Smore Please Sundae Recipes

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S'MORES SUNDAES



S'Mores Sundaes image

Provided by Rachael Ray : Food Network

Categories     dessert

Time 5m

Yield 4 gooey, yummy, huge and sinful sundaes

Number Of Ingredients 5

8 graham crackers, crushed or broken
2 pint rocky road ice cream
1 cup hot fudge sauce, from dessert topping aisle of market
Store bought prepared whipped cream in a spray canister
Chopped nuts and red cherries, optional

Steps:

  • Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.

S'MORES CHOCOLATE MOUSSE



S'mores Chocolate Mousse image

Martha transforms the nostalgic combination of chocolate, marshmallow, and graham cracker from campfire classic to the most sophisticated mini dessert (the "marshmallow" is meringue!).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 17

9 graham crackers
1/4 cup unbleached all-purpose flour
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, room temperature
1/3 cup sugar
3 ounces milk chocolate
1 teaspoon gelatin
4 ounces semisweet chocolate
1/2 stick (4 tablespoons) unsalted butter
4 large eggs, separated
Pinch of kosher salt
1/2 cup heavy cream, whipped to soft peaks
3 large egg whites
3/4 cup sugar
Pinch of kosher salt
1 teaspoon cornstarch
1 teaspoon pure vanilla extract

Steps:

  • Crust: Preheat oven to 350 degrees. On a parchment-lined rimmed baking sheet, arrange eight 3-by-3-inch round ring molds. In a food processor, pulse graham crackers until finely ground. Add flour, salt, butter, and sugar; pulse to combine. Transfer mixture to another rimmed baking sheet and bake 10 minutes. Using a bench scraper or metal spatula, coarsely chop until no large clumps remain. Bake 10 minutes more. Remove and chop again; set aside to cool.
  • Meanwhile, melt milk chocolate in a small heatproof bowl set over (not in) a pot of simmering water. Transfer graham cracker mixture to a large bowl. Add melted milk chocolate and stir to combine. Add 1/4 cup to each ring mold and press with a small spoon to pack tightly. Refrigerate until set.
  • Mousse Filling: In a small bowl, sprinkle gelatin over 1 tablespoon cold water; let stand until softened, about 5 minutes. Melt semisweet chocolate and butter in a heatproof bowl set over (not in) a pot of simmering water, stirring occasionally, until smooth. Add gelatin mixture, stirring until dissolved. Remove from heat; add egg yolks and whisk until well combined. Let cool to room temperature.
  • In a large bowl, whisk together egg whites and salt until stiff peaks form. Whisk one-third of egg-white mixture into semisweet-chocolate mixture; gently fold in remaining egg-white mixture. Gently fold in whipped cream. Divide mousse evenly among ring molds (about 1/4 cup each). Refrigerate until set, at least 2 hours.
  • Meringue Topping: Combine egg whites, sugar, and salt in the heatproof bowl of a mixer set over (not in) a pot of simmering water. Whisk constantly until sugar is dissolved, and mixture is warm to the touch and feels completely smooth when rubbed between fingertips. Transfer bowl to mixer fitted with the whisk attachment. Starting on low speed and gradually increasing to medium-high, whisk until stiff (but not dry) peaks form. Add cornstarch and vanilla. Continue whisking until meringue is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), 6 to 8 minutes.
  • Transfer meringue to a pastry bag fitted with a 1/2-inch round tip; pipe on top of mousse to fill mold. Using a small offset spatula, smooth meringue to make it flush with top of mold.
  • Refrigerate until set, about 1 hour. Let stand at room temperature 5 minutes. To unmold, place ring mold on top of a narrow glass or spice jar; gently pull mold down. If necessary, briefly torch sides of molds with a kitchen torch to loosen (be careful not to overheat). Transfer to a heatproof plate. Repeat process with remaining molds. Use kitchen torch to brown tops of meringues. Serve immediately.

S'MORES SUNDAES



S'mores Sundaes image

When the temperature soars, this chilly sweet will provide cool relief (and lots of smiles).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Number Of Ingredients 4

1 cup chocolate ice cream
1/3 cup marshmallow cream
1/4 cup warmed hot-fudge sauce
2 graham crackers

Steps:

  • Divide ice cream, marshmallow cream, and warmed hot-fudge sauce between two serving glasses.
  • Crumble 1 graham cracker on top of each sundae; serve immediately.

S'MORES SUNDAES



S'mores Sundaes image

Categories     Chocolate     Dairy     Dessert     Bake     Kid-Friendly     Summer     Birthday     Chill     Party     Bon Appétit     Peanut Free     Soy Free     Small Plates

Yield Serves 8

Number Of Ingredients 12

1 cup whole wheat flour
1 cup (packed) golden brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, melted
1 large egg
1 teaspoon vanilla extract
3/4 cup chopped walnuts
3/4 cup whipping cream
5 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
16 large marshmallows
1 1/2 pints coffee ice cream

Steps:

  • Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Mix flour, brown sugar, baking powder and salt in medium bowl. Whisk butter, egg and vanilla in large bowl to blend. Add flour mixture. Stir to blend. Mix in nuts. Press dough over bottom of prepared pan. Bake blondie until golden and tester inserted into center comes out clean, about 25 minutes. Transfer pan to rack and cool.
  • Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate. Stir until chocolate melts and mixture is smooth. (Can be made 1 day ahead. Store blondie airtight at room temperature. Cover and refrigerate chocolate sauce. Rewarm sauce over medium-low heat before using.)
  • Cut blondie into 16 squares. Place 2 squares in each of 8 large sundae dishes. Thread marshmallows onto 4 skewers; hold over gas flame or under broiler until soft and golden. Place 2 scoops ice cream atop blondies in each dish. Spoon sauce over. Top with 2 marshmallows.

S'MORES FUDGE



S'mores Fudge image

Whipped this up for a birthday present and it was too excellent not to share! This is an excellent treat for your next holiday party or backyard barbecue! The amount of graham crackers and marshmallows used is based on personal preference. Feel free to experiment using more or less!

Provided by Melissa K.

Categories     Desserts     Chocolate Dessert Recipes

Time 3h20m

Yield 30

Number Of Ingredients 6

8 graham crackers, crushed
1 pound semisweet chocolate chips
1 (14 ounce) can sweetened condensed milk
¼ cup unsalted butter
2 tablespoons vanilla extract
1 (10.5 ounce) package miniature marshmallows

Steps:

  • Line an 11x7-inch baking dish with parchment paper. Sprinkle half of the graham cracker crumbs on bottom of dish.
  • Melt chocolate chips, sweetened condensed milk, butter, and vanilla extract in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
  • Pour half of melted chocolate mixture into prepared baking dish; sprinkle about half of the miniature marshmallows over the top, covering the chocolate mixture. Repeat with the remaining chocolate mixture and graham crackers, respectively.
  • Refrigerate until solid, 3 hours to overnight.

Nutrition Facts : Calories 181.8 calories, Carbohydrate 27.8 g, Cholesterol 8.5 mg, Fat 7.6 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 4.4 g, Sodium 64.2 mg, Sugar 22.3 g

S'MORE SUNDAES



S'more Sundaes image

Categories     Chocolate     Dessert     Freeze/Chill     Fourth of July     Kid-Friendly     Summer     Birthday     Chill     Bon Appétit     Small Plates

Yield Serves 6

Number Of Ingredients 11

1/2 cup water
1/2 cup sugar
4 1/2 cups miniature marshmallows
3/4 teaspoon vanilla extract
4 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
1/2 cup whipping cream
3 tablespoons unsalted butter
Chocolate ice cream, softened
6 graham crackers, broken into small pieces
6 large marshmallows
6 triangles cut from graham crackers

Steps:

  • Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
  • Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.)
  • Place ice cream in large bowl. Mix in 1 1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.
  • Place 3 scoops of ice cream in each of 6 bowls. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until charred. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve.

INDOOR S'MORE SUNDAE



Indoor S'more Sundae image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h11m

Yield 4 servings

Number Of Ingredients 9

3/4 cup graham cracker crumbs (about 5 whole graham crackers)
3 tablespoons butter, melted
2 tablespoons sugar
1/2 teaspoon cinnamon
Salt
4 scoops vanilla ice cream
1 1/2 cups mini marshmallows
1/2 cup semisweet chocolate chips
2 tablespoons whole milk

Steps:

  • For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.
  • For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

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