Last week I submitted my recipe, Creamy Garlic Pot Roast, to the contest going on over at The Real Women of Philadelphia. I featured Philadelphia’s Cooking Creme in Savory Garlic in my recipe.
I almost gave birth when I found out that Paula Deen had spot-lighted my video on the website!! I don’t think I’ve ever jumped so high! What an amazing feeling that was!
This week the contest continues and it’s Dessert Week! You know I love me some S’mores, and I just know that you’ll love this fun twist on the old classic.
But seriously this was a fun one to make and so easy your kids can do it all! It’s like bringing the campfire indoors!
Hidden S’mores – Dessert Casserole
- 2 tubes refrigerated crescent rolls
- 16 oz. Cream Cheese, softened
- 1 cup sugar, divided
- 7 oz. Marshmallow Creme
- 9 graham crackers
- 1/2 cup butter, divided and melted
- 2 cups milk chocolate morsels
- 2 cups mini marshmallows
- Pre heat oven to 375 degrees F.
- Unroll one tube of crescent rolls on the bottom of a 9x13in. pan.
- Cream the cream cheese and 3/4 cups sugar together. Add the marshmallow creme and mix until combined. Pour cream cheese/marshmallow mixture on top of crescent roll dough. Spread evenly.
- Crush graham crackers in a zipclose bag till fine crumbs. Add 2 tbsp sugar and 3 tbsp melted butter. Shake till coated. Layer graham cracker mixture on top.
- Sprinkle chocolate chips evenly over graham cracker crumbs, then sprinkle mini marshmallows over that.
- Unroll the other tube of crescent rolls on top. Brush remaining melted butter over dough and sprinkle with remaining sugar.
- Bake for 13 minutes or until golden brown and flaky. Enjoy!!
Thanks for the recipe! Share on my blog and pointed my readers here for directions.
This recipe looks fantastic; thanks for sharing! Any ideas on how I can make this ahead of time before baking?
You could assemble and then refrigerate until ready to bake!
Just made super gooey goodness. Should I refrigerate the remaining dessert or is it ok to leave on countertop? Thanks!
I’m sorry this is late, but I think it would be best to refrigerate since it has cream cheese in it! 🙂
i HAD TO COOK MINE ALSO WAY LONGER THEN 13MINS i HAVE TRIED THIS 2 TIMES AND BOTH TIMES WITH DIFFERENT PANS AND SAME THING. WHAT TYPE OF DISH ARE YOU USING THAT IT ONLY TAKE 13 MINS?
I did this n it’s good but my bottom dough didn’t cook all the way through with only 13 min. Have any ideas as to why?
I’m not sure? Maybe your casserole dish was a little more insulated? I would try cooking longer next time.
Hi there, just became alert to your blog through Google, and found that it’s
Thanks for being YOU — not fancy — but very informative!
~ loved hearing the kids in the background ~
Now I just have to get ingredients and make!
Nice job on the video, Shawn! 🙂
This really looks yummy! Your video is great…I really enjoyed watching it. The sweet laughter of your children was fun to hear, too! I’m thinking that it might be good using the already made pie crusts instead of the crescent rolls. My hubby isn’t a fan of tube crescent rolls…so he might like it better with pie crust.
Thanks for the recipe…it looks like a good one!
Oh my goodness how yummy this sounds, I think I am going to go to the store now to get the stuff that I need to make this 🙂
I just came over from RWOP and I am loving this recipe! Fantastic job and love your blog…have it bookmarked for sure! Good luck in the contest!
Oh these are something I am going to have to try they sound amazing!
Krystal and Brad Cooley
Love this video, Shawn 🙂