Ingredients
- For the crust: 1½ cups graham cracker crumbs (about 10 sheets, finely crushed)
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- Pinch of fine sea salt
- For the chocolate layer: 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- For the marshmallow layer: 1 cup heavy cream, cold
- 1 cup marshmallow fluff
- 1 tsp vanilla extract
Instructions
- Line an 8×8-inch pan with parchment paper, leaving overhang.
- Mix graham cracker crumbs, melted butter, sugar, and salt. Press into the pan and freeze to set.
- Heat heavy cream until steaming, pour over chocolate chips, let sit, then stir until smooth. Spread over crust and freeze 15 minutes.
- Whip cold heavy cream to soft peaks, fold in marshmallow fluff and vanilla. Spread over chocolate layer.
- Freeze for at least 4 hours until firm. Lift out with parchment and slice into squares.
Notes
- Add mini chocolate chips or chopped chocolate between layers for texture.
- Use dark chocolate for a richer flavor.
- Add cinnamon to the crust for a subtle twist.
- Store in an airtight container in the freezer up to 2 weeks.
- Let sit 5–10 minutes at room temperature before serving for easier slicing.
- Prep Time: 25 minutes
- Category: No-bake Dessert
- Method: Freezing/No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 70mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
