Triple Chocolate S'mores Mousse Pie

If sharing a room with Elizabeth doesn't prepare me for college/dorm life, I don't know what will. Elizabeth, despite being eight and the fifth child, is, um, very confident and loud, borderline sassy. I have no idea where she gets it. Not my parents, not me, and not TV (we watch college football and recorded shows of WordWorld. Not a lot of sass there;)

Like, her version of organizing is arranging all her stuff on the floor where she can see. The OCD in me has a heart attack when I walk into an "organized" room like that.  I've been branded a neat freak by my friends. It's true. So sharing a room with her is definitely different. 

She also has a sassy side. Sometimes I think she's a valley girl (scary thought)  When she talks, she'll smack her lips, you know, the, "Sis (smack) could you pulease (smack) stop that right now? (Smack)"

Speaking of smacking, she got a set of body splashes and Chapstick by Smackers. Granted, most body splashes for little girls tend to be overly sweet, but these - oh my goodness. Like, seriously, Smackers, are you trying to kill me?  These are SO sickly sweet, it's frankly, amazing. Of course, Elizabeth and Abigail love them and that's what matters, but they got a little squirt happy in my room (with the door closed) and when I finally went in, the scent could've knocked me down. Wow, I thought the Bath n' Body works had exploded in there. While I'm gasping for fresh air, they come prancing out, giggling and admiring each others chapstick, etc, nonchalant to their overstimulated sister. 

Couldn't we have a mild body splash?  I really like my cucumber melon and citrus from bath n body works, but wouldn't it be nice to have a mildly scented pumpkin spice candle?  I'm still searching for one that isn't overload on spices, but isn't fake pumpkin scent either. If there was a body splash that made you smell like fall baking (I'd probably be majorly obnoxious:) but I would be like my little sisters - squirt happy! 

But right now, it's hot. And I've had quite a few pumpkin recipes. It's about time I made something cool, creamy, and purely chocolate.  Maybe I should think about something s'mores scented?

I don't think I've made something this incredibly rich in a while. So smooth, so light, and yet so decadent. I surprised myself. It's plain incredible.

The filling has marshmallows and whipped cream so it's lighter and when thawed, reminded me if a very rich pudding. The crust is way better than I expected and is the crunchy compliment to the filling. Some crust crumbs are sprinkled on top of the ganache for ascetics and the whole dessert is quite lovely. Tarts are one if my favorite desserts and I love the crimped edges our tart pan has.  This is a little more involved, but it's worth the little extras. If you want to save time, you can use a store bought crust and skip the ganache.

Triple Chocolate Smores Mousse Pie
Recipe Source: The Sweet {Tooth} Life
Yield: 8-12 servings

Crust:

1-3/4 cup graham cracker crumbs

1/2 cup cocoa powder

6 tablespoons butter, melted 

Mousse:

3-1/2 cups marshmallows (this is approximate. It's okay if there is space in your measuring cup)

1 cup milk

3 oz. unsweetened baking chocolate squares 

2 oz. semi sweet baking chocolate squares 

1/2 cup heavy whipping cream

Ganache:

3 oz. semi sweet chocolate 

1/4 cup heavy whipping cream 

For the crust:  

Preheat oven to 350.  Lightly grease tart pan. 

Option 1) place graham cracker crumbs and cocoa powder in food processor (or ninja) and process for a couple seconds. Add melted better and pulse until crumbly. Press into prepared pan 

Option 2) whisk crumbs and cocoa in a bowl. Add melted butter and whisk until crumbly. Press into prepared pan. 

Bake for 8-10 minutes. Let cool completely. 

For filling:
In a medium sized saucepan, melt marshmallows, milk, unsweetened and sweetened chocolate squares.  Stir constantly until smooth, a couple minutes.  Once melted and smooth, take off heat and let cool.

While marshmallow mixture is cooling, whip heaving whipping cream until soft peaks form, about 3 minutes.  Fold into marshmallow mixture.  Pour into cooled crust and set aside.

For ganache:
Heat whipping cream in microwave for 30-45 seconds, or until heated through.  Pour over chocolate chips and whisk until smooth.  Spread over marshmallow filling. 

Store in refrigerator or freezer.  When stored in the refrigerator, the filling is more like a pudding/mousse and is difficult to cut.  When stored in the freezer, it freezes through (see pictures above.)  If freezing, let sit for 15 minutes before serving and it will have the ideal texture; not too soft and not too hard.

You might also like:

Peanut Butter Snickers Smores Cheesecake Bars {Gluten Free}



Marshmallow Cheesecake Swirled Smores Brownies

Peanut Butter Oreo Mousse Torte

Peanut Butter Snickers S'mores Cheesecake Bars {Gluten Free!}

Did you read that whole title?  Maybe we should go over it again:

Peanut butter

Snickers. 

S'mores. 

Cheesecake. 

Bars.

Okay, I really can't look at these pictures much longer. I'm craving another batch. 

I made these at Chloe's house during a baking day.  If you haven't checked out her pretzels DO IT RIGHT NOW. They are so good and the recipe is foolproof. While she made pretzels, I was making this. At one pint, she looked at me and giggled. "Do you know what you are doing?"

Uh no!  I was making this up on the fly!  And you know what?  This is one of my favorite on the fly creations to date.  Since I can't think of a creative way to tell you all the reasons this is incredible, I'll just make a list. 

1. The peanut butter cookie dough gives a firm base to this dessert and packs a powerful punch if peanut butter. (Say that five times fast!). Only five ingredients and a breeze to whip up. 

2.  The chocolate cheesecake is so creamy, but not very thick so it doesn't overpower the other flavors. The smooth texture contrasts the next layers wonderfully. 

3.  The peanut butter caramel sauce!  Oh my goodness, THIS was my favorite part of these bars. Very thick and smooth and did I mention peanut butter!?!?  Make this. It is so good. 

4. The peanuts and marshmallows. These are simple to sprinkle on top and they add so much. The peanuts add crunch and some color and the marshmallows add a sticky sweetness unique to them and s'mores flavor.

It truly is a texture and flavor party. One where everyone knows the steps to the dance! :)  And although it may sound complicated, it really isn't. You may be washing more than one bowl, but it comes together relatively fast and is completely worth it. I mean, just look at it!

Geez, I told you all I can't look at these without wanting one. You probably want the recipe now, don't you.  

Before I give it to you, I want to tell you one more thing about this recipe: it is gluten free!

It wasn't planned that way and I am not gluten free, but for all who are, you can eat these bars!  I have gluten free friends and I'm never sure what to bring (I'm sure they get tired about the 5 ingredient on cookies that make up the base!) but now I do!  Talk about a really pleasant surprise!

Peanut Butter Snickers S'Mores Cheescake Bars {Gluten Free!}

Recipe Source: The Sweet {Tooth} Life

Yield: 12-16 servings

Peanut Butter Cookie Layer

1/2 cup peanut butter 

1/3 cup brown sugar

1 egg white

1 teaspoon baking soda 

1/2 teaspoon pure vanilla extract

1/4 teaspoon salt 

Chocolate Cheesecake

8 oz.low far cream cheese

1/3 cup sugar

2 tablespoons cocoa powder

1/3 teaspoon pure vanilla extract

Peanut Butter Caramel Sauce 

1/3 cup sugar

1 tablespoon cornstarch 

2/3 cup 2% milk

1 teaspoon pure vanilla extract 

1/4 teaspoon salt

1 tablespoon peanut butter 

Toppings:

1-1/2 cups mini marshmallows

3/4 cup plain peanuts    

1. Preheat oven to 350. Lightly grease 9x9 pan. 

2. For cookie dough: stir peanut butter and sugar together. Beat in egg and vanilla for a minute, until smooth and combined. Stir in baking soda and salt. Press into pan and place in refrigerator. 

3. For cheesecake: Bear cream cheese, sugar, cocoa powder, and vanilla for 1-2 minutes, or until smooth and creamy. Spread over cookie dough. 

4. Bake pan with cookie dough and cheesecake for 25-30 minutes. 

5. While the cheesecake is baking, make the caramel sauce. Combine sugar and cornstarch in a small pan and whisk milk into the sugar and cornstarch until smooth. Cook on medium heat for 5 minutes, stirring constantly, or until caramel reaches desired consistency. Remove from heat and stir vanilla, salt, and peanut butter. Set aside. 

6. Sprinkle mini marshmallows and peanuts over cheesecake and drizzle caramel sauce (you may need to heat it in the microwave for a couple seconds) over marshmallows and peanuts. Broil for 2-3 minutes or until marshmallows are puffed and melty. 

7. Let cool and then refrigerate for at least an hour before serving. Store leftovers in refrigerator. 

If your family doesn't want marshmallows, feel free to bake through step 5 and just drizzle the caramel on the bars as pictured above!  Enjoy!

Want more s'mores?  Marshmallow Cheesecake Swirled S'mores Brownies!

Or try these Snicker's Birthday Cookies!  Stuffed with peanuts, chocolate chips, and caramel, they have the flavors of a Snickers without an actual Snickers.  The caramel keeps this INCREDIBLY soft!

More peanut butter?  Just check out this post!

Marshmallow Cheescake Swirled S'mores Brownies

Gooey ooey s'mores always make me think of one 4th of July several years ago when me and Gracie roasted marshmallows in front of my grandparent's enclosed fireplace.  We sat on their deck, watching lone boaters circle the lake with the sun setting in the background.  Okay, our aunts and uncles were and they thought it was gorgeous.  We would've too, however, our attention was more focused on achieving the perfect golden marshmallow and the perfect cracked graham cracker and the perfect melty chocolate.

Perfect . . . riiiiiight.

Those graham crackers never cracked right, instead they were crooked or in a billion crumbs.  The chocolate was the same way, funky shapes and such.  And the marshamallows?  Really, has anyone ever achieved "the perfect marshmallow?"  I want to meet you and to have you give me lessons.  If you say that you have to patiently turn that marshmallow a few turns every couple minutes and be x amount of inches from the smoking coals, then I've changed my mind. I've heard it works . . . but patience and food don't work well in my vocabulary. There should be an easier way to roasting marshallows than burning your hand before the marshmallow.  Or having it turn from white to black in a blink of an eye.  Bam! Sweet charcoal . . . bon appetite.

A marshmallow on fire is pretty cool though and it doesn't taste that bad.  In fact, its kind of a tradition to have charred marshmallows.  (A.k.a an excuse to make up for the elusive perfect marshmallow.)

Buuuut what if I told you there is a way to avoid having to perfect the marshmallow?  That you can crush those graham crackers to your heart's content?   Aaaand that the chocolate - is brownie?

Oh yes, now we are talking.  And patience isn't part of the conversation.  Nor burned fingers.  But I digress.

Say hello to Marshmallow Cheesecake S'mores Brownies.

We're gonna make easy homemade brownies that take, like, 10 minutes to whip up and spread the batter in a pan.  And then we are going to make marshmallow cheesecake.  Cheesecake, guys, and it has marshmallows in it . . . happy yet?  We are just getting started.

Mix marshmallow creme with a block of cream cheese (we always use low fat, FYI) and an egg and spread or swirl that on the brownie batter.  It doesn't really matter . . . I tried swirling it and it didn't work, so just spreading it on there will look just as good as swirling it.

Just before it is done baking and the cheesecake layer is still soft (this is important!) you'll sprinkle your graham cracker crumbles on top.  (If the cheesecake isn't soft, then you'll have to smash the graham cracker into the cheesecake.  Trust me, it doesn't work quite as well.)  Then throw as many chocolate chips as you think perfect and bake for 5ish more minutes.

S'mores.  Brownies.    Cracked and broken graham crackers.  Marshmallow Cheesecake.

 Perfect.

Marshmallow Cheesecake Swirled S'mores Brownies

Recipe Source: Adapted from Crazy for Crust (I would've made it the way she has it written, but I didn't have enough graham cracker crumbs.)

Brownie Layer:
1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter
3 ounces unsweetened chocolate, chopped
3/4 cup sugar
2 eggs
1 teaspoon vanilla

For the Marshmallow Cheesecake
1 egg
1 jar marshmallow creme
8 oz. cream cheese, softened

4 graham crackers
12 oz. chocolate chips

Preheat oven to 350 degrees.  Grease 9x13 pan.
 
For the brownies: Stir together flour, powder, and salt.  Melt butter and chocolate and stir until smooth. Let cool for a couple minutes and add sugar, eggs, and vanilla.  Stir flour mixture into chocolate mixture.  Spread into prepared pan.

For the marshmallow cheesecake:  Whisk egg.  Stir in marshmallow creme and cream cheese.  Spread/swirl in brownie layer.

Bake for 35 minutes. 

Take out and sprinkle graham crackers and chocolate chips on top.  Put back in oven and bake for 5 more minutes.  Let cool before cutting.