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Miss hanging out by the fire on warm nights? This dreamy treat packs all the s'mores fun into a creamy, rich dessert that feels just a little fancy. We tried a bunch of different versions, and this one nails that awesome trio: chocolate, marshmallow, and graham cracker, all in one swipe.
The first time I brought this out for my kid's summer bash, there was total silence after the first bites. Then everyone went back for more. It's become a must-have for every gathering we have now.
Must-Have Ingredients
- Pinch of salt: Brings out all the flavors
- Chocolate chips: Grab good ones
- Fresh eggs: Let them sit out first
- Cream cheese: Go for the full-fat, soften it
- Pure vanilla: Skip the fake stuff
- Mini marshmallows: The soft, puffy kind
- Chocolate sauce: You'll want this for the finish
- Real butter: Helps your crust stick together
- Graham crackers: Smash them fresh for best texture
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Magical Step-by-Step
- First Touch:
- Let everything chill out in the oven with the door opened a crack, so it cools slow and doesn't split. After that, give it plenty of time in the fridge to firm up.
- Marshmallow Magic:
- Almost done baking? Dust the whole top with a thick layer of mini marshmallows. Hover close to the oven on broil—they'll go from pale to burnt super fast. Pull it when they're toasty brown.
- Mixing the Filling:
- Whip cream cheese until it's ultra-smooth—take a few extra minutes. Blend in sugar and vanilla, then whisk in eggs, one at a time. Fold chocolate chips in gently so they float and don't all land at the bottom.
- Crust Start:
- Crush up graham crackers till you get a powdery mix, blend those with melted butter until it sticks together like wet beach sand. Press into your pan and push up the sides some. A flat-bottom glass works great here.
My first go, those marshmallows turned coal-black. Now, I leave the oven open and don't step away for even a second. You blink, and they're toast—literally.
Awesome Ways to Serve
This is a crowd-pleaser, especially after dinner with friends. A hot pour of chocolate sauce over those golden marshmallows always gets a cheer. Sometimes I toss a handful of extra graham crumbs on top, or even a few curls of chocolate. If it's a summer get-together, I pair it with some hot cocoa—sounds weird, but trust me, it's a hit.
Fun Twists
I've swapped in dark chocolate chips for a richer bite, and you won't regret it. Smear on some Nutella before the marshmallow layer for an upgrade. The kids go wild for a swirl of peanut butter right in the filling—think s'more meets candy bar. Add cinnamon to the crust if you're feeling autumnal.
Staying Tasty
Just slide this dessert in the fridge with a loose cover, it'll stay good for about five days. Skip the freezer—marshmallows don't like it. Prepping for guests? Make a day ahead, just hold off on the chocolate sauce until serving.
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This dessert? It's a big warm hug from summer. Whether you want to perk up a slow day or just make people smile, this always does the trick. The best treats bring everyone together—and this is one you'll want to share.
Recipe FAQs
- → Can I prep this in advance?
- Sure! You can make it up to two days ahead and store in the fridge.
- → Why isn't the middle firm?
- That's totally fine – it’ll set fully while cooling and chilling.
- → Is it freezer-friendly?
- Absolutely, but skip the marshmallows before freezing. Use within two months.
- → How can I avoid cracks?
- Mix the eggs gently, and make sure not to bake it too long.
- → Can regular marshmallows work?
- Mini ones are better because they toast more evenly.