S'mores Truffles

I love s'mores!  I mean, for real, I love them.  I have tried to perfect a way to enjoy them without having to build a fire in the back yard for as long as I can remember.  I have tried to heat them over candle light and an oven burner.  My sister stacks chocolate and a marshmallow on a graham cracker and sticks it in the microwave.  It works for her and it's okay...  But it's not as good as a freshly roasted marshmallow -- golden brown and never burned -- and chocolate that isn't melted.

When I saw several S'mores Truffles recipes floating around, I got a little excited.  (I tried not to.)  The recipes sounded like they could be ok but could they really satisfy my cravings for the real thing?  My daughter and I started playing around and...

This was the result!  They were beyond good!!!  And so pretty!  They tasted just like a s'more from around the campfire.  I can't wait to make these for my sister to see what she thinks about them.

Here's how we made them --

I used a small circle fondant cutter and cut out graham cracker circles.  We crushed the left over cracker pieces up for the topping.

I did the same thing with Hershey's bars.  That is a requirement for me -- it must be Hershey's chocolate to taste like a proper s'mores treat.

Yum!

We started with Marshmallow Fluff as the base of our filling for the truffle.  We added in a little whipping cream, vanilla and powdered sugar.

Once it was mixed well and stiff, we rolled it into small balls.

Then we placed the filling between a piece of chocolate and a piece of cracker.  I think we could have eaten them just like this.  Instead, we refrigerated them for about half an hour.  Then, we melted the leftover chocolate pieces along with a few more Hershey's bars in a double boiler and dipped the beauties in.  We put them on wax paper to harden and topped them with the cracker crumbs.

After an hour or so in the frig, they were ready to eat.  Then I promptly packed them up to take to work the next day as I knew I could not be trusted in the same house as them much longer.

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S'mores Truffles

6 Hersheys bars, full size

3 graham crackers

1 c marshmallow fluff

1 tbsp heavy whipping cream

1 tsp double strength vanilla extract

2 1/2 c powdered sugar

Cut 3 Hersheys bars and the graham crackers into same size pieces -- I cut 4 small circles from each cracker and chocolate bar.  Save leftover bits of chocolate bar for chocolate coating.  Save leftover graham cracker bits for crumbling over top of the truffles. 

For the filling, mix marshmallow fluff, cream and vanilla with an electric mixer until well blended.  Start adding the sugar a little at a time.  Mix until combined and stiffened. 

Roll into balls and place between a piece of chocolate and a graham cracker*.  Chill these for at least a half hour.  Melt remaining chocolate in double boiler and dip truffles.  Place them on wax paper to harden and top with crushed graham crackers.  Allow the truffles to harden in the refrigerater for about an hour.

*If you have leftover filling, it can be rolled into balls to be chilled, dipped and topped just like the other truffles.

I'm linking up!!!  Melt in Your Mouth Monday, Recipe Sharing Monday, Tasty Tuesday, Too Cute Tuesday, Tip Me Tuesday, Tuesdays at the Table, Tempt My Tummy Tuesday, These Chicks Cooked, Works for Me Wednesday, Cast Party Wednesday, What I Whipped Up Wednesday, Foodie Wednesday, Whisking Wednesday, Show & Share, {Wow Me} Wednesday, Full Plate Thursday, Sweet Treats Thursday, Turning the Table Thursday, Sweet Tooth Friday, Chic & Crafty Party, I'm Lovin It, Tasty Thursday, Bake with Bizzy, Friday Favorites, Friday Flair, Sweets for a Saturday, Strut Your Stuff Saturday, Sweet Indulgences Sunday, My Inner Baker, Simply Delish

Emma's Candy Bar Pie

Since we finally had a night without any plans, my 8 year old daughter, Emma, and I decided to head into the kitchen together.  Her second grade teacher made a pie for Pi Day and she has been talking about it ever since.  We made a pie from her memory and our collective imaginations of what might be yummy.  And when you start with ingredients like these, how can you go wrong?

This pie was really simple and such a fun activity to do with my kiddo.  How could I resist that face?



Here are the ingredients you'll need --

We started with the crust first.  Just throw one package of graham crackers that you've broken in half into the food processor.  Pulse until they are completely crumbed and add the butter.  Continue pulsing until the butter is combined well.

Pour the mixture into a pie plate and press into the bottom and up the sides of the dish. 
Bake the crust in a 350 degree oven for about 9 minutes.  Remove from oven and allow to cool while you prepare the filling.

The filling starts with fresh sweetened whipped cream.  Pour heavy whipping cream into the bowl of your mixer and gradually increase the speed to high until the cream is thickened and stiff peaks begin to form.  Add sugar by the spoonfull as the cream is mixing.

Set aside 1/3 of the whipped cream.  Fold chocolate sauce of your choice into the remaining 2/3 whipped cream.

Chop the candy bars -- we only chopped one Hershey Bar and four Reese's Cups.  Then we cut one other Hershey Bar and one pack of peanut butter cups for garnish.

Put half of the chocolate whipped cream into the pie crust and spread to cover the entire bottom of the pie. Sprinkle about 3/4 of the chopped candy bars on top of the filling.

Mix the other 1/4 of chopped candy bars into the remaining filling and spread mixture on top of the chopped candy layer of the pie.  Use the reserved whipped cream and cut candy bars for garnish.  Emma did a great job decorating our pie below.  Refrigerate the pie overnight before enjoying.

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Candy Bar Pie

1 package graham crackers, about 9 crackers

4 tbsp butter, room temperature

8 oz heavy whipping cream

3 tbsp sugar

1/2 c chocolate sauce*

2 Hershey's Bars

3 twin packs Reese's Peanut Butter Cups

*I used the same homemade chocolate sauce that used in my Chocolate Covered Strawberry Cupcakes recipe as filling.

Preheat oven to 350 degrees.

Break graham crackers in half and place in food processor.  Pulse until they are completely crumbed.  Then add butter and continue pulsing unil well combined.  Pour mixture into pie plate and press into bottom and up sides of dish.  Bake for 9 minutes.  Remove from oven and cool while preparing filling.

Pour heavy whipping cream into bowl of mixer.  Slowly increase spead of mixer to high and add sugar one spoonful at a time.  Continue whipping until stiff peaks begin to form.  Reserve about 1/3 of whipped cream.  Add chocolate sauce to the remaining whipped cream and fold in.

Chop 1 Hershey Bar and 2 packages of Reese's Cups into small pieces.  Cut the rest of the candy for garnishing.

Spread 1/2 of chocolate whipped cream into bottom of pie crust.  Top with 3/4 of chopped candy bars  Mix remaining chopped candy bars into remaining chocolate whipped cream and spread over the top of the pie.  Use remaining candy bars and reserved whipped cream to garnish the pie.

Refrigerate overnight and enjoy!

I'm linking this post up over at Alli N Son's Sweet Tooth Friday.  Check it out for bunches of sweet recipes!

And I'm linking up this cool new party that I just found -- Delicate Contruction's Made by Little Hands Monday.  I think it's such a cool idea to feature what our littles are making, too!