Delicious s’mores dessert recipes that don’t require a campfire

These delicious s’mores dessert recipes will have you wanting more.

While s’mores are a classic summer treat, these delicious s’mores dessert recipes will satisfy that ooey, gooey marshmallow and chocolate craving and no campfire is required. Since that classic flavor combination is always a favorite, many dessert recipes find creative and easy ways to bring those flavors to the table. Are you ready to step into the kitchen?

Recently, the Save A Lot Test Kitchen released two new s’mores dessert recipes. The S’mores Ice Cream Cake and S’mores Brownie recipe take Save A Lot favorite treats and transform them into decadent desserts.

Even if you do not have a Save A Lot in your town, you can adapt these recipes to ingredients in your pantry. The flavors and concepts are easily interchangeable.

Here’s how to make Save A Lot’s s’mores dessert recipes.

S’mores Ice Cream Cake:

Ingredients:

• 4 Kiggins s’mores frosted toaster tarts
• 4 cups Crown Creamery rocky road ice cream (slightly softened at room temperature), divided
• 2 Sunny’s honey graham crackers, broken into bite size pieces
• 1 cup Ginger Evans mini marshmallows
• ½ cup World’s Fair hot fudge topping, plus extra for serving
• Coburn Farms whipped cream canister, for serving

Directions:

• Prepare an 8-inch or 9-inch loaf pan by lining it with a large piece of plastic wrap so that the plastic hangs over the short edges of the pan by at least 4 inches. Set pan aside.
• Allow the ice cream to sit out for about 20 minutes until it is just soft enough to spread.
• Combine the mini marshmallows and the hot fudge topping in a mixing bowl and set aside.
• Lay 2 toaster tarts in the bottom of the prepared loaf pan. Toaster tarts may need to be trimmed slightly so they fit snuggly from end-to-end.
• Spread 2 cups of ice cream evenly across the toaster tarts. Arrange the graham cracker over the ice cream. Spread the marshmallow-fudge mixture on top of the graham crackers.
• Press the remaining 2 toaster tarts into the loaf pan and top with the remaining ice cream.
• Use the excess plastic wrap to cover the top of the ice cream cake, adding another piece of plastic wrap across the top if necessary. Gently press the cake down to ensure the layers are in contact with one another.
• Freeze the cake for at least 4 hours.
• Gently unwrap the top of the cake and use the excess plastic wrap to pull the cake out of the loaf pan. Remove the plastic wrap completely.
• To get a clean cut, run a large knife under hot water and wipe with a towel after each cut. Top with hot fudge and whipped cream. Enjoy!

A couple of tips if you make this s’mores dessert recipe are important to remember. One, you need to let the ice cream soften a little. If the ice cream cannot spread, you might break the toaster tarts.

Also, the toaster tarts can be a different flavor. For example, this version uses a s’mores flavor. Another option could be a cinnamon for a warmer, sweeter flavor. Or, a chocolate flavor would be a richer option. Even fruit fans could opt for a cherry for a bright, tart option.

Lastly, cutting the ice cream cake does take care. The hot water helps to make clean cuts. It really does make a difference.

If you prefer warm, gooey s’mores recipes, check out these s’mores brownies.

S’mores Brownies

Ingredients:

• 9 Sunny’s honey graham crackers (1 sleeve), crushed
• 4 Tbsp. Coburn Farms salted butter, melted
• 2 cups Ginger Evans mini marshmallows, divided
• 1 box (21.2-oz.) Ginger Evans chocolate chunk brownie mix
• 3 Tbsp. water
• ½ cup Medeiros vegetable oil
• 2-3 Good Nature eggs

Directions:

• Preheat oven to 350°F. Grease an 9×9-inch pan. Alternatively, line the pan with parchment paper and lightly grease so that, once baked, the entire S’mores Brownie may be lifted out of the pan.
• In a mixing bowl, combine the graham cracker crumbs and melted butter. Press this mixture evenly into the bottom of the pan. Distribute 1 cup or mini marshmallow across the graham cracker crust and bake for 10 minutes.
• Meanwhile, prepare the brownie mix according to package directions using the water, oil and eggs.
• Remove pan from oven and pour the brownie batter over graham crackers and marshmallows.
• Bake for 30 minutes, then remove from oven and arrange the remaining 1 cup of mini marshmallow over the top. Be sure to keep the marshmallows away from the sides of the pan.
• Return to the oven and continue baking 15 minutes, until marshmallows are golden brown and melted.
• Allow to cool for at least 20 minutes before slicing. To get a clean cut, run a large knife under hot water and wipe with a towel after each cut. Store brownies in airtight container for 3 days.

The key to this recipe is the brownie layers. The graham cracker bottom makes the difference. Make sure to press the crust into the pan evenly. It helps to bake evenly as well has ensures the best texture.

If you are really looking to make an over the top s’mores dessert, consider topping these s’mores brownies with some ice cream for a s’mores a la mode.

These delicious s’mores recipes are just two options of the many recipes available. Isn’t it time to indulge in that s’more flavor?