Light and fluffy with a fruited up version of s’mores you will definitely want some more of these. No campfire required! Make them ahead and refrigerate them to tote along and cut up at the cottage and serve them up with drizzled chocolate for an added warm campfire feel.
- Prep: 15 min
- Cooking: 10 min
- Refrigeration: 2 h
- 2 cups (500 mL) graham cracker crumbs
- 1/2 tsp (2 mL) ground cinnamon
- 2/3 cup (160 mL) butter melted
- 1 cup (250 mL) 35 % cream
- 1 pkg (8 oz/240 g) Canadian Cream cheese softened
- 1/3 cup (80 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 1 cup (250 mL) chopped fresh strawberries
- 1 cup (250 mL) mini marshmallows
- 3/4 cup (180 mL) mini chocolate chips
Preheat oven to 350 °F (180 °C). Line a 13 x 9-inch (33 x 23 cm) metal baking pan with parchment paper, leaving a 2-inch (5 cm) overhang at each end.
In a bowl, stir together graham cracker crumbs and cinnamon. Drizzle with butter and stir until crumbs are moistened evenly. Spread into prepared pan and press down to form an even base. Bake for about 10 minutes or until puffed. Let cool completely.
Meanwhile, in a medium bowl, whip cream until stiff peaks form. In a large bowl, beat Cream cheese, sugar and vanilla extract until smooth and fluffy. Fold whipped cream into cream cheese mixture until combined. Add strawberries, marshmallows and 1/2 cup (125 mL) of the chocolate chips and stir gently to distribute evenly. Spread over cooled base and smooth with offset spatula to even out. Cover and refrigerate for about 2 hours or until firm; or for up to 2 days. Cut into bars.
In a small microwave-safe bowl, microwave remaining chocolate chips on High (100 %) power for 20 second intervals, stirring often, until melted. Drizzle over bars before serving.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||2 % / 22 mg|
|Vitamin A:||13 %|
|Vitamin B12:||5 %|
|Vitamin C:||7 %|