prep 35 minutes bake 10 minutes at 350°F freeze 1 hour + overnight broil 30 seconds
Work quickly when topping the dessert with marshmallow creme and marshmallows. It should be as cold as possible before going under the broiler. If you have a culinary torch, use that for quick, controlled toasting.
- 15 graham cracker squares
- 1 cup sliced almonds
- 2 Tbsp. sugar
- 6 Tbsp. butter, melted
- 1 qt. (4 cups) chocolate-almond or chocolate ice cream
- 1 cup chocolate fudge-flavor ice cream topping
- 1 qt. (4 cups) salted caramel or vanilla ice cream
- 1 13-oz. jar marshmallow creme
- 3 cups tiny marshmallows
- 1 cup miniature semisweet chocolate pieces
1. Preheat oven to 350°F. For crust, in a food processor combine graham crackers, almonds, and sugar. Cover and pulse until crackers are finely crushed. Add melted butter; cover and pulse until crumbs are moistened. Press mixture into the bottom of a 13×9-inch baking pan. Bake 10 to 12 minutes or until edges start to brown. Cool on a wire rack.
2. Place chocolate-almond ice cream in a large bowl and stir until softened and spreadable. Spread over graham cracker layer. Swirl fudge topping over chocolate-almond ice cream. Freeze 1 hour or until ice cream is starting to firm.
3. Place salted caramel ice cream in a large bowl and stir until softened and spreadable. Spread salted caramel ice cream over chocolate and fudge layer. Cover and freeze overnight.
4. Preheat broiler. Quickly spread marshmallow creme over salted caramel ice cream layer. Sprinkle with marshmallows and chocolate pieces.
5. Broil 4 inches from the heat 30 to 60 seconds or just until marshmallows are golden. Cut dessert into squares. Serve immediately. Cover and freeze to store.
number of servings 16
per square 687 cal., 28 g fat (13 g sat. fat), 80 mg chol., 251 mg sodium, 105 g carb., 3 g fiber, 82 g sugars, 9 g pro.
MAKE AHEAD
Prepare as directed through Step 3. Cover with plastic wrap, then with heavy foil. Freeze up to 1 month. To serve, continue as directed in Step 4.