SOUTHFIELD, MICH (WXYZ) — August 10 is National S’mores Day. The day when Americans recognize the most popular campfire treat! Millions of people of all ages love this gooey, toasted treat.
S’mores consists of a roasted marshmallow with a layer of chocolate bar sandwiched between two pieces of graham cracker.
The origin of this treat is credited to the entrepreneur Alec Barnum. However, the first recorded version of the recipe can be found in the 1927 publication of Tramping and Trailing with the Girl Scouts. Busch's Fresh Food Market (https://www.buschs.com/)is celebrating the day by sharing the recipe for its S'mores Ice Cake. The recipe is posted below. Enjoy!
S’mores Icebox Cake
Yield: 8-12 Servings
Ingredients:
8 ounces milk or dark chocolate, finely chopped
3 cups heavy cream
Unsalted butter, for the baking sheet
24 marshmallows
3 tablespoons confectioners' sugar
1 box whole honey graham crackers
Directions:
1. Preheat the broiler. Make the ganache: Put the chocolate in a small bowl. Bring 1 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Stir until smooth; set aside to cool.
2. Butter a baking sheet, then arrange 16 marshmallows on the baking sheet and broil until toasted and bubbling, 30 seconds to 1 minute; set aside to cool. Turn the marshmallows halfway through the broiling process to toast both sides.
3. Combine 1 cup heavy cream and the confectioners' sugar in a large bowl and beat with a mixer on medium speed until stiff peaks form, 1 to 2 minutes. Whisk in ½ cup of the cooled ganache and set aside.
4. Combine the remaining 1 cup heavy cream and the cooled broiled marshmallows in a medium bowl; beat with the mixer on medium speed until stiff peaks form, 1 to 2 minutes. (It's OK if some small pieces of marshmallow remain in the whipped cream.)
5. Line the bottom of an 8X8 square baking pan with a single layer of graham crackers, breaking to fit as needed. Spread with half of the marshmallow whipped cream. Drizzle with 2 tablespoons of the chocolate ganache, then top with another layer of graham crackers. Spread half of the chocolate whipped cream over the graham crackers, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers.
6. Spread the remaining marshmallow whipped cream on top, drizzle with 2 tablespoons ganache, then top with a layer of graham crackers. Spread the remaining chocolate whipped cream on top, drizzle with 2 tablespoons ganache and top with a final layer of graham crackers. Cover the cake with parchment or plastic wrap.
7. Refrigerate at least 6 hours or overnight. Place the remaining graham crackers (about 1 1/2) in a zip top plastic bag and coarsely crush with a rolling pin. Set aside. Refrigerate the remaining ganache.
8. About 30 minutes before serving, preheat the broiler. Warm the reserved ganache in the microwave until pourable. Butter a baking sheet. Cut the remaining 9 marshmallows in half (parallel to the flat sides) and arrange cut-side down on the baking sheet. Broil until toasted and bubbling, 30 seconds to 1 minute. Let the marshmallows and ganache cool for about 15-20 minutes.
9. Place the toasted marshmallows on the surface of the cake, drizzle with remaining ganache and garnish with chopped graham crackers.
