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Indulge in a heavenly treat with these irresistible No-Bake S'mores Icebox Bars. Packed with all the wonderful flavors of a classic campfire s'more, these decadent bars are sure to delight your taste buds. Whether you're a fan of gooey marshmallows, melted chocolate, or crunchy graham crackers, these bars tick all the right boxes. Plus, with no baking required, they're a breeze to make! Perfect for those lazy summer days or when you simply need a quick and delicious dessert fix. The magic lies in the layers of buttery graham cracker crust, creamy chocolate filling, and fluffy marshmallows, all combined together to create a symphony of flavors and textures. Each bite is like a blissful explosion of sweet delight. And the best part? You don't need to start a fire to enjoy the classic s'more taste! So, grab your apron and get ready to whip up a batch of these mouthwatering No-Bake S'mores Icebox Bars. They're the ultimate indulgence for any sweet tooth.
Ingredients for S'mores Icebox Bars
To make these delectable No-Bake S'mores Icebox Bars, you'll need the following ingredients:
1. Graham crackers - 2 cups, crushed2. Unsalted butter - 1/2 cup, melted3. Sugar - 1/4 cup4. Milk chocolate chips - 1 cup5. Heavy cream - 1 cup6. Mini marshmallows - 2 cups7. Vanilla extract - 1 teaspoon
Step-by-Step Instructions for Making S'mores Icebox Bars
1. In a mixing bowl, combine the crushed graham crackers, melted butter, and sugar. Stir until the mixture resembles wet sand.2. Press the graham cracker mixture into the bottom of a greased 9x9-inch baking dish, forming an even crust. Place the dish in the refrigerator to chill while you prepare the filling.3. In a saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the milk chocolate chips. Let it sit for a minute, then stir until the chocolate is melted and the mixture is smooth.4. Stir in the vanilla extract and half of the mini marshmallows. Pour the chocolate filling over the graham cracker crust in the baking dish, spreading it evenly.5. Sprinkle the remaining mini marshmallows over the top of the chocolate filling, gently pressing them down to adhere.6. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or until the bars are set.7. Once set, remove from the refrigerator and cut into squares or bars. Serve chilled and enjoy!
Variations and Customization Options for S'mores Icebox Bars
While the classic version of No-Bake S'mores Icebox Bars is undeniably delicious, there are plenty of ways to put your own spin on this heavenly treat. Here are a few variations and customization options to consider:
1. Peanut Butter S'mores Icebox Bars: Swirl creamy peanut butter into the chocolate filling for an extra layer of nutty goodness.2. Mint Chocolate S'mores Icebox Bars: Add a few drops of peppermint extract to the chocolate filling for a refreshing twist on the classic flavor combination.3. Nutella S'mores Icebox Bars: Replace the milk chocolate chips with Nutella for a rich and hazelnut-infused version of these indulgent bars.4. Salted Caramel S'mores Icebox Bars: Drizzle homemade salted caramel sauce over the top of the bars before serving for an extra touch of decadence.
Feel free to get creative and experiment with different flavors and toppings to make these No-Bake S'mores Icebox Bars your own!
Tips for Successfully Making S'mores Icebox Bars
To ensure your No-Bake S'mores Icebox Bars turn out perfectly every time, here are a few helpful tips:
1. Use a food processor or a plastic bag and rolling pin to crush the graham crackers into fine crumbs. This will help create a sturdy crust for the bars.2. Make sure the melted butter is evenly distributed throughout the graham cracker mixture to ensure a cohesive crust that holds together.3. When making the chocolate filling, heat the cream slowly and avoid boiling it. This will prevent the cream from curdling and ensure a smooth, velvety texture.4. Let the chocolate filling cool slightly before adding the marshmallows to prevent them from melting completely and losing their shape.5. For easy removal, line the baking dish with parchment paper, leaving some overhang. This will make it easier to lift the bars out of the dish once they're set.6. To achieve clean and even cuts, use a sharp knife and wipe it clean between each slice.
Serving and Storing S'mores Icebox Bars
No-Bake Dessert S'mores Icebox Bars are best served chilled, straight from the refrigerator. The cool temperature enhances the flavors and textures, making them even more enjoyable. They make a delightful dessert for parties, potlucks, or any occasion that calls for a sweet treat.
To store the bars, keep them in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, place the bars in a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil. They can be stored in the freezer for up to 3 months. Thaw them in the refrigerator overnight before serving.
The History of S'mores and Its Evolution into Icebox Bars
S'mores, short for "some more," have been a beloved campfire treat for generations. The traditional s'more consists of a roasted marshmallow sandwiched between two graham crackers with a piece of chocolate. The combination of gooey marshmallows, melted chocolate, and crunchy graham crackers has become an iconic flavor profile that sparks nostalgia and joy.
In recent years, the classic s'more has undergone a delicious transformation into various desserts, including icebox bars. Icebox bars, also known as refrigerator bars, are desserts that are made without baking. They are typically layered treats that are chilled in the refrigerator until set.
The idea of turning s'mores into icebox bars is a stroke of culinary genius. By layering the ingredients and letting them set in the refrigerator, the flavors meld together, creating a delightful harmony of tastes and textures. The result is a portable and convenient version of the classic s'more that can be enjoyed any time, anywhere.
Healthier Alternatives and Substitutions for S'mores Icebox Bars
If you're looking for a healthier version of No-Bake S'mores Icebox Bars or need to accommodate dietary restrictions, there are a few substitutions you can make:
1. Gluten-Free S'mores Icebox Bars: Use gluten-free graham crackers or a gluten-free alternative, such as almond flour or crushed gluten-free cookies, for the crust.2. Vegan S'mores Icebox Bars: Replace the butter with melted coconut oil or vegan butter. Use dairy-free chocolate chips and a plant-based alternative, such as coconut cream or almond milk, for the filling.3. Reduced-Sugar S'mores Icebox Bars: Use a sugar substitute, such as stevia or erythritol, in place of the sugar. Opt for dark chocolate chips with a higher cocoa content to reduce the overall sugar content.
Remember, while these substitutions can make the bars healthier, they may alter the taste and texture slightly. It's always a good idea to experiment and find what works best for your dietary needs and preferences.
Popular S'mores Icebox Bar Recipes from Famous Chefs and Bloggers
No-Bake S'mores Icebox Bars have gained popularity in recent years, and many renowned chefs and bloggers have put their own unique twist on this classic treat. Here are a few popular recipes worth exploring:
1. "Gourmet S'mores Icebox Bars" by Chef John Doe - This recipe takes the traditional s'mores to a whole new level with homemade graham crackers, artisanal chocolate, and handcrafted marshmallows.2. "S'mores Icebox Bars with a Twist" by Jane Smith - Jane's recipe incorporates unexpected flavors, such as chai spices and toasted coconut, into the bars, resulting in a delightful and exotic twist on the classic.3. "S'mores Icebox Bars for the Cookie Lover" by Sally's Baking Addiction - Sally's recipe adds crushed chocolate sandwich cookies to the graham cracker crust, making it an irresistible treat for cookie enthusiasts.
These recipes offer inspiration and ideas for elevating your No-Bake S'mores Icebox Bars to new heights. Feel free to experiment and create your own signature version!
Conclusion: Enjoy the Indulgence of S'mores in a Convenient and Delicious Icebox Form
No-Bake S'mores Icebox Bars are the perfect way to satisfy your cravings for the classic campfire treat without the need for a fire. With their layers of buttery graham cracker crust, creamy chocolate filling, and fluffy marshmallows, these bars offer a symphony of flavors and textures that are sure to please.
Whether you stick to the classic recipe or venture into creative variations, these bars are a delightful indulgence that can be enjoyed year-round. So, grab your apron, gather your ingredients, and get ready to embark on a sweet journey of bliss with these heavenly No-Bake S'mores Icebox Bars.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
Salad
1 pound ripe tomatoes (a mixture of sizes and colors is best)
1 teaspoon kosher salt, divided
½ loaf French bread, cut into ½-inch cubes (about 2 cups)
2 tablespoons olive oil
1 tablespoon RawSpiceBar Herbs de Provence
2 large peaches, sliced thinly
1 medium English cucumber, cut bite-sized pieces
1 cup bite-size mozzarella balls, halved
¼ cup basil leaves, chopped
Dressing
¼ cup olive oil
2 tablespoons red wine vinegar
2 teaspoons RawSpiceBar Herbs de Provence
¼ teaspoon Dijon mustard
Freshly ground black pepper, to taste
Kosher salt, to taste
- Preheat the oven to 400°F.
- Cut tomatoes into ½-inch pieces. Place all tomatoes in a colander set over a large bowl and toss with ½ teaspoon salt. Set aside for at least 10 minutes and up to 40 to drain the juices.
- On a baking sheet, toss the bread cubes with 2 tablespoons olive oil, 1 tablespoon RawSpiceBar Herbs de Provence, and remaining ½ teaspoon salt. Bake for 10-15 minutes, until golden brown and crispy, tossing halfway through. Cool to room temperature.
- In a large bowl, combine the tomatoes, peaches, cucumber, mozzarella, and croutons.
- To make the dressing, in the bowl of reserved tomato juices, add ¼ cup olive oil, vinegar, 2 teaspoons Herbs de Provence, mustard, and pepper. Whisk to combine, then taste and adjust seasoning with salt and pepper if needed.
- Pour the dressing over the salad and toss to combine. Garnish with basil leaves.
Serves: 4-6
Prep time: 5 minutes
Cook time: 35 minutes
1 pound thick-cut bacon
¼ cup RawSpiceBar Deck the Hogs Bacon Blend
- Preheat the oven to 350°F. Line a baking sheet with aluminum foil or parchment paper.
- Place the bacon in a large mixing bowl. Add the Deck the Hogs Bacon Blend and toss until the bacon is well coated.
- Arrange the bacon on the prepared baking sheet in a single layer, making sure the slices do not overlap. Sprinkle any remaining sugar mixture over the top of the bacon.
- Bake for 15 minutes. Flip the bacon and continue baking until the bacon is chewy, deeply caramelized, and the fat is rendered, 15 to 20 minutes more.
- Remove the pan from the oven and let it cool for 1 minute before transferring to a paper towel-lined plate. Cool for another 5 minutes out of the pan before serving.
Ingredients
2 tablespoons olive oil1 medium yellow onion, diced
2 celery stalks, diced
1 medium carrot, diced
3 garlic cloves, minced
1 tablespoon bolognese seasoning
1 teaspoon kosher salt
1 pound ground beef or plant-based ground beef (such as Impossible Burger or Beyond Burger)
½ cup dry red wine, beef broth, or vegetable broth
1 28-oz. can crushed tomatoes
Cooked spaghetti for serving
Grated Parmesan cheese for serving
Fresh basil for serving
Directions
- Heat the oil in a large pot over medium heat. Add the onion, celery, and carrot, and cook, stirring occasionally, until softened, about 7 minutes. Add the garlic, bolognese seasoning, and salt and cook, stirring, for 1 minute, until fragrant.
- Increase heat to high. Add the beef or plant-based alternative and cook, breaking it up with a wooden spoon, until well browned.
- Add the wine, scrape up any browned bits on the bottom of the pot, and bring to a simmer. Simmer until slightly reduced, 1-2 minutes. Stir in the tomatoes and bring to a simmer. Cover, reduce the heat to low, and simmer for at least 10 minutes and up to an hour to develop the flavors, stirring occasionally. Season to taste with salt and pepper.
- Serve over pasta with grated parmesan cheese on top.
Serves: 4
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
1 large eggplant, cut into ½-inch pieces
2-4 tablespoons olive oil
1 large yellow onion, diced
2 garlic cloves, minced
2 tablespoons RawSpiceBar Ras el Hanout Blend
1 15-ounce can diced tomatoes
¼ cup pitted green olives
1 15-ounce can chickpeas, drained and rinsed
1 cup low-sodium vegetable broth
Salt and pepper to taste
Fresh parsley for serving, optional
- Place the eggplant in a colander and sprinkle generously with salt. Let sit for 15 to 30 minutes, then squeeze the eggplant with a clean kitchen towel to remove excess water.
- Heat 1 tablespoon oil in a large, heavy skillet over medium heat. When the oil is hot, add the eggplant in batches to avoid crowding the pan. Sear for 2-3 minutes per side, until nicely browned. Add more oil as necessary if the skillet is dry. Transfer seared eggplant to a plate.
- Add another tablespoon of oil to the skillet. Add the onion and cook for 5-7 minutes, until softened and starting to caramelize. Add the garlic and Ras el Hanout Blend and cook until fragrant, about 30 seconds.
- Add the tomatoes and their juices and stir up any browned bits on the bottom of the pan. Return the eggplant to the skillet. Add the olives, chickpeas, and broth. Bring to a simmer. Reduce the heat to low, cover the pot and simmer for 20 minutes, until the eggplant is very tender and the flavors have melded. Remove the lid and simmer uncovered for 5 minutes, until the sauce has thickened.
- Sprinkle with fresh parsley and serve with rice or couscous.
Serves: 4 (appetizer servings)
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
1/3 cup butter, melted
1/2 cup Frank's RedHot Original Cayenne Pepper Hot Sauce
1 teaspoon RawSpiceBar Grateful Garlic Blend
2 pounds bone-in chicken wings
2 tablespoons black sesame seeds
- Preheat oven to 450 degrees. Mix butter, RedHot sauce, and Grateful Garlic Blend in medium bowl; set aside.
- Arrange wings on foil-lined sheet tray. Bake on the lowest oven rack for 30 minutes or until crispy, turning once.
- Toss wings in sauce mixture until well coated, "stripe" each wing with black sesame seeds, and serve immediately.
Serves: 4 (appetizer servings)
Prep time: 5 minutes
Cook time: 30 minutes
Total time: 35 minutes
2 pounds bone-in chicken wings
1/2 cup Tabasco Chipotle Pepper Sauce
1/2 cup honey
2 teaspoons RawSpiceBar Ras el Hanout Blend
2 tablespoons fresh lime juice
2 teaspoons lime zest
Green onions, for garnish
- In a saucepan over medium heat, mix honey, Ras el Hanout Blend, Tabasco Chipotle Sauce, lime juice, and lime zest. Bring to a low boil for five minutes and let cool.
- In a large zip-top bag, pour half of sauce over chicken wings; shake to coat. Let sit for at least two hours or overnight.
- Preheat the oven to 450 degrees.
- Place wings in a single layer on a foil-lined, rimmed sheet tray and roast until golden brown and crispy, about 30 minutes.
- Turn oven to broil. Baste wings with half of the remaining sauce; broil one minute. Remove from oven and baste with remaining sauce; broil one more minute. Garnish with green onions and serve immediately.
Serves: 4
Prep Time: 5 minutes
Cook time: 20 minutes
1 cup short-grain white rice
1½ teaspoons kosher salt, divided
¼ cup low-sodium soy sauce
1 lime, juiced (about 2 tablespoons)
1 tablespoon RawSpiceBar Hawaiian Blend
1 tablespoon cornstarch
1 tablespoon honey
1 tablespoon neutral oil
1 medium yellow onion, diced
1 bell pepper, diced
1 pound ground pork (you can easily substitute ground chicken)
½ medium pineapple, cut into ¼-inch chunks (save the rind for serving)
2 scallions, minced
2 tablespoons sesame seeds
- In a medium pot, cook the rice with 1 teaspoon salt according to package instructions.
- In a small bowl, combine the soy sauce, lime juice, Hawaiian Blend, cornstarch, honey, and remaining ½ teaspoon salt. Whisk until the cornstarch is dissolved.
- Heat the oil in a large skillet over medium heat. Add the onion and peppers and cook, stirring, until softened, about 5 minutes. Add the pork and cook, breaking it up into small crumbles, until browned.
- Add the pineapple and sauce and cook, stirring, until the sauce is slightly thickened and the pineapple is heated through, about 3 more minutes.
- Garnish with scallions and sesame seeds and serve with rice in the pineapple boats, if you like.