Instant Pot S’mores Cake–a graham cracker cookie dough crust stuffed with chocolate and marshmallows. It’s gooey and rich!
Instant Pot S’mores Cake
Looking for an indulgent, ooey gooey chocolate dessert that tastes a lot like your favorite summer treat of s’mores? This is it! It’s rich. It’s chocolatey. It’s fun to make!
- You’ll start by making a cookie dough of sorts with graham crackers crumbs, flour, butter and sugar. I used a stand mixer for this step (a hand mixer will work fine).
- Cut out a piece of parchment paper to fit in the bottom of a 7 inch by 3 inch springform pan*. I lay the parchment on the counter and trace the pan with a pencil and then cut it out with kitchen shears. Place the parchment into the bottom of the springform pan and then spray the inside sides and parchment paper with non-stick cooking spray (or butter it well).
- Use floured fingers to press the dough into the bottom of the pan and up the sides of the pan. The dough is sticky so floured fingers really help! Try to distribute the dough evenly.
- Next you’ll layer one chocolate bar. I broke it into squares to evenly distribute it. Then spread the jar of marshmallow cream over the top with a rubber scraper. Finally lay the rest of the chocolate on top. What is weird is that you’ll open the Instant Pot and you won’t see any of the chocolate…it disappears beneath the marshmallow.
- Loosely cover the pan and place it on a sling/trivet. I love using the silicone OXO sling*. Then lower the pan into the Instant Pot that has 1 ½ cups water in the bottom.
- Pressure cook for 40 minutes and then use a quick release. Carefully remove the foil and let the dessert sit for 3-4 hours before serving. You can also choose to dive in with a fork when it’s hot…it won’t slice well but it will sure taste good. And don’t forget a tall glass of milk with this dessert! It is rich!
I adapted this recipe from Pressure Luck Cooking and kept it pretty close to the original recipe. It has the same ingredients but I chose not to close up the top of the cake with a cookie dough layer. I don’t know if this should be called a cake or a pie or what…but it really is tasty. I think you’re going to really love this s’mores dessert. I haven’t tried baking this in the oven but I do believe it would work nicely. If you do give it a shot in the oven let me know what temperature you bake it at and how long.
More Instant Pot Desserts…
Want More Tried And True Instant Pot Recipes?
- Sign up to receive daily Instant Pot recipes (it’s FREE)
- Join the 365 Days of Instant Pot Recipes Facebook group
- Subscribe to my YouTube channel
- Buy the 365 Days of Pressure Cooking Cookbook
A graham cracker cookie dough crust stuffed with chocolate and marshmallows. It’s gooey and rich!
- 6 graham crackers, crushed into crumbs
- 1 cup all purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup softened butter (1 stick)
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 1 egg
- 1 1/2 tsp vanilla extract
- 1 Tbsp maple syrup
- 2 (4.4 oz) Hershey bars
- 1 (7 oz) container marshmallow fluff (marshmallow creme)
- Hershey’s chocolate syrup, for drizzling on the top
- In a small mixing bowl stir together the graham cracker crumbs, flour, baking soda and salt. Set aside.
- Use a hand or stand mixer to cream together the butter, brown sugar and white sugar for about 30 seconds. Scrape down the sides and add in the egg, vanilla and syrup. Mix for 15 seconds, until combined.
- Add in the flour/graham cracker mixture and mix for about 30 seconds until a thick batter/dough forms.
- Take a 7 x 3 inch springform pan* and trace the bottom of it with a pencil on parchment paper. Cut out the circle and place in the bottom of the pan. Spray the parchment and sides of the pan well with non-stick cooking spray.
- Take about half of the dough with floured fingers and press it into the bottom of the springform pan. Then take another half of the dough and line it along the sides of the pan. It should come up ¼ inch below the top lip of the pan.
- Break up one of the chocolate bars and line it on the bottom of the crust. Spread the marshmallow fluff on top of the chocolate. Break up the second chocolate bar and place on top of the marshmallow.
- Loosely cover the pan with foil. Place the pan on a trivet/sling*.
- Pour 1 ½ cups water into bottom of Instant Pot. Lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 40 minutes. When time is up move valve to venting and remove the lid.
- Move the pan out of the Instant Pot and remove the foil. Let the pan sit in a cool place for about 3-4 hours.
- Drizzle the top with Hershey’s syrup. Use a butter knife to loosen the edges of the pan. Unlatch the pan and lift off. Slice into wedges and serve. Store leftovers in an airtight container.
Recipe adapted from Pressure Luck Cooking.
- Category: Dessert
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.