Food Network Magazine - (09)September 2020

MAGICAL NO-BAKE

S’MORES CAKE
ACTIVE: 20 min l TOTAL: 4 hr 20 min
SERVES: 12

FOR THE CHOCOLATE LAYER
1½ cups ice cold milk
1 3.9-ounce box instant chocolate
pudding

FOR THE MARSHMALLOW LAYER
1½ cups marshmallow creme
1 cup whipped topping (from the tub)

FOR ASSEMBLING
3 sleeves cinnamon graham crackers
¼ cup shaved or shredded semisweet
chocolate

1. Make the chocolate layer: Whisk together
   the milk and pudding mix in a medium bowl
   and allow to firm up according to the
   instructions on the box.


2. Make the marshmallow layer: Beat the
   marshmallow creme and whipped topping
   in a large bowl with a mixer until smooth.


3. To assemble: Line the bottom of an
   8-inch square baking dish with some of
   the graham crackers, breaking them up
   if needed to make a single layer. Spread
   half of the chocolate pudding evenly over
   the graham crackers. Add another layer
   of graham crackers to the dish and cover
   evenly with half of the marshmallow
   mixture. Repeat these layers ending with
   the marshmallow mixture on the top.
   Sprinkle with the shaved chocolate and
   refrigerate at least 4 hours before cutting
   and serving.

EASY S’MORES TRUFFLES

ACTIVE: 30 min l TOTAL: 2½ hr

MAKES: about 36

FOR THE BASE

2 cups milk chocolate chips

1 cup bittersweet chocolate chips

1 14-ounce can sweetened

condensed milk

Pinch of kosher salt

FOR THE COATING

2 cups mini marshmallows

1 cup crushed cinnamon graham

crackers

1. Make the base: In a double boiler (you
   know the rules, don’t let that water touch
   the bottom of your top pot or bowl), add
   the milk chocolate chips, bittersweet
   chocolate chips, sweetened condensed milk
   and salt. Cook, stirring, until the mixture
   slightly thickens, 8 to 10 minutes. Transfer
   to a small baking dish and then refrigerate
   until solid, 2 to 3 hours.


2. Make the coating: Preheat the broiler.
   Line a large rimmed baking sheet with
   parchment paper and spread the mini
   marshmallows in a single layer on the baking
   sheet. Broil until the marshmallows are
   black—not brown but black, 2 to 4 minutes.
   (Rotate the baking sheet as needed.)


3. Allow the marshmallows to cool
   completely (sliding the parchment off of
   the sheet and onto a plate and placing it in
   the fridge helps). Once the marshmallows
   are cooled and hardened, remove and finely
   chop. Add them to a large bowl with the
   graham cracker crumbs and stir to combine.


4. Remove the truffle base from the
   refrigerator and, using a small scoop
   or spoon, make about 36 balls (a bit
   smaller than a golf ball), roll each in the
   marshmallow–graham cracker coating
   and place on a baking sheet. Refrigerate
   until ready to serve. Serve chilled or
   at room temperature.

QUICK S’MORES

FUNNEL CAKES

ACTIVE: 30 min l TOTAL: 40 min l SERVES: 4

FOR THE FUNNEL CAKES

2 cups just-add-water pancake mix

2 teaspoons sugar

¼ cup finely ground graham cracker

crumbs, plus more for topping

Peanut oil, for frying

FOR TOPPING

1 cup heavy cream

1 cup marshmallow creme

½ teaspoon pure vanilla extract

1 bar milk chocolate, refrigerated

1. Make the funnel cakes: Whisk the
   pancake mix with as much water as is
   instructed for 2 cups of dry mix in a large
   bowl. Stir in the sugar and graham cracker
   crumbs. Rest the batter for 10 minutes.


2. Make the topping: Beat the heavy cream,
   marshmallow creme and vanilla together in
   a large bowl with a mixer until smooth and
   easy to drizzle. Refrigerate until ready to use.


3. Fry the funnel cakes: Add 1 inch peanut
   oil to a large pan with straight sides and
   heat the oil to 365 ̊. Line a baking sheet with
   paper towels. Working in batches, transfer
   the batter to a funnel, snipped plastic bag or
   squeeze bottle and carefully pour some of
   the batter into the pan in circling motions,
   overlapping a bit to create structure. (If using
   a funnel, control the flow by ladling the batter
   into the funnel and holding your finger over
   the tip as necessary.) Fry until golden on the
   bottom, about 30 seconds, then flip and
   cook just a bit more. Remove to the baking
   sheet. Repeat with the remaining batter.


4. Drizzle the marshmallow topping
   over the funnel cakes and shave the
   chocolate over the tops. Sprinkle with
   graham cracker crumbs.

114 FOOD NETWORK MAGAZINE ●SEPTEMBER 2020