachment, whip butter on medium-high speed until very pale and fluffy, about 5 - 6 minutes, occasionally scraping down sides and bottom of bowl. Add in Nutella and cocoa powder and whip 2 minutes longer. Mix in vanilla. Add powdered sugar and blend on low speed until combined, then add in cream and whip on medium-high speed until pale and fluffy, about 3 minutes longer. 

Peanut Butter S'mores Dipped in Chocolate

This is one of those delicious treats that has you saying "Dang, that's good!" as soon as you take the first bite. I mean the flavor combo says it all – smooth creamy peanut butter, ooey gooey marshmallows, crunchy graham crackers and of course the delicious melty chocolate!

You start by spreading smooth peanut butter onto both sides of the graham cracker halves.

Then, place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.

Finally, one by one dip the sandwiches in the chocolate half way.

They are perfectly bite sized and oh so yummy.  This would be a great treat for a girls night or a birthday party...trust me, both adults and kids will be devouring them!

Peanut Butter S'mores Dipped in Chocolate

Recipe adapted from Food Network
Ingredients:

1/4 cup smooth peanut butter

10 whole graham cracker squares (broken in half)

30-40 mini marshmallows
1 cup semi sweet chocolate chips

Directions:

• Spread smooth peanut butter onto both sides of the graham cracker halves.
• Skewer the marshmallows onto metal skewers and carefully toast over a flame on the stove top.
• Place 3-4 toasted marshmallows onto each of the peanut-butter-covered graham crackers and sandwich together gently.
• Melt the chocolate in the microwave for 20 second intervals. Set aside to cool, stirring occasionally to keep the chocolate melted.
• When the chocolate is room temperature, one by one dip the sandwiches in the chocolate half way, allowing any excess to drip off. Place on a piece of parchment paper as you continue with the others.
• Refrigerate for at least 30 minutes before serving.

Mini Rolo Pies

This is probably one of the easiest desserts I've ever made. PLUS they are soooo good!

But, beware...they are highly addictive. I'm pretty sure I ate about 5 of them in a matter of minutes. 

 

The gooey marshmallows with the warm and lightly melted rolo is amazing. Add in the crunch of the buttery pie crust, and you have perfection in "mini" form! 

I had to take a picture of what one of these looked like right out of the oven while they were still warm. Rolos that are ooey, gooey, and melted are waaayyyy better than Rolos at room temperature!

Mini Rolo Pies
Ingredients:
1 box (2 rolls) refrigerated pie crust 
1 bag of mini marshmallows
36 Rolo candies

Directions:
Preheat oven to 350 degrees. Spray mini muffin tins with cooking spray, Unroll one pie crust and use a round cookie cutter to cut circles of dough that are about 2 inches.  Press each round into each muffin cup. Repeat with second crust in box. Bake for 10 minutes.

Remove from oven and pop three little marshmallows into each pie crust. Put the pan back into the oven for about 3 minutes, or until the marshmallow starts to become soft and gooey.

Remove the hot pies from the oven and place one Rolo in the center of each. Let cool completely before moving or removing from the pan. Once cooled, gently use a butter knife to pop them out of the pan.

Smores Rice Krispies Treats

My yearbook students have met their FINAL deadline!!! It seems like just yesterday we were in Athens planning out the book, discovering a theme, and creating layouts. This year has definitely flown by and I can't believe we have successfully created another ahhhh-mazing yearbook!

I made these for our celebration party and let me tell you, my students devoured them in minutes! So that means you have to make them. I love the combination of all of the traditional flavors...marshmallowy goodness paired with graham crackers, chocolate, and rice krispies.

You'll have a hard time eating just one, I promise.

S’mores Rice Krispies Treats

Recipe by Glorious Treats

Ingredients:

3 Tablespoons butter

4 cups mini marshmallows

5 cups Rice Krispies cereal

1 cup Golden Grahams cereal

1/2 cup mini chocolate chips

1 cup chocolate chips

10 full sized graham crackers, broken in half

40 large marshmallows

Directions:

• Lightly spray with cooking spray a 9″x13″ pan.
• In a large pot over medium heat, place 3 tablespoons of butter and 4 cups of marshmallows.  Cook until butter and marshmallows are melted, stirring gently.
• Add rice krispies and golden grahams cereal and stir to combine. 
• Add mini chocolate chips, stir quickly, and immediately pour mixture into prepared pan.  Press into pan with spatula.
• Melt chocolate chips in a microwave (at 50% power), in 30 second intervals, stirring between intervals.  Heat until just melted.  Spread chocolate on top of rice krispies treats in pan.
• While the chocolate is still warm, lay graham cracker squares on top, leaving a tiny bit of space between each cracker, so you know where to cut them.
• Cool the entire pan until the chocolate has set, Cut into squares with a sharp knife, using the lines between the graham crackers as a guide.  Place treats on a large baking sheet, separated slightly.
• Cut large marshmallows in half, and place cut side down onto graham crackers.
• When all the graham crackers are topped with marshmallows toast the marshmallows in the oven.  Preheat your oven to broil.  Place baking sheet of treats in the oven, leaving the oven door slightly ajar.  Broil about 30 seconds, watch them, they can burn quickly!

Peanut Butter Cup S'mores

I’m a huge fan of peanut butter and decided to give these Peanut Butter Cup S’mores Bars a try. S'mores are pretty darn delicious as it is, but add some peanut butter to the mix and you have the ultimate dessert. 

Umm...seriously, is your mouth watering yet?? These are insanely decadent...super ooey, gooey, deliciousness!  

I made these for our friend Nick's annual Christmas party...needless to say they were gone by the end of the night!

Peanut Butter Cup S'mores

Recipe adapted from The Sweet Life

The original recipe called for an 8x8 pan, but I doubled it to fit a 9x13 pan.

Ingredients:
1 cup butter, softened
1 cup packed brown sugar
1/2 cup sugar
2 eggs
2 teaspoons vanilla
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cups graham cracker crumbs
24 peanut butter cups, regular size
2 cups marshmallow fluff

Directions:

1. Preheat the oven to 350 degrees.  Line an 9×13 baking dishing with parchment paper; coat lightly with cooking spray.
2. In a large bowl of the bowl of stand mixer, beat butter and sugars until fluffy.  Beat in egg and vanilla until combined.  Scrape down the sides.  With the mixer on low, stir in the flour, baking powder, salt, and graham cracker crumbs until mixed.
3. Spread 2/3 of the dough on the bottom of the prepared baking dish.  Lightly press the peanut butter cups into the dough, then spread marshmallow fluff on top. (This part is nearly impossible to do without getting it all over you!) Press the remaining dough on top of the fluff and press down lightly.
4. Bake for 30 minutes or until the edges just begin to brown.  Allow to cool for at least two hours to give the bars a chance to set, then remove from the pan and cut into squares with a large, sharp knife.

Butterfinger Caramel Bars

graham crackers. marshmallows. caramel. butterfinger. chocolate. 

layer.

chill.

devour.

repeat.

Butterfinger Caramel Bars (Recipe adapted from Cookies and Cups)

Ingredients:
9 graham crackers
2 cups mini marshmallows
1 (11 oz) bag Caramel bits
2 Tbsp milk
1 (10 oz) bag Butterfinger Bites, coarsely chopped
2 oz semi-sweet chocolate (for drizzle)

Directions:

• Line a 9x9 baking pan with foil, allowing foil to hang over the edge for easy removal.
• Spray foil with cooking spray.
• Place graham crackers on bottom of the pan, breaking to evenly fit.
• Sprinkle marshmallows evenly over graham crackers.
• Melt caramel and milk together in a microwave safe bowl for 1 minute. Stir and continue heating in 30 second intervals until melted.
• Pour caramel over the marshmallows and gently spread until evenly coated. The marshmallows will melt slightly, which is fine. Make sure to coat evenly so the caramel sticks to the graham crackers.
• Sprinkle chopped Butterfinger on top and and press the candies into the caramel/marshmallow mix.
• Melt semi-sweet chocolate in a microwave safe bowl on high power in 30 second intervals until melted.
• Drizzle semi-sweet chocolate on top of Butterfinger.
• Chill in refrigerator for 1 hour or until set. Cut into bars when ready to serve.

Nutella Marshmallow Turnovers

Oh, Nutella. How do I even begin to explain my love for this stuff? I always have it on hand because it’s probably the best thing anyone has ever put in a jar. Nutella on graham crackers, baked into treats, drizzled over ice cream, or my personal favorite: straight out of the jar, directly from spoon to mouth.

There’s something about this hazelnut chocolate spread, I just can’t seem to get enough of it! I spent the majority of this week "pinning" recipe after recipe...when I remembered this recipe a friend of mine from work had sent me. He sent it to me back in December and I had completely forgotten about it until now! The original recipe was for Nutella Marshmallow Pillow Pockets from Picky Palate. I only had to make a few changes to use the ingredients I already had on hand. I used ready made pie dough because it’s so convenient and the end result was flaky, warm, sweet chocolate, and hazelnutty heaven.

 Spread a teaspoon of Nutella onto the center of each pastry leaving a 1/8 inch border around edges. 

Top with mini marshmallows and fold over to form a little triangle. 

Crimp edges firmly with a fork. (Make sure it's sealed!)

Brush with egg wash and sprinkle with sugar. 

Uh oh...YUM!

Nutella Marshmallow Turnovers

Ingredients:

1 package ready made pie dough, (I used one of the 8 inch rounds)

1/2 cup Nutella

1/2 cup mini marshmallows

Egg white wash: 1 egg white whisked with 1 tablespoon water

Directions:

• Preheat oven to 400 degrees. Roll out the pied dough into a rectangle and cut out 8 even squares. 
• Spread a teaspoon of Nutella onto the center of each pastry leaving an 1/8 inch border around edges. 
• Top with about 2-4 mini marshmallows and fold over to form a little triangle. Crimp edges firmly with a fork. 
• Brush with egg white wash then sprinkle with granulated sugar. 
• Bake for 22-25 minutes or until pastry just turns golden. Remove and let cool for 5 minutes before serving. 

S'mores Cookies

I have recently become slightly obsessed with anything s'mores related. I usually substitute Nutella in any recipe that I can, but these turned out perfect with good ole' homemade chocolate chip cookies. These S'mores Cookies are a perfect quick and easy dessert. I found these surfing the web on Pinterest so I had to give them a try. They have a graham cracker base with a chocolate chip cookie and marshmallow topping it. The crunch of the graham cracker with the gooey cookie is the perfect combination.

S'mores Cookies

Recipe adapted from The Girl Who Ate Everything

1 stick unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon salt
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
1-2 packages graham crackers, broken into squares

Directions:
Preheat the oven to 375 degrees. Line baking pans with aluminum foil or parchment paper. I used a 9x13 pan but you can use any pan you have on hand.

Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.

In a medium bowl, whisk together the flour, baking soda, and salt to combine. Set aside.

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.

Add the flour mixture to the butter mixer and combine on low speed.

Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.

Place 1 tablespoon of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture below. Press down slightly with fingertips.

Bake for 10-12 minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

Smores Brownies

Smores Brownies
Recipe adapted from Sugar Cooking

Ingredients:

• 1 box brownie mix (prepare as directed)
• 1 cup graham crackers, roughly crushed with your hands
• 50 mini marshmallows or 12 big marshmallows

Directions:

1. Preheat oven to 350. Grease a 9 x 13 baking dish.
2. Prepare brownie batter.
3. Mix in graham crackers
4. Pour into prepared baking dish and dot with marshmallows.
5. Bake for 30 - 35 minutes.
6. Marshmallows will be browned and puffy but will deflate as the brownies cool. Cool for at least 20 minutes then slice with a sharp knife. Be careful, it gets messy!