Best 5 Chocolate Overload Smores Recipes

DARK CHOCOLATE S'MORES

Steps:

• Preheat a grill to medium.
• Spread the bottom side of each graham cracker with 1 tablespoon of the raspberry preserves and arrange on a flat surface, preserve side up. Put half a bar of the chocolate on top of the preserves on 4 of the crackers.
• Toast the marshmallows on sticks or hangers until golden brown on all sides and softened. Put 3 marshmallows on top of each of the crackers with the chocolate and top each with the remaining crackers, raspberry preserve side-down. Arrange them on sheets of foil and put them on the grill. Close the cover and grill until the chocolate just begins to melt, about 30 seconds. Serve immediately.
• Preheat the oven to 325 degrees F. Line 2 cookie sheets with parchment paper and spray lightly with nonstick spray.
• In a medium-sized bowl, whisk together the flours, salt, cocoa, sugar, and baking powder. Cut the butter into the flour mixture until small crumbs form. In a separate bowl, whisk together the honey and milk. Add the liquid to the dry ingredients and toss lightly with a fork until the dough comes together. Add additional milk, if necessary.
• Turn the dough out onto a well-floured surface and gently knead until smooth. Divide the dough in half. Cover with plastic wrap and chill in the refrigerator for 30 minutes.
• Work with half of the dough at a time, keeping the remaining dough covered. Transfer 1 piece of dough to a piece of parchment paper. Roll it out into a rectangle a bit larger than 10 by 14 inches and about 1/16-inch thick. Trim the edges and prick the dough evenly with a dough docker or fork. Transfer the dough to the baking sheet, sprinkle the top with half of the sugar and repeat with the remaining dough.
• Bake until slightly firm to the touch, about 12 to 15 minutes. Remove them from the oven, and immediately cut them into rectangles. Transfer them to a rack to cool

CHOCOLATE OVERLOAD S'MORES

Steps:

• Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
• Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
• Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

CHOCOLATE OVERLOAD COOKIES

Steps:

• Line two baking sheets with parchment paper.
• Cream together the dark brown sugar, granulated sugar and butter in a stand mixer fitted with the paddle attachment, scraping the sides once, until fluffy, 3 to 4 minutes. Add the eggs, one at a time, mixing after each addition. Mix in the vanilla.
• Sift together the flour, cocoa powder, baking soda and salt, then add in batches to the mixer, mixing until just combined after each addition. Gently stir in the regular-sized chocolate candies, as well as the chocolate chips and dark chocolate chunks.
• Using a 1/4-cup measure, portion the dough onto the two parchment-lined baking sheets. Place the mini chocolate candies into the tops of the portioned dough. Place in the refrigerator for 30 minutes.
• When ready to bake, preheat the oven to 350 degrees F.
• Remove the dough from the fridge and bake until the cookie centers are just set, 18 to 20 minutes. Allow the cookies to sit for 10 minutes before transferring to a cooling rack to cool completely.

CHOCOLATE OVERLOAD S'MORES

Steps:

• Spread chocolate-hazelnut spread on the underside of each chocolate chip cookie. Cover with chocolate sprinkles.
• Place marshmallow on a stick and heat over an open campfire flame until it begins to brown and melt, 1 to 2 minutes.
• Sandwich the marshmallow between the cookies. Let marshmallow cool briefly before eating, 1 to 2 minutes.

CHOCOLATE COVERED S'MORES CANDY

Steps:

• Melt the chocolate first, preferably on the stovetop in a double boiler. You can also melt it in the microwave in a microwave-safe bowl.
• While the chocolate is melting, make sandwiches with the Graham Crackers (broken along the preforations) and Marshmellow Cream. I prefer using the Cinnamon Graham crackers with the Cinnamon coating on the inside of the sandwiches.
• Once the chocolate has melted, drop a sandwich into the chocolate and roll it around with a pair of tongs. Once evenly covered, drop the sandwich onto the wax paper to cool.
• You may have to reheat the chocolate midway through to make it easier to work with.