• 22 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • Spread softened dulce de leche ice cream over fudge topping. Cover and freeze for 12 to 24 hours.

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  • 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.

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  • 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.

Nutrition Facts

538 calories; total fat 24g; saturated fat 12g; polyunsaturated fat 2g; monounsaturated fat 5g; cholesterol 37mg; sodium 255mg; potassium 157mg; carbohydrates 77g; fiber 2g; sugar 57g; protein 6g; trans fatty acidg; vitamin a 486IU; vitamin cmg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 8mcg; vitamin b12mcg; calcium 141mg; iron 1mg.

Reviews

22 Ratings
  • 5 star values: 13
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 2