I realize that it’s still National Ice Cream Month, but it just isn’t summer in the South until you put dessert in a jar.
And yes. I meant to capitalize South. It’s a proper noun down here and we’re getting busy with our s’mores jars.
I know I’ve been smacking y’all in the face with some popsicles and ice cream. I figured we all could use a break. So I threw together some dark chocolate pudding, whipped up some marshmallow topping, broke up some graham crackers, and tossed it all together in a jar.
Down here we call that dessert.
And it’s a totally picnic worthy dessert because you put all that s’mores, dark chocolate pudding, graham crackers, and whipped marshmallow frosting in a jar. Then you top it with chocolate bar and a perfectly toasted marshmallow. Or a burnt one. That’s sometimes the way I like to roll.
The cool thing is that then you can just put a lid on it! You store it in the fridge until it’s time to go! It’s a perfect make ahead and take dessert to whatever family party or horrible family reunion you’re forced to attend.
But you’re the hero.
Because you brought s’mores in a jar.
Have a great weekend, y’all!
- 4 egg yolks
- 3/4 cup sugar
- 2 cups whole milk
- 3 tablespoons cornstarch
- 1/3 cup dark cocoa powder
- 2 tablespoons vanilla extract
- 2 tablespoons butter
- 2 sticks butter, softened
- 1 tablespoon vanilla bean paste
- 1 18 ounce container of marshmallow cream
- 24 graham cracker sheets
- 4 Mason Jars
- 4 regular size marshmallows
- 1 1.55 ounce chocolate bar, broken into 4 pieces
- Whisk together egg yolks and sugar in a small bowl
- In a medium pot, heat milk, cornstarch, and cocoa powder until warm and steamy - do not boil - remove from heat
- Slowly whisk 1/2 cup of the hot milk into the egg mixture and repeat until milk is reduced by half
- Add the egg/sugar/milk mixture back into the pot with the remaining milk and bring to a light boil, stirring constantly.
- Just when the bubbles begin, remove from heat, stir another 1-2 minutes
- Stir in vanilla and butter until butter is melted and let cool for a few minutes
- Place a fine mesh strainer over a bowl and pass the pudding through the strainer into a bowl - this will catch any egg pieces that may have scrambled
- Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming
- Chill in refrigerator overnight
- Beat butter on medium until smooth
- Beat in marshmallow cream and vanilla bean paste
- Break up 12 graham crackers and evenly distribute into 4 mason jars
- Evenly divide the chocolate pudding between the 4 mason jars
- Crumble and divide the remaining 12 graham crackers evenly on top of the pudding
- Evenly top with marshmallow topping
- Transfer marshmallows to a baking sheet lined with parchment paper and toast under broiler for 1-2 minutes, rotate and toast another 30 seconds to a minute, turn again and toast for another 30 seconds to 1 minute
- Top s'mores with toasted marshmallow and chocolate pieces
- Serve immediately or cover and refrigerate for later