Easy S'Mores Clusters

Via Hershey's Kitchen

Ingredients

6 (1.55 oz. each) HERSHEY'S Milk Chocolate Barsbroken into pieces
2 cups miniature marshmallows
8 (about 1-3/4 cups) graham crackers, coarsely chopped

Directions

1 Place candy pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1-1/2 to 2 minutes, or until chocolate is melted when mixture is stirred.

2 Stir in marshmallows and graham cracker pieces until well coated. Drop by spoonfuls into miniature paper muffin cups (1-3/4 inches in diameter). Cover; refrigerate until firm. About 2-1/2 dozen snacks.

S'Mores Sandwish Bar Cookies

Via Hershey's Kitchen

Ingredients:
1/2 cup (1 stick) butter or margarine softened
3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
3/4 cup graham cracker crumbs
1 teaspoon baking powder
1/4 teaspoon salt
5 HERSHEY'S Milk Chocolate Bars (1.55 oz. each), unwrapped
3 cups miniature marshmallows

Directions:
1 Heat oven to 350°F. Grease 8-inch square baking pan.

2 Beat butter and sugar until well blended in large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough in prepared pan. Bake 15 minutes.

3 Arrange unwrapped chocolate bars over baked layer, breaking as needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly browned. Cool completely in pan on wire rack. Cut into bars. 16 bars.

Black Bean Salsa and Chips -Weight Watchers

Ingredients
  19 oz canned black beans, rinsed and drained   
  14 1/2 oz canned crushed tomatoes, fire-roasted, drained   
  2 medium tomato(es), chopped
1/2 cup(s) red onion(s), chopped   
1/4 cup(s) cilantro, chopped   
1/2 tsp table salt   
8 medium tortilla, flour, fat-free   
1 spray(s) cooking spray, or enough to coat tortillas   
2 tsp chili powder   
Instructions
Preheat oven to 375°F.

Seeing 8
Points 3

In a medium bowl, combine beans, tomatoes, onion, cilantro and salt; set aside. (Note: If you cannot find fire-roasted tomatoes, substitute any type of canned crushed tomatoes, with or without additional flavors.)

Slice tortillas into 8 triangles each. Place on 2 nonstick baking sheets and lightly coat with cooking spray; sprinkle with chili powder. Bake until crisp and golden, about 10 minutes. Yields 8 chips and about 1/2 cup of salsa per serving.