S'more Rice Krispie Squares

You know quite a bit about me. After all, this blog is a written outlet of my life and the things that get baked up along the way. But what about you? If you are anything like me, you scour the internet for new recipes from your favourite blogs. You love baking at any hour of the day. You jump from blog to blog reading and watching until you force yourself to do something slightly more productive but think "screw that." But these are just assumptions.

Tell me about you. Let's start with something easy. Do you have a movie that you know like the back of your hand?

S'more Rice Krispie Squares

These are so easy and the perfect way to hit up some s'mores.. all day.

3 cups large marshmallows

1 heaping tablespoon butter

2 tsp vanilla

3 cups rice krispies

1 cup graham crackers, broken into coarse pieces

1 cup milk chocolate chips

Butter a 8 x 8 inch square pan. In a large, microwave-safe bowl, place the marshmallows, butter and vanilla in the microwave until the marshmallows begin to soften, about a minute. Mix with a spatula and microwave for another minute until the marshmallows are fully melted. Add the rice krispies until just mixed together. Add the graham cracker chunks and chocolate chips to combine. Press the mixture into the prepared pan. Allow to cool and devour. Makes 16 smaller squares.

P.S. My brother thinks these are ridiculous.

S'more Cookies

"Less is schmore." This statement proves that idiotic behaviour and humour is genetic. I think I once wrote a psychology paper on that. My broha insists on saying schmore, not a s'more. He started incorporating it into everyday sentences too. Like I said, genetics.

These actually prove that schmore is schmore. Holy Helena, these are good. They have a chewy dough and a chewy component from the marshmallows. And on top of chocolate chips, the symphony bars make it that much more amazing with a crunchy from the almonds and toffee. Sheer brilliancy amigos. It is a schmore in a cookie.

S'more Cookies

Nearly Identical to Lovin' from the Oven

1 3/4 cups flour

1 cup graham cracker crumbs

1 tsp kosher salt

1 tsp baking soda

1 cup butter, softened

3/4 cup sugar

3/4 cup brown sugar, packed

2 eggs

1 tbsp vanilla

2 cup milk chocolate chips

1 - 1 1/2 cups large marshmallows chopped

2 7 oz. symphony (the large toffee and almond ones), broken into pieces

Preheat the oven to 375º. In a medium bowl, whisk together the flour, graham crumbs, salt and soda. Set aside. Beat together the butter and the sugars until light and fluffy. Add in the eggs and vanilla until fully combined. Add in the flour mixture and stir until combined. Mix in the chocolate chips. Using a 2 tbsp icecream scoop, place rounds on a baking sheets lined with parchment paper. Bake for 8 minutes, rotating halfway through. Remove from the oven and place pieces of chocolate and marshmallows on top. Put the cookies back in the oven for another 4 minutes, rotating halfway through. Allow the cookies to cool on the sheets and then transfer to a wire rack and store in an airtight container. Makes 4 dozen.

S'more Tart

Too many cookies have been flowing around here lately. It's not a bad thing just sort of boring. Mind you, prepare for another cookie recipe on Friday! To get out of the cookie slump that I often fall in, s'mores brought me out. Since every Friday a cookie recipe has to be posted, I was going to do a s'more bar. Change of plans and out came a tart. This was actually for my baby Bacon, I've mentioned her quite a bit, since it was her birthday yesterday! It was a pre-birthday gift in a way. So if you are reading this Bacon, Happy belated birthday, you animal.

This recipe is really from all over the place and I am glad that it just worked out to be honest. The crust was a bit crumbly but other then that it was good. Crust, pudding, toasted marshmallows? Yeah that's s'mores.

S'more Tart
Pudding adapted from Cooking Light

crust
9 whole graham crackers or 18 regular sized ones
1/2 cup (1 stick) salted butter
1/4 cup packed dark brown sugar
pudding
1/2 cup sugar
3 tbsp dark brown sugar, packed
1/3 cup cocoa powder
3 tbsp cornstarch
hefty pinch of kosher salt
3 cups skim milk
1 cup half and half
3 egg yolks
1/2 cup milk chocolate chips
1 1/2 tsp vanilla
topping
1 1/2 cups big and mini marshmallows*
kitchen torch necessary

crust Butter a 10 inch tart pan. In a food processor, grind the graham crackers to fine crumbs. In a small saucepan, heat the butter over medium heat until melted and foaming. Add the brown sugar and mix until nearly combined. Remove from heat and add the graham cracker crumbs, mixing until it is combined. Press the crust into the tart pan and allow to cool completely. 

pudding In a medium bowl, whisk the 3 eggs yolks till slightly beaten. Take a large bowl and put a load of ice in it, about half full. Place a medium bowl on top of this ice. In a large saucepan, add the sugars and salt. Sift in the cocoa and cornstarch into the saucepan. Over medium high heat, gradually add the milk and half and half, stirring constantly. Bring to a boil and once it is boiling cook for one minute. Keep constantly stirring the whole time. Remove from heat and gradually add it to the egg yolks, stirring constantly. Whisk until it is fully combined and then pour back into the saucepan. Over medium heat, stir the pudding constantly for 5 minutes so it can thicken. Remove from heat and pour into the bowl over ice. Let it cool for 15 minutes, stirring it occasionally. 

assemble Pout the cooled pudding into the cooled crust. Chill in the fridge overnight or for a couple hours. Once it is chilled, assemble the marshmallows on top of the tart. Using your kitchen torch, toast the marshmallow topping. Serve this puppy immediately. Serves about 10.

Peanut Butter Cup Bars

Seeing as this is for Christmas cookies, these would not package easily. I could try to "Pack it up nice!" (Lazy Sunday anyone?) but they need to be refrigerated. My Mum made these when I was little and they were a favourite of mine. My baby Bieber loves peanut butter as much as I do so he inhaled them with me. Sweet little fella.

 It is only fitting that I put a peanut butter and chocolate recipe up, it has been a long time.

Peanut Butter Cup Bars

1/4 cup butter
heaping 3/4 cup confectioner's sugar
1/2 cup smooth peanut butter
1/3 cup graham cracker crumbs
1/2 cup milk chocolate chips
1 tsp shortening

Line a 8 x 8 inch square pan with tin foil so it pops out. In a small saucepan, melt the butter over low heat. Once it is fully melted, remove from heat. Mix in the sugar until smooth. Add the peanut butter and graham cracker crumbs til fully combined. Press the base into the pan. In a small bowl melt the chocolate and shortening together. Spread over the base. Refrigerate for at least 30 minutes. Makes 20 bars.