How do I know when the ganache is ready to use?

You want it to be spreadable but not pourable. It should look like a thick, glossy chocolate sauce. If it's still very runny after refrigerating, give it a few more minutes.

Do I have to use a blow torch to toast the top?

Nope! Your broiler works perfectly. Just keep a close eye on it. Under the broiler, the marshmallow can go from perfectly golden to overdone in under a minute.

Can I make this in a 9×13 pan?

Yes, but you'll want to double the recipe to maintain the same number of layers and proportions. A 9×9 as written gives you nice tall, distinct layers.

S'mores Icebox Cake

Name: S'mores Icebox Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups heavy whipping cream; 4 8z blocks of semi-sweet chocolate; 2 tubs cool whip, thawed; 1 (7.5oz) jar fluff marshmallow topping; 20-25 graham cracker sheets

Ingredients

2 cups heavy whipping cream
4 8z blocks of semi-sweet chocolate
2 tubs cool whip, thawed
1 (7.5oz) jar fluff marshmallow topping
20-25 graham cracker sheets

Instructions

Prep a 9×9 baking dish with parchment paper, with enough hanging over the sides for easy removal of the cake.
Break chocolate up into chunks and add to a bowl. In a sauce pot, heat heavy cream until lightly boiling, stirring occasionally. Once hot, pour over chocolate and let melt. Stir ganache every minute or so until totally melted and combined.
Refrigerate ganache while prepping the rest.
In a large bowl, add both tubs of cool whip and half of the jar of marshmallow topping. Using a rubber spatula, fold in until mostly combined and any big chunks are smooth.
Add a small amount to bottom of baking dish and spread around, then add an even layer of graham crackers.
Add 1/3 of the whipped topping to the top of the graham crackers and spread to the edges, add 1/2 of the ganache and spread to the edges, then add another layer of graham crackers. Repeat this process one more time ending with the graham crackers.
Add the remaining half of the jar of marshmallow topping to the whipped topping remaining in the bowl and spread overtop of the graham crackers.
Cover with saran wrap and refrigerate at least 8 hours or overnight, and up to 24 hours.
Optional* before serving, use a blow torch or broiler to carefully toast the marshmallow topping. Enjoy!

Notes

Make sure your Cool Whip is fully thawed in the fridge before starting — not at room temp.
Use baking chocolate bars, not chocolate chips, for the smoothest ganache.
Don’t skip the chill time! At least 8 hours (overnight is best) is key for the graham crackers to soften into cake-like layers.
Store leftovers covered in the fridge for up to 3 days.

Author: Erin Antoniak Category: Dessert, kid-friendly Method: no bake Cuisine: American