S’mores are such a quintessential summer dessert. Can you beat a gooey, hot s’more while relaxing around a campfire? The original S’more is such a favorite that it is hard to resist trying different spins on the classic. This is my take….the S’more Tart! I started with a delicious graham cookie base, baked into a tart pan. I topped it with a chocolate ganache…made with Hershey’s milk chocolate to channel that authentic S’more flavor! Then I mounded on the mini-marshmallows and gave the whole tart a quick trip under the broiler. Mmmm, tastes like summer!
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup honey
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 egg
- 1 1/2 cups all purpose flour
- 1 cup whole wheat flour
- 1 1/2 cups mini-marshmallows
- 4 Hershey’s milk chocolate bars, chopped (about 6 oz)
- 1 tbsp. butter
Cream together the butter, sugar, brown sugar, honey, baking powder, cinnamon, vanilla, baking soda, and salt. Add the egg and beat into the creamed mixture. Stir in the flours. Press about 2/3 of the dough into the tart pan (reserve the rest for a cookie treat later!). Bake at 375 degrees until golden. 15-18 minutes. Cool in tart pan.
Toss the butter and chocolate into a microwave-safe bowl. Heat, stirring at 30 second intervals until melted. Spread over cooled cookie tart. You can let this cool at this point if you are not serving right away.
Once you are ready to dig in ~ top with miniature marshmallows and broil for 2-3 minutes until golden and toasty. Watch carefully as the marshmallows can burn quickly! Now…pretend you are sitting around the campfire enjoying a gooey, delicious S’more!
Cookie recipe adapted from: My Kitchen Addiction. Lovely recipe! Looking forward to using it for more creations!