RECIPES USING ROLOS RECIPES

Steps:

• I don’t think anyone needs a lesson in how to build a s’mores, but here’s the idea…
• Using a stick, long grilling fork, or wood skewer, stick on a marshmallow and roast over an open flame for 30-60 seconds, or until toasted.
• Place roasted marshmallow between 2 graham crackers (or cookies, etc) lined with chocolate (or other toppings) Devour immediately.
• Candied Bacon
• Roasted Berries
• Chocolate Covered Potato Chips and Pretzels
• Candied Bacon S'mores
• Cookie Butter S'mores
• Roasted Berries S'mores
• Salted Caramel S'mores
• Samoa Cookie S'mores
• Chocolate Chip Cookie Nutella S'mores
• Mexican Chocolate S'mores
• Elvis S'mores
• Chocolate Covered Potato Chip S'mores
• Chocolate Covered Pretzel S'mores
• Rice Krispies Treat S'mores
• Oreo Cookie S'mores
• Reese's Peanut Butter Cup S'mores
• Snickers S'mores
• Milky Way S'mores
• Kit Kat S'mores

Steps:

• For the brownie base: Preheat the oven to 350 degrees F.
• Lightly coat a round 12-inch pizza pan with cooking spray. Top with parchment paper and spray again with cooking spray.
• Add the chocolate hazelnut spread and eggs to a bowl and mix until smooth. Fold in the flour until it is all mixed in. Pour the mixture into the center of the pizza pan and, using a spatula, spread to the edges of the pan in an even layer. (The dough will be quite thick.) Bake until the brownie is cooked through and a toothpick inserted in the center comes out clean, 20 to 25 minutes.
• Meanwhile, make the hazelnut ganache: Heat the cream in a pan over a medium heat. Place the chocolate hazelnut spread and chocolate chips in a bowl. Pour the hot cream over and whisk until melted and smooth.
• For the toppings: Put the almond bark in a microwave-proof bowl and microwave in short bursts of 30 seconds, stirring in between, until it is melted.
• Remove the pizza base from the oven and allow to cool completely in the pan. Carefully slide a spatula under the brownie to loosen it from the parchment and slide onto a cake stand or serving platter.
• Pour the ganache over and spread, leaving a 1/2-inch border. Decorate with the candy, then drizzle over the melted almond bark, spooning it back and forth in lines. Scatter over the sprinkles.