Best 4 Pot Of Smores Recipes

POT OF S'MORES

Steps:

• Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips., Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows. , Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 6 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.

S'MORES POT DE CRèME

Steps:

• Preheat oven to 350 degrees. Place the cream, half-and-half and sugar in a medium saucepan, and warm over medium heat. Do not let the mixture boil.
• Melt the chocolate slowly over warm water in a double boiler.
• In a large bowl, beat the egg yolks lightly. Slowly whisk in the cream mixture. Add the warm chocolate and Cognac, stirring well. Strain the mixture through a fine sieve.
• Fill 6 four-ounce ramekins with the mixture, and place them in a baking dish. Pour in enough hot water to come halfway up the sides of the ramekins. Cover tightly with foil, and bake for 30 minutes until the custards are just set. Remove the ramekins from the water bath and allow to cool.
• Sprinkle the tops of the custards with the graham cracker crumbs. Toast the marshmallows under the broiler for a few seconds and place in the center of each ramekin.

S'MORES

Steps:

• Expertly assemble and ignite a campfire. (Watch a how-to video, if you need.)
• Procure roasting skewers: Metal skewers are the way to go, as they won't leave bits of tree bark behind in your marshmallow. (Flammable twigs and wooden skewers aren't the safest options for younger kids.) Double-pronged roasting sticks designed for marshmallows will keep marshmallows secure as they soften over the flames, but extra-long metal skewers work just fine.
• Make a s'more: With a paper towel, rub a little neutral cooking oil over the end of the metal skewer where the marshmallows will go; this keeps the sugary pillows from sticking. Skewer 2 regular marshmallows or 1 jumbo marshmallow onto the rod.
• Top a cracker with 1 or 2 squares of chocolate, depending on size and personal preference. Sprinkle a little salt over the chocolate, if you like.
• Roast your marshmallows: Resist the urge to immediately plunge them directly into the flames. Hold the marshmallows over the top of the flames, and roast, rotating often, until the marshmallows are golden, gooey in the center and slumped slightly down the skewer, 2 to 3 minutes. Lower the marshmallows into the flames, let them catch fire briefly and then carefully blow them out. A perfect marshmallow is a burnished marshmallow, after all.
• Immediately place the charred, skewered marshmallows on the chocolate-topped cracker. Take the unadorned cracker and press down as you pull out the skewer so that the gooey marshmallows ooze over the chocolate and out of the edges of the crackers. Devour immediately. Repeat, repeat, repeat.

MINI S'MORES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.