Summertime makes me want to break out every single no-bake recipe in my arsenal. It also makes me want to eat s’mores until I give myself a bellyache. I decided to mash my two summer favorites together into a no-bake icebox cake that is really just a massive s’more. With a little bit of peanut butter thrown in, because, why not? I discovered last summer that using a peanut butter cup in lieu of a square of chocolate infinitely improved my s’mores, which I already loved.
My grandma always made icebox cake by layering graham crackers and pudding, and sometimes topping the whole thing with Cool Whip. I took a page from her book and created s’mores layers with graham crackers, a melted milk chocolate and peanut butter combination, and marshmallow fluff. Then I layered it all again, and put an extra layer of marshmallow fluff on top for good measure, and torched the heck out of it. You just have to have the toasted marshmallow flavor!
This is a perfect no-bake summer dessert, especially if you want to serve up s’mores but don’t have a fire handy! They’re a big forkful of summer and totally irresistible!
Line the bottom of a 9x13-inch baking dish with graham crackers, breaking them to fit if necessary.
In a medium bowl, microwave half of the chocolate chips and half of the peanut butter in the microwave on 50% power, stopping to stir occasionally. This should take about 2 minutes total. Pour the melted chocolate mixture over the graham crackers and spread into an even layer with an offset spatula. Refrigerate for 30 minutes, or until set.
Spread one-third of of the marshmallow fluff over the chocolate layer, then repeat with more graham crackers, the remaining chocolate chips and peanut butter, and another third of the marshmallow fluff.
Top with another layer of graham crackers, then the remaining marshmallow fluff. Using a kitchen torch, toast the top layer of marshmallow fluff until golden brown. (If not serving immediately, keep in the refrigerator and torch the top right before serving.) Leftovers can be stored, covered, in the refrigerator for up to 4 days.