S'Mores Mini Pies

I know

  S'mores everything 

is the craze right now and I am more

than willing to jump on the bandwagon!  

These luscious little pies are a fabulous dessert and I have

to admit that I like them a lot better than a real S'more!

The crust is a cookie type crust

and it really makes a delicious pie crust.  

My daughter saw this on Shelly's blog Cookies and Cups

and made a full pie like darling Shelly did. 

 I decided to try her recipe

out in mini jars because I am just smitten by 

small individual desserts. I have to admit that it was a lot easier 

to devour

 in the mini form because we didn't have to cut it into pieces, 

but that might have been because we couldn't wait to let it cool

when we had it in the whole pie form!!!

 Either way, it is a delicious pie and Shelly's is beautiful 

as a full pie.  Check it out on her blog.

I am sure you could make it into a bar cookie too.

The secret ingredient in the crust is crushed graham crackers.  

Cookies and Cups says she adapted it from Hershey's S'mores Blondie Pie.

The cookie crust is topped with ooey gooey marshmallow

cream and then a generous amount of Hershey's Milk

Chocolate Bars.

One of my favorite S'mores adaptations is a S'more with

peanut butter cups, so I tried some with mini peanut 

butter cups too.  We have experimented with all kinds

of candy bars in our S'mores and you could too.

Then a final layer of the crust is added.

Pop them in the oven for about 20 - 25 minutes or until the

cookie crust looks dry.

I decided to garnish mine with some cute ribbon I got

at Sur Le Table - wish I got kisses every time I cooked!

S'Mores Mini Pies

3/4 C. white sugar

1/2 C. soft butter

1 egg

1 tsp. vanilla

1 C. all purpose flour

1 tsp. baking powder

1 C. crushed graham cracker crumbs

1- 7 oz jar marshmallow cream

6 regular sized Hershey's Milk Chocolate Bars

or other candy bars, broken into pieces

In a large mixing bowl, beat the sugar and butter together

until well blended, then add the egg and vanilla.  Mix in the

flour and baking powder and graham cracker crumbs.

Spray the bottom of your jars or 9 inch pie pan

with Pam.  Spread half the dough in the bottom of the 6 jars or

the pie pan.  Spoon the marshmallow cream in and then top with

the candy bar.  In the jars, I just used a dollop of the marshmallow

cream to cover the crust and then used only half a candy bar

per jar (which ends up only using 3 candy bars).  Top the

jars with another layer of crust by patting it into a circle in

your hands big enough to cover the filling.

Bake at 350 for about 15 minutes for the jars and20-25

 for a large pie or until the dough looks just dry.  Remember

it is like a cookie crust so it will continue to cook after

it comes out of the oven.

Let cool if possible - but if not - then enjoy right away

but don't let the hot marshmallow burn your little tongue!

Be Warned

The marshmallow might grow and lift your top right off

your mini pies - just push the crust back down while it is

still hot!

Nope, I didn't let it cool!

I will be posting this with

Foodie Friday

Sweets For A Saturday

What's On The Menu Monday

Disappearing Marshmallow Brownies

Are you a Saturday baker?  My mother always

filled Saturdays with baking.  Here's a simple and

easy recipe for Saturday baking and you probably

have the ingredients in your pantry.

Who even needs to bake when the batter is 

this good. Yes, I am a confessed batter eater 

and this recipe is great as a batter or as brownies.

 Disappearing Marshmallow Brownies

because as it bakes the marshmallows 

disappear

as they melt into the brownie.

This brownie is filled with all sorts of delicious

goodies - butterscotch chips, chocolate chips, marshmallows -

Yum!

My friend Colleen made these for a Lake Powell

trip years ago and they were an instant hit.

Disappearing Marshmallow Brownies

1 C. butterscotch chips

1/2 C. butter

2 eggs

3/4 C. brown sugar

1 tsp vanilla

1 1/2 C. plus 1 T. flour

1/2 tsp. salt

2 tsp. baking powder

2 C. semi-sweet chocolate chips

2 C. mini-marshmallows

Melt the butterscotch chips and butter together

in a microwave safe bowl.  Stir after 30 seconds

and then microwave again for 30 seconds and stir.

Repeat again if necessary.  Stir to blend.

Cool to lukewarm (this really is necessary or you

end up melting the chocolate chips you add later.)

Whisk together the eggs, brown sugar and vanilla.

Add to the lukewarm butter mixture.

In a separate bowl, mix the flour, salt and baking 

powder.  Fold this into the butter and egg mix.

Now fold in the semi-sweet chips and marshmallows.

Spread in a greased 9x13 inch pan.  Bake at 350 for 30-35

minutes.  Let cool before cutting.

Saturday is also a great day to make up a plate

of goodies and take to a neighbor!

I will be posting this with

Seasonal Sunday

Foodie Friday