Recipes: 7 Campfire-Free S’more Creations

7oz jar marshmallow fluff
2 1/2 cups icing sugar
2 tsp vanilla extract

Graham cracker crumbs, for garnish
Mini marshmallows, for garnish
Melted semi sweet chocolate, for garnish

Directions

1) For the brownie layer, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper. In a large bowl, whisk melted butter, sugar and brown sugar until combined. Add eggs and vanilla and continue to whisk until smooth. Add flour, cocoa powder, baking powder, salt and chocolate chips, stirring until flour has disappeared. Spread into prepared pans and bake 25 minutes. Remove from oven and let cool completely before assembling cake.

2) For the chocolate chip graham layer, preheat oven to 350ºF. Coat two 8-inch round cake pans with non-stick cooking spray. Line both pans with parchment paper. Using an electric mixer, cream butter, sugar and brown sugar until light and fluffy. Add eggs one at a time, combine well. Add vanilla extract, mixing until combined. On low speed, add graham cracker crumbs, flour, salt and baking soda, mixing until just combined. Stir in chocolate chips and spread into prepared pans. Bake for 25 minutes until golden. Remove from oven and let cool completely before assembling cake.

3) For the toasted marshmallow frosting, place marshmallows on metal skewers and toast carefully over an open flame. Set aside. Using an electric mixer, cream butter, toasted marshmallows, marshmallow fluff, icing sugar and vanilla, until fluffy and a spreadable consistency.

4) To assemble the cake, place 1 brownie layer on a serving plate. Spread ½ cup marshmallow frosting over the top. Top with chocolate chip cookie layer. Spread ½ cup of frosting over top and place remaining brownie layer. Spread ½ cup frosting and top with remaining chocolate chip cookie layer. Spread the remaining frosting on the top and sides of the cake. Gently pat graham cracker crumbs around the sides and top of the cake. Garnish with baby marshmallows on top and drizzle with melted chocolate to hold them in place.

Serves 12-14

2) Place white chocolate chips in a medium bowl. Microwave for 30 seconds and stir. Continue to microwave in 20 second intervals, stirring after each interval, until smooth.

3) Pour milk chocolate mixture on baking sheet lined with wax paper. Spoon white chocolate over top and use a toothpick or knife to swirl through. Sprinkle with graham cracker bits, mini marshmallows and broke pieces of milk chocolate bars. Place in freezer for 1-2 hours. When ready to serve, break into pieces and enjoy!

3) In a medium bowl, whisk together milk, cream, eggs, brown sugar, sugar, vanilla and cinnamon. Pour over bread mixture, gently tossing to make sure all the bread is covered. Let stand for 30 minutes, tossing bread occasionally. After 30 minutes, mix in all but 1 cup of marshmallow chocolate mixture. Place in prepared baking dish and sprinkle top evenly with remaining cup of marshmallows and chocolate. Bake for 45 minutes. Let cool 10 minutes before serving.

Serves 8-10

2) For the caramel sauce, in a medium saucepan, combine brown sugar, butter and corn syrup over medium-high heat. Bring to a boil (4-5 minutes), remove from heat and stir in baking soda. Immediately pour over popcorn mixture and stir to coat well. Spread onto a baking sheet lined with wax paper and allow to harden. Meanwhile, place the chocolate chips in a medium, microwave-safe bowl. Melt chips in microwave in 30 second intervals, stirring every 30 seconds, until fully melted. Drizzle over popcorn and allow to cool. Break into smaller pieces and serve.

Yield: 6 cups popcorn

3) Pour the chocolate over Chex cereal and gently stir until cereal is evenly coated. Add to resealable plastic bag. Shake until evenly coated.

4) Place mixture on cookie sheet to cool.

Directions

1) Melt butter in large saucepan over low heat. Add regular marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

2) Add Rice Krispies. Stir until well coated. Fold in the mini marshmallows.

3) Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 9-inch pan. Top with toasted mini marshmallows, chopped chocolate and graham crackers. When cool, cut into squares.

2) In a microwave safe bowl, combine butter and unsweetened chocolate. Melt on high heat for 1 minute, stir and melt for 30 seconds more, or until the chocolate and butter are melted and smooth.

3) In a large bowl, whisk sugar and eggs. Whisk in melted chocolate mixture. Stir in flour, cocoa powder and salt, just until flour disappears. Fill each muffin cup halfway with brownie batter. Place half of a graham cracker on the brownie batter and then cover with more batter until muffin cup is ¾ filled. Bake 20-22 minutes, remove from oven and prepare marshmallow meringue.

4) For the marshmallow meringue, increase oven temperature to 400ºF. Using an electric mixer with the whisk attachment, beat egg whites and cream of tartar on medium speed to soft peaks. Gradually beat in sugar on high speed until stiff glossy peaks form. Place the marshmallow creme into a separate bowl. Gently fold in half of the meringue at a time. Using a piping bag or a spoon, mound the meringue on top of each brownie cupcake. Return to oven for 5 minutes until top of meringue is lightly browned.

Makes 18 cupcakes

Authors of bestselling cookbooks Bite Me, Bite Me Too and Lick Your Plate, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes at BiteMeMore.com.