S’mores are one of my favourite summer treats, but I don’t want to have to build a campfire or fire up the oven every time I want to enjoy one, especially if I’m entertaining guests. To keep your summer entertaining easy, I spent an afternoon perfecting this 10-minute S’mores Refrigerator Cake. (Proving that you don’t always need a campfire to make s’mores!)
6-ingredients. 10-minutes. S’mores. What’s not to love?
Now, I’ll be completely honest here: I was compensated for the ingredients I used for this post, but I have no obligation to speak well of the products or pretend to like something that I don’t. I truly love Honey Maid Crackers and Hershey’s Chocolates (my daughter’s first necklace was a Hershey’s Kiss charm necklace from our family trip to Chicago), and I’m a firm believer that off-brand marshmallows do not perform as well as Jet-Puffed (and their brand is forever tied with my childhood favourite, Ghostbusters, so that works in their favour). I highly recommend using these products if you attempt this S’mores Refrigerator Cake.
Okay, enough talk about the ingredients – let’s get on to that recipe.
And, just for fun, I’m going to count us down from 10-minutes, Jamie Oliver 15-minute recipe style. (Yes, we’re Jamie-obsessed in this household…)
How to Make S’mores Cake
10 minutes to go
Assemble your ingredients and equipment:
- Loaf pan
- Parchment paper or loaf liner
- 1 large microwaveable dish
- 1 small microwaveable dish
- Electric mixer or fork (and a strong wrist)
- 1 package insert Honeymaid Graham Crackers
- 100g bar of Hershey’s Milk Chocolate
- 32 Jet-Puffed Marshmallows
- 1 Tablespoon butter
- 1/4 cup milk
- 8 Tablespoons Cool Whip (100g)
9 minutes to go
Put 32 marshmallows (8 oz) and 1 Tablespoon of butter into a microwaveable dish and melt for 45 seconds. (Start at 30 seconds in case your microwave is stronger than mine — you can alternatively melt the marshmallows in two batches.)
While the marshmallows are melting, line a loaf pan with parchment paper or a loaf liner. Line the bottom with graham crackers, breaking the pieces to fit.
Remove the bowl of melted marshmallows carefully from the microwave.
8 minutes to go
Quickly break one bar of Hershey’s milk chocolate (100 g) into a microwaveable dish and zap it in the microwave for 35 seconds.
While the chocolate is melting, stir 1/8 cup of milk into your melted marshmallows. At first, the mixture will be clumpy, but with a thorough mixing it will become smooth and silky (feel free to use a mixer). Add in the remaining milk if you do not get a smooth texture within a minute or two of beating.
7 minutes to go
Pour half of the homemade marshmallow cream mixture over top of the graham crackers and set aside.
6 minutes to go
Stir the melted Hershey’s chocolate and slowly add in 100g of Cool Whip, or homemade whipped cream.
You will get a wonderful, shiny syrup similar to a soft ganache. Pour one third of this chocolate mixture overtop of the marshmallow cream layer of your cake.
5 minutes to go
Lay down another layer of graham crackers and pour the remaining homemade marshmallow cream over top.
Add on a third of the chocolate mixture and use a spoon to smooth it out and ensure even chocolate coverage.
4 minutes to go
A little more neatly this time, cover the chocolate layer with your final layer of graham crackers (as this will be the only visible layer) and pour the remaining chocolate mixture evenly over top.
Use the back of a spoon to ensure even coverage and smooth waves of chocolate ganache.
3 minutes to go
Cover the loaf pan loosely with plastic wrap or tinfoil (or use a loaf pan with a reusable lid) and place in the refrigerator.
2 minutes to go
Clean up! 2 bowls and a couple of utensils – that’s not even going to take you the full 2 minutes. You might want to put the kettle on so you can enjoy a cup of tea while the cake sets up in the fridge!
The cake can be enjoyed right away, but I love the texture if left overnight.
The graham crackers are soft but retain their crumbly texture, the marshmallow cream is light and spongy, while the chocolate ganache is melt-in-your-mouth perfection.
This S’mores Refrigerator Cake is not too sweet and will not melt at room temperature if you want to set it out a bit early to create some anticipation for your guests. It is the perfect easy summer dessert recipe!
This S’mores Refrigerator Cake is now my favourite way to enjoy S’mores — what’s your favourite way to make and enjoy S’mores?
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