Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions
Step 1Make marshmallow cream: Using a stand or hand mixer, beat 2 cups cream until stiff peaks form, 5 minutes. Add marshmallow crème and keep beating, 3 minutes. Stir in 1 cup mini marshmallows and set aside.
Step 2Make ganache: Heat remaining 3/4 cup heavy cream until simmering. Remove from heat and pour over chocolate chips in a heat-proof bowl. Let sit 5 minutes, then stir until combined and creamy.
Step 3In a 9"-x-9" baking dish, spread a thin layer of marshmallow cream. Top with one layer graham crackers, then a thick layer of marshmallow cream, follower by a layer of ganache. Repeat layers until you reach the top (leave about 1/4").
Step 4Garnish with remaining mini marshmallows, crushed graham crackers and chopped chocolate and cover loosely with plastic wrap. Refrigerate at least 4 hours or up to overnight.
Step 5When ready to serve, heat broiler. Broil 1 minute to toast marshmallows. Freeze 5 minutes to let set and serve.
Lindsay Funston is the former Executive Editor at Delish, where she managed all food, culture, video and social content. She had worn many hats at the brand over the years: traveling the country in pursuit of pickles, creating gravity-defying "cheese pulls", and almost burning down the Delish kitchen with marshmallow cupcakes.