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  • S’mores Cookies

    How to make S’mores Cookies

    Yield: about 32 cookies

    Prep Time: 15 minutes

    Cook: 15 minutes


    1 1/2 cups plus 2 tablespoons (206 grams) all purpose flour
    1 cup (8 full crackers or 120 grams) graham cracker crumbs
    1 teaspoon baking soda
    1 teaspoon salt
    Pinch of cinnamon
    2 sticks (226 grams) unsalted butter, at room temperature
    3/4 cup (149 grams) granulated sugar
    3/4 cup (149 grams) light brown sugar
    1 teaspoon vanilla extract
    2 large eggs
    1 cup (170 grams) miniature chocolate chips
    1 1/2 cups mini marshmallows
    2 Hershey bars, chopped


    Preheat oven to 375°F. Line baking sheets with parchment paper.

    In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

    In a large bowl, use an electric mixer on medium-high speed to beat the butter, sugar, brown sugar and vanilla extract until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.

    Use a medium cookie scoop to drop 1 1/2 tablespoon-sized balls onto the prepared baking sheet. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack. Store in an airtight container and room temperature for 3-4 days.

    From Make and Bake via Baked Perfection

  • No-Bake S’mores Mini Cheesecakes

    How to make No-Bake S’mores Mini Cheesecakes

    Yield: 12 mini cheesecakes

    Prep Time: 20 minutes

    Cook: 4 hours 30 minutes


    For the crust:

    1 sleeve (9 cookies) graham crackers
    4 tablespoons unsalted butter, melted

    For the cheesecake:

    8 ounces cream cheese, at room temperature
    1/2 cup granulated sugar
    1 teaspoon vanilla extract
    1 cup heavy cream
    4 ounces semisweet chocolate, melted and cooled

    Marshmallow frosting:

    2 egg whites
    1/2 cup granulated sugar
    1/8 teaspoon cream of tartar
    1/2 teaspoon vanilla extract

    1 Hershey’s bar, broken into pieces


    For the crust:

    Thoroughly grease a mini cheesecake pan. Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened. Divide the mixture among the cavities of the cheesecake pan, about 1 heaping tablespoon in each. Firmly press into the bottom of each cavity (a shot glass or other small object makes easy work of this). Set aside.

    For the cheesecake:

    In the bowl of an electric mixer, beat the cream cheese and sugar on medium-high speed until creamy and well combined. Add in the vanilla and cream and continue beating until well combined and thickened. Pour in the melted chocolate. Divide the mixture among each cavity and cover with plastic wrap.

    Chill until firm, at least 4 hours or overnight.

    For the frosting:

    Place the egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan of simmering water. Whisk constantly until the sugar is dissolved and the whites are warm to the touch, 3 to 4 minutes.

    Transfer the bowl to an electric mixer fitted with the whisk attachment. Start beating on low speed then gradually increase to high, beating until stiff, glossy peaks form, about 5 to 7 minutes. Add in the vanilla and beat until combined. Remove to a piping bag fitted with a plain open tip, such as the Ateco #808. Pipe a dollop onto each cheesecake.

    If desired, use a kitchen torch to lightly toast the marshmallow. Garnish with a piece of Hershey’s bar. Return to the fridge until ready to serve. Cheesecakes are best served the day they are made, but may be stored in an airtight container in the fridge for up to 2 days.

  • Gingersnap S’mores

    How to make Gingersnap S’mores

    Yield: 11 s'mores sandwiches

    Prep Time: 15 minutes

    Cook: 40 minutes


    1 stick (4 ounces) unsalted butter, at room temperature
    1 cup granulated sugar, divided
    1/2 cup lightly packed dark brown sugar
    1/3 cup molasses
    1 large egg
    1 1/2 teaspoons ground ginger
    1 teaspoon ground cinnamon
    1/4 teaspoon ground cloves
    1/2 teaspoon fine salt
    1 1/2 teaspoons baking soda
    2 1/4 cups (10.12 ounces) all-purpose flour
    1 cup (6 ounces) milk chocolate chips (You can also use Hershey’s bars if you want)
    Marshmallow fluff (see post note)


    Preheat the oven to 350°F. Line baking sheets with parchment paper.

    In a large bowl, use an electric mixer to beat the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, baking soda, and flour and beat until combined.

    Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet. Bake for 13 to 15 minutes.

    In a heat safe bowl melt the chocolate chips in the microwave in 30 second bursts, stirring between each burst, until just melted. Dollop the chocolate over the middle bottom side of half of the cookies. Spread a dollop of marshmallow fluff on the bottom side of the remaining cookies. Using a kitchen torch, lightly toast the marshmallow fluff, being careful not to scorch the actual cookie. Sandwich a marshmallow cookie with a chocolate cookie. Repeat with the remaining cookies.

    If using whole marshmallows, roast the marshmallows over a fire pit, a stove burner, or using a kitchen torch until golden brown. Place the marshmallow over the chocolate and sandwich with another cookie. Serve immediately.

  • Pumpkin S’mores Pancakes

    How to make Pumpkin S’mores Pancakes

    Yield: 12 pancakes

    Prep Time: 10 minutes

    Cook: 30 minutes


    For the pancakes:

    2 cups (9 ounes) all-purpose flour
    1/4 cup packed light brown sugar
    2 teaspoons baking powder
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1/2 teaspoon ground nutmeg
    1/2 teaspoon salt
    1 1/2 cups whole milk
    1 1/4 cups pumpkin puree
    1 egg
    2 tablespoons vegetable oil
    3 Hershey’s bars, broken into pieces, plus more for garnish
    Butter, for frying

    For the toppings:

    1 (7 ounce) container marshmallow fluff
    Graham crackers crumbs


    Preheat oven to 200°F.

    In a large bowl combine the flour, brown sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.

    In a small bowl vigorously beat the milk, pumpkin, egg, and oil until very well combined. For best results, use an electric mixer or blender to combine the wet ingredients to ensure the pumpkin is broken down. Add into the flour mixture and stir just until combined and the batter is still lumpy, do not overmix.

    Heat a griddle or skillet over medium heat. Coat with butter. Once very hot, drop 1/4 cup portions of batter. Cook until the edges are dry and bubbles begin to form, about 1 minute. Gently flip and continue cooking on the other side until cooked through, about 2 minutes. Place the pancakes on a baking sheet and keep warm in the oven. Repeat with remaining batter.

    Combine the fluff with 2 tablespoons very hot water and stir until thin enough to pour. Drizzle over pancakes. Sprinkle with graham cracker crumbs and extra Hershey’s pieces and serve.

  • Peanut Butter S’mores Blondies

    How to make Peanut Butter S’mores Blondies

    Yield: 16 blondies

    Prep Time: 15 minutes

    Cook: 1 hour


    1 stick (4 ounces) unsalted butter
    2 cups (14 ounces) brown sugar, preferably dark brown
    1/2 cup (4.8 ounces) peanut butter
    2 large eggs
    1 teaspoon vanilla extract
    2 1/2 cups (11.25 ounces) all purpose flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon salt
    2 XL-sized Hershey’s milk chocolate bars
    1 1/2 cups (7 1/2-ounce jar) marshmallow crème
    4-5 whole graham crackers


    1. Preheat the oven to 350°F. Line an 8×8-inch pan with foil, leaving an overhang on all sides, then spray with nonstick baking spray.

    2. In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the peanut butter. Allow to cool while combining the flour, baking powder, baking soda and salt in a large mixing bowl.

    3. Add the eggs to the cooled peanut butter mixture, one at a time, mixing well after each addition. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir to create a thick, smooth batter.

    4. Divide the dough in half and press half into the prepared pan, spreading evenly to the edges of the pan. Place the graham crackers then the chocolate bars over the dough. Spread the marshmallow crème evenly over the chocolate.

    Scoop out balls of the remaining dough and flatten completely. Top the marshmallow crème evenly with the flatten dough to cover completely.

    5. Bake for 30-35 minutes until the top is golden and the edges are slightly browned. Allow to cool in the pan. Cut into 1-2 inch squares and serve.

  • Homemade S’mores Pop Tarts

    How to make Homemade S’mores Pop Tarts

    Yield: 8 to 10 pop tarts

    Prep Time: 20 minutes

    Cook: 2 hours 25 minutes


    For the graham cracker pastry:

    1 3/4 cups (7.9 ounces or 224 grams) all-purpose flour
    9 graham crackers, finely ground (3/4 cup crumbs)
    1/2 teaspoon fine salt
    2 sticks (8 ounces) cold unsalted butter, cut into cubes
    2 tablespoons ice water, plus more if needed
    1 large egg

    For the s’mores filling:

    2 tablespoons unsweetened cocoa powder
    2 tablespoons packed brown sugar
    1/3 cup milk
    1/4 teaspoon fine salt
    1/2 cup (3 ounces) milk chocolate chips
    1 teaspoon vanilla extract
    1 tablespoon unsalted butter, cubed
    1/2 cup marshmallow creme

    For the chocolate glaze:

    1/2 cup (3 ounces) milk chocolate chips
    2 tablespoons unsalted butter
    2 tablespoons corn syrup


    For the pastry:

    In the work bowl of a food processor, combine the flour, graham cracker crumbs, and salt. Add in the butter and pulse just until the mixture resembles coarse meal, with some larger chunks of butter remaining. Add the ice water and egg and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse. You can also make the dough by hand with a pastry blender.

    Shape the dough into a disk and cover wrap with plastic wrap. Chill in the fridge until firm, at least 1 hour or up to 3 days. You can also freeze the dough, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.

    For the filling:

    In a small saucepan, combine the cocoa powder, brown sugar, milk, salt, and chocolate. Set over medium heat and cook, stirring, until the chocolate is melted. Simmer, stirring occasionally, for about 5 minutes or until slightly thickened. Remove from heat and add in the butter, stirring until melted and smooth. Set aside to cool to room temperature. Mixture will thicken as it cools.

    To assemble:

    Remove the dough from the refrigerator and place between two sheets of parchment paper. Use a rolling pin to roll the dough out into a large rectangle about 1/8-inch thick. Cut the dough into even rectangles. Place 1 tablespoon of chocolate fudge and 1 tablespoon of marshmallow crème on a dough rectangle, leaving a 3/4-inch border. Top with another piece of dough, pressing out any air and using the tine of a fork to seal the edges. Repeat with the remaining dough rectangles and place on a parchment lined baking sheet. Beat the egg with 1 tablespoon of water. Brush all over the tops of the pop tarts. Prick each tart a few times with a skewer or toothpick to allow steam to escape. Chill in the refrigerator for 20 minutes, or until the dough has stiffened slightly.

    Preheat the oven to 375°F. Bake for about 20 minutes, or until golden brown and puffed. Transfer to a wire rack to let cool completely.

    For the topping:

    While the pop tarts are cooling, place the glaze ingredients in a microwave-safe bowl. Microwave for 30 seconds. Stir and continue microwaving in 15-second bursts until melted. Let cool. Spoon the glaze over the cooled pop tarts and let sit for 10 minutes before serving.

  • S’mores Pudding Pie

    How to make S’mores Pudding Pie

    Yield: 8 servings

    Prep Time: 10 minutes

    Cook: 3 hours 32 minutes


    For the crust:

    14 whole graham crackers
    1 tablespoon light brown sugar
    7 tablespoons unsalted butter, melted

    For the chocolate pudding:

    1 tablespoon unflavored gelatin
    1/3 cup boiling water
    2/3 cup sugar
    1/3 cup cocoa
    1/4 cup cornstarch
    1/8 teaspoon salt
    3 cups 1 percent low-fat milk
    3 ounces semisweet chocolate, chopped
    2 teaspoons vanilla extract

    For the marshmallow topping:

    20 marshmallows


    Preheat the oven to 325°F.

    For the crust:

    In the bowl of a food processor process the crackers and sugar until finely ground. Add the butter and pulse until moistened. Use the bottom of a measuring cup, glass, or ramekin to press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Bake until fragrant and golden brown, about 12 minutes. Cool completely on a wire rack.

    For the pudding:

    Meanwhile, make the pudding. Put the gelatin in a small bowl, add the boiling water and stir until dissolved. Set aside.

    In a medium saucepan mix the sugar, cocoa, cornstarch and salt. Gradually add the milk, whisking until smooth. Set over medium heat and cook, whisking constantly, until the mixture thickens and comes to a boil, about 10 minutes.

    Remove from the heat. Add the chocolate and stir until melted. Stir in the vanilla and reserved gelatin. Pour the mixture into the pie crust.

    For the topping:

    Cut the marshmallows in half lengthwise with a pair of scissors. Top the pie with the marshmallows, covering the entire surface. Use a kitchen torch to brown the marshmallows to desired toastiness. Alternatively, place the pie pan on a baking sheet and broil for 2 minutes, watching the entire time to make sure it doesn’t scorch. Chill the pie in the fridge for at least 3 hours, or preferably overnight, until well chilled. Slice and serve!

    Recipe adapted from here

  • S’mores Fudge Bars

    How to make S’mores Fudge Bars

    Yield: 9 large squares or 18 small squares

    Prep Time: 30 minutes

    Cook: 10 minutes



    20 full graham crackers
    1/4 cup granulated sugar
    1/2 teaspoon salt
    12 tablespoons unsalted butter, melted

    Fudge filling:

    2 cups semisweet chocolate chips
    1 (14 ounce) can sweetened condensed milk

    Marshmallow topping:

    2 large egg whites
    1/4 teaspoon cream of tartar
    3/4 cup granulated sugar
    1/2 cup light corn syrup
    1/4 cup water
    1/4 teaspoon salt
    1 1/2 teaspoons vanilla extract


    For the crust:

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.

    Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely.

    For the filling:

    In a small saucepan set over medium-low heat, combine the chocolate chips and condensed milk. Heat until the mixture is melted, thick, and smooth, stirring constantly. Pour over graham cracker crust. Place in the refrigerator while making the marshmallow topping.

    For the marshmallow topping:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

    Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

    Spread the marshmallow topping evenly over the chocolate fudge layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden.

    Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days.

    Slightly adapted from Cookies and Cups

  • S’mores Stuffed Pizza Cookies

    How to make S’mores Stuffed Pizza Cookies

    Yield: Serves 4-8

    Prep Time: 15 minutes

    Cook: 15 minutes


    1 stick unsalted butter, melted
    1/3 cup granulated sugar
    1/3 cup packed brown sugar
    1/2 teaspoon vanilla
    1 large egg
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    3/4 cup semisweet chocolate chips
    2 Graham crackers, broken into large pieces
    1 Hershey’s bar, broken into large pieces
    4 marshmallows, cut in half


    Preheat oven to 400°F. Spray 2 6-inch pie plates or cast iron baking dishes with nonstick cooking spray.

    In a large bowl, use a rubber spatula to stir together the butter, granulated sugar, and brown sugar until combined. Let stand for 5 minutes. Stir in the egg and vanilla. Add the flour, baking soda, and salt, stirring until incorporated. Fold in the chocolate chips.

    Divide the dough into 4 equal pieces. Press two pieces of dough into the bottom of the prepared pans. Divide the graham cracker, Hershey’s bar, and marshmallows between the dough. Flatten out the remaining two pieces of dough and press over the marshmallows.

    Bake for about 15 minutes, or until edges are slightly browned but the inside is still gooey. Let cool for five minutes before serving.

    Recipe by Tessa of Handle the Heat

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