S'mores Bars

S'mores Bars
1 sleeve graham cracker sheets, crushed
6 T melted butter + 1/2 c softened butter
2 T + 3/4 c sugar
1 egg
1 t vanilla 
1 1/4 c flour
1/4 t salt
1/4 t baking powder
1- 14 oz can sweetened condensed milk
1 c chocolate chips
1 1/2 c mini marshmallows

1. Preheat oven to 350* and grease a 9x13 pan.
2. In a small bowl, combine graham crackers, 6 T melted butter, and 2 T sugar; press into the bottom of the pan.
3. Beat remaining 1/2 cup butter and 3/4 cup sugar in a medium bowl until creamy; add egg and vanilla until just combined. Add flour, salt, and baking powder.
4. Very carefully spread the cookie dough over the graham cracker crust*.
5. Sprinkle chocolate chips and marshmallows over cookie dough and then pour milk over everything.

6. Bake for 20-25 minutes, until edges are golden brown. Let cool before cutting.

*Try flattening it in your hand before laying it on the graham crackers.

Resurrection Rolls

Resurrection Rolls
2 T cinnamon
2 T sugar
1- 10 oz can crescent rolls
8 large marshmallows
1/4 c melted butter

1. Preheat oven to 400* and lightly grease a cookie sheet.
2. In a small bowl, mix together cinnamon and sugar.
3. Separate the individual crescent rolls and place on baking sheet.
4. Dip marshmallow into melted butter and then roll in cinnamon sugar; place in the middle of a crescent roll triangle. Repeat for all marshmallows.
5. Carefully wrap the dough around each marshmallow and pinch the seams tightly.
6. Bake for 15 minutes, until golden brown.

Texas Brownies

Texas Brownies
1 c chopped pecans
1 c butter
1/2 c chocolate chips
2 c sugar
1 1/2 c flour
1/2 c cocoa
4 eggs
1 t vanilla
3/4 t salt
1- 10.5 oz bag marshmallows

1. Preheat oven to 350*; place pecans on a cookie sheet and bake for 9 minutes. Keep the oven on.
2. In a large microwave-safe bowl, microwave butter and chocolate chips together stirring every 30 seconds until chocolate is melted and mixture is smooth.
3. Whisk in sugar, flour, cocoa, eggs, vanilla, and salt; pour batter in to a greased 10x15 jelly roll pan.
4. Bake for 20 minutes; top with marshmallows and bake for another 9 minutes, until marshmallows are golden brown. Meanwhile make the frosting recipe that follows.
5. Drizzle frosting over marshmallows and sprinkle with pecans.

Frosting
1/2 c butter
1/3 c cocoa
1/3 c milk
2 c powdered sugar, sifted
1 t vanilla

1. In a medium pan, heat butter, cocoa, and milk over medium heat until butter is melted; stir constantly for another 2 minutes until it starts to thicken up.
2. Remove from heat and whisk in powdered sugar and vanilla.

Chocolate Fondue

Chocolate Fondue
1.5 c chocolate chips
.5 c heavy cream (or half and half)
2 tsp vanilla

1a. Place chocolate chips in little dipper slow cooker. Pour cream and vanilla over chips, cover, and let sit for about an hour. Do not stir during that hour - it will be ok. :)

1b. Place all ingredients in microwave-safe bowl; heat in microwave, stirring every 30 seconds, until chocolate is completely melted.

Serve with marshmallows, bananas, apples, pretzels, etc.

Mississippi Mud Cake

Mississippi Mud Cake
2 c sugar
2/3 c cocoa, separated
3 sticks butter, separated
1.5 c flour
4 eggs
2 t vanilla, separated
1 c chopped pecans or walnuts
1- 7oz jar marshmallow creme
6 T milk
2 c powdered sugar

1. Preheat oven to 350*.
2. Mix together sugar, 1/3 c cocoa, 2 sticks butter, flour, eggs, 1 t vanilla, and nuts. Pour into greased, floured 9x13 pan; bake for 30 minutes.
3. Spread marshmallow cream over cake while hot; let both cool while you make frosting.
4. Combine remaining ingredients (1 stick butter, milk, 1/3 c cocoa, powdered sugar, and 1 t vanilla) and spread over cooled cake.

Dreamy Fudge

Dreamy Fudge
4 cups sugar
1 sm. can evaporated milk
1- 16 oz. bag small marshmallows
1- 12 oz. bag semi-sweet chocolate chips
1/2 cup semi-sweet chocolate chips (in addition to the bag)
2- 7 oz. chocolate bar with almonds, broken into pieces
1 cup butter, cut up (about 5 pieces per stick)
2 tsp. vanilla
1 lb. walnuts, whole (opt)

1. Combine sugar, milk and marshmallows in a heavy pan and bring to a boil over medium heat. 2. Boil for 7 full minutes, stirring constantly. Temperature should reach about 220*.
3. Remove from heat and add remaining ingredients. Mix well.
4. Generously spray a cookie sheet (with 1" sides) and pour in fudge. Let set up for at least 2 hours.
**Can be refrigerated or frozen.**