Gooey goodness: S’mores with more

Line the bottom and sides of a deep baking dish with plastic wrap and butter it. An 8-inch square dish or pan is nice if you want thick marshmallows.

Add 1/2 cup cold water into a large bowl. Sprinkle gelatin over and let stand to fully dissolve, about 5 minutes. Meanwhile, add sugar, corn syrup, remaining 1/3 cup water and rosemary into a small saucepan. Heat over medium-high heat until mixture boils. Immediately add sugar mixture to dissolved gelatin in bowl and beat on high speed for 10 to 12 minutes until mixture turns fluffy and solid white. (In fact, it should billow up beautifully on to your beaters, so you'll have no choice but to stop mixing!)

Pour the mixture into the prepared pan and spread into an even layer using a buttered offset spatula. Allow to set at room temperature for at least 2 hours.

Dust a cutting board or sheet of plastic wrap on the counter with powdered sugar. Unmold marshmallow slab onto the cutting board and lightly dust top surface with powdered sugar to take the stickiness out of it. Butter a sharp knife and cut into desired size cubes; repeat buttering as needed to cut all marshmallows. Insert bamboo skewers into marshmallows to make roasting them easy! (Tip: Lightly coat the tips of the bamboo skewers with margarine to make it easier to slide marshmallows on them.)

Place chocolate on a microwave-safe saucer and melt chocolate in the microwave in 10-second increments; stir until smooth. Place graham cracker crumbs on another saucer.

Dip the rim of a martini glass in the melted chocolate and then in the graham cracker crumbs.

Lightly coat the tips of the bamboo skewers with margarine and slide a couple of mini marshmallows on the tip. Flame the marshmallows with a match or lighter for about 10 seconds to lightly brown them.

Add liqueur ingredients into a cocktail shaker with ice. Shake and strain into the prepared glass to serve. Lay the marshmallow skewer across the top rim of the glass.

Line the bottom and sides of a deep baking dish with plastic wrap and butter it. An 8-inch square dish or pan is nice if you want thick marshmallows.

Add 1/2 cup cold water into a large bowl. Sprinkle gelatin over and let stand to fully dissolve, about 5 minutes. Meanwhile, add sugar, corn syrup, remaining 1/3 cup water, and coffee liqueur into a small saucepan; stir to incorporate. Heat over medium-high heat until mixture boils. Immediately add sugar mixture to dissolved gelatin in bowl and beat on high speed for 20 minutes until mixture turns fluffy and solid white. (In fact, it should billow up beautifully on to your beaters, so you'll have no choice but to stop mixing!)

Pour the mixture into the prepared pan and spread into an even layer using a buttered offset spatula. Allow to set at room temperature for at least 2 hours.

Dust a cutting board or sheet of plastic wrap on the counter with powdered sugar. Unmold marshmallow slab onto the cutting board and lightly dust top surface with powdered sugar to take the stickiness out of it. Butter a sharp knife and cut into desired size cubes; repeat buttering as needed to cut all marshmallows. Insert bamboo skewers into marshmallows to make roasting them easy! (Tip: Lightly coat the tips of the bamboo skewers with margarine to make it easier to slide marshmallows on them.)

Prepare chocolate instant pudding and pie filling according to instructions on Jello box, using 2 cups of heavy cream and 1/2 cup of milk for a thicker texture. Pour mixture into prepared graham cracker crust and chill in the refrigerator until set; about 1 hour.

Arrange marshmallows, chocolate bar pieces, and graham cracker pieces on top of pie. Heat broiler on high and place rack in the middle of oven. Set pie on rack and broil for 30 seconds — watching the whole time — until marshmallows are lightly browned.

Remove from heat and serve!

Heat milk in a small pot until just warm and pour into a mug. Stir in chocolate syrup. Add marshmallow crème on top and allow to sit for a bit until cream settles into an even layer.

Place chocolate bar square on graham cracker square and top with marshmallow. Set s'more stack on a baking sheet. Heat broiler on high and place rack in the middle of oven. Set cookie sheet on rack and broil for 30 to 60 seconds — watching the whole time — until marshmallows are lightly browned. Remove from oven and place s'mores stack on marshmallow crème float topping hot chocolate.