Smores White Chocolate Dessert
Too Good!

Puts the “home” in Home Party!

We used to make this chocolate dessert just by substituting white chocolate in the traditional Graham cracker sandwich - which was fine. But back then we also had a White Chocolate Cheesecake on our menu.

So what happened? We lost the cream cheese, kept the graham cracker crust, added marshmallow and a white chocolate frosting, and oh my - one of our top five favorite desserts was born.

The white chocolate frosting was originally intended to be a glaze, but people kept insisting we add more, as in “some-more” – so we did!





This is the kind of scrumptious dessert that brings out the kid in everyone. It's got that family favorite, happy thing, feeling. People just smile.



You’ll want an electric mixer to ”cream” the butter and sugar, and, two half sheet pans to bake the graham cracker crust without burning it.




Portions/Servings

This chocolate dessert recipe will feed 50 people, if you are you are serving other desserts, and/or appetizers, dinners, etc. Read about Party Food Quantities and how to plan for the right amounts.


White Chocolate Dessert Shopping List for 50 People:

___ 2 lbs. of butter, the real deal

___ 8 ounces (1 cup) dark brown sugar

___ 32 ounces (4 cups) of white sugar

___ 4 eggs

___ 2 tbsp. of Vanilla extract

___ 5 lb. bag of white, all purpose flour (you need 10½ cups)

___ 2 – 14.4 ounce boxes of Graham crackers

___ Small amount of baking powder

___ Small amounts of salt

___3 – 7.5 ounce jars of Marshmallow Fluff

___1 - small package of Quick Oats, Quaker is fine (you need 1+ cups)

___2 - 12 ounce bags of white chocolate. Nestle white chocolate chips are fine, or bars.

The Frosting:

___ 2 cans of vanilla creamy frosting, Duncan Hines is good. (This is the stuff that’s ready to spread.)

___ Small amount Vanilla extract

___ 2 - 8 oz. tubs of frozen whipped topping, like Cool Whip

___ 12 oz. of white chocolate - you can use another bag or chips or white chocolate baking bars

The Garnish

___A few fresh mint leaves, if you like

___Some fancy white chocolate candies, maybe individually wrapped, again if you like

___A bottle of Mozart White Chocolate Liqueur? You decide.


Procedure:

Tip: This entire procedure can be done days before, or longer. When preparing ahead, cover the Smores tightly with film and keep in a cool, but not refrigerated place. This dessert can be frozen, but it does not help the Graham cracker crust… We do have a method to bring it back to life from the freezer – if you need this, use the Ask-a-Caterer form and we’ll tell you how.

On the Day before the Party:



Preheat a 350° oven and lube up the sheet pans. Using a stick of butter and your clean fingers, generously coat the pan, especially the edges and corners. Set aside in a cool place.




Using your electric mixer or a strong arm, beat the 2lbs. of butter and 4 cups of white sugar together until it is “creamed,” when you can’t see the individual granules of sugar anymore. Add in the eggs and vanilla. Mix well on medium low speed.





In a large bowl, combine together 10½ cups of all purpose flour, 2tbsp. of baking powder, 1tbsp. of salt and the Graham crackers.





Tip: Prepare the Graham crackers by putting them into zip-lock bags and crushing them into crumbs.

Now combine everything together on low speed.



Notice how we test the dough. Squeeze it hard in your hand and then see if it just holds it shape. To hard, add more butter. Too soft, more graham cracker.











Tip: Don’t over-mix the dough or allow it to get too warm. Stop mixing when it’s just blended.

Separate the dough into equal parts. Wrap one part with film and refrigerate. This is the top, for later.










Equally divided remaining dough into two parts. One part per pan - press the dough into the buttered sheet pan. Here’s how we do it:





Tip: Press the dough into the pans by first distributing the dough around the pan. Then cover the pan with film, and began pressing the dough into place with a small cutting board or a rolling pin, right in the pan.





When the dough is evenly spread, peel away the film and carry on.






Spread 1½ - 16 oz. jar of Fluff over each pan, using our method:


Tip: Marshmallow Fluff is sticky stuff (we mean that in a good way!) Make it easier to work with by warming it up. Place the jar in a pan of hot water on the stove. Loosen the top of the jar but keep the top in place so that water doesn’t splash into the fluff. Reduce the heat to a simmering boil. It will take at least 30 minutes before the Fluff is spreadable.




When the Fluff is liquidy hot, carefully spreadable it over the chocolate in each pan.





Caution: This is really hot – use towels and potholders. Be careful.





Spread 12 oz. of the chocolate chips or broken bars onto the marshmellow into each pan.





This will seem like a lot of chips, but it's OK. You can sneak in a few milk chocolate chips too! Load 'em on.


The Top:

Set up your electric mixer and bowl. Place the refrigerated dough in the bowl with a cup of the quick oats. Mix on medium speed. You’re trying to create clumps of dough, kind of like an apple crisp topping. Add more oats if needed.

Tip: Don’t over-mix the dough or allow it to get too warm. Stop mixing when it’s just blended.





Keep the top light and fluffy - don't press/push it.





Sprinkle the graham/oat topping over the marshmallow, evenly onto both pans.





Bake at 350^ for 40 minutes.







Notice how the outer edges are a darker brown - that's a good indicator to say that it's done. If there isn't any browning, leave it in the oven until it browns up a little.



Out of the oven, and time to cool. It will take at least 2 hours for this to cool and "firm up." Wait the 2 hours, cover it with film and serve within 2 days. Or, leave it in the pan and cover it tightly with film, freeze and serve when you need it.



Tip: There’s a case to be made for stopping at this point, not using frosting at all. This dessert is delicious, right now, no doubt. However, we’ve learned that people do appreciate something sweet at the end of a meal, which is why we add the frosting.


The Frosting:




In a large bowl placed on top of a saucepan with gently boiling water, melt 8 oz. of white chocolate over, not in, hot water.





When the chocolate is melted, add the two cans of cans of frosting, 2tsp. of vanilla and 1½ 8 oz. containers of whipped topping (add more Cool Whip if it's too stiff.)





Mix it well - make it smooth as silk.






Refrigerate for later or use now.





Dribble the frosting over the graham/oat tops.





You decide when enough is enough, however we’ve learned that people rave about the frosting. Up to you.





You can grate a little milk chocolate and sprinkle on the tops if you like.


TIP: More frosting makes this dessert harder and messier to eat. But, the taste is outrageous. Your call.

After the frosting is on, allow it to rest and set up for a while before cutting.


Presentation: Your Eyes Eat First

Spend some time presenting this dessert, arranging it nicely on your serving platter. We like to add a few pieces of white chocolate around the outsides and a few mint leaves, just for color.



We think the best white chocolate liqueur on the market today is Mozart's or Godiva's - if that works with your party plans. We like to offer those little "airplane" nip-size bottles.




Leftovers:

We refrigerate this leftover. It will last for several days, longer in the freezer.


How about some more Desserts?

Check out some Appetizers!

Ready for some Dinner and Entrée ideas?




Questions about the White Chocolate Smores Recipe? Need an idea for your party? Use the form below to ask us about quantities, substitutions, whatever. We're here to help. Ask-a-Caterer is free:

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