BAKE S MORES RECIPES

Steps:

• For the crust: Whisk together the flours, granulated sugar, cinnamon, salt and nutmeg in a very large bowl until well combined. Using a pastry cutter or your hands, work the butter and shortening into the dry ingredients until it has a coarse sand-like consistency. Combine the water and vinegar in a small bowl, then add that to the mixture and mix until a dough forms.
• Divide the dough into two discs, wrap each in plastic wrap and place in the refrigerator for at least 4 hours.  
• For the filling: Preheat the oven to 400 degrees F. Line a quarter-sheet tray with parchment paper. 
• Remove the dough from the refrigerator and roll out one disc on a lightly-floured work surface. Lay the dough on the sheet tray, evenly covering the bottom. (Do not cut off the excess dough yet.) Lay the chocolate bars over the top of the dough. Sprinkle mini marshmallows over the chocolate. Roll out the second dough disc and lay that on top of the marshmallows, covering the pie entirely. Cut off excess dough from the top piece and fold the edge of the bottom dough over the edge of the top dough. Press the edges together with a fork or crimp the edges. Brush with the egg wash and poke several holes in the top with a fork. Bake until golden, 45 to 50 minutes. Allow to cool completely.
• For the glaze: Whisk together the powdered sugar, cocoa powder, milk and salt in a bowl until it has the consistency of thick glue. Glaze the top of the pie and immediately add sprinkles. Allow the glaze to set, about 15 minutes. Slice and serve.

Steps:

• Preheat oven to 350°F. Spray 16 muffin cups with baking spray.
• CRUST: Stir together graham crust mix and 3 tablespoons melted butter in a medium bowl until moistened. Divide crust evenly into muffin cups, about 1-1/2 tablespoons each. Press until firm.
• Stir together brownie mix, eggs, remaining 5 tablespoons melted butter and water in a large bowl until blended, about 50 strokes. Divide batter evenly into muffin cups on top of crust, about 2 tablespoons each.
• Bake on rack in center of oven 24 to 26 minutes, until centers are set. Cool on wire rack 10 minutes. Increase oven temperature to 425°F. Run knife around the edge of cupcakes to loosen if needed and remove cupcakes from pans. Place cupakes on baking sheet.
• Top cupcakes with marshmallows. When oven temperature reaches 425°F, Place baking sheet on rack in center of oven and bake cupcakes until marshmallows are toasted, 2 to 5 minutes, watch carefully to make sure they don't burn. Remove from oven and cool completely.
• Massage fudge pouch 15 seconds. Cut off one corner of pouch and drizzle fudge over s'mores brownie cupcakes just before serving.