By Hungry Happenings, Tablespoon
A decadent s’mores flavored dessert decorated to look like a fire pit.
- Prep 60 min
- Total 2 hr 0 min
- Servings 12
Ingredients
Brownie Layers:
box Betty Crocker™ Supreme brownie mix
1/4 cup water
1/3cup vegetable oil
2large eggs
Graham Cracker Crust:
12graham cracker squares, crushed into crumbs
3tablespoons butter, melted
Toasted Marshmallow Layer:
2cups mini marshmallows
Chocolate Marshmallow Ganache Layer:
12ounces finely chopped semisweet chocolate (or chips)
3/4 cup heavy whipping cream
2cups mini marshmallows
Chocolate Marshmallow Frosting:
2cups mini marshmallows
12ounces finely chopped semisweet chocolate (or chips)
3/4cup heavy whipping cream
1cup marshmallow fluff
Cookies 'n Cream Fudge Stones:
Betty Crocker™ Hershey's™ Cookies ’n' Creme frosting
12ounces white chocolate chips, melted
3tablespoons chocolate cookie crumbs
1tablespoon cocoa powder
ounces red hard candies
ounces orange hard candies
ounces yellow hard candies
8-10 pirouette cookies
Steps
Preheat oven to 350ºF for metal pans, 325ºF for non-stick or dark metal pans. Line the bottom of two 8-inch round spring form pans with non-stick aluminum foil and spray the inside of the pans with baking spray.
Clean one of the springform pans, and cut a
piece of non-stick aluminum foil and fit it around the inside of the
round ring of the pan. Stir together the graham crackers and melted
butter. Press into the bottom of the lined pan. Bake for 10 minutes.
Remove pan from oven, sprinkle on 2 cups
mini marshmallows and set under the broiler until the marshmallows are
nice and toasted, about 2-3 minutes. Immediately press one of the
brownies on top of the toasted marshmallows.
Make the marshmallow ganache by combining
the chocolate with the heavy cream and marshmallows in a microwave-safe
bowl. Heat on high power for 30-second bursts, stirring after each until
melted. Pour over brownie layer.
Set remaining brownie over top of the ganache. Place in freezer for about one hour.
Meanwhile, make the chocolate marshmallow
frosting and the fudge rocks. Stir together chocolate, heavy whipping
cream and mini marshmallows. Heat on high power for 30-second bursts,
stirring after each until melted. Stir in marshmallow fluff. The ganache
will be very thin. Allow it to sit at room temperature until thick
enough to use as frosting.
In another bowl, stir together the Betty
Crocker™ Hershey's™ Cookies 'n Crème Frosting with melted white
chocolate chips. Crush the cookie crumbs from the package of frosting
and stir into the fudge. Divide into 4 bowls. To one bowl add 2
tablespoons of chocolate cookie crumbs. To another bowl add the
remaining tablespoon of chocolate cookie crumbs and a tiny bit of red
food coloring. To a third bowl add the cocoa powder. You want four
different colors for your stones, which can be mixed together to make a
variety of colorful stones. Cover and refrigerate until the cake is
frosted.
Once the frosting is ready, remove the
s'mores dessert from freezer, un-mold it, move it to an 8-inch cake
cardboard, then frost, reserving about 1/4 cup of frosting for later.
Put that frosting in a zip top bag.
Remove fudge from refrigerator, and create flat stones and arrange them around the perimeter of the cake in four rows.
Use the remaining fudge to create two
layers of 3 dimensional stones to set on top of the cake, forming the
outer ring of the fire pit. Use the reserved chocolate marshmallow
frosting to hold the stones together, piping it into between the stones
and the first and second layer of stones.
Arrange pirouette cookies to look like logs on top of the cake.
Crush the red, orange, and yellow candies
and pour onto a baking pan lined with a silicone baking mat. Heat in a
350ºF oven for about 6 minutes, until melted. Remove from oven and allow
candy to cool completely. Crack into pieces to use as the flames.
Arrange candy flames on top of the cake
around the cookie logs. If you want your cake to light up, put a LED
light in the middle of the cake and hide it with the candy flames.
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