Here is a super easy dessert that brings the classic flavors of s’mores indoors.
These S’mores Tarts are supposed to be made with chocolate pudding, but my ever multi-tasking self did not obey the pudding package directions to stir continuously until pudding came to a boil. I didn’t, and it burned. And I only had vanilla pudding on hand.
Since I prefer vanilla pudding, this substitution worked fine for me, but the photo on Sandra Lee’s Website (link below) looks much more luscious when chocolate pudding is used.
6 mini graham cracker pie crusts
1 (3.4-ounce) box cook-and-serve chocolate pudding mix
2 cups whole milk
1⁄2 teaspoon vanilla extract
1⁄3 cup chopped bittersweet chocolate (I also broke up some Hershey’s milk chocolate just for the look of it)
6 jet-puffed flat, rectangular marshmallows ( such as Kraft StackerMallows) or use a rolling pin to flatten regular large marshmallows
1. Preheat oven to 350°F.
2. Place pie crusts, in their foil pans, on a small rimmed baking sheet. Bake for 6 minutes, or until lightly browned. Cool completely on a wire rack (about 30 minutes).
3. Meanwhile, in a medium saucepan, combine pudding mix and milk. Bring to a boil, stirring constantly, over medium-high heat. Remove from heat; stir in vanilla. (Definitely do this in the microwave if you can. Takes 6 minutes and you won’t burn the pudding like I did on the stove.)
4. Increase oven temperature to Broil. Spoon pudding evenly into prepared pie crusts; sprinkle with chocolate. Top each tart with 1 marshmallow. Broil tarts for 30 seconds, or until marshmallows are lightly browned. Serve warm or at room temperature.
Recipe from Sandra Lee Semi-Homemade Magazine
Short and Sweet all in one song today.
“Darkness falls across the land
And the first stars twinkle into sight
And the moon on the trees is beautiful
But not so lovely as you
But not so lovely as you”