Tag Archives: s’mores

Blog

S’mores Layer Cake

3 Comments

Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!

s'mores in cake form OMG this was a huge hit

It’s cake birthday season here! We kicked things off with a bang last weekend celebrating Matt’s Mom’s and my sister-in-law’s overlapping birthdays. And since it was a double birthday, I knew that the dessert had to be extra special.

FOUR layer s'mores cake with the best toasted marshmallow frosting AND milk chocolate frosting

And what could be more special than a four-layer cake made to embody the flavors of a classic s’more? We start with a cake batter infused with graham cracker crumbs, ice a couple of layers with toasted marshmallow buttercream, and then slather the whole thing in the lightest creamiest milk chocolate frosting you will ever have.

the best s'mores cake for celebrations!

While I don’t believe in “naked” cakes (who ever decided that less frosting was better than more?), it was fun to photograph the pre-frosted cake because the layers were oh so pretty. I didn’t want to slice into the finished product before serving and this ended up working out nicely. But as I said, I’m partial to more frosting than less, so be sure to slather your cake generously. It will insure that you have an extra special cake for any birthday celebration.

5.0 from 1 reviews
S'mores Layer Cake
 
Save Print
Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!
Author:
Recipe type: Dessert
Makes: Serves 16
Ingredients
Graham Cracker Cake:
  • 340g (1 ½ cups) unsalted butter, softened at room temperature
  • 212g (1 cup) granulated sugar
  • 117g (½ cup) light brown sugar, packed
  • 330g (3 cups) cake flour
  • 112g (1 cup) finely ground graham cracker crumbs (plus optional additional crumbs for decorating) :
  • 7½g (1 ½ teaspoons) baking powder
  • 2 ½g (½ teaspoon) salt
  • 150 milliliters (10 tablespoons) whole milk
  • 330g (6 large) whole eggs at room temperature
  • 30 milliliters (2 tablespoons) pure vanilla extract
Toasted Marshmallow Buttercream:
  • 80g (1 ½ cups) mini marshmallows
  • 80g (½ cup) powdered sugar
  • 113g (½ cup) unsalted butter, softened at room temperature
  • 115g (¾ cup) marshmallow fluff
  • ½ teaspoon vanilla
Milk Chocolate Buttercream:
  • 130g milk chocolate, melted and cooled for 30 minutes
  • 225g (1 cups) unsalted butter, softened
  • 180g (1 cup plus 2 tablespoons) confectioners' sugar, sifted
  • 15 milliliters (1 tablespoons) cold whole milk
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • ¼ teaspoon ground cinnamon
Instructions
Graham Cracker Cake:
  1. Pre-heat oven to 325 degrees; grease and flour two 9-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
  2. In a medium bowl, whisk together cake flour, graham cracker crumbs, baking powder and salt; set aside
  3. In a small bowl, whisk together milk, eggs and vanilla; set aside
  4. In the large bowl of an electric mixer, beat together butter and sugars on medium-high speed for several minutes until light and fluffy
  5. Reduce mixer to low speed and slowly add one third of the dry ingredients; add half of the wet ingredients and repeat with both until just combined; do not overmix
  6. Divide batter evenly into prepared baking pans and bake in center of the oven for 33-37 minutes or until a knife comes out clean or with very few moist crumbs from center of cake
  7. Let cake layers cool on a cooling rack for ten minutes before carefully removing from pans to cool completely
  8. When cake layers have completely cooled, use a serrated knife to carefully cot each layer horizontally to create four total cake layers (continue with directions below or see note for advance preparation)
Toasted Marshmallow Buttercream:
  1. Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
  2. Put marshmallows on prepared cookie sheet and place on lower rack of oven for one to two minutes until nicely browned on top; remove pan and spray a set of tongs with cooking spray; use them to carefully flip marshmallows over onto other sides
  3. Broil marshmallows again for one to two minutes or until nicely browned on other side; remove from oven and set aside
  4. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff and vanilla and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
  5. Add half of toasted marshmallows and mix on medium speed for thirty seconds; add remaining marshmallows and mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)
Milk Chocolate Buttercream:
  1. In the large bowl of an electric mixer with a paddle attachment, beat the butter on medium-high speed until very light and creamy
  2. Add half of sugar and mix on low speed for one minute; add remaining sugar and mix again on low speed
  3. Beat on medium high speed until light and fluffy; reduce speed to low and slowly add milk, vanilla, and cinnamon; scrape the sides of the bowl and mix on low again and slowly add the melted chocolate
  4. Increase speed to medium-high and beat for 2-3 minutes or until frosting is creamy and light
To put cake together:
  1. Place one layer of cake on serving plate; top with half of toasted marshmallow buttercream and spread evenly to cover cake layer; top with second layer of cake and spread ⅔ cup milk chocolate frosting over that layer
  2. Place third layer of cake down and spread remaining marshmallow frosting over that; place fourth cake layer on top and frost entire cake with remaining milk chocolate frosting
Notes
For advance preparation, wrap cooled cake layers well with seran and store at room temperature overnight or for one month in freezer
Make sure milk chocolate has cooled for 30 minutes before making chocolate frosting
Frostings best made right before building cake
Store cake in refrigerator and bring to room temperature before serving; best best enjoyed same day
Graham cracker cake slightly adapted from Food and Wine
Toasted marshmallow frosting from Sweetapolita
Milk chocolate buttercream adapted from chile chocolate buttercream
Wordpress Recipe Plugin by EasyRecipe

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Peanut Butter S’mores Parfaits

Peanut Butter S’mores Parfaits

Hot Cocoa Cookies

Hot Cocoa Cookies

Blog

S’mores Layer Cake

3 Comments

Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!

s'mores in cake form OMG this was a huge hit

It’s cake birthday season here! We kicked things off with a bang last weekend celebrating Matt’s Mom’s and my sister-in-law’s overlapping birthdays. And since it was a double birthday, I knew that the dessert had to be extra special.

FOUR layer s'mores cake with the best toasted marshmallow frosting AND milk chocolate frosting

And what could be more special than a four-layer cake made to embody the flavors of a classic s’more? We start with a cake batter infused with graham cracker crumbs, ice a couple of layers with toasted marshmallow buttercream, and then slather the whole thing in the lightest creamiest milk chocolate frosting you will ever have.

the best s'mores cake for celebrations!

While I don’t believe in “naked” cakes (who ever decided that less frosting was better than more?), it was fun to photograph the pre-frosted cake because the layers were oh so pretty. I didn’t want to slice into the finished product before serving and this ended up working out nicely. But as I said, I’m partial to more frosting than less, so be sure to slather your cake generously. It will insure that you have an extra special cake for any birthday celebration.

5.0 from 1 reviews
S'mores Layer Cake
 
Save Print
Graham cracker cake layered with toasted marshmallow and milk chocolate buttercreams. This cake embodies the flavors you love in a s’more!
Author:
Recipe type: Dessert
Makes: Serves 16
Ingredients
Graham Cracker Cake:
  • 340g (1 ½ cups) unsalted butter, softened at room temperature
  • 212g (1 cup) granulated sugar
  • 117g (½ cup) light brown sugar, packed
  • 330g (3 cups) cake flour
  • 112g (1 cup) finely ground graham cracker crumbs (plus optional additional crumbs for decorating) :
  • 7½g (1 ½ teaspoons) baking powder
  • 2 ½g (½ teaspoon) salt
  • 150 milliliters (10 tablespoons) whole milk
  • 330g (6 large) whole eggs at room temperature
  • 30 milliliters (2 tablespoons) pure vanilla extract
Toasted Marshmallow Buttercream:
  • 80g (1 ½ cups) mini marshmallows
  • 80g (½ cup) powdered sugar
  • 113g (½ cup) unsalted butter, softened at room temperature
  • 115g (¾ cup) marshmallow fluff
  • ½ teaspoon vanilla
Milk Chocolate Buttercream:
  • 130g milk chocolate, melted and cooled for 30 minutes
  • 225g (1 cups) unsalted butter, softened
  • 180g (1 cup plus 2 tablespoons) confectioners' sugar, sifted
  • 15 milliliters (1 tablespoons) cold whole milk
  • 5 milliliters (1 teaspoon) pure vanilla extract
  • ¼ teaspoon ground cinnamon
Instructions
Graham Cracker Cake:
  1. Pre-heat oven to 325 degrees; grease and flour two 9-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
  2. In a medium bowl, whisk together cake flour, graham cracker crumbs, baking powder and salt; set aside
  3. In a small bowl, whisk together milk, eggs and vanilla; set aside
  4. In the large bowl of an electric mixer, beat together butter and sugars on medium-high speed for several minutes until light and fluffy
  5. Reduce mixer to low speed and slowly add one third of the dry ingredients; add half of the wet ingredients and repeat with both until just combined; do not overmix
  6. Divide batter evenly into prepared baking pans and bake in center of the oven for 33-37 minutes or until a knife comes out clean or with very few moist crumbs from center of cake
  7. Let cake layers cool on a cooling rack for ten minutes before carefully removing from pans to cool completely
  8. When cake layers have completely cooled, use a serrated knife to carefully cot each layer horizontally to create four total cake layers (continue with directions below or see note for advance preparation)
Toasted Marshmallow Buttercream:
  1. Pre-heat oven to broil; line a cookie sheet with parchment paper and spray with nonstick cooking spray
  2. Put marshmallows on prepared cookie sheet and place on lower rack of oven for one to two minutes until nicely browned on top; remove pan and spray a set of tongs with cooking spray; use them to carefully flip marshmallows over onto other sides
  3. Broil marshmallows again for one to two minutes or until nicely browned on other side; remove from oven and set aside
  4. In the large bowl of an electric mixer with paddle attachment, beat butter and sugar on low speed just until combined; add marshmallow fluff and vanilla and mix on medium high speed until light and creamy (about three minutes); scrape sides of the bowl with spatula
  5. Add half of toasted marshmallows and mix on medium speed for thirty seconds; add remaining marshmallows and mix on medium speed two minutes (there will still be bits of crunch marshmallow but they should be mostly combined)
Milk Chocolate Buttercream:
  1. In the large bowl of an electric mixer with a paddle attachment, beat the butter on medium-high speed until very light and creamy
  2. Add half of sugar and mix on low speed for one minute; add remaining sugar and mix again on low speed
  3. Beat on medium high speed until light and fluffy; reduce speed to low and slowly add milk, vanilla, and cinnamon; scrape the sides of the bowl and mix on low again and slowly add the melted chocolate
  4. Increase speed to medium-high and beat for 2-3 minutes or until frosting is creamy and light
To put cake together:
  1. Place one layer of cake on serving plate; top with half of toasted marshmallow buttercream and spread evenly to cover cake layer; top with second layer of cake and spread ⅔ cup milk chocolate frosting over that layer
  2. Place third layer of cake down and spread remaining marshmallow frosting over that; place fourth cake layer on top and frost entire cake with remaining milk chocolate frosting
Notes
For advance preparation, wrap cooled cake layers well with seran and store at room temperature overnight or for one month in freezer
Make sure milk chocolate has cooled for 30 minutes before making chocolate frosting
Frostings best made right before building cake
Store cake in refrigerator and bring to room temperature before serving; best best enjoyed same day
Graham cracker cake slightly adapted from Food and Wine
Toasted marshmallow frosting from Sweetapolita
Milk chocolate buttercream adapted from chile chocolate buttercream
Wordpress Recipe Plugin by EasyRecipe

Make something from the blog? Be sure to share it on Instagram with the tag #KeepItSweetDesserts.

You might also like:

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Graham Cracker Cookies with Toasted Pumpkin Marshmallow Filling

Peanut Butter S’mores Parfaits

Peanut Butter S’mores Parfaits

Hot Cocoa Cookies

Hot Cocoa Cookies

Blog, Recipes

Peanut Butter S’mores Parfaits

15 Comments

Mini dessert parfaits layered with graham cracker crumble, peanut butter marshmallow mousse, milk chocolate ganache and toasted marshmallows!

No-Bake Peanut Butter S’mores Parfaits - so much fun for summer entertaining!

I haven’t posted any s’mores recipes for you this summer, I was waiting until I had something extra special.  These little parfaits… they certainly are that!  Peanut butter and milk chocolate play starring rolls, but the other classic s’mores components are here and prominent.  There is marshmallow infused into the peanut butter mousse (gotta love marshmallow fluff!) and then toasted marshmallows top each adorable shot-glass dessert.

Peanut Butter S'mores Parfaits OMG

I couldn’t resist digging into one for… you know, the good of the photo shoot.  Ha, who am I kidding?  I just couldn’t resist.

Peanut Butter S'mores Parfaits OMG these are good

Peanut Butter S’mores Parfaits
 
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Author:
Recipe type: Dessert
Makes: 1 dozen mini parfaits
Ingredients
  • Graham Cracker Crumble (recipe below)
  • Peanut Butter Marshmallow Mousse (recipe below)
  • Milk Chocolate Ganache (recipe below)
  • 28g (~1/2 cup) mini marshmallows
Instructions
  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
Notes
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
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Graham Cracker Crumble
 
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Author:
Recipe type: Dessert
Ingredients
  • 85g (3/4 cups) finely ground graham cracker crumbs (~5 full sheets)
  • 42g (3 tablespoons) unsalted butter, melted
Instructions
  1. Stir together graham cracker crumbs and butter;  set aside until ready to use
Notes
Use gluten-free graham crackers if making gluten-free
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Peanut Butter Marshmallow Mousse
 
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Ingredients
  • 155g (~1/2 cup) creamy peanut butter, do not use a natural version
  • 70g (~1/3 cup) marshmallow fluff
  • 175 milliliters (3/4 cup) heavy whipping cream, cold
Instructions
  1. In the large bowl of an electric mixer with a paddle attachment, combine peanut butter and fluff on low to medium speed until well combined; set aside
  2. In a separate large bowl for the electric mixer with whisk attachment, beat cream on medium-high speed just until stiff peaks form (will take a few minutes); mix in the peanut butter mixture on medium speed until smooth and creamy
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Milk Chocolate Ganache
 
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Ingredients
  • 113g milk chocolate, roughly chopped
  • 120 milliliters ( ½ cup) heavy cream
Instructions
  1. Place chocolate in a medium heat-safe bowl and set aside
  2. Pour cream into a medium heavy duty sauce-pan and place over medium heat; bring to boil and remove from heat immediately
  3. Pour hot cream over chocolate and let stand for 5 minutes; whisk mixture until smooth; use before ganache is set and hard
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Peanut Butter S'mores Parfaits - they will disappear in minutes!

Blog, Recipes

Grown Up S’mores Cookies

33 Comments

Grown Up Smores Cookies 9

I blame these cookies on Matt.

Grown Up Smores Cookies 19

And really, you should too.  So if when you make them, and if when you eat a couple12, it’s his fault, not mine.

Grown Up Smores Cookies 27

Sorry, Matt, I still love you.

Grown Up Smores Cookies 17

You see, I got this wonderful assortment of chocolate in the mail from GHIRARDELLI and didn’t know what to do with it.  But then Matt suggested s’mores and I remembered this recipe from Tracey’s blog.  She said they were the best s’mores cookies of every recipe she had tried.  And if you read her blog, you know to trust her.  Just look at this post, the girl knows what she’s doing!

Grown Up Smores Cookies 23

So I decided to kick the cookies up a notch with the Intense Dark Sea Salt Soiree chocolate in place of your typical milk chocolate.  The hint of bitterness from the higher cocoa percentage and salty bite makes the cookies a little more mature in flavor.  The crunch from the almonds then adds a nice texture balance to the chewy cookie.

Go try it for yourself, and when you lose count of how many cookies you’ve inhaled, just remember that it’s not my fault.

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Grown-up S’mores Cookies

Makes ~3 dozen cookies

Ingredients:

1 cup honey graham cracker crumbs (about 8 sheets)

1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, softened at room temperature

1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
7 ounces separated GHIRARDELLI Intense Dark Sea Salt Soiree chocolate, chopped
1 cup mini marshmallows
Directions:
Pre-heat oven to 350
Whisk graham cracker crumbs, flour, baking soda and salt in a medium bowl and set aside
In the large bowl of an electric mixer, beat butter and sugars on high speed until light and fluffy
Beat in egg and vanilla
Stir in half of chocolate (about 3 1/2 ounces)
Use a cookie dough scoop or tablespoon to make cookie dough balls on a baking sheet lined with parchment paper (about 1 1/2 tablespoons each)
Bake cookies for 9 minutes and remove from oven
Quickly press a couple of pieces of chocolate and 3-4 marshmallows into each cookie
Return cookies to oven immediately and bake for 2-3 minutes or until cookies are browned around the edges; allow cookies to cool on a cooling rack before serving

Source: Tracey’s Culinary Adventures, adapted from Cookie Madness[/print_this]

Grown Up Smores Cookies 3

Disclaimer: I received free samples of GHIRARDELLI chocolate in the mail through the Foodbuzz Tastemaker program.  All of the opinions expressed in this post are my own.

What are you blaming on someone else right now?

Recipes, Uncategorized

Pumpkin S’more Muffins

3 Comments

Pumpkin S'more Muffins 4

So the Northeast kind of got slapped in the face by the end of summer.  We were welcomed back to work on the day after Labor Day with grey skies and non-stop rain.  Well hello, real life!

Despite the unofficial end of a quick but wonderful summer, today actually wasn’t too bad.  Starting work on a Tuesday instead of Monday is always a plus and next week will be the same!  Matt and I have a weekend trip planned for just the two of us.  I like to think of it as a little belated anniversary celebration, but it also overlaps with his birthday on Monday!  It should be a fun few days.

The second thing that kept today’s mood up is that the next few weeks are going to continue to be crazy but also really great.  After this weekend, I can still look forward to the WifeStyle Conference, my 5-year reunion in Atlanta  with my best friends (!!!), the excuse to eat copious amounts of food High Holidays and  an exciting opportunity that (hopefully) has come my way.  Cross your fingers for me.

Pumpkin S'more Muffins 15

And finally, what made today even better was the smell of some amazing fall baked goods in my apartment.  Yesterday when we got home, Matt and I both spent some time in the kitchen.  He made a huge pot of turkey chili (so perfect for this dreary weather) and I had a mini baking marathon.  I know I’ve said this before, but spending time in the kitchen is the best therapy.  Over the last couple of months, I’ve been a little busier than usual and haven’t had much time to bake.  Just a few hours of quality time with my mixer reminded me of that sense of joy I get when I make something that I know will put a smile on someone’s face.

One of my favorite things about fall is pumpkin.  To be honest, I eat pumpkin all year long, but it isn’t until the fall that most people are ready to celebrate the flavor with me.  Since I love pumpkin muffins and the entire world is obsessed with s’mores, I figured I should combine the two into Pumpkin S’more Muffins.

Pumpkin S'more Muffins 11

This recipe is so easy thanks to the help of a cake mix, but if you want to make your muffin batter from scratch and have a couple of extra minutes, this is my favorite recipe.

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Pumpkin S’more Muffins

Yield: Makes 2 dozen muffins

Ingredients

  • 5 or 6 graham cracker sheets
  • 1 15.25 ounce box yellow cake mix
  • 1 small can (15 ounces) pumpkin, not pumpkin pie filling
  • 1/2 cup water
  • 1/3 cup (~3) egg whites
  • 1/2 tablespoon pumpkin pie spice
  • 3/4 cup mini semi-sweet chocolate chips
  • 2 cups mini marshmallows

Cooking Directions

  1. Pre-heat oven to 350 degrees and prepare 2 muffin tins by greasing or spraying with cooking spray
  2. Break graham cracker sheets into pieces and fit them into muffin tins to act as a crust; set aside remaining graham crackers and crumbs for topping
  3. Combine cake mix, pumpkin, water, egg whites and pumpkin pie spice with an electric mixer on low speed just until combined
  4. Stir in chocolate chips
  5. When batter is ready, fill each prepared cup with about 1/2 cup of batter
  6. Bake for 12-14 minutes, or until toothpick comes out clean
  7. Remove muffins from oven and press 4-5 marshmallows into top center of each and sprinkle with graham cracker crumbs
  8. Place back in oven for 1-2 or until marshmallows have puffed
  9. Remove from oven and allow to cool before removing muffins from pans

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Adapted from these brownies

Pumpkin S'more Muffins 13

What made today a good day for you?

Blog, Recipes

Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies

24 Comments

This will be the first in a series of guest posts throughout the summer.  I have some great bloggers joining us to share some of their favorite desserts!  I’m excited to start with Erin from The Spiffy Cookie.  She has a wonderful blog with creative and delicious recipes and this one is amazing!  Some of my favorite sweets that she posted include these Blueberry Blondie Cheesecake Bars, Peanut Butter Cup S’mores Ice Cream, and this Cookies and Cream Peanut Butter Pie.  I want all of it!  She has some great savory dishes too, but you know me and desserts:-)

Why hello there! My name is Erin and I’m guest posting here today from The Spiffy Cookie. I had the pleasure of Lauren guest posting on my blog last month with her Cream Cheese & Jelly Pound Cake, and am just as excited to now guest post on Keep It Sweet. Especially since I have some killer mini s’mores pies to share.

The blogosphere is overflowing with all kinds of s’mores recipes this summer and I cannot get enough of it. But I wanted to enhance this traditional treat by either incorporating chocolate chip cookie dough, or peanut butter cupsinstead of plain old (boring) chocolate. Like Lauren, I am a huge peanut butter fan but cookie dough in a s’more is something I don’t think I have seen yet. But again, peanut butter is so good! Dilemma.

I’ve never been good at big decisions, and yes dessert is exactly that, so I put up a poll-tweet to help the decision process. Most followers said “both”, so what the heck, I decided to do both in combination! What could possibly go wrong? Oh no it’s too much I cannot bear it… not possible. Prepare yourself for deliciousness.

A chewy and soft nugget of cookie dough is hidden underneath a peanut butter-chocolate mousse mixed with little bits of peanut butter cups and topped by toasted marshmallows. Do you have your spoon ready yet? Because you’re going to need it.

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Peanut Butter Chocolate Chip Cookie Dough Mini S’mores Pies

Yield: Makes 6 mini pies

Ingredients

  • 1 package Keebler “Ready Crust” Mini Graham Cracker Pie Crusts
  • 6 tablespoons marshmallow creme
  • 3 large chocolate chip cookie dough balls*, cut in half
  • 4 oz (1/2 cup) semi-sweet chocolate chips
  • 1 cup heavy cream
  • 3 oz (1/3 heaping cup) peanut butter
  • 2 oz reduced fat cream cheese, room temperature
  • 1/4 cup powdered sugar
  • 1/3 cup chopped miniature peanut butter cups
  • 2 cups mini marshmallows

Cooking Directions

  1. Begin by spreading 1 tablespoon of marshmallow creme in each of the mini crusts. Do this gently so the crusts don’t break. Then place 1 cookie dough half, cut side down, on the creme. Set aside.
  2. Melt chocolate over a double boiler. Set aside. Whip cream to soft peaks. Set aside.
  3. In a stand mixer, fitted with the paddle attachment, cream together the peanut butter, cream cheese and sugar. Slowly add melted chocolate and continue to cream until smooth and softened. Gently fold whipped cream into chocolate – peanut butter mixture by hand, followed by the chopped peanut butter cups.
  4. Evenly spread the mousse into the prepared graham cracker crusts (you will have leftover mousse) and refrigerate pie until ready to serve, or at least a couple of hours.
  5. Before serving, top the pies with a handful of mini marshmallows, about 1/3 cup each.
  6. Place them on a baking sheet and put under the preheated broiler for 30 seconds (watch closely because they will burn fast), or toast marshmallows with a kitchen torch.

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*chocolate chip cookie dough balls

Source: Adapted from Confessions of a Cookbook Queen and Serious Eats.

If you want more s’mores inspiration, check out my peanut butter s’mores ice cream.

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