I was inspired to recreate these S’more tarts after having them at Starbucks. I love that they taste like the classic S’mores that you actually make near bonfires but less mess as everything is enclosed in a firm tart. They are delicious and pretty close to the Starbucks version. I used extra-large muffin tins to make the tarts and filled these with a mixture of semi-sweet and milk chocolate to create the perfect balance of sweetness. These tarts make for a beautiful presentation and freeze so well (don’t freeze with the marshmallows on top, just add them when you have defrosted them and warm up in a toaster oven for best results). This recipe is very simple to follow and makes 11 large tarts, I know I was short by 1 tart but the taste is amazing so hopefully, that makes up for the loss:)
INGREDIENTS for Smore Tarts:
How to Make Smore Tarts :
- Crush the graham crackers finely. You can use a food processor or place cookies in a large zip lock bag and crush with a rolling pin.
- Combine the graham crackers, flour, baking soda, sugars, and salt with a whisk or fork; add the egg and melted butter to the cookie mixture and mix well.
- Preheat the oven to 350 degrees F.
- Using a 1/4 measuring cup, scoop the crumb mixture into the muffin tins (this helps with the tarts being kind of identical to each other). Press crumb mixture down and up the sides a little to form a tart.
- Place in the preheated oven and bake for 10 minutes.
- Tarts will slightly puff up from baking. When you remove from the oven immediately flatten the sides and bottoms using the back of a spoon.
- While tarts are cooling, combine both chocolates into a microwave-safe bowl (break up the Hershey’s bar) and microwave for 1 minute; remove and stir until smooth and all the chocolate is melted.
- Place chocolate in a piping bag or zip-lock bag (if using a zip-lock bag, snip one corner off) and pipe out the chocolate into each cooled tart. Smooth out tops using the back of a spoon.
- Refrigerate until chocolate sets and is firm. Remove tarts from muffin tins by running a sharp knife around the sides (it should pop out easily).
- Top the tarts with marshmallows right before serving and broil until marshmallows get fluffy.
S'more Tarts {Starbucks Copycat}
Ingredients
- 1 2/3 cups finely crushed graham crackers about 1 1/2 pkgs from the box
- 1/2 cup of all-purpose flour
- 1 stick of unsalted butter 1/2 cup
- 1 egg
- 1/2 tsp of salt
- 1/2 tsp of baking soda
- 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1/2 cup of semi-sweet chocolate cups
- 4 1.55 oz Hershey's milk chocolate bar
- 11 large marshmallow's
Instructions
- Finely crush the graham crackers.
- Whisk the graham crackers, flour, salt, soda, and sugars. Then add 1 egg and melted butter; mix well with hands to form a ball.
- Preheat oven to 350 degrees F.
- Using a 1/4 measuring cup, scoop dough into each extra-large muffin tin. Flatten sides and bottom to form a tart.
- Bake in a preheated oven for 10 minutes. Tarts will puff up slightly from the baking. Remove and flatten sides and bottom with the back of a spoon. Cool.
- Combine both chocolates (break up the Hershey bars) in a microwave-safe bowl and microwave for 1 minute. Remove and stir until smooth and the chocolate is completely melted.
- Place into a zip-lock bag with one bottom corner snipped off and pipe chocolate out into each tart about halfway full in each tart).
- Refrigerate tarts until chocolate is set and firm.
- Run a sharp knife around the sides of each tart to remove from tins. Tarts should pop put.
- Right before serving top the tarts with marshmallows and broil until marshmallows puff up.
- Enjoy!