Peanut Butter S’mores Parfaits

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

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.

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

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Author: Lauren Lilling

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

Put about one teaspoon of graham cracker crumble on the bottom of each shot glass
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)
Layer each parfait with about one teaspoon of chocolate ganache
Repeat layers and top each parfait with mini marshmallows; chill in refrigerator until ready to eat
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: Lauren Lilling

Recipe type: Dessert

Ingredients

85g (3/4 cups) finely ground graham cracker crumbs (~5 full sheets)
42g (3 tablespoons) unsalted butter, melted

Instructions

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

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
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

Place chocolate in a medium heat-safe bowl and set aside
Pour cream into a medium heavy duty sauce-pan and place over medium heat; bring to boil and remove from heat immediately
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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