INGREDIENTS
24 honey graham crackers
Marshmallow Whipped Cream Layer
4 cups heavy cream
16 oz marshmallow creme
3 cups mini marshmallows
Chocolate Layer
3 cups heavy cream
5 cups semi-sweet chocolate chips
Toppings
1 chocolate bar broken into smaller pieces, optional for garnish
INSTRUCTIONS
Beat heavy cream until soft peaks are formed with a hand mixer or your stand mixer fitted with the whisk attachment. Beat in marshmallow creme. Fold in marshmallows by hand with a rubber spatula.
Measure out chocolate chips and place in a large bowl. In a large measuring cup, heat heavy cream in the microwave for 3 minutes. Alternatively, you can heat heavy cream on the stovetop until almost boiling. Pour hot cream over chocolate chips and give them a little shake to distribute evenly on top of them. Allow to sit for one minute, then start whisking from the center-outward until smooth. This may take some time. Allow to cool completely before assembling icebox cake.
Assembly: Spread a small amount of the whipped cream layer in the bottom of a 9×13 pan. Layer with graham crackers and break apart as needed to create a single layer. Top with ⅓ of marshmallow whipped cream and then ½ of chocolate ganache. The ganache will be topped with graham crackers and you will start the layers again until you reach the top of the pan. The last layer will be whipped cream. If you have a bit of chocolate ganache left, you can drizzle it on top. You will end up with three layers of graham crackers, three layers of whipped cream and two layers of chocolate. Cover and chill for four hours or overnight.
Before serving, top with crushed graham crackers, pieces of Hershey’s chocolate bars (or chocolate chips) and mini marshmallows. Toasting the marshmallows with a culinary torch is recommended but optional.
