I had to get one s’mores recipe in before the summer completely slipped away.
Labor Day is the end-of-summer/start-of-fall weekend and there have been no s’mores in our life all summer.
What is summer without any s’mores? Tragic. But, Labor Day weekend + this recipe are here to save the day.
I have many fond memories of nights around the fire on summer camping trips, making s’mores + trying to get marshmallow bits out of my hair. (Always happened. Always worth it.)
I don’t think we had any official contests but I’m pretty sure I always set out to make the most perfectly golden-brown marshmallow. Without fail, I would leave it in the flames for a second too long and it would BURST into flames. This happened so. many. times.
That’s what I get for trying to be competitive.
Nobody likes a charred, black marshmallow. (If you do, come camping with us and you can eat all my mistakes.)
Now, don’t get me wrong – I love a classic s’more. A perfectly browned, melty marshmallow and a large chunk of Hershey’s chocolate smushed in between crisp graham crackers = PERFECTION. Butttttt – I wanted to make a more “grown up” s’mores recipe. Enter the S’mores Tart.
It has a soft-cookie-esque base, with graham cracker crumbs mixed in. It has a thick, smooth, RICH layer of milk chocolate in the middle (thanks to Trader Joe’s ENORMOUS chocolate bars), and it’s topped off with marshmallow creme.
Is your mouth watering yet? Mine is a little. Pro tip: if you have Labor Day plans that involve a potluck/food/picnic/etc. – make this. It’s supaaa easy and it looks so grown up + it’s INSANELY delicious.
(So delicious, that when I made these + told my husband he should take them to work to share – he immediately refused. “They’re too good to share” – his words, not mine.)
If you can mix up a batch of cookie dough, you can make this. The other two layers are “cheat” layers – no mixing/making/baking required.
Thank goodness for amazingly-huge chocolate bars + marshmallow creme.
And thank goodness for this s’mores tart. Wishing you all a happy + safe Labor Day weekend!
- 1 c. all-purpose flour
- 1/3 c. whole wheat flour
- 1 tsp baking powder
- 1/2 c. crushed graham crackers (4 graham crackers)
- 1/2 tsp salt
- 1/2 c. brown sugar
- 1/2 c. cane sugar
- 3/4 tsp vanilla
- 1 egg
- 1/2 c. vegetable oil
- 2 extra large chocolate bars (about 14 ounces total)
- 2 jars marshmallow creme
Preheat oven to 350 degrees. Crush graham crackers and set aside. Mix oil, egg, vanilla, and sugars. Add flours, baking powder and salt and mix. Mix in the graham cracker crumbs.
Grease pan. Press half of the dough into the pan. Break chocolate bar into pieces and lay them across the top of the dough layer, leaving some space before the edges all the way around. Bake for 9 minutes. Remove from oven and spoon the marshmallow creme on top. Put back in oven for about 5 more minutes. Remove and use a knife to gently spread the marshmallow creme (it’s easier to do this after it’s been in the oven than before).
Sprinkle some chocolate shavings on top + enjoy! Store leftovers in a airtight container at room temp for 3-5 days.
*Notes: I used a 14 x 4.5 Wilton tart pan for this. The recipe makes two tarts. If you don’t have a tart pan, any shallow baking dish will work. (You’re probably thinking by now that I own no normal pans. Accurate.) The chocolate bar I used is Trader Joe’s Pound Plus Milk Chocolate bar and it’s 17.6 ounces – I used about 3/4 of it in the recipe.