Saturday, April 13, 2013

GOURMET CHOCOLATE S’MORES DANISH - ON THE STONE

SMORES - ON THE STONE This is one of my most asked for dessert recipes! I make these often at my shows, after watching another consultant, David, do his show - it just was too good not to try. It is so incredibly easy. And much easier than building a fire! You'll use your stone for this - doesn't matter if it is a bar pan or a round (Shown here on the large bar pan). GOURMET CHOCOLATE S’MORES DANISH & MORE! 2 Packages of Pillsbury Crescent Rolls (Please do not substitute store brands ) 2 cups (1 small bag) Semi-Sweet Chocolate Chips 2 cups of MINI Marshmallows 4 Cinnamon Graham Crackers ½ cup of flour ½ cup of sugar ¼ cup of butter (Do not substitute Margarine) Cinnamon and sugar mix 2 Tbsp. Vanilla extract Splash of lemon juice. Preheat oven to 375 degrees. Lay the crescent rolls out on the Stoneware Bar Pan, in the shape of a pine tree. The crescent rolls will overlap in the center. Use both packages. You may choose to make this in any other braided shape on other Pampered Chef stones. Sprinkle some cinnamon and sugar on to the top of the rolled out crescent rolls. Then with the Food Chopper, chop up three graham crackers. Place the crackers as the next layer on top of crescent rolls in the center from the top of the pan to the bottom. Next add all but a few of the chocolate chips on top of this. Add the marshmallows on top of that. Braid the crescent rolls up starting at the bottom of the pan to the top. Each Crescent roll should be braided up on a diagonal to the opposite corner of the top of the pan. Take the flour, sugar, 1 tbsp of vanilla, lemon, and the butter and cut with a fork making a crumble topping. Add butter to desired crumble effect. Some people like it more powdery, and others like it more crumbly. The choice is yours. When the finished braiding the dessert, sprinkle a little more cinnamon and sugar on top. Spread the crumble topping over this. Add remaining chocolate chips and marshmallows. Bake in the over for approx 20 min @ 375 degrees or until nice and golden brown. ENJOY! This is one of the best recipes yet! CRUMBLE TOPPING Great topping for the S’mores and is also used for the CHOCOLATE CHOCOLATE DANISH DELIGHT 1/2 cup of sugar 1 1/2 tablespoons of vanilla 1/2 cup of flour 1 teaspoon Korintje Cinnamon (Pampered Chef) 2-3 tablespoons of butter SOFTENED not melted Splash of lemon juice Mix all together with fork to get desired crumbles. Some people like it chunky and others more like a powder. You can use this also for topping off any apple crispy or cobbler. Use it as a crumble topping or use it as a filling as well. Increase the amounts to get more of what you want. ***** CHOCOLATE CHOCOLATE DANISH DELIGHT Follow directions above for S’mores, but leave out the graham crackers and marshmallows. You will just sprinkle the cinnamon down, then place chocolate chips, and then add the crumble filling over the chocolate chips. Braid it up, and then top off with a cinnamon sprinkling across the top, and then add left over crumble mixture to top of theat. top off with leftover chocolate chips. Bake according to directions above. When done, always let chocolate cool a bit before serving as it will be VERY hot from the oven. ***** Do you live in NE PA? I'd love to come make this for you and your friends! Message me and we'll pick a date! *** Brought to you by your Pampered Chef Lady, Chip Lines-Burgess. (570) 855-5426 *** Are you a FAN? Be sure to "LIKE" me while you are here at www.facebook.com/CookingWithChip -- and be sure to check out all the hundreds of recipes below! Check out my website where you can get any of the tools to prepare and serve these wonderful recipes - at http://www.pamperedchef.biz/ChipLines Find a recipe you simply LOVE and want to come back to? EASY! Just click "SHARE" and share it to your own page OR tag yourself in it. Then, when you need it again, it will be on YOUR page in your photos. ***


2 Packages of Pillsbury Crescent Rolls (Please do not substitute store brands )
2 cups (1 small bag) Semi-Sweet Chocolate Chips
2 cups of MINI Marshmallows
4 Cinnamon Graham Crackers
½ cup of flour
½ cup of sugar
¼ cup of butter (Do not substitute Margarine)
Cinnamon and sugar mix
2 Tbsp. Vanilla extract
Splash of lemon juice.

Preheat oven to 375 degrees.

Lay the crescent rolls out on the Stoneware Bar Pan, in the shape of a pine tree.
The crescent rolls will overlap in the center. Use both packages.
You may choose to make this in any other braided shape on other Pampered Chef stones.

Sprinkle some cinnamon and sugar on to the top of the rolled out crescent rolls.
Then with the Food Chopper, chop up three graham crackers.
Place the crackers as the next layer on top of crescent rolls in the center from the top of the pan to the bottom.
Next add all but a few of the chocolate chips on top of this. Add the marshmallows on top of that.

Braid the crescent rolls up starting at the bottom of the pan to the top. Each Crescent roll should be braided up on a diagonal to the opposite corner of the top of the pan.

Take the flour, sugar, 1 tbsp of vanilla, lemon juice, and the butter and cut with a fork making a crumble topping. Add butter to desired crumble effect. Some people like it more powdery, and others like it more crumbly. The choice is yours.

When the finished braiding the dessert, sprinkle a little more cinnamon and sugar on top. Spread the crumble topping over this. Add remaining chocolate chips and marshmallows. Bake in the over for approx 20 min @ 375 degrees or until nice and golden brown.
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