Frozen S’mores Bars

Frozen S’mores Bars

These no-bake frozen bars layer a cocoa cream filling and marshmallow cream between graham crackers. Freezing firms the layers enough to cut and eat by hand, while a brief stand at room temperature softens them to an ice-cream-sandwich texture.

Equipment and timing

• 9-inch square pan
• Parchment paper
• Two mixing bowls
• Electric mixer
• Offset spatula and sharp knife

Yield: 12 bars
Preparation: 25 minutes
Freezing: at least 6 hours
No baking required

Ingredients

• 12 whole graham-cracker rectangles, divided
• 8 ounces block cream cheese, softened
• 1/3 cup powdered sugar, divided
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract, divided
• 1 1/2 cups cold heavy whipping cream, divided
• 1 cup marshmallow crème
• Pinch of fine salt
• 2 tablespoons mini chocolate chips, optional

Method

1. Line the pan with parchment, leaving overhang. Arrange half the crackers in a snug single layer, breaking pieces as needed to cover the base.
2. Beat cream cheese with 1/4 cup powdered sugar, cocoa, 1/2 teaspoon vanilla, and salt until smooth. In a separate chilled bowl, whip 3/4 cup cream to medium peaks. Fold it into the chocolate mixture and spread evenly over the crackers.
3. Beat marshmallow crème with the remaining powdered sugar and vanilla until smooth. In the cleaned chilled bowl, whip the remaining cream to medium peaks and fold it into the marshmallow mixture. Spread over the chocolate layer.
4. Arrange remaining crackers over the top in the same pattern as the base. Sprinkle chocolate chips between crackers if using. Cover and freeze at least 6 hours, preferably overnight.
5. Lift out by the parchment. Use the cracker seams as guides and cut into 12 bars. Let stand 5 to 10 minutes before serving.

Layering cues and troubleshooting

Block cream cheese gives a firmer filling than spreadable cream cheese. It should be soft enough to beat smooth, but whipping cream must stay cold. If the cream is overbeaten and grainy, gently fold in a spoonful of unwhipped cream before combining.

Match the top and bottom cracker arrangement so the knife can follow both sets of seams. If the bars are rock-hard, waiting several minutes prevents crackers from splintering. If they melt rapidly, the cream may have been underwhipped or the bars may need a longer freeze.

Variations and storage

Add finely grated orange zest to the chocolate layer or a thin scattering of toasted coconut. Chocolate graham crackers can replace plain ones. Do not substitute liquid marshmallow topping for marshmallow crème because its higher moisture may prevent the layer from setting firmly.

Keep frozen in an airtight container for up to 1 month, with parchment between layers. Return uneaten bars to the freezer promptly. Dairy desserts should not remain above 40°F/4°C for more than 2 hours; in hot weather, shorten that limit to 1 hour.