S’mores aren’t just for fun anymore…they are a great way to entertain.
Check them out!
2/3 cup graham cracker crumbs
2 tablespoons sugar
3 tablespoons butter, melted
2-1/2 cups rocky road ice cream, softened
2/3 cup marshmallow creme
3/4 cup miniature marshmallows
In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 325° for 7-9 minutes or until lightly browned. Cool on a wire rack.
Carefully spread ice cream into crust; freeze until firm. Spread marshmallow creme over ice cream. Top with marshmallows; gently press into creme. Cover and freeze for 4 hours or overnight.
Just before serving, broil 6 in. from the heat for 1-2 minutes or until marshmallows are golden brown.
Yield: 4 servings.
12 whole graham crackers
(2 squares each)
5 Tbsp. butter, softened
1⁄4 cup sugar
2 containers (14 to 16 oz.) vanilla–chocolate chip ice cream
1 1⁄4 cups hot-fudge sauce ice cream topping
2 containers (14 to 16 oz.) chocolate–chocolate chip ice cream
1 cup marshmallow cream (such as Marshmallow Fluff or Creme)
Garnish: chocolate pieces
Evenly coat a 9-in. pie plate with nonstick spray.
Pulse crackers in food processor until fine crumbs form. Add butter and sugar; pulse until crumbs are moistened. Press firmly over bottom and up sides of pie plate. Freeze 30 minutes.
Meanwhile, place a container of vanilla–chocolate chip ice cream in the refrigerator for 30 minutes to slightly soften. Pack into crust with an ice cream spade or large spoon; spread evenly. Freeze 15 minutes or until firm.
Put 2 Tbsp. hot-fudge sauce into a small Ziploc freezer bag; reserve for top. Put remaining fudge sauce into another small Ziploc bag. Snip tip off corner of bag, pipe sauce in an even layer over ice cream and freeze. Slightly soften remaining vanilla–chocolate chip ice cream in refrigerator as above. Pack a second layer of the ice cream over fudge sauce; freeze 30 minutes or until firm.
Top pie with medium-size scoops of chocolate–chocolate chip ice cream. Freeze pie at least 2 hours, or wrap airtight and freeze up to 2 weeks.
Place marshmallow cream in a Ziploc bag, snip tip off corner of bag and pipe cream around scoops. Snip tip off bag containing fudge sauce and pipe on top. Garnish with chocolate pieces.
Instead of topping whole pie with scoops of chocolate–chocolate chip ice cream, cut pie in serving-size wedges. Heat remaining 2 Tbsp. fudge sauce just until thin enough to drizzle. Spread the top of each wedge with about 1⁄3 cup marshmallow cream. Drizzle with fudge sauce. Garnish with chocolate pieces.
Crisco® Original No-Stick Cooking Spray
1 cup graham cracker crumbs
1/4 cup sugar
5 tablespoons Crisco® Pure Vegetable Oil
1 quart chocolate ice cream, softened until spreadable
1 (17 oz.) jar Smucker's® Hot Fudge Microwaveable Ice Cream Topping, heated just until pourable
1 (7 oz.) jar marshmallow creme
2 cups miniature marshmallows
HEAT oven to 350ºF. Spray 9-inch pie plate with no-stick cooking spray.
COMBINE graham cracker crumbs, sugar and oil in medium bowl. Mix well with fork. Press firmly onto bottom and up sides of pie plate. Bake 5 minutes. Cool.
SPREAD half of softened ice cream evenly into cooled crust. Pour topping evenly over top. Return to freezer to set, about 10 minutes. Carefully spread remaining ice cream over topping, covering completely. Freeze until firm, at least 4 hours.
DROP marshmallow creme by spoonful over top of pie. Using moistened fingertips, spread in even layer, covering top of ice cream layer completely. Sprinkle marshmallows evenly over top, pressing slightly to stick. Cover. Freeze until firm, about 4 hours.
HEAT broiler. Cover pie crust edges with foil. Broil about 1 minute or just until marshmallows are lightly golden, watching closely to avoid burning. Serve immediately.
Yield: 10 servings
3 packages of graham crackers, roughly broken up
20 tablespoons (2 ½ sticks) unsalted butter, melted
½ teaspoon fine salt
3/4 cup freshly squeezed lime juice (from 16 to 18 limes), plus
3/4 cup granulated sugar
6 eggs, separated, whites reserved for the meringue (see below)
12 tablespoons (1 ½ sticks unsalted butter), at room temperature, cut into 12 pieces
Grated zest of 2 limes
10 oz. bittersweet chocolate, chopped (recommended 65%)
2/3 cup granulated sugar
7 tablespoons butter, cut into 7 pieces
4 egg whites, at room temperature
1 cup granulated sugar
1 teaspoon cream of tartar
Butter for greasing tart pans
6 4 ½ inch spring form tart pans*
Prepare the graham crust: Preheat the oven to 350.
Put the graham crackers into a food processor and pulse until the crackers break down to the consistency of sand. Transfer to a large bowl. Stir in the salt and melted butter and mix until the butter has thoroughly incorporated; it should be the consistency of wet sand.
Press and pack the wet graham mixture into six buttered 4 ½-inch, making sure it goes up all the way on the sides and that the crust is thick and sturdy.
Arrange the tarts on 1 or 2 cookie sheets and bake for 12 minutes, or until the crusts are golden, but not browned. Remove the tart shells from the oven and set aside to cool.
*If you are not using spring form pans, carefully remove the crusts from the pans at this stage and follow the recipe as follows.
The tart crusts can be stored in airtight plastic containers, in a single layer, for up to 24 hours.
Prepare the lime curd: Put the lime juice, sugar, eggs, and yolks in a stainless steel bowl and whisk well.
Fill a saucepan halfway with water, and bring the water to a boil over high heat, then lower the heat so the water is simmering. Set the bowl over the pot and whisk the lime mixture occasionally until it thickens, approximately 10 minutes. Then whisk in the butter, 1 piece at a time. When all of the butter is melted and incorporated, stir in the lime zest and remove the saucepan from the heat.
Remove the bowl from the saucepan and let it cool for 5 minutes.
Transfer the mixture to a blender or food processor, and blend until very smooth. (I find that using a blender/food processor can be messy and dangerous. I encourage you to use an immersion/hand blender instead, if you have one).
The mixture can be made, cooled, covered, and refrigerated for up to 1 week.
Divide the mixture among the tart shells, leaving about half of space on the top for the chocolate ganache layer. Chill in the refrigerator while making the chocolate ganache, or until set.
Prepare the chocolate ganache: Over a double boiler (simmer water over low heat in a saucepan and put a heat-resistant bowl on top), melt the chocolate together with the sugar and butter. Stir constantly until the sugar is well incorporated and the mixture is smooth and shiny.
Remove the melted chocolate from the heat and let it cool for 5 minutes.
Carefully, pour the liquid chocolate ganache over each tartlet, making sure that the chocolate does not over-flow the graham crust sides. Return the tarts to the refrigerator and chill for 1 to 2 hours, or until the ganache has set. (The ganache on top should take on a smooth matte finish.)
Prepare the meringue and finish the tarts: In the bowl of a standing mixer fitted with a whip attachment, whip the reserved egg whites until frothy. Slowly add the sugar, then the cream of tartar, continuing to whip until well incorporated. Increase the stand mixer to medium speed and whip until the whites are shiny and form a stiff peak. Do not over-whip or they will become grainy.
Transfer the meringue into a pastry bag fitted with a star tip, and pipe it around the edge of each tart. Or, transfer it into a large freezer bag, seal tightly, and snip off one corner. Pipe the meringue on as desired.
Using a brulee torch, quickly brown the meringue, being careful not to melt the chocolate ganache on top. (Due to the chocolate ganache layer, the meringues should not be browned under a broiler.)
Note: The tarts can be browned, cooled and refrigerated, uncovered, for up to 4 hours. Covered, they should last for up to 2 days in the refrigerator.
1 (5.9 oz.) box Jell-O chocolate instant pudding & pie filling
2 cups heavy cream
1/2 cup milk
1 (9-inch) graham cracker crust in pie tin
4 Green and Black Organic Milk Chocolate Bars
4 graham crackers
Prepare chocolate instant pudding & pie filling according to instructions on Jell-O box using 2 cups of heavy cream and 1/2 cup of milk for a thicker texture. Pour mixture into prepare 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!
Did you know today is National Chocolate Day? Check out some more from my nothing but chocolate recipe index!
Happy chocolate day!