S'more Eggroll

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (7)

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Average Rating:

Total Reviews: 7

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  • on January 06, 2011

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    I really enjoyed this recipe I have 3 words to describe it Ooey Gooey Greatness!!!!!

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  • on November 24, 2010

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    I made these for my family and they ate them all up! I made a tiny pot of chocolate fondue to dip them in because I was scared of overpacking the roll itself and making a mess.

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  • on August 17, 2010

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    My daughter and I tried the first one exactly the way the recipe said. Fluff was had to put on chocolate so we sprayed the spoon with cooking srap. We didnt use as much as it called for and we also put the graham cracker crumbs inside on top of the fluff with another layer of chocolate squares. Worked out great.Thanks Guy...

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  • on February 05, 2010

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    Bad news: I melted marshmallows and that was REALLY hard to work with. Next time I'll take the suggestion of using marshmallow creme and a ziploc bag.

    Good news: The taste was worth the hassle.

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  • on April 26, 2009

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    I made minor adjustments to the recipe, like not using as much chocolate or marshmallow. I used marshmallow fluff and put it into a ziploc bag and squirt it like icing onto the chocolate. I did however get an uncooked egg roll paper on the inside, but it still tasted delicious (I got a crunch towards the ends of the egg roll. To me, less is more. I used three Hersheys chocolate bar pieces and about 3/4 in thick layer of fluff (from the ziploc ontop, and i had practically no mess, expcept for my fingers. All in all, wonderful recipe! :

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  • on January 26, 2009

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    I really had high hopes for these as my kids love s'mores. But, the marshmallow is sticky to work with and is hard to stay on the egg roll skins. Guy says only to fry them for 1-2 minutes because if you cook them for any longer, they could overcook and the insides will seep out. Well, cooking them for only 1-2 minutes does not fry the outside long enough to make it crunchy. It's still has a chewy skin. I could not get the eggrolls fried long enough to get the outside crunchy and the insides to still stay inside.

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  • on October 25, 2008

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    THIS RECIPE IS THE EASIEST DESSERT I'VE EVER MADE. I USED MARSHMALLOW FLUFF AND HERSHEY CHOCOLATE BARS, DO NOT OVER FILL WITH MARSHMALLOW BECAUSE IT LEAKS OUT. THANK YOU, THANK YOU!!

    MARNY

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