dessert in a mason jar

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!

Love, Rach

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S’mores in Mason Jars

Ingredients

For the Dark Chocolate Pudding

• 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

For the Marshmallow Topping

• 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

Instructions

For the Dark Chocolate Pudding

1. Whisk together egg yolks and sugar in a small bowl
2. In a medium pot, heat milk, cornstarch, and cocoa powder until warm and steamy - do not boil - remove from heat
3. Slowly whisk 1/2 cup of the hot milk into the egg mixture and repeat until milk is reduced by half
4. Add the egg/sugar/milk mixture back into the pot with the remaining milk and bring to a light boil, stirring constantly.
5. Just when the bubbles begin, remove from heat, stir another 1-2 minutes
6. Stir in vanilla and butter until butter is melted and let cool for a few minutes
7. 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
8. Cover with plastic wrap so that the plastic touches the surface of the pudding to prevent a skin from forming
9. Chill in refrigerator overnight

For the Marshmallow Topping

1. Beat butter on medium until smooth
2. Beat in marshmallow cream and vanilla bean paste

To assemble

1. Break up 12 graham crackers and evenly distribute into 4 mason jars
2. Evenly divide the chocolate pudding between the 4 mason jars
3. Crumble and divide the remaining 12 graham crackers evenly on top of the pudding
4. Evenly top with marshmallow topping
5. 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
6. Top s'mores with toasted marshmallow and chocolate pieces
7. Serve immediately or cover and refrigerate for later