Happy National S’mores Day! Can we all agree this is one of the best food holidays of the year? I practice for National S’mores Day by sharing all sorts of s’mores recipes throughout the year, so you have plenty to choose from, but today I am sharing a brand NEW s’mores recipes just for you.
This one is extra special too because it’s from my new cookbook, No-Bake Treats! I’m Julianne, author and blogger over at Beyond Frosting. I am thrilled that my friends at Wilton invited me here to share a recipe from the new book. Besides this Salty Peanut Butter S’mores Tart, you’ll find 80 no-bake recipes, which require absolutely no baking! There are cheesecakes, icebox cakes, ice cream, parfaits, snacks and lots of tarts just like this one. Let’s get right into it.
When you think about the ultimate s’more, are you the type of person who goes more traditional with graham crackers and chocolate? Or are you like me, looking for all sorts of candy to stuff inside your s’more? That is exactly how I came up with this dessert.
Grab a 9-inch tart pan and let’s get started. We’re ditching the traditional graham cracker crust here – this crust is made with salty crackers, such as Ritz. I just love the salty-sweet combo in this dessert. Between the crust and the peanut butter, there’s plenty to go around! You’ll need to grind the crackers into a fine crumb. Once you mix it with butter, you want to pack it nice and tight into your tart pan.
Then comes the filling, which is made with peanut butter cups and a simple chocolate ganache. I chopped up the peanut butter cups nice and small and placed them in the bottom of the tart and left some to sprinkle on top. You do want to allow yourself enough time so that the ganache will firm up. I like to pop it in the refrigerator to speed things up a bit. You can even prepare this tart a day in advance if you need to.
Once your tart is firmed, it’s time to add the gooey marshmallows. Typically I like to do this right before serving. I start by melting the marshmallows on some parchment paper in the microwave. This can be tricky, they only need 10 to 15 seconds until they get nice and puffy. You don’t want them to be melted, just soft enough that they squish down.
Then I grab my offset spatula and I slide it under the marshmallow, then transfer it to the top of my tart. It does help if you have a second knife or spatula to slide them off. One other secret I will share with you guys: if you gently spray your spatula with cooking spray, it helps keep the marshmallows from sticking! If you have a kitchen torch, this is where the fun comes in. You can gently toast the tops of the marshmallows if you want.
To finish off this dessert, you can drizzle it with some peanut butter and melted chocolate. Now you can enjoy s’mores all year round without having to turn on your oven! Aren’t no-bake desserts the best? If you love this, you might also like my S’mores Lasagna. Happy National S’mores Day!
Excerpted from No Bake Treats: Incredible Unbaked Cheesecakes, Icebox Cakes, Pies and More by Julianne Bayer. Copyright © 2016. Reprinted with permission from Page Street Publishing Co. All rights reserved.
For the crust:
2 ¼ cups (133 g) salty cracker crumbs such as Ritz Crackers
8 tbsp (115 g) unsalted butter
For the filling:
10 peanut butter cups (3/4 oz [21 g] each), chopped
10 oz (284 g) chocolate chips
¾ cup (177 ml) heavy whipping cream
2 tbsp (30 ml) corn syrup
For the topping:
18 large marshmallows
1 tbsp (11 g) creamy peanut butter
2 oz (57 g) chocolate chips
1 tsp heavy whipping cream
For the crust:
Before measuring, grind the crackers into fine crumbs using a food processor or blender.
In a microwave-safe bowl, microwave the butter for 45 to 60 seconds until the butter is melted. In a separate medium-size bowl, pour the melted butter into the cracker crumbs and stir until there are no dry crumbs left.
If you want to remove the tart from the bottom of the pan, cut a parchment circle the same size as the bottom of the pan. Pour the crumbs into a 9-inch (23-cm) tart pan and press firmly into the bottom to create a thick crust. Refrigerate the crust until the filling is ready.
For the filling:
Chop the peanut butter cups into small pieces and set aside. In a large microwave-safe bowl, combine the chocolate chips, heavy whipping cream and corn syrup.
Microwave in 30-second increments until the chocolate starts to melt, stirring occasionally. Once the chocolate starts to melt, stir vigorously until the chocolate is smooth and free of lumps.
Line the bottom of the prepared crust with chopped peanut butter cups, reserving about ⅓ of the peanut butter cups for the top.
Pour the filling over the chopped peanut butter cups. Sprinkle the remaining peanut butter cups over the top of the chocolate filling and gently press into the chocolate.
Allow the filling to set in the refrigerator for at least 1 hour.
For the topping:
Microwave 5 marshmallows at a time for 10 to 12 seconds each. The marshmallows will puff up slightly and start to melt on the bottom. Use 2 knives (or an offset spatula) to transfer and place the marshmallows on top of the chocolate tart. Repeat these steps until the top of your tart is full of marshmallows.
If you have a kitchen torch, use it to give the marshmallows a nice toasty exterior.
In a microwave-safe bowl, microwave the peanut butter for 10 to 15 seconds until melted and smooth. Drizzle it over the top of the toasted marshmallows. In a microwave-safe bowl, combine the chocolate chips and the heavy whipping cream.
Microwave for 20 to 30 seconds until the chocolate starts to melt, and stir until it’s smooth.
Drizzle the chocolate over the toasted marshmallows. Keep the tart covered and refrigerated.
Tip: It’s best to melt the marshmallows on parchment paper or a nonstick silicone baking mat. Keep a close eye on the marshmallows, as they can puff up and melt quickly. It is best to add the melted marshmallows right before serving.