Type what you have

Ingredients

• ✓ milk chocolate candy bar
• graham cracker
• marshmallow

Instructions

1. 1 Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Place 1 graham cracker square into each (4) mini cast-iron skillet; top each with 1 piece chocolate and ½ marshmallow.
3. 3 Place skillets in the preheated oven; cook until marshmallows begin to brown, about 3 minutes.
4. 4 Gently press marshmallows into chocolate with a spatula; serve.

By tcasa

Ingredients

• ✓ milk chocolate candy bar
• skim milk
• instant white chocolate pudding mix
• fat-free whipped topping
• chocolate graham cracker

Instructions

1. 1 Whisk together skim milk and white chocolate pudding mixes in a large bowl until thickened and smooth. Fold in 1 tub whipped topping until incorporated.
2. 2 Line a 9x13-inch casserole dish with a single layer of graham crackers. Spread 1/2 of the pudding mixture over graham cracker layer. Repeat layering with graham crackers and remaining pudding mixture, ending with a layer of graham crackers.
3. 3 Spread remaining 1 tub whipped topping over the top graham cracker layer; sprinkle with candy bar pieces. Chill in the refrigerator until set, 2 to 4 hours.

By sarah

Ingredients

• ✓ milk chocolate candy bar
• all-purpose flour
• baking powder
• white sugar
• egg
• vanilla extract
• milk
• margarine
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch jelly roll pan.
2. 2 Sift together flour and baking powder in a medium bowl; set aside.
3. 3 Beat together sugar, eggs, and vanilla in a large bowl with an electric mixer until light and lemon-colored. Beat in flour mixture until combined. Place milk and margarine in a microwave-safe dish. Microwave until mixture begins to bubble, about 2 minutes. Stir into batter until incorporated, then pour into the prepared jelly roll pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 20 to 25 minutes. Allow cake to cool completely on a wire rack.
5. 5 Drop spoonfuls of peanut butter all over cooled cake and spread evenly to the edges. Place cake in the refrigerator to allow peanut butter to set, about 1 hour.
6. 6 Place chocolate in a microwave-safe dish and microwave until melted. Spread evenly over peanut butter layer. Place cake in the refrigerator to allow chocolate to harden.

By Rebecca Harrison

Ingredients

• ✓ milk chocolate candy bar
• all-purpose flour
• salt
• baking soda
• butter
• brown sugar
• white sugar
• vanilla extract
• egg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
2. 2 Mix flour, salt, and baking soda together in a bowl.
3. 3 Beat butter, brown sugar, white sugar, and vanilla in a separate bowl with an electric mixer. Beat in eggs, one at a time. Gradually mix in flour mixture. Spread 1/2 of the dough into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until partially firm, about 10 minutes. Leave oven on.
5. 5 Cover the partially baked dough with chocolate bars, breaking up as needed to fit. Drop remaining dough over the chocolate as evenly as possible.
6. 6 Return to the oven and bake until golden brown, 10 to 15 minutes more. Let cool before cutting into 24 bars.

By sammiann226

Ingredients

• ✓ milk chocolate candy bar
• all-purpose flour
• graham cracker crumb
• salt
• baking soda
• cinnamon
• butter
• white sugar
• brown sugar
• vanilla extract
• egg
• semisweet chocolate chip
• miniature marshmallow

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Combine flour, graham cracker crumbs, salt, baking soda, and cinnamon in a medium bowl.
3. 3 Beat butter, white sugar, brown sugar, and vanilla extract in a larger bowl until creamy. Add eggs, 1 at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in chocolate chips. Drop dough by rounded tablespoons onto ungreased baking sheets.
4. 4 Bake in the preheated oven for 8 minutes. Remove from oven. Push 3 to 4 marshmallows and a few pieces of milk chocolate into each cookie. Continue baking until chocolate is melted and cookies are golden, 3 to 4 minutes more. Cool on a wire rack.

By lyricocean

Ingredients

• ✓ milk chocolate candy bar
• graham cracker
• marshmallow

Instructions

1. 1 Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
2. 2 Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
3. 3 Arrange the marshmallows in a single layer in the prepared pan.
4. 4 Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
5. 5 Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.

By MPADEN

Ingredients

• ✓ milk chocolate candy bar
• almond bark
• peanut butter

Instructions

1. 1 Line an 8-inch square pan with waxed paper or spray with cooking spray.
2. 2 Place 1 almond bark half in a microwave-safe bowl; heat in the microwave, in 30-second intervals, stirring after each melting until smooth, 1 to 3 minutes. Add peanut butter to melted almond bark and mix well. Add the remaining almond bark to the bowl and push to the bottom of the bowl.
3. 3 Heat mixture in the microwave for 1 minute; stir to break up any large pieces. Continue heating in microwave, in 30 second intervals, until completely melted. Pour fudge mixture into the prepared square pan.
4. 4 Melt chocolate bars in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Drizzle melted chocolate over fudge. Swirl the chocolate into the fudge using a knife.
5. 5 Refrigerate fudge until solid, about 1 hour.

By cross

Ingredients

• ✓ milk chocolate candy bar
• butter
• graham cracker crumb
• marshmallow

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
2. 2 In a medium bowl, mix together the melted butter and graham cracker crumbs. Press half of the graham cracker mixture into the bottom of the prepared pan. In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and spread over the graham cracker layer. For easier spreading, refrigerate the crust while the chocolate is melting. Make a layer of marshmallows over the chocolate and top with the remaining graham cracker crumbs.
3. 3 Bake for 15 minutes in the preheated oven, cool and cut into squares.

By Katherine

Ingredients

• ✓ milk chocolate candy bar
• graham cracker
• butter
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
2. 2 Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides to create a crust.
3. 3 Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
4. 4 Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

By Katie Rose

Ingredients

• ✓ milk chocolate candy bar
• white sugar
• brown sugar
• corn syrup
• peanut butter
• cornflake cereal
• peanut

Instructions

1. 1 In a medium saucepan over medium high heat, combine the white sugar, brown sugar and corn syrup. Bring the mixture to a rapid boil, then remove from heat. Stir in the peanut butter until well blended. In a large bowl, stir together the cornflakes and peanuts. Stir the peanut butter mixture into the cornflake mixture and mix until evenly distributed. Press the mixture into a greased 9x13 inch pan.
2. 2 In the microwave or in a metal bowl over a pan of simmering water, melt chocolate candy, stirring frequently until smooth. Remove from heat and spread over the tops of the bars. Let cool before cutting into bars.

By Tammy

Ingredients

• ✓ milk chocolate candy bar
• butter
• cream cheese
• brown sugar
• white sugar
• egg
• all-purpose flour
• baking soda
• coconut
• walnut

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, cream together the butter, cream cheese, brown sugar and white sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour and baking soda; stir into the sugar mixture. Mix in the chopped chocolate, coconut and walnuts. Drop by rounded tablespoons onto ungreased cookie sheets.
3. 3 Bake for 11 to 13 minutes in the preheated oven, or until golden brown. Remove from baking sheets to cool on wire racks.

By tocathyghotmailcom

Ingredients

• ✓ milk chocolate candy bar
• butter
• white sugar
• egg
• vanilla extract
• peppermint extract
• all-purpose flour
• cream of tartar
• baking soda
• salt
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and peppermint extracts. Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until all of the dry has been absorbed. Mix in the chocolate chunks and chopped candy cane. Form spoonfuls of dough into balls, and place them 2 inches apart onto an ungreased baking sheet.
3. 3 Bake for 8 to 10 minutes in the preheated oven.

By LORENKAN

Ingredients

• ✓ milk chocolate candy bar
• sugar
• olive oil
• margarine
• egg substitute
• vanilla extract
• all-purpose flour
• cocoa powder
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper.
2. 2 In a large bowl, beat the sugar, olive oil and margarine until smooth. Stir in the egg substitute and vanilla. Combine the flour, cocoa and baking powder, gradually stir into the wet ingredients. Mix in the chopped candy bar. Chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a 9 inch long log. Place the logs onto the prepared cookie sheet 4 inches apart and flatten to 1 1/2 inch thickness. If there is not enough room, put each one onto a separate sheet.
4. 4 Bake for 20 to 25 minutes in the preheated oven until somewhat firm. Cool on the baking sheets until cool enough to handle.
5. 5 Remove baked loaves to a cutting board and cut each one crosswise into 1/2 inch slices with a sharp knife. Place the slices cut side down back onto the baking sheets, and toast on each side for an additional 8 to 10 minutes. Cool on wire racks and store in an airtight container.

By EHOLT

Ingredients

• ✓ milk chocolate candy bar
• sugar
• margarine
• olive oil
• vanilla extract
• egg substitute
• all-purpose flour
• cocoa powder
• baking powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. 2 In a large bowl, cream together the sugar, margarine and olive oil until smooth. Stir in the vanilla and egg substitute. Combine the flour, cocoa, and baking powder. Stir into the creamed mixture. Fold in the chocolate pieces. Cover, and chill dough for 10 minutes.
3. 3 Divide the dough into two equal pieces. Roll each piece into a log about 9 inches long. Place the logs onto the prepared cookie sheets about 4 inches apart. Flatten each one down to 1 inch thickness.
4. 4 Bake in the preheated oven for 20 to 25 minutes, or until firm. Cool on sheets for 15 minutes before removing to wire racks to cool completely.
5. 5 Move the cookie loaves to a cutting board. Using a serrated knife, slice each loaf crosswise into 3/4 inch slices. Return slices to the baking sheet cut side down and bake for an additional 8 to 10 minutes on each side, until dry and lightly toasted. Cool completely before storing in an airtight container.

By EHOLT

Ingredients

• ✓ milk chocolate candy bar
• aluminum foil
• graham cracker
• marshmallow

Instructions

1. 1 Preheat grill to medium or preheat oven to 450 degrees F. For each s'more, top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, candy and marshmallows.
2. 2 Center s'mores individually on each sheet of Reynolds Wrap® Aluminum Foil.
3. 3 Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
4. 4 Grill 4 to 5 minutes in covered grill.
5. 5 OR Bake 4 to 5 minutes on a cookie sheet in oven.

By Reynolds KitchensR