Smore Please Sundae Recipes

Steps:

• For the graham cracker crust: Mix the graham cracker crumbs, butter, sugar, cinnamon and a sprinkle of salt together in a bowl. Firmly press the crust into muffin tins to make individual crusts. Top each crust with a scoop of vanilla ice cream. Press the mini marshmallows into the ice cream, covering the scoop completely. You will have 4 s'more "domes". Freeze at least 1 hour.
• For the quick chocolate sauce: Immediately before serving, heat the broiler to low. Toss the chocolate chips with the milk in a ramekin or small bowl and microwave 30 seconds, stir until smooth and set aside. Place the s'more domes under the broiler until marshmallows brown, about 30 seconds. Watch them constantly as they burn easily. Place each s'more on a plate and drizzle with the chocolate sauce.

Steps:

• Place crushed grahams in the bottom of dessert bowls or sundae dishes. Top with rocky road ice cream, 2 big scoops for each dessert. Heat hot fudge in microwave and pour over ice cream. Top with whipped cream, nuts and a cherry.

Steps:

• Heat broiler.
• Break graham crackers into squares (you should have 18 squares), and place on a baking sheet.
• Layer chocolate bars on six of the graham crackers; cover the remaining crackers with marshmallows.
• Place under the broiler until chocolate is just slightly melted and marshmallows are slightly browned (do not walk away!), 30 seconds to 1 minute.
• Remove from oven, and while still warm, transfer one marshmallow-topped cracker to each serving dish.
• Add a scoop of chocolate ice cream.
• Top chocolate ice cream with a chocolate-covered cracker, and add a scoop of vanilla ice cream.
• Top vanilla ice cream with another marshmallow-covered cracker, and drizzle with hot fudge sauce.
• Sere immediately.
• Hot Fudge Sauce: In a small saucepan, combine all of the ingredients.
• Cook over med-high heat, stirring, until the chocolate is melted and combined with the milk.
• Remove from the heat.
• Cool sauce slightly before using, or store in an airtight container in the frig up to two weeks.
• Before serving, reheat in saucepan or microwave, sitting occasionally.

Steps:

• Stir 1/2 cup water and sugar in medium saucepan over medium-low heat until sugar dissolves. Simmer until syrup is reduced slightly, about 5 minutes. Reduce heat to very low. Add 3 cups miniature marshmallows; stir until marshmallows melt and sauce is smooth. Mix in 1/4 teaspoon vanilla extract.
• Stir chocolate, cream and butter in small saucepan over low heat until chocolate melts and sauce is smooth; mix in 1/2 teaspoon vanilla. (Sauces can be prepared 1 day ahead. Cover separately and chill. Rewarm over low heat before using.)
• Place ice cream in large bowl. Mix in 1 1/2 cups miniature marshmallows and graham cracker pieces. Freeze until firm, at least 2 hours.
• Place 3 scoops of ice cream in each of 6 bowls. Thread large marshmallows onto 2 skewers; hold over gas flame or under broiler until charred. Spoon warm sauces over ice cream. Top each sundae with toasted marshmallow and graham cracker triangle and serve.