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S'mores, Jars, Gemma Stafford, Recipes, Bigger Bolder Baking, Chocolate

S’more Pie Jars

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I like my desserts over the top and BOLD just like this week’s episode -S’more Pie Jars. It’s rich chocolate pudding with a graham cracker crust base and toasted marshmallows bursting out of the top of these lovely glass jars. They are perfect for Spring picnics, dinner parties, or anytime you feel like being BOLD. Enjoy, and let me know what kind of BOLD BAKER you are!

5 from 1 vote
S'mores, Jars, Gemma Stafford, Recipes, Bigger Bolder Baking, Chocolate
S'more Pie Jars
Author: Gemma Stafford
  • Graham Crust
  • 10 Whole Graham crackers , crumbs
  • 5 Tbsp Butter , melted
  • Chocolate fudge pudding
  • 5 oz Good quality chocolate (72% cocoa solids)
  • 10 Tbsp Butter
  • 1 tsp vanilla extract
  • ½ cup Warm water
  • 1/2 Cup granulated sugar
  • 4 Whole Eggs , separated
  • 1/4 Cup Ap flour
  • Marshmallows
  • Mason Jars or ramekins
  1. In a food processor or with a rolling pin make crumbs of the Graham crackers
  2. Mix in the melted butter to the crumbs and press them in the jars. I like a thick layer of crust
  3. Preheat the oven to 320oF
  4. Break up the chocolate into small pieces and melt with the butter in a Pyrex bowl over a pot of simmering water
  5. When the chocolate and butter is melted take off the heat
  6. Whisk the eggs whites on medium speed until soft peeks form, set aside
  7. Whisk the vanilla, warm water and sugar into the chocolate mix
  8. Whisk in egg yolks quickly
  9. Gently mix in the flour taking care not to over mix
  10. Fold in the egg whites. One spoonful at first then gently fold in the rest
  11. Pour the chocolate pudding into the jars about 3/4 full
  12. Place jars into a deep baking tray with high edges. Fill 1/4 way up the jar with hot water to create a water bath. This is important to do when cooking this pudding
  13. Bake for 35-40 minutes or until set on top. A little wobble is ok as it will set more when chilled
  14. When they are baked take them out of the water bath and let them cool down
  15. Place the marshmallows on top, be generous, the more the better 🙂
  16. Broil the pots on High ( be careful not to walk away as they cook fast) for around 2 minutes or until the marshmallows turn turn ooey gooey
  17. Serve warm and enjoy, otherwise they keep well in the fridge
  18. If you want to make them a day ahead then follow the steps to baking the pots then chill. Before you want to serve them put on the marshmallows, broil and serve



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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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Write a Comment and Review

  1. Lexy21 on November 14, 2018 at 10:19 pm

    Would like to see more Mason jars recipes for holdays s and so on

    • Gemma Stafford on November 15, 2018 at 1:35 am

      Hi Lexy,
      good idea! I will add it to my list,
      Gemma 🙂

  2. Rachaelcurtin on July 11, 2016 at 6:24 am

    how many does this make?

  3. Tasfia Eva on July 22, 2015 at 7:10 pm

    Hi,I love this recipe. I am 10 and I love baking and is there a way to melt the chocolate without butter because I can’t use butter that much.

    • Gemma Stafford on July 26, 2015 at 9:43 pm

      Hi, that’s a good question. The butter is an important ingredient in this recipe so leaving it out will mean it won’t have the same results.

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