Recipes and Cooking Frosty S'mores Bars 5.0 (1) 1 Review This oversized chilly version of the classic s'more is sure to satisfy everyone at your next party. It's a frozen dessert to make on repeat in summer months. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on December 31, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 35 mins Bake Time: 10 mins Total Time: 45 mins Servings: 16 Yield: 16 squares Jump to Nutrition Facts Ingredients 15 graham cracker squares 1 cup sliced almonds 2 tablespoon sugar 6 tablespoon butter, melted 1 qt. (4 cups) chocolate-almond or chocolate ice cream 1 cup hot fudge-flavor ice cream topping 1 qt. (4 cups) salted caramel or vanilla ice cream 1 13 ounce jar marshmallow creme 3 cup tiny marshmallows 1 cup miniature semisweet chocolate pieces Directions Preheat oven to 350°F. For crust, in a food processor combine graham crackers, almonds, and sugar. Cover and pulse until crackers are finely crushed. Add melted butter; cover and pulse until crumbs are moistened. Press mixture into the bottom of a 13x9-inch baking pan. Bake 10 to 12 minutes or until edges start to brown. Cool on a wire rack. Place chocolate-almond ice cream in a large bowl and stir until softened and spreadable. Spread over graham cracker layer. Swirl fudge topping over chocolate-almond ice cream. Freeze about 1 hour or until ice cream is starting to firm. Place salted caramel ice cream in a large bowl and stir until softened and spreadable. Spread salted caramel ice cream over chocolate and fudge layer. Cover and freeze overnight. Preheat broiler. Quickly spread marshmallow creme over top of torte. Sprinkle with marshmallows and chocolate pieces. Broil about 4 inches from the heat 30 to 60 seconds or just until marshmallows are golden. Using a knife that has been sprayed with nonstick spray, cut torte into squares. Serve immediately. Cover and freeze to store. Andy Lyons To Make Ahead Prepare as directed through Step 3. Cover with plastic wrap, then with heavy foil. Freeze up to 1 month. To serve, continue as directed in Step 4. Tip Broiling the marshmallow topping goes quickly enough that the ice cream won't melt. If you have a crème brûlée torch, use it to toast the marshmallow creme instead. Rate it Print Nutrition Facts (per serving) 515 Calories 21g Fat 79g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 515 % Daily Value * Total Fat 21g 27% Saturated Fat 10g 50% Cholesterol 60mg 20% Sodium 188mg 8% Total Carbohydrate 79g 29% Total Sugars 62g Protein 7g Vitamin C 0.8mg 4% Calcium 163mg 13% Iron 1.5mg 8% Potassium 137mg 3% Folate, total 13.9mcg Vitamin B-12 0.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.