Behold the new taste of Summer: Peanut Butter S’more Tarts! This twist on a summer classic features tender, buttery graham cracker shells that cradle a creamy layer of peanut butter filling. Topped with a rich chocolate ganache and torched marshmallows, each luscious bite will keep the summertime good vibes going for a little while longer. 😎
Highlights
- They’re easy to make, requiring no hand or stand mixer. Whipping the cream is the hardest part without equipment. Use a whisk and bowl!
- Creamy peanut butter is achieved by mixing PBfit™ with water, reducing the overall calories (-500) and fat (-50g) that regular peanut butter contains. Of course, you can use creamy peanut butter instead, but skip the water in the recipe.
- This virtually no-bake recipe can be made entirely in an afternoon–chilling and all. The only bake time includes the few minutes it takes to brown the crust.
What are S’mores?
S’mores were invented in the early 1900s, with the first official recipe being included in a 1927 Girl Scouts guidebook according to Food&Wine. They are considered ideal campfire treats and consist of toasting a marshmallow, placing it atop a piece of chocolate, and sandwiching the duo between two graham crackers. Over the years, there have been many variations in the form of bars, cookies, and loaves, but the original has always stood the test of time. That is, until now.
My Inspiration for Peanut Butter S’more Tarts
I purchased ingredients for s’mores in early Summer. Graham crackers, chocolate from Hershey’s, and giant marshmallows adorned every endcap at every grocery store, and the promise of nice weather and campfires surrounded by friends filled the air. Or so it seemed.
This has been the summer of rain. And when it isn’t raining, the firewood is drying out. S’mores would need to be made inside–but how?
I came upon a recipe for marshmallow square-style s’mores when pulling out my mom’s recipe book one day in search of inspiration. The recipe was interesting but not exactly the direction I wanted to go. I saw many variations in my search but was ultimately looking for what I wasn’t seeing out there paired with what I had for ingredients and equipment. My mind was stuck on peanut butter.
I woke up one morning with a clear picture of the end result and worked my way backward. It came out exactly as I pictured it. You don’t even understand how excited I am for you to try these Peanut Butter S’more Tarts.
Torching vs. Broiling
Torch Method:
I use a kitchen torch to toast the marshmallows just before serving:
- Use light-to-moderate flame intensity while continuously rotating the flame in a circular motion over the marshmallows, leaving an adequate distance to prevent the marshmallows from igniting.
- Take note of the marshmallows igniting if you leave the flame stagnant in one area. Be ready to blow on them to put them out.
- You can toast the marshmallows before placing the tarts in the refrigerator to chill, but waiting until just before serving will create a campfire-hot marshmallow effect.
Be careful at all times while using a torch, and keep away from flammable objects.
Broiler Method:
No worries if you don’t own a torch–you can use your broiler. To do so:
- During Preparation: Cover the entire surface of the filling with a layer (or mound) of marshmallows immediately after the ganache is added. Allow the pies to chill for 2 hours before broiling.
- Broiling: Preheat the broiler to high, and set a rack near the heating element, leaving about 1″ of space above the top of the tarts once placed in the oven. Broil for 2-3 minutes or until golden brown on top. Be on the lookout for burning–it occurs quickly when broiling.
Note: I recommend adding the marshmallows immediately after the ganache in either method to allow them to set into each tart.
If you’re in the mood for another tart recipe, check out my Raspberry Custard Tartlets.
Creamy Peanut Butter S'more Tarts
Equipment
- Mixing Bowls
- Measuring Cups/Spoons
- Whisk
- Rubber Spatula
- 4 4" Tart Shells A 10" tart pan will work also
- Hand or Stand Mixer optional
- Digital Scale optional
Ingredients
Graham Crust
- 14 Graham Crackers or 3 Cups Teddy Grahams - 225g
- ¼ Cup Light Brown Sugar or Granulated Sugar 50g
- 1 Stick Salted Butter melted - 113g
Peanut Butter Filling
- ½ Cup PBfit™ Powder or use ½ Cup of Creamy Peanut Butter and omit the water, too - 64g
- 3 oz Water a little more than 1/3 cup, room temperature - 85g
- 4 oz Cream Cheese room temperature, not the whipped kind - 113g
- ½ Cup Powdered Sugar 60g
- ½ Cup Heavy Cream/Heavy Whipped Cream cold, 4oz - 120g
- ½ Tsp Vanilla Extract 2g
Chocolate Ganache
- ½ Cup Semi-Sweet Chocolate Chips 4oz - 113g
- ¼ Cup Heavy Cream/Heavy Whipping Cream cold, 2oz - 59g
Assembly
- 1 Cup Mini-Marshmallows 236g
Instructions
Graham Crust
- Preheat the oven to 325°F / 163°C. Use a food processor to grind the graham crackers, or place them in a sealed plastic bag and hammer them with a rolling pin. Mix the graham cracker crumbs, sugar, and melted butter in a medium mixing bowl until thoroughly combined.
- Spread the mixture equally among 4 - 4" tart shells. Press the mixture along the bottom and sidewalls of each to form a crust. Place the shells on a baking pan. Bake on the center rack for 10-15 minutes until lightly golden. Remove from the oven and allow to cool completely. The crust will firm as it cools.Note: If the shells are puffy when you remove them from the oven, gently press the crust back down with the bottom of a glass before allowing them to cool.
Peanut Butter Filling
- Mix PBfit™ and water in a large mixing bowl with a rubber spatula until combined--it should resemble creamy peanut butter. Stir in the cream cheese until fully combined. Fold in the powdered sugar.
- Combine the cream and vanilla in a medium mixing bowl. Whip with a hand or stand mixer--or by hand with a whisk--until stiff peaks form.
- Fold the whipped cream into the peanut butter mixture until thoroughly combined. Spoon equally into the 4 cooled tart shells, leaving ¼" from the rim. Refrigerate for 30 minutes.
Chocolate Ganache
- Once the tarts have been in the fridge for 30 minutes, combine the chocolate and cream in a microwave-safe bowl. Heat in 30-second increments on 50% power, stirring each time, until the chocolate is melted and silky smooth.
Assembly
- Spoon 1 ½ - 2 Tablespoons of the ganache over each tart, spreading in a circular motion using the back of the spoon until most of the peanut butter filling is covered. Add a mound of marshmallows in the center, covering most of the ganache. Refrigerate for 2 hours. When ready to serve, gently remove the tarts from each pan. Use a torch to toast the marshmallows on the top. Alternatively, you can stick the tarts under a preheated broiler to toast the marshmallows, but you'll want to cover the entire surface of each tart with them. Otherwise, the filling and ganache may liquify if exposed to the heating element.
