S’mores remind me of our idyllic family vacations to Aspen, Colorado each summer. We’d take killer hikes, window shop all the exclusive boutiques, sit in the grass outside the Aspen Music Festival tent listening to practice…and we’d picnic along the Roaring Fork River. The kids were in charge of finding kindling and my dad would start a crackling campfire…we’d grill brats, munch on chips and eagerly await the next course.The scent of a pine forest still evokes memories of our meals at a picturesque mountain late with the breathtaking Maroon Bells in the background or the Grottos along Independence Pass…and of those s’mores we toasted for dessert.
Fast forward to 2012 where S’mores bars and cookies are de rigueur. I decided to go one step further and make a cookie cake. I took the base I’ve used for S’mores cookies, baked it, topped it with milk chocolate ganache, followed by mini marshmallows which were browned with the broiler. Even Katie, the pickiest family member loved these. So for your 4th of July picnic, take along the epitome of the American summer dessert…this S’mores Cookie Cake.
S’mores Cookie Cake…a Skinny Chick original recipe~
2 cups flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
2 cups chocolate chips
12 ounces milk chocolate, chopped
1/2 cup cream
2 1/2 cups mini marshmallows
Preheat oven to 375º. Line 14 inch deep dish pizza pan with foil and spray with non-stick spray. Set aside.
Cream together butter and sugars, then mix in eggs and vanilla. Slowly mix in flour, graham cracker crumbs, salt and baking soda till well incorporated. Stir in chocolate chips.
With an offset spatula, smooth dough into prepared pan. Bake for 18-20 minutes or till golden brown. Cool completely.
Melt milk chocolate and cream together and stir till smooth. To use microwave, stop and stir at 30 second increments till smooth. Allow to cool slightly and spread over crust, stopping about 1/2 inch from edge. Put in fridge to allow chocolate to cool.
Sprinkle mini marshmallows over chocolate. Broil about 6 inches from the element for 2-3 minutes till marshmallows are light golden brown. Watch carefully to prevent burning. Cool. Run knife under very hot water, then dry to slice.