CHOCOLATE PEANUT BUTTER S’MORES TARTLETS


Since it has been very hot lately, I have been in the mood for a s’mores.  I didn’t want to light a grill to make them so I thought of an easier way to get the taste I was looking for.  Let me show you how I did it!

Preheat oven to 350 degree.  Spray the sides and top of a 12 piece tartlet pan.  About 2 1/2″ each round tartlet.

Graham Cracker Crust

  • 1 package of Graham Crackers (from a box) pulsated to a fine crumb
  • 1/4 Cup Brown Sugar
  • 3 oz melted Butter

Mix together.  Then pat into your tartlet pan, up the sides too.  Bake for 8 minutes, they will be golden brown.  Set aside to cool.

Chocolate Peanut Butter Filling

  • 12 oz Semi Sweet Chocolate Chips (melted)
  • 5 oz Butter (melted)
  • 1/4 Cup Half N’ Half
  • 4 Egg Yolks
  • 1 Tblsp Water
  • 1/2 Cup Creamy Peanut Butter (choosy bakers choose Jif!)

Put the egg yolks into a medium size stainless steel bowl.  Put the bowl over a medium flame on the stovetop.  Using a wire whisk, mix continuously.  If the eggs start to curdle take the bowl off the heat, keep whisking and add in the water.  Put back onto flame and whisk until thickened.  Like a hollandaise sauce.  Take off the heat and whisk in the butter.  Strain this through a fine mesh sieve.  Pushing down on the egg mixture to ensure you get it all.  This will strain out any of the curdled egg. (not a texture you want in this dessert!)  Next whisk in the half n’ half, and then the melted chocolate.  Whisk so that this is well incorporated.  Now whisk in the room temperature Jif, make sure to blend well.

I used an ice cream scoop to put the filling into the graham crusts, a spoon would work too.  Smooth the tops and refrigerate until firm, about 3 hours.  You can make these a couple of days in advance, then just make the marshmallow topping the day you want to use them.

Homemade Marshmallow Topping (no jarred Fluff, Please!)

  • 1 (1/4 oz) package of Unflavored Gelatin (Knox)
  • 1/4 Cup Water
  • 3/4 Cup Sugar
  • 1/2 Cup Light Corn Syrup
  • 1/4 Cup Water
  • Dash of Salt
  • 1 Tsp Vanilla

Put the packet of unflavored gelatin and the water into your mixer bowl, stir with a spoon.  Put the whisk attachment onto your mixer.

Place the sugar, corn syrup, water and dash of salt into a heavy saucepan.  Put this onto a medium high flame.  Have on hands two bowls, one with ice water to test sugar, and one with water and a pastry brush to brush down the sides of the saucepan.  Don’t stir, just brush down sides with wet pastry brush so that you do not get any sugar crystals forming on the sides of the pan.  

Bring sugars up to 240 degrees if you have a candy thermometer.  I do not, so the old way is wait until the sugars boil, then drizzle some sugar into the ice water bowl.  The sugar will sink to the bottom, pick it up with your fingers and roll it.  If the sugar rolls into a soft ball, then it is ready.  If not wait another minute and try the test again.  The sugar will still be clear and at a rapid boil.  Take off the heat.  Remember this is extremely hot and sticky and will give you a nasty burn!  Be very careful!  

Put your mixer on low speed and pour the hot sugar down the inside of the bowl over the gelatin mixture. You do not want the sugar coming in contact with the whisk of the mixer, because it will splatter hot sugar at you.  Once all the sugar is poured, kick the mixer up to high.  Let it beat for 15 minutes.  It is pretty cool to watch the clear sugar turn into white fluffy marshmallow.  This is because the whisk attachment is aerating the hot sugar and cooling it off.  (Photo is looking into the mixer.)

After the 15 minutes, turn off mixer and add the vanilla extract.  Mix in for another minute.  The mixture will be warm, let it cool a little longer in the bowl, about fifteen minutes, then scoop it into a pastry bag, just cut the tip. ( I piped the marshmallow when it was warm and it didn’t hold its shape as well as when it was cooler.)  Pipe the mixture over the tarts, try to stay away from the sides, this will make for easy de-panning of the tarts.

You want to brown the marshmallow tops in a broiler, watch them carefully. A kitchen torch would be super if you have one.  They will burn quickly just like a marshmallow over a campfire.  I rather like mine burnt and crunchy on top!  I had to eat one without the marshmallow topping, craving was too strong!

Refrigerate for 30 minutes.  To release the tarts take a spatula and run it around each tart to loosen them.  Eat them now or they can be kept in refrigerator for a day. (The dark brown looks like a smiley face, kind of!)

Gooey marshmallow, creamy chocolate peanut butter and a brown sugar graham crust.  Sit around the kitchen table and sing “Kumbayay” while eating these Chocolate Peanut Butter S’mores Tartlets!

Here is a tip:  I have had a few of these in the refrigerator, out of curiosity I put one into the microwave for 20 seconds, it turns into a warm gooey s’mores, give it a try!

2 thoughts on “CHOCOLATE PEANUT BUTTER S’MORES TARTLETS

  1. I loved this, mom. It was not only aesthetically pleasing, but it had a perfect balance of marshmallow and chocolate; the flaky graham crust really brought it all together!

    This has got to be tied with the walnut bars. I really enjoyed it! 🙂

  2. Janie, I don’t know what to say but you are so creative & I am glad you are sharing this with me & many others…I have never had a smores but always wanted to do it out on a fire pit but this is such a great idea & can be eaten all year round…Looks so yummy, keep up the good work….Take Care & will be looking forward to more great recipes…

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