Recipe courtesy of Tiffani Thiessen
S'mores in a Jar
- Level: Intermediate
- Yield: 6 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 424
- Total Fat
- 19
- Saturated Fat
- 10
- Carbohydrates
- 59
- Dietary Fiber
- 3
- Sugar
- 41
- Protein
- 7
- Cholesterol
- 84
- Sodium
- 236
- Total: 5 hr 30 min (includes chilling time)
- Active: 30 min
Ingredients
Graham Cracker Crust:
5 whole graham crackers
Pudding:
3 cups whole milk
2 large egg yolks
1/2 cup sugar
1/4 cup cornstarch
1/4 teaspoon fine salt
4 ounces semisweet chocolate, coarsely chopped
1 ounce unsweetened chocolate
2 tablespoons unsalted butter
1 1/2 teaspoons pure vanilla extract
Toppings:
50 miniature marshmallows
2 graham crackers, broken into large pieces
Directions
Special equipment:
Six 5-ounce jars and a kitchen torch- For the graham cracker crust: Add the graham crackers to the bowl of a food processor and pulse until the crackers are crushed in to crumbs. Add 2 tablespoons of graham cracker crumbs to each of six 5-ounce jars. Press the crumbs down to the bottoms with the back of a spoon. Reserve the remaining graham cracker crumbs.
- For the pudding: Heat the milk until hot but not boiling in a saucepan on the stove or in a heat-proof bowl in the microwave (1 minute on high). Beat the egg yolks in a medium bowl and add the hot milk, slowly at first, stirring constantly so the eggs do not scramble. Continue until all the milk is incorporated.
- Add the sugar, cornstarch and salt to a medium saucepan. Whisk until there are no lumps. Slowly whisk in the hot milk mixture in a steady stream so lumps do not form. Cook over medium-low heat, stirring constantly, until the mixture starts to bubble and has thickened, about 10 minutes. Add the semisweet and unsweetened chocolate and stir until the chocolate is melted, about 2 minutes. Remove from the heat and stir in the butter and vanilla extract. Distribute the pudding among the jars and refrigerate until fully set, 2 to 3 hours.
- For the toppings:
- Remove the jars from the refrigerator 2 hours before serving to come to room temperature. Just before serving, top the pudding with another layer of the reserved graham cracker crumbs. Add the miniature marshmallows to cover. Use a kitchen torch to brown the marshmallows. Top each S'mores in a Jar with a large piece of graham cracker.