It was a pull-out section of a magazine. It was called “Beat-the-Heat Cookbook.” There were a lot of appealing recipes but one was of special interest. A long friendly relationship with campfire s’mores and a lot of raspberries on the bushes in the yard turned attention to this recipe. Surprisingly easy to make, it is full of of satisfying taste. I think you’ll enjoy it too.

• 1 18-ounce bag semisweet chocolate morsels, divided
• 2 cups heavy cream, divided
• 1 pint raspberries

• 2 cups graham cracker crumbs
• 1 cup marshmallow cream
• Chocolate syrup for drizzle

1. In a microwave-safe bowl in microwave, cook 1 cup chocolate morsels 1 minute or until melted, stirring once. Combine chocolate with Graham cracker crumbs. Lightly grease a 9-inch tart pan with removable bottom. Cut a circle of parchment paper to fit bottom of tart pan and place on bottom of pan. Press Graham cracker mixture into pan and make crust. Freeze 10 minutes or until firm.
2. Place remaining chocolate in bowl. In a separate microwave-safe bowl in microwave, cook 1 cup of heavy cream 1 minute. Pour over chocolate morsels. Let sit for 1 minute then stir until smooth. Pour into tart shell.
3. In a separate bowl, beat remaining cream 5 minutes or until soft peaks form. Fold in marshmallow cream. Swirl over chocolate in tart shell. Top with raspberries and chocolate drizzle, as desired.