Peanut Butter S’mores Parfaits
Recipe type: Dessert
Makes: 1 dozen mini parfaits
  • Graham Cracker Crumble (recipe below)
  • Peanut Butter Marshmallow Mousse (recipe below)
  • Milk Chocolate Ganache (recipe below)
  • 28g (~1/2 cup) mini marshmallows
  1. Put about one teaspoon of graham cracker crumble on the bottom of each shot glass
  2. Pipe peanut butter mousse into each parfait glass so that they are ⅓ of the way full (you can also use a spoon but I find that this helps for a “cleaner” look)
  3. Layer each parfait with about one teaspoon of chocolate ganache
  4. Repeat layers and top each parfait with mini marshmallows; chill in refrigerator until ready to eat
  5. When ready to serve, use a blow torch to gently char the marshmallows right before serving
You will need 12 tall shot glasses (alternatively, you can use four larger sized glasses of choice for full-sized desserts, just scale up the size of each layer when putting them together)
I recommend making the components below around the same time, the mousse can be made earlier in the day if needed
Parfaits are best enjoyed immediately but leftovers can be stored in the refrigerator and enjoyed for up to five days
If making for someone who is gluten-intolerant, make sure all ingredients are labeled “gluten-free”
Inspired by these No-Bake S’mores Cheesecakes
Recipe by Keep It Sweet Desserts at