Feedfeed and Ghirardelli are having their annual s’mores contest and I absolutely love seeing all the creative ideas people come up with. I also have a blast dreaming up some of my own s’mores inspired treats. This year, I leveled up my s’mores game and bought a kitchen torch specifically for this contest!
I made these mini icebox cakes, which are perfect for summer because very little actual cooking is required.
They have luscious layers of whipped marshmallow cream, chocolate magic shell and graham crackers. They’re topped with toasted marshmallows and a ghirardelli milk chocolate caramel square.
I've given instructions both with and without a kitchen torch. To get the square shape, I used a “brownie bite” pan. I ordered this fancy one to get it here quickly, but here's a cheaper option. you could also use a standard muffin pan, because round cakes would be just as delish. The key is that the cavities are at least 1.5" deep so you have room to build layers.
Yield: 10 mini cakes
1 cup chopped dark or milk chocolate, or chocolate chips
1/4 cup refined coconut oil
1 cup heavy cream
1 cup marshmallow fluff
1 box graham crackers (14 oz.)
1 bag of marshmallows, regular or mini
Ghirardelli Chocolate Squares, or the chocolate of your choice
You will also need:
baking pan with cavities at least 1.5" deep (see above for product links)
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