DiFalco Recipes

• 1 cup finely crushed graham cracker crumbs (about 7 whole graham crackers)
• 1/4 cup powdered sugar
• 6 Tablespoons melted butter
• 12 marshmallows (regular size, not mini)
• 2 full size Hershey bars, unwrapped and divided into 24 pieces (typically one half of one of their divided pieces, although the picture looks like it showing a full piece)

Directions:

• Preheat oven to 350F.
• In a small mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter.
• Grease a 24 cup mini muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the 24 cups. Gently press the crumbs into the bottom of each cup and up the sides to form little cups.
• Bake the mini graham cracker crusts at 350F for 4 minutes until golden brown.
• Cut each marshmallow in half to make 24 round marshmallows. Place one marshmallow in each graham cracker cup, cut side of the marshmallow facing down.
• Set the oven to broil. Place the pan of s’mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted. Note: the marshmallows can burn fast, so watch them very closely.
• Top each marshmallow with one piece of the Hershey’s Chocolate Bar. Allow the s’mores to cool for 15 minutes, then use a butter knife to lift them from the pan

Aunt Karen made these and they were delicious.  Her recipe had the marshmallow on the top and the chocolate in the middle.

Cookie Cake

• 3/4 cup (168g) butter, room temperature
• 1/2 cup (112g) packed light brown sugar
• 1/4 cup (52g) sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 cups (260g) all purpose flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1/2 tsp salt (I cut it down to 1/4 since I used salted butter)

Chocolate Buttercream

• 1/2 cup (112g) butter, room temperature
• 1 3/4 cups (201g) powdered sugar
• 1/4 cup (29g) cocoa powder
• 1/2 tsp vanilla extract
• 1-2 tbsp heavy cream (I used half and half and could have used more)

Cookie Cake:

1. Preheat oven to 350°F (180°C). Prepare a 9-inch cake pan with parchment paper in the bottom and baking spray on the sides. (I used a springform pan.) Set aside.
2. Combine the flour, cornstarch, baking soda and salt in a medium sized bowl and set aside.
3. Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready. Do not skimp on the creaming time.
4. Add the egg and vanilla extract and mix until well combined.
5. Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.
6. Fold in the chocolate chips. The cookie dough will be thick.
7. Press the cookie dough evenly into the cake pan. Press a few more chocolate chips into the top of the cake, if desired.
8. Bake for 18-20 minutes, or until the edges just begin to turn golden.
9. Remove from oven and allow to cool completely in the cake pan, then transfer to a serving plate.

Chocolate Buttercream:

1. To make the buttercream, add the butter to a large mixer bowl and beat until well combined and smooth.
2. Add about half of the powdered sugar and mix until well combined and smooth.
3. Add the cocoa powder, vanilla extract and a tablespoon of cream and mix until well combined and smooth.
4. Add the rest of the powdered sugar and mix until well combined and smooth. Add more cream to get the right consistency.
5. Add the buttercream to a piping bag fitted with a piping tip and pipe swirls of frosting around the outer edge of the cake.
6. Store cookie cake in an airtight container. You can store it at room temperature for about 24 hours, then store in the fridge. Without the buttercream, it can remain at room temperature. I recommend serving at room temperature, since the cookie will firm up when cold. Cookie cake is best eaten within 4-5 days.

Note: Made this for Joey’s Birthday in 2025.  Really good. The buttercream tasted like fudge.

Reference: https://www.lifeloveandsugar.com/chocolate-chip-cookie-cake/

Not Grandmas recipe