Would you consider s’mores a seasonal food? Traditionally, s’mores are made around a campfire and campfires tend to be a summer thing. So, I guess you could say s’mores are seasonal. But you know what? I reject that stance! I don’t like when my favorite foods can’t be enjoyed year ‘round. So, I brought s’mores indoors with this easy trifle dessert you can make whenever you want, whether it’s snowing outside or 80 degrees—no campfire required!
Start by gathering your ingredients and preheating the oven to 350°F. For this recipe, you’ll need a box of brownie mix (plus the eggs, oil and water called for on the box), some marshmallow creme, whipped topping, graham crackers and chocolate syrup.
Pop the marshmallow-graham mixture in the fridge for about an hour—this gives the graham crackers a chance to soften. Meanwhile, prep the brownies. Follow the directions on the box for a 13x9-inch baking dish. Bake and allow them to cool completely. Once cooled, cut them into 1-inch cubes. Go ahead and sneak a bite or two. Resistance is futile.
Now grab your trifle dish and start layering! (I used a 3-quart trifle dish, but if you don’t have one, you can use a large glass bowl instead.) Start by layering the bottom of the dish with about half of the brownie cubes. Next, crumble two full-sized graham crackers over the brownies. Spoon on half of the marshmallow mixture over the crackers and then repeat the layers.