- 8 graham cracker squares
- 2 milk chocolate candy bars (1.55-oz each), each halved
- 4 large marshmallows
- 4 long-handled forks
- On each of 4 graham cracker squares, place a candy bar half.
- Spear each marshmallow on a long-handled fork; toast over campfire coals or over the grill with low heat.
- Place 1 toasted marshmallow on top of each chocolate bar. Top each with crackers; press together and hold for a few seconds to melt chocolate.
16 layer no-bake s’mores cake
for 8 servings
- 2 ½ cups semi-sweet chocolate chips
- 2 cups heavy cream, hot
- 3 cups marshmallow fluff, divided
- 3 tablespoons milk, divided
- 29 graham crackers, plus 2 graham crackers, crumbled, divided
- 1 chocolate bar, chopped, for decoration
- In a large heatproof bowl, pour the hot heavy cream over the semisweet chocolate chips. Let stand for 30 seconds, then whisk together for 1 minute, or until thick and smooth.
- Place 1 cup (85 g) of marshmallow fluff in a medium heatproof bowl and place the remaining fluff into a separate medium heatproof bowl. Add a tablespoon of milk to the bowl with 1 cup (85 g) of fluff and the remaining 2 tablespoons milk to the bowl with the remaining fluff.
- Microwave each bowl of fluff for 15 seconds.
- Remove the bowls from the microwave and use a fork to stir the milk into the fluff until it is thick and smooth. Cover the bowl with less fluff and store in the fridge – it will be used later for decoration.
- Line a 5×8-inch (13x20cm) loaf pan with parchment paper and place a row of graham crackers on the bottom of the pan. Pour a thin layer of the marshmallow fluff over the graham crackers and use a spoon or spatula to spread the mixture evenly. Place another row of graham crackers on top of the fluff, then pour a thin layer of the chocolate ganache over the crackers and use a spoon or spatula to spread an even layer. Repeat three more times.
- Cover and chill in the fridge overnight.
- Remove the cake and reserved marshmallow fluff from the fridge. Use the parchment to lift the cake out of the loaf pan. Microwave the leftover marshmallow fluff mixture for 15 seconds, then use a spatula to spread the fluff over the cake in an even layer.
- Optional: use a small kitchen torch to gently toast the marshmallow topping. Sprinkle crumbled graham crackers and chocolate chunks over the top of the cake.
- 1/2 cup flour
- 16 graham crackers sheets (2 packages, separated)
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1 cup brown sugar
- 1/3 cup butter melted
- 1 tbsp vanilla
- 1 large egg
- 4 chocolate bars (I use 4 Hershey’s 1.55 oz bars)
- 2 cups mini marshmallows
- Preheat the oven to 350°Line a 9-inch square baking pan with parchment paper or aluminum foil, leaving an overhang on the sides to lift the finished Smores Bars out.
- Take 12 graham cracker sheets and crush in a bag or food processor until crumb form. This will make 1 1/2 cups total. For the remaining 4 cracker sheets, break into small pieces for topping, set aside.
- Mix together the dry ingredients: flour, graham cracker crumbs, baking powder, baking soda, and salt. Set aside.
- In a separate bowl or mixer, blend the melted butter, brown sugar, and vanilla together until combined. Add egg and mix well.
- Slowly add in the dry ingredients and stir or mix together. The batter will be thick. Spread evenly into the prepared baking pan using a rubber spatula (dipped in water if needed).
- Make a layer on top using the chocolate bars to cover. Scatter the remaining broken graham crackers pieces on top of the chocolate and bake for 15 minutes.
- Remove from the oven and scatter marshmallows on top. Pop back into the oven for an additional 5 minutes or until marshmallows are a golden brown.
- Remove from the oven and let it cool for 30 minutes. Cut into 12 bars.
Leave your vote