Smores Ice Cream Bars Recipes

S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Line 8-inch square pan with cooking parchment paper, extending paper at least 1 inch over 2 opposite sides of pan. Clip excess paper to pan with binder clips. Spray paper lightly with cooking spray.
• In medium bowl, stir together Crust ingredients; press in bottom of pan. Bake in center of oven 12 to 15 minutes or just until firm. Cool completely, about 15 minutes. Place in freezer.
• In small bowl, stir together cornstarch and cocoa with whisk. Beat in 1/4 cup of the milk to make a paste. Set aside.
• In 2-quart saucepan, mix remaining 1 1/4 cups milk, the cream, 1/2 cup sugar, 2 tablespoons corn syrup and the salt. Heat over medium-low heat until bubbles just begin to form around edge of pan and mixture begins to steam. Remove from heat. Beat in cornstarch-cocoa mixture with whisk until completely combined. Return to medium-low heat. Cook, stirring constantly, until mixture thickens enough to coat a spoon. Continue to cook and stir another minute. Remove from heat.
• Place chocolate chips in large heatproof bowl. Pour milk-cream mixture over chips. Let stand 1 to 2 minutes to melt chips; beat well with whisk to combine. Place bowl in larger bowl of ice cubes; stir mixture until completely cooled, or cover surface with plastic wrap and refrigerate overnight.
• Process mixture in ice cream machine according to manufacturer's instructions. Scrape ice cream onto crust in pan. Cover; freeze at least 1 hour.
• In heatproof bowl (bowl of stand mixer works, too), stir together Topping ingredients. Place bowl over saucepan of simmering water, making sure water does not make contact with bottom of bowl. Beat constantly with whisk until sugar is dissolved and egg whites are just hot to the touch. Remove from heat. Using beaters or whisk attachment of electric mixer, beat egg white mixture until it triples in volume, becomes glossy, and holds a stiff peak. Scrape meringue onto ice cream; spread to coat evenly. Return to freezer for another hour.
• To serve, cut into 4 rows by 3 rows or 4 rows by 4 rows. Toast meringue on each bar with kitchen torch. Serve immediately.

GOLDEN GRAHAMS™ S'MORES ICE CREAM BARS

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In food processor, place cereal; cover and process until finely crushed. In medium bowl, mix crushed cereal and brown sugar with fork. Stir in melted butter until well blended. Press cereal mixture evenly in bottom of pan. Bake 8 to 10 minutes or until set. Cool 30 minutes.
• Spread softened vanilla ice cream on top of baked crust. Top with 1 1/2 cups cereal; press pieces into ice cream layer. Freeze 1 hour.
• Remove from freezer; evenly spread softened chocolate ice cream on top of cereal layer. Cover; place in freezer about 3 hours or until firm.
• In medium bowl, stir whipped topping and marshmallow creme until well blended; spread on top of bars. Sprinkle 1 cup cereal on top; drizzle with chocolate syrup. Cut into 5 rows by 4 rows. Store covered in freezer.