kitchentested07/28/11




If you're craving gooey crunchy s'mores but don't have access to a campfire, this is the recipe for you! The layers of graham cracker, chocolate and peanut butter ganache, brown sugar ice cream and charred marshmallow fluff will blow your mind and send your taste buds on the ultimate camping trip. You can even top the ganache with peanut butter whipped cream for a Shabbos-friendly dessert.






  • SERVING/YIELD
    8-10


  • PREP TIME









  • COOK TIME









  • LEVEL

    Medium



  • BLESSING
    Shehakol


  • RECIPE
    #4210





















  • kitchentested











INGREDIENTS













  • 1 (½ cup) parve cinnamon graham crackers (1 package)










  • ⅓ cup sugar










  • 6 Tbsp margarine, melted










  • ½ tsp cinnamon










  • ¼ tsp nutmeg










  • 2 cup parve whipped topping










  • 3 cup parve chocolate chips










  • 1 cup margarine










  • ½ cup smooth peanut butter










  • 2 cup marshmallow fluff










  • 2 cup pre-made brown sugar ice cream with candied pecans










  1. Crush the graham crackers in a plastic bag (use a rolling pin) until very fine. Then mix in the sugar, 6 Tbsp melted margarine, cinnamon and nutmeg.



  2. Press the mixture in to 8 souffle cups or 1 large baking pan then bake for 12 minutes at 375 degrees. Set aside to cool.



  3. To make the peanut butter ganache, combine 1 cup whipped topping, 1 1/2 cups chocolate chips, and 4 Tbsp margarine in a small saucepan over low heat. Bring to a boil and stir until smooth. Reduce heat, add peanut butter and stir until everything is combined. Let cool slightly.



  4. Then make the chocolate ganache by following the same directions as the peanut butter ganache, but don't add the peanut butter. Let cool slightly.



  5. Pour the peanut butter ganache over the graham cracker crust then refrigerate for 10 minutes.



  6. Then pour the chocolate ganache over the peanut butter ganache and refrigerate for 30 minutes until everything has set.



  7. Once set, place a scoop of brown sugar ice cream with candied pecans right in the center of each souffle cup. Here is the recipe for the homemade ice cream: http://kitchen-tested.com/2011/08/04/brown-sugar-ice-cream-with-candied-pecans/



  8. Pipe marshmallow fluff over the top of the slowly melting ice cream and torch it to your liking using a souffle torch.



  9. Now dig in!















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