You must be logged in to post a review.
Layers of brownie and toasted marshmallow sauce, topped with crushed graham crackers … S’mores never tasted so good!
For the brownies:
Grease a 9×13 pan and preheat the oven to 350 F.
In a medium glass bowl, microwave the chocolate chips and butter in 30-second increments, stirring after every 30 seconds, until the chocolate and butter have melted. Stir until combined. Let the chocolate cool slightly.
Once the chocolate has cooled, whisk in the sugar, eggs, and vanilla extract until smooth and combined.
Add the flour and salt, mixing with a wooden spoon or spatula until all the flour has mixed into the chocolate mixture. Spread the batter into the prepared baking dish.
Bake at 350 F for 40-45 minutes, or until a tester inserted in the middle comes out clean (a few crumbs are OK). Remove it from the oven and set the pan on a wire cooling rack. Let brownies cool for at least 2 hours.
Once cooled, break the brownies into bite-size pieces to assemble the parfaits.
For the toasted marshmallow sauce:
Place the marshmallows on a baking sheet that you’ve lined with parchment paper.
Place the baking sheet in the oven, and turn the broiler on low. Broil the marshmallows until they are lightly toasted on top. This will only take a few minutes. Watch closely, because they will burn quickly! Remove pan from the oven and let the marshmallows cool while you make the sauce.
In the bowl of your standing mixer, beat the cream cheese and butter until well combined. Beat in the Marshmallow Fluff and vanilla extract until the Marshmallow Fluff has mixed in completely. Mix in the toasted marshmallows.
Note: You can refrigerate the sauce while the brownies cool, or use it right away if the brownies have already cooled.
For the assembly:
Line up 8-10 jars or drinking glasses for the parfaits.
In each jar, assemble the parfaits in layers: start with a handful of brownie pieces. Pack them down at the bottom of the jar/glass. Top with a few heaping tablespoons of marshmallow sauce.
Add more brownie pieces, and top again with marshmallow sauce, creating two layers of brownie and sauce.
Finish by topping with a sprinkling of graham cracker crumbs.
Serve immediately, or store in the refrigerator and bring to room temperature before enjoying later.
Banana cupcakes with Nutella and vanilla swirl buttercream.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!