We’re in that awkward stage between summer and fall. It’s too soon to start whipping up pumpkin pies, but the heat is a constant reminder that summer is still here. We had a slightly cooler day than usual this week in Raleigh, and I felt inspired to whip up something that was semi fall related. S’mores remind me of summertime fun outside, but also remind me of sitting cozied up in sweaters, gathered around bonfires at the cabin. Since I don’t have a fire handy in the backyard of my apartment to create a fall-like moment for me, I learned how to make s’mores inside – and in an individual sized jar! The results were so tasty and cute, that I may even make another batch of this dessert next time we are up at the cabin. Here’s the recipe I used – the free printable tags are linked on her site.
Recipe (makes six 8-ounce jars)
1 1/2 cups graham crackers, crushed
4 tablespoons unsalted butter, melted
pinch of salt
6-1 ounce squares of bittersweet chocolate
2-1 ounce squares of semi-sweet chocolate
10 tablespoons butter
1/2 cup flour
1 1/4 cups confectioners’ sugar
3 large eggs
3 egg yolks
1 teaspoon vanilla extract
4 ounces of marshmallow fluff
Mix together crushed graham crackers, melted butter, and salt. Grease the jars, and pack a layer of crushed crackers in the bottom of each (you’ll want it to be about a half inch high). Set aside.
Preheat oven to 425 degrees F. Melt chocolate and butter in microwave, making sure to stir every thirty seconds, until completely melted. Add flour and sugar to chocolate mixture, and combine completely. Beat in eggs and yolks until well combined. Add vanilla and beat for an additional thirty seconds.
Spoon mixture onto of graham cracker crust in each jar, so that it is filled to just below the rim of the jar. Tap jars slightly to let out any bubbles. Place on a cookie sheet, and bake for 10-13 minutes, just until tops have completely baked over (you’ll want the inside to still be gooey).
Remove from oven and set to cool. Set oven to broil on low. Top each jar with marshmallow fluff. You only need a spoonful – don’t try to spread it out. Just place the dollop and wait a few minutes, it will spread on its own.
Place jars back on cookie sheet, and place in oven for 2 minutes maximum. I suggest turning on your oven light to watch as they brown (it happens very quickly). Remove from oven as soon as they are golden brown, and sprinkle with chocolate shavings. Serve warm.