INGREDIENTS:

3 Cups heavy cream

1 8oz container of mascarpone cheese

1 8oz block creme cheese

1 Cup confectioner’s sugar

2 Tsp vanilla

1 13oz Marshmallow Creme

2 1/2 Cup mini marshmallows

1 1/2 Cup Dark chocolate chips

1 14.4oz boz Graham crackers (cut in half)

INSTRUCTIONS:

1. For filling: In large mixer bowl combine 1 1/2 cups of heavy cream, mascarpone cheese, 1/2 cup sugar and vanilla. Mix at medium speed until it reaches soft peak. (It is very important that you stop the mixer right as it reaches soft peak. Over mixing will cause for the cheese to curl up and ruin the batter).

2. Carefully fold in 1 Cup of the marshmallow creme, 1 Cup of small mallows, and 1 Cup of the chocolate chips. Now your filling is done,

3. Spread one cup of filling into a 9x5 baking dish. Now comes the fun part… Add some of the filling to one of the halved crackers and top with another cracker as if you were making a s’more. Place it in the corner of the baking dish. Next, you will continue the same process, except you will only add the filling to one half of the crackers and add it to the “s’more” that you already created and that should be sitting upright on the baking dish. That way all sides have filling between them. Continue to follow this pattern until your baking dish is full.

4. Go back to your mixing bowl and mix the creme cheese, remaining heavy cream, and sugar. Mix well until soft peak.

5. Spread evenly all over the s’mores.

6. Spoon the remaining marshmallow cream all over and even with a spatula.

7. Top with the remaining chocolate chips and mini mallows.

8. Cover and chill in the fridge for at least 6 hours.

9. Remove from the fridge as you are ready to serve and torch the mallows for fun presentation.

10. If you are feeling extra… drizzle some caramel sauce on it.

11. ENJOY!

*Adapted recipe from Better Homes and Garden.