Rice Cake S'mores

I wouldn't go so far as to say these are a healthy treat. They are loaded with marshmallows and chocolate after all but they are a gluten free, semi guilt free sweet snack. And ready in no time for when that snack attack hits!

4 caramel chocolate chip rice cakes or any flavour you choose 

4 tbsps chocolate chips, 1 per rice cake

a handful of mini marshmallows on each

Place them on a parchment lined baking sheet for easy cleanup. Air fry at 350°F for 2 mins or pop them under the broiler for just 30 seconds!

You can also try spreading Nutella on the rice cake before the chocolate chips and marshmallows go on 😋

 

Serves 4

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Simple S'mores Cookies

Sweet and slightly addictive,these s'mores cookies leave you wanting "some more"! The base is simply refrigerated cookie dough, then it's filled with marshmallows and chocolate chips. I used graham crumbs on top but for more graham goodness you could crumble in pieces of graham crackers.

Ingredients:

1 package refrigerated cookie dough (like Pillsbury)

1/2 - 3/4 cup chocolate chips

1 cup mini marshmallows

1/4 cup graham crumbs

Preheat oven to 350°F

Open the cookie dough package and slice into 12 pieces. Form into an even circle then roll the edge in graham crumbs. Place in a muffin tin and shape a slight edge up.

Evenly distribute the marshmallows and chocolate chips into the center of each cookie and sprinkle graham crumbs on top.

Bake at 350°F for 14-16 minutes. Cool 15 minutes then run a thin knife around the edges and pop them out to cool completely.

If you don't wait the full 15 minutes to cool the cookies this might happen 🠟

Makes 12

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PB S'mores Brownies

Couldn't let yesterday's S'mores Day go by without making this easy version of the iconic campfire treat without the campfire! They've got the usual graham crackers and melted, gooey marshmallows, but with brownie and Reese's peanut butter cups! 

Ingredients:

1 - 400g box brownie mix for an 8" square (or homemade)

9 graham crackers

5 jumbo marshmallows

9 Reese's peanut butter cups

Line an 8 X 8" pan with parchment paper and preheat the oven to 350°F. Lay the graham crackers in the bottom of the pan. Mix up the brownie batter then spread half of it on top of the crackers. I measured the batter and had 2 cups, so 1 cup for this layer. 

Unwrap the peanut butter cups (try not to eat one!) and place on top of the brownie batter. Carefully spread the remaining batter over the PB cups.

Bake at 350°F for 30 minutes.

Halve the marshmallows, remove the brownies from the oven and sit 9 marshmallow halves on top. (Eat that leftover half marshmallow!)

Return the pan to the oven on broil for 2-3 minutes or until golden. If you'd like, gently stick some broken graham crackers into the melted marshmallows.

Cool completely then lift the parchment out of the pan and cut the brownies with a greased knife, wiping the knife and re-greasing after every few cuts.

Nine large squares cut in half made 18 triangle servings. 

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