Description
This S'mores Icebox Cake is a no-bake, layered dessert combining the delightful flavors of graham crackers, chocolate ganache, marshmallow fluff, and toasted mini marshmallows. Chilled to perfection, it's a creamy, indulgent treat that captures the essence of classic s'mores without any campfire required.
Ingredients
Chocolate Ganache
- 3 bars (4 oz each) semi-sweet chocolate baking bars, chopped roughly
- 1½ cups heavy whipping cream
Marshmallow Whipped Cream
- 16 ounces Cool Whip
- 2 jars (7 oz each) marshmallow fluff
- 4 cups mini marshmallows (divided)
Assembly
- 1 box (14.4 oz) graham crackers
Instructions
- Make The Ganache: Place the chopped chocolate in a small, heat-proof bowl. Heat the heavy whipping cream in a small saucepan over medium heat until it starts to simmer, ensuring it doesn't boil. Pour the hot cream over the chocolate and let it sit for 4 minutes before stirring until smooth. If cooling occurs, briefly microwave for 30 seconds and stir again. Set aside.
- Prepare Marshmallow Whipped Cream: In a large bowl, use an electric hand mixer to combine the Cool Whip and marshmallow fluff until smooth. Add 2 cups of mini marshmallows and gently beat until just incorporated.
- Assemble the Icebox Cake: Line the bottom of a 9x13 inch pan with a single layer of graham crackers, breaking as needed to fill gaps. Spread one third of the marshmallow mixture evenly over the crackers, then spoon one third of the ganache on top and smooth it out. Repeat this layering two more times ending with a top layer of chocolate ganache, resulting in three layers each of graham crackers, marshmallow mixture, and ganache.
- Toast Mini Marshmallows (Optional): Evenly scatter the remaining 2 cups of mini marshmallows over the top layer. Using a mini butane torch, toast the marshmallows until golden brown. This step is optional for added texture and flavor.
- Chill: Cover the dessert with plastic wrap and refrigerate for 4 hours to set. Serve chilled for the best flavor and texture.
Notes
- Do not let the cream boil when making ganache—it should just simmer to avoid seizing the chocolate.
- Breaking graham crackers to fit gaps helps create an even layer for better structure.
- Use the torch carefully to toast marshmallows evenly without burning.
- Can be prepared a day ahead to allow flavors to meld even better.
- For a lighter option, substitute Cool Whip with whipped cream and use a lower fat chocolate.
