Campfire Cookies Recipe

Campfire Cookies Recipe

1 cup butter
1 cup brown sugar
Cream together butter and sugar until incorporated

Add:
2 eggs
2 teaspoons vanilla
Beat thoroughly

Add:
2 cups flour
½ teaspoon salt
1 teaspoon baking soda
1 cup chocolate chips, or one giant Hershey's bar, chopped
1 cup mini marshmallows
Stir to incorporate

The most fun part about these cookies is that you actually bake the cookie on top of a whole graham cracker.

Bake at F350°, for no more than 11 minutes (after 11 minutes, the graham cracker will burn).
Some of the marshmallow may toast off the cracker, but simply remove the cracker from your cookie sheet and quickly transfer to a wire rack.

S'mores Stuffed Chocolate Chip Cookies

S'mores Stuffed Chocolate Chip Cookies

2 sticks (8 ounces) softened butter
1 cup granulated sugar
¾ cup packed light brown sugar
2 eggs
1 tablespoon vanilla
3½ cups all-purpose flour
1 teaspoon kosher salt
1 teaspoon baking soda
2 cups semisweet chocolate chips

24 graham cracker quarters or 12 full sheets separated at perforations
3 Hershey Bars, broken into rows of 3 bars
12 large marshmallows cut in half lengthwise

1. Preheat oven to 350 degrees and line a large baking sheet with parchment or a silpat liner.

2. In a stand or electric mixer, beat the butter and sugars until light and fluffy. Add eggs and vanilla. Beat until well combined.

3. Place flour, salt and baking soda into a bowl; mix to combine then add slowly to wet ingredients along with the chocolate chips.

4. Layer a graham cracker quarter with 3 Hershey chocolate squares and 2 marshmallow halves. Close with another graham cracker. (see below)

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Key Lime Pie Fudge

Key Lime Pie Fudge

Ingredients:

1/3 c. unsalted butter

1/4 c. sugar

1-1/4 c. graham cracker crumbs

3 c. or 4 (4 oz. each) bars quality white chocolate, finely chopped

1 (14 oz.) can sweetened condensed milk

1 tbsp. finely grated Key Lime zest (about 5 to 6 Key Limes)

1/4 c. Key Lime Juice

Directions:

1. Line 8x8-inch baking pan with foil or parchment paper (leaving about a 2-inch overhang).  Butter sides and bottom of pan; set aside.
2. For crust, heat oven to 375°F.  In a medium bowl, melt butter in microwave.  Stir in sugar with fork, breaking up any lumps.  Add graham cracker crumbsand toss to mix well.  Spread evenly into pan and bake 4 to 5 minutes or until edges are lightly browned.  Let cool.
3. Meanwhile, for fudge, stir white chocolate and sweetened condensed milk in large saucepan over low heat until chocolate is melted and all lumps are gone.  Remove from heat and stir in lime zest and lime juice.  Spread mixture evenly into pan.  Cover and chill for 2 hours or overnight.  Lift fudge from pan using overhanging foil or parchment paper.  Cut into desired shapes.  

Yield: 64 (1-inch) servings

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