What you’re looking at here is 2 layers of graham cracker cookie bar, an 8×8 slab of fudge brownie, and about 2 jars of marshmallow fluff toasted with a kitchen torch. (I brought the kitchen torch with me on the MetroNorth train, and definitely got some looks when it accidentally fell out of my camera bag, oops!) We used a knife and straw to make the top look like a real graham cracker and I piped the birthday message with melted chocolate. Epic? Definitely.
I emailed the list of ingredients for this cake to Marissa ahead of time since we’d be making it at her apartment in NYC, and she just about died when she saw that I was requesting 7 eggs and 3 sticks of butter. Mostly because she has a healthy cooking blog, but I’m sure it’s a little shocking to anyone. Just keep in mind this thing is HUGE and meant to serve a group of people, not a party of 2 (although it’s tempting, I know). This concoction is simply not healthy, there’s absolutely no nutritional value involved with ingesting it, but I highly recommend you do so anyway ;-)
I know this might all sound slightly overwhelming, but it’s not as hard as you may think — the brownies were boxed, the marshmallow comes in a jar, and cookie bars are one of the simplest things to bake from scratch. It’s a perfect farewell-to-summer treat so go ahead and give it a try, your friends will love you and let’s face it, playing with a kitchen torch is always fun.
Giant S’Mores Cake
For the graham cracker cookie bars:
1 cup unsalted butter, softened
1-1/2 cups granulated sugar
1/2 cup brown sugar
4 large eggs
2 tsp vanilla extract
3 cups all-purpose flour
2 cups graham cracker crumbs
1 tsp salt
1/2 tsp baking soda
For the brownies:
1 box fudge brownies
For the toasted marshmallow:
2 jars Marshmallow Fluff (about 15 oz)
- Start with the cookies first:
- Preheat oven to 375 degrees and line a 9×13″ pan with tinfoil or parchment paper, and grease lightly
- In the bowl of an electric mixer, cream together the butter and sugars until light and fluffy
- Add eggs one at a time, beating well after each addition. Mix in vanilla and combine
- In a separate bowl, whisk together flour, graham cracker crumbs, salt, and baking soda.
- Add dry ingredients to butter mixture slowly, and mix until just combined
- Pour batter into prepared pan, and use a spatula to spread evenly
- Bake for 20-25 minutes, or until a toothpick comes out clean.
- Allow cookie bar to cool completely in the pan before removing
- Then the brownies:
- Prepare brownies according to the box’s instructions in a tinfoil or parchment paper-lined and lightly greased 8×8″ pan
- Allow brownies to cool completely in the pan before removing
- Remove cookie bar from pan as 1 piece and place on a cutting board. With a large serrated knife, shave off the sides so you’re left with a roughly 8×8″ piece. (There will be a lot of extras, but I’m sure you’ll find a use for them) Carefully cut the 8×8 slab in half horizontally so you end up with 2 equally-sized thin 8×8 cookies
- Cut out an 8×8″ piece of cardboard and place one of the cookies on top of it. Then remove the brownies from the pan in 1 piece and place on top of the cookie.
- Fill a piping bag (or ziploc bag) with fluff and cover the entire brownie in a relatively thick layer. The marshmallow will ooze down the sides, especially when you torch it, but that’s what happens in real s’mores too so it just adds some appropriate character.
- With a kitchen torch, torch the marshmallow uniformly so that each bite will have that toasted flavor. Be ready to blow out any bit that catches fire!
- Allow the marshmallow to set for a few minutes, and then place the final layer of cookie on top. Use a knife to make a perforated line down the middle and a straw to make the holes if you desire :)