Description
Frozen S’mores combine a crispy graham cracker crust with a creamy chocolate and marshmallow filling, all chilled to perfection. This no-bake dessert offers the classic campfire flavors in a cool, refreshing treat that’s perfect for summer or any time you crave a delicious frozen indulgence.
Ingredients
Scale
Crust
- 10 graham crackers, crushed
- 1/4 cup unsalted butter, melted
- Pinch of salt
Filling
- 2 cups heavy cream
- 8 oz chocolate bars, chopped
- 2 cups large marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare the crust.
- Make Crust: In a bowl, combine the crushed graham crackers, melted butter, and a pinch of salt thoroughly. Press this mixture evenly into the bottom of an 8-inch square baking dish to form the crust layer.
- Bake Crust: Bake the crust for 10 minutes until it turns golden brown. Once baked, remove from the oven and allow it to cool completely to set firmly.
- Prepare Chocolate Filling: Heat the heavy cream in a saucepan over medium heat until it begins to steam, but do not boil. Pour the hot cream over the chopped chocolate bars in a mixing bowl. Let it sit for a few minutes to allow the chocolate to soften, then stir gently until the mixture becomes smooth and creamy.
- Add Marshmallows: Gently fold the large marshmallows into the chocolate filling ensuring even distribution without melting them completely.
- Assemble and Freeze: Pour the chocolate and marshmallow filling over the cooled graham cracker crust. Spread it evenly with a spatula. Cover the baking dish and place it in the freezer for at least 4 hours or overnight to let it set and freeze thoroughly.
- Serve: Once the dessert is fully frozen, slice it into squares and serve chilled for a delightful frozen s’mores treat.
Notes
- For a smoother chocolate layer, use high-quality chocolate bars with a high cocoa content.
- If you want mini marshmallows instead of large, increase the quantity slightly to maintain volume.
- Allow the tart to freeze fully before slicing to prevent the layers from separating.
- Store leftovers covered in the freezer and consume within 3-4 days for best freshness.
- You can add a sprinkle of sea salt on top before freezing for a sweet and salty contrast.
