By Hungry Happenings, Tablespoon
A decadent s’mores flavored dessert decorated to look like a fire pit.
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- Prep 60 min
- Total 2 hr 0 min
- Servings 12
Ingredients
Brownie Layers:
1box Betty Crocker™ Supreme brownie mix
1/4 cup water
1/3cup vegetable oil
2large eggs
Graham Cracker Crust:
12graham cracker squares, crushed into crumbs
3tablespoons butter, melted
Toasted Marshmallow Layer:
2cups mini marshmallows
Chocolate Marshmallow Ganache Layer:
12ounces finely chopped semisweet chocolate (or chips)
3/4 cup heavy whipping cream
2cups mini marshmallows
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12ounces finely chopped semisweet chocolate (or chips)
3/4cup heavy whipping cream
1cup marshmallow fluff
Chocolate Marshmallow Frosting:
2cups mini marshmallows
12ounces finely chopped semisweet chocolate (or chips)
3/4cup heavy whipping cream
1cup marshmallow fluff
Cookies 'n Cream Fudge Stones:
Betty Crocker™ Hershey's™ Cookies ’n' Creme frosting
12ounces white chocolate chips, melted
3tablespoons chocolate cookie crumbs
1tablespoon cocoa powder
ounces red hard candies
ounces orange hard candies
ounces yellow hard candies
8-10 pirouette cookies
Steps
Preheat oven to 350ºF for metal pans, 325ºF for non-stick or dark metal pans. Line the bottom of two 8-inch round spring form pans with non-stick aluminum foil and spray the inside of the pans with baking spray.
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Stir together Betty Crocker™ Supreme brownie mix, water, oil and eggs until well blended. Divide batter into the two round pans. Bake for 30-34 minutes until a toothpick inserted about 2 inches from the outside of the pan comes out clean. Cool for 10 minutes, then remove from pan and allow to cool completely.
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Make the marshmallow ganache by combining the chocolate with the heavy cream and marshmallows in a microwave-safe bowl. Heat on high power for 30-second bursts, stirring after each until melted. Pour over brownie layer.
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Meanwhile, make the chocolate marshmallow frosting and the fudge rocks. Stir together chocolate, heavy whipping cream and mini marshmallows. Heat on high power for 30-second bursts, stirring after each until melted. Stir in marshmallow fluff. The ganache will be very thin. Allow it to sit at room temperature until thick enough to use as frosting.
In another bowl, stir together the Betty Crocker™ Hershey's™ Cookies 'n Crème Frosting with melted white chocolate chips. Crush the cookie crumbs from the package of frosting and stir into the fudge. Divide into 4 bowls. To one bowl add 2 tablespoons of chocolate cookie crumbs. To another bowl add the remaining tablespoon of chocolate cookie crumbs and a tiny bit of red food coloring. To a third bowl add the cocoa powder. You want four different colors for your stones, which can be mixed together to make a variety of colorful stones. Cover and refrigerate until the cake is frosted.
In another bowl, stir together the Betty Crocker™ Hershey's™ Cookies 'n Crème Frosting with melted white chocolate chips. Crush the cookie crumbs from the package of frosting and stir into the fudge. Divide into 4 bowls. To one bowl add 2 tablespoons of chocolate cookie crumbs. To another bowl add the remaining tablespoon of chocolate cookie crumbs and a tiny bit of red food coloring. To a third bowl add the cocoa powder. You want four different colors for your stones, which can be mixed together to make a variety of colorful stones. Cover and refrigerate until the cake is frosted.
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Use the remaining fudge to create two layers of 3 dimensional stones to set on top of the cake, forming the outer ring of the fire pit. Use the reserved chocolate marshmallow frosting to hold the stones together, piping it into between the stones and the first and second layer of stones.
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