S’mores Pudding Jars and S’mores Fudge
This recipe and photos were provided by Sally Roeckell of Table and Dish and were originally published at 365Barrington.com.
It’s campfire season, which can only mean one thing – S’mores! I’m writing my Cooking with Heinen’s post this week while visiting our nation’s capitol, Washington D.C. There’s something special about spending time here during the Independence Day celebrations. Wherever you celebrate the 4th of July, I’m sure there are some common themes – good food, friends, cold drinks and fireworks. Our celebrations always seem to include a campfire and, of course, the iconic campfire treat, S’mores.
For most of my life S’mores consisted of toasted marshmallows and a Hershey bar sandwiched between two graham cracker squares. It’s only been in recent years that my kids have decided to turn it up a notch by including other ingredients. My personal favorite is the swap of peanut butter cups in place of Hershey bars. BRILLIANT!
So this made me wonder what other crazy goodness we could create. One of the things that bugs me (as an adult) about s’mores is how messy they are. How about a spoon and a jar…s’mores in a jar. You could make this recipe with instant pudding but, if you’re going to go to the effort, you might as well go all the way and make a good pot a creme. There’s a huge difference in my opinion between real chocolate, cream + eggs and powdered instant pudding. Give it a try! The combo of rich pudding and graham cracker crumbs with toasted marshmallows and a SPOON makes it a winner!
S’more Pudding Jars
Ingredients
For the Crust
- 12 graham crackers (1 sleeve plus a few), crushed
- 1/3 Cup of butter, melted
- 1/4 Cup of sugar
For the Pudding
- 2 4-oz bars German’s baking chocolate, coarsely chopped or try your favorite dark 60-70 percent cocoa.
- 4 large eggs, separated
- 2 tbsp. confectioners’ sugar
- 1 c. heavy cream
+ Mini Marshmallows, for topping
Method
- Preheat oven to 350° F.
- Mix together crushed graham cracker, melted butter, and sugar.
- Press into the bottom of a baking dish.
- Bake for 8-10 minutes.
- Let cool.
- Melt chocolate in double boiler or large metal bowl set atop pot of simmering water (do not allow bottom of bowl to touch water). Or melt in the microwave in a heat proof bowl 30 seconds at a time stirring vigorously after each 30 seconds. Remove from heat. Add egg yolks one at a time, beating vigorously to incorporate each. Beat in 3 Tbs of very hot water. Add confectioners’ sugar and stir well to blend.
- In large chilled bowl, beat heavy cream just until stiff. Set aside.
- In bowl of stand mixer, with whisk attachment, beat egg whites at high speed until stiff peaks form. Using rubber spatula, gently fold* beaten egg whites and whipped cream into chocolate until incorporated.
- Chill until set
- Spoon 1/2 of the graham cracker crumb mixture into the jars and layer pudding over crumbs, dividing evenly among the jars. (create layers like a trifle, alternating pudding and graham crackers and topping with marshmallows).
- Top with remaining graham cracker crumbs and the mini marshmallows.
- Place under broiler for a few minutes or use a kitchen torch to toast the marshmallows and serve.
*Remember, when you fold in the egg whites and cream you are not stirring it in. You are just gently folding it together until it’s all incorporated. This is best done with a large rubber spatula.
Want the great taste of s’mores with a little less effort? S’mores Fudge is a big hit in my house. I usually find my husband cutting off small squares with his backside sticking out of the refrigerator in the late evening hours. Just a taste! The kids like it because it’s crunchy and chocolaty with all the flavors of a s’more in an easy-to-eat, fudge-like bar.
S’mores Fudge
Ingredients
- 1 1/4 C. chocolate chips or melts
- 3/4 C. peanut butter, creamy
- 1 Tbsp. butter
- 1 1/3 C. cocoa rice krispies
- 1 1/3 C. marshmallows
- 1 1/2-2 C. Golden Grahams
Method
- Line a 9×9 or an 8×8 inch pan with foil or parchment (let it hang over the sides so you can easily pull up on the flaps to bring out your finished treats) and butter the foil or parchment.
- In a large bowl, melt chocolate, peanut butter and butter together in the microwave. Microwave for 45 seconds, then remove and stir. Continue to microwave in 10 second increments until smooth.
- Take a 1/4 C. measuring cup and use it to remove that much meted chocolate. Set aside.
- Add in cocoa rice krispies and marshmallows to your large bowl of melted chocolate and stir until combined.
- Dump into prepared pan and spread out evenly.
- The fudge will look lumpy, so help “smooth” it out and give it an even top, pour your extra 1/4 cup of melted chocolate over the layer. This will help to fill in around the marshmallows sticking up.
- Sprinkle over enough Golden Grahams to cover the top and gently press them down so they get stuck in the chocolate.
- Place in freezer for a few minutes to set. Cut with a warm knife and serve!
However you celebrate the 4th and our country’s independence, I hope you’ll try s’more s’mores and ENJOY!
