Fine Desserts

S’more Pie Jars

5 from 1 vote
Imagine everything you love about S'mores including chocolate, marshmallow and graham crackers in cute little glass jars--that's my S'more Pie Jars!
S'mores, Jars, Gemma Stafford, Recipes, Bigger Bolder Baking, Chocolate

Hi Bold Bakers!

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!

Watch The Recipe Video!

S'more Pie Jars

5 from 1 vote
Imagine everything you love about S'mores including chocolate, marshmallow and graham crackers in cute little glass jars--that's my S'more Pie Jars!
Author: Gemma Stafford
Imagine everything you love about S'mores including chocolate, marshmallow and graham crackers in cute little glass jars--that's my S'more Pie Jars!
Author: Gemma Stafford

Ingredients

  • 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

Instructions

  • In a food processor or with a rolling pin make crumbs of the Graham crackers
  • Mix in the melted butter to the crumbs and press them in the jars. I like a thick layer of crust
  • Preheat the oven to 320oF
  • Break up the chocolate into small pieces and melt with the butter in a Pyrex bowl over a pot of simmering water
  • When the chocolate and butter is melted take off the heat
  • Whisk the eggs whites on medium speed until soft peeks form, set aside
  • Whisk the vanilla, warm water and sugar into the chocolate mix
  • Whisk in egg yolks quickly
  • Gently mix in the flour taking care not to over mix
  • Fold in the egg whites. One spoonful at first then gently fold in the rest
  • Pour the chocolate pudding into the jars about 3/4 full
  • 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
  • Bake for 35-40 minutes or until set on top. A little wobble is ok as it will set more when chilled
  • When they are baked take them out of the water bath and let them cool down
  • Place the marshmallows on top, be generous, the more the better 🙂
  • 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
  • Serve warm and enjoy, otherwise they keep well in the fridge
  • 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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Comments & Reviews

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newest oldest most useful
Lexy21
Member
Lexy21
1 year ago

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

Rachaelcurtin
Member
Rachaelcurtin
3 years ago

how many does this make?

Tasfia Eva
Guest
4 years ago

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.

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford