S'mores Pretzel Bites

Coming to you from the archives of summer. During the construction and the move, it seems this post has gotten itself a little lost. And even though many of you may consider s'mores a delicious summer time treat, this recipe here shows you that you can enjoy them all winter long from the warmth of your kitchen. On a chilly, fall night, invite your friends over to reminisce about the great summer you just had and serve these little bites as a snack to remember all the great times you shared.

Recipe yields 35 treats

Ingredients
70 small pretzels
105 mini marshmallows
105 semi-sweet chocolate chips
8 oz semi-sweet chocolate chunks or bar
1 tsp canola oil
Chocolate sprinkles, for decoration

Preheat the oven to 425F degrees. Line a baking sheet with wax paper and arrange 35 pretzels.

Top the pretzels with 3 marshmallows and 3 chocolate chips each.

Carefully move the tray to the oven and bake for 6 minutes until the marshmallows and chocolate chips melt.

Once you remove from the oven, top each with a second pretzel to make a sandwich. Set aside and let cool for about one hour.

Set a medium glass bowl over a simmering pot of water. Add your chocolate chunks or break up the chocolate bar and add it to the bowl along with the canola oil. Allow to sit until the chocolate melts.

For each pretzel s'more, dip half way in the melted chocolate and place on a piece of wax paper. Sprinkle with the chocolate sprinkles. Repeat until all pretzel s'mores are coated.

Refrigerate until the chocolate has hardened (if you can restrain yourself that long). Enjoy!

Chocolate Chip S'mores Cookies

With the warm summer nights slipping away from us, I am trying to hold on to every last bit of summer I can before jumping into fall. With that said, these cookies are a great way to reminisce of summer, even if it is too cold to sit around the table outside. One of my favorite parts of summer is to toast marshmallows over the fire and make s'mores. These cookies are filled with all that great s'mores flavor and can easily get you there in the comforts of your kitchen.

Recipe yields 24 cookies

Ingredients 

3/4 cup unsalted butter

1/2 cup granulated sugar

1/2 cup light brown sugar

1 large egg

1 tsp vanilla extract

1 1/4 cup all-purpose flour

1 cup graham cracker crumbs

1/2 tsp salt

1/2 tsp baking soda

1 cup chocolate chips

1 cup marshmallows

24 chocolate squares (I used ones filled with sea salt and caramel, but chose any flavor you like)

Preheat the oven to 350F degrees. In a food processor, place 3-4 graham crackers and pulse until you have one cup of evenly sized crumbs.

In a mixing bowl, combine the graham cracker crumbs, flour, salt and baking soda.

In the bowl of your stand mixer, beat the butter and sugars until light and fluffy.

Add the egg and vanilla extract and continue to beat until fully incorporated.

Slowly mix in the dry ingredients until they are fully incorporated and there are no white streaks of flour. Use a spatula to scrape down the sides of the bowl and get all the ingredients in there.

Add in the chocolate chips and give it one more good mix.

Line your baking sheet with parchment paper and using a cookie scoop, place the cookie dough onto the tray. Bake in the oven for 7 minutes.

Once you remove the cookies from the oven, immediately press a handful of marshmallows on top and return to the oven for 2-3 additional minutes (or until the marshmallows are melted.)

Push the chocolate squares onto the melted marshmallows and let the cookies cool. After 5 minutes, remove the cookies to wire cooling rack.

Serve these cookies at your next BBQ for all the familiar flavors of a s'more that everyone loves.