Recipes and Cooking Desserts & Baking Cakes Tortes Grown-Up S'mores Torte 4.0 (22) Add your rating & review This easy dessert recipe starts with a graham cracker crust and ends with plenty of marshmallow creme and toasted marshmallows for the full s'mores recipe treatment. Coffee ice cream gives this s'mores torte recipe its grown-up touch. 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 August 20, 2014 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 30 mins Bake Time: 10 mins Freeze Time: 13 hrs Total Time: 13 hrs 40 mins Servings: 12 Yield: 12 to 16 servings Jump to Nutrition Facts Ingredients 10 cinnamon graham cracker squares ⅔ cup sliced almonds, toasted 1 tablespoon sugar ¼ cup butter, melted 1 quart (4 cups) coffee ice cream, softened* 1 cup chocolate fudge-flavor ice cream topping 1 quart (4 cups) dulce de leche ice cream, softened* 1 7 ounce jar marshmallow creme 2 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 process with on/off pulses until crackers are finely crushed. Add melted butter; cover and process with on/off pulses until crumbs are moistened. Press mixture onto the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes or until edges start to brown. Cool on a wire rack. Using the back of a large spoon, spread softened coffee ice cream over cooled crust. Spread fudge topping over coffee ice cream. Freeze about 1 hour or until topping is set. Spread softened dulce de leche ice cream over fudge topping. Cover and freeze for 12 to 24 hours. Position oven rack so top of torte is about 4 inches from the heat source. Preheat broiler. Place springform pan on a baking sheet. Quickly spread marshmallow creme over top of torte. Sprinkle with marshmallows and chocolate pieces. Broil for 30 to 60 seconds or just until marshmallows are golden. Using a warm knife, loosen torte from sides of pan; remove sides of pan. Cut torte into wedges. Serve immediately. *Tip: To soften ice cream, place ice cream in a chilled bowl; stir with a wooden spoon until soft and smooth. Rate it Print Nutrition Facts (per serving) 538 Calories 24g Fat 77g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 538 % Daily Value * Total Fat 24g 31% Saturated Fat 12g 60% Cholesterol 37mg 12% Sodium 255mg 11% Total Carbohydrate 77g 28% Total Sugars 57g Protein 6g Calcium 141.4mg 11% Iron 1.1mg 6% Potassium 157mg 3% Folate, total 8.1mcg *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.