Well, we did. Your backyard Memorial Day barbecue calls for a frozen treat, one kids and adults will love. Enter our S’mores Ice Cream Sandwich. We fold broiled marshmallows into a lightened ice cream base for a fire-meets-frozen mash up. Sandwiched between graham cracker squares and drizzled with chocolate sauce, this is the kind of messy treat you and your family will want to devour in a hurry.
For another, potluck-friendly version of classic s’mores, try our Sheet Pan S’mores. Instead of building a fire in the pit, build layers in the pan: a crumbly graham cracker crust, silky chocolate mousse, and marshmallowy meringue topping that is (of course) broiled for a “just torched” look. Serve warm, at room temp, or refrigerate until cold for a cool dessert.
Sheet Pan S'mores Active: 30 min. Total: 1 hr.
This summertime treat is perfect for a potluck. They are great served at room temperature, but if you want, pop the pan into a warm (250°) oven for 1 or 2 minutes just until the chocolate softens for the full gooey experience.
1 (14.4-oz.) box graham crackers, lightly crushed 1 cup plus 3 Tbsp. sugar, divided 1/4 cup unsalted butter, melted 3/8 tsp. salt, divided 5 large egg whites, at room temperature, divided 1 large egg Cooking spray 12 oz. finely chopped bittersweet chocolate 3/4 tsp. vanilla extract 1/4 tsp. cream of tartar 1/3 cup water
1. Preheat oven to 350°.
2. Process crackers in a food processor until fine crumbs form; transfer to a large bowl. Add 3 tablespoons sugar, butter, 1⁄4 teaspoon salt, 1 egg white, and whole egg, stirring to combine.
3. Press crumb mixture into bottom of a 13- x 18-inch jelly-roll pan coated with cooking spray. Bake at 350° for 8 minutes or until crust is set. Remove from oven; sprinkle chocolate in an even layer over hot crust, spreading evenly as the chocolate melts. Cool completely in pan on a wire rack.
4. Preheat broiler to high.
5. Place remaining 4 egg whites in a large bowl. Add vanilla, cream of tartar, and remaining 1⁄8 teaspoon salt; beat with a mixer at high speed until soft peaks form. Combine remaining 1 cup sugar and 1⁄3 cup water in a saucepan; bring to a boil. Cook, without stirring, until a candy thermometer registers 250°. Gradually pour hot sugar syrup in a thin stream over egg whites, beating at medium-low speed, then at high speed until stiff peaks form. Spread meringue over cooled chocolate-graham crust. Place pan on middle rack of oven; broil 11⁄2 minutes or until meringue topping is toasted and golden brown. Let stand 5 minutes. Cut into 30 squares. Serve warm or at room temperature.
SERVES 30 (serving size: 1 square) CALORIES 175; FAT 7.9g (sat 4g, mono 1g, poly 0.6g); PROTEIN 3g; CARB 24g; FIBER 2g; SUGARS 15g (est. added sugars 15g); CHOL 11mg; IRON 2mg; SODIUM 108mg; CALC 13mg —Recipe by Cheryl Slocum
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