Who doesn’t love s’mores? I mean, really. I’ve been hit by multiple severe s’mores cravings lately, only to be thwarted by stale graham crackers. That’s the quickest way to ruin a good s’more, I tell you.
These little tarts are addicting. When I realized how many tarts the recipe was going to give me, I thought, I’ll surely share these. We’ll give a bunch away to neighbors, because we surely can’t eat them all. I was wrong. Sorry, neighbors.
The (fresh! not stale!) graham cracker crusts are topped with a sweet ganache made with a mix of milk and dark chocolates. I started with solid dark chocolate in the first batch, which turned out to be a bit too bitter. Turns out there’s a reason most s’mores are made with milk chocolate. Also, too much cream made it virtually impossible to peel off the wrappers (but, needless to say, we did not let the mess factor stop us from enjoying this first test). The second batch was far better, with an improved consistency, and an added sweetness from the milk chocolate that is the ideal counterpart to the fluffy homemade marshmallow, perfectly golden brown and toasted. If you’re feeling really wild… stir 1/2 cup of peanut butter into your melted chocolate mixture. It’ll blow your mind. I did this with the second half of my tarts and it was like playing s’more roulette… will I get a plain tart or a peanut butter one? Either way you win.
These tarts didn’t stand a chance. Their bite-sized nature didn’t help either; it was way to easy to walk by the fridge and pop one (or two) into your mouth. Whoops.
Helpful tip: a shotglass is the perfect size for pressing crusts into mini-muffin cups. It’ll make your job so much easier, just drop 1/2 tablespoon of crumb mixture into each cup, then firmly press down with the bottom of the shot glass.
Another helpful tip? Careful with that torch. Fire + paper cupcake wrappers = a combustible combination.
