No-Bake S’mores Cake!

A decidedly upscale version of the popular campfire treat, this multilayered cake from the new cookbook Tasty Dessert is surprisingly easy to make.

16-LAYER S’MORES CAKE

This will make more chocolate mixture than you'll need for the cake, but you can refrigerate the extra up to a month. Place 2½ cups semisweet chocolate chips in a large heatproof bowl. In a small saucepan, bring 2 cups heavy cream to a boil. Pour cream over chocolate. Let stand 1 minute; whisk until chocolate melts.

Place 1 cup marshmallow crème (such as Marshmallow Fluff) in a small heatproof bowl. Add 1 Tbsp whole milk. Place 2 cups marshmallow crème in a second, larger heatproof bowl; add 2 Tbsp whole milk. Microwave each bowl on HIGH 15 seconds to loosen slightly; stir to incorporate milk. Cover smaller bowl; refrigerate.

Line bottom of a 9-by-5-inch loaf pan with parchment paper, with a 3-inch overhang on each long side. Using 18–22 graham crackers in all, arrange graham crackers over bottom of pan, breaking them as needed to wt. Spread a thin layer of marshmallow crème mixture (about 3–4 Tbsp) over graham crackers. Top with another row of graham crackers. Spread a thin layer of chocolate mixture (about 3–4 Tbsp) over crackers. Repeat three more times, alternating marshmallow and chocolate. Cover with plastic wrap; refrigerate overnight.

Remove cake and reserved small bowl of marshmallow crème mixture from refrigerator. Using parchment paper as handles, lift cake out of pan. Use a spatula to remove cake from parchment; set on a serving plate. Microwave marshmallow crème on HIGH 15 seconds to loosen. Pour onto cake, letting it drip over sides. If desired, use a small kitchen torch to toast marshmallow crème. Sprinkle with 1 oz shaved bittersweet chocolate. Serves 8–10.

Visit Parade.com/tasty for a Tasty Dessert Rocky Road Ice Cream Cake recipe.