I had my first real s’more (in I don’t know how long) two weeks ago when I was back in Ohio visiting family. It was enjoyed around a crackling fire with people I love, beneath a blanket of stars while surrounded by glowing lightning bugs. If you’re thinking that sounds kind of magical, it was. But now I’m back in the city and, unfortunately, there’s not much opportunity for what I consider to be the perfect s’mores experience. So when I got a craving for that chocolate-y marshmallow and graham cracker combination, I had to get a little creative.
The base of these jars is made with graham cracker crumbs and vegan butter (or regular butter, if you don’t have a dairy aversion), smothered in homemade chocolate pudding and then topped with graham-encrusted marshmallows and chopped dark chocolate. They’re much more decadent than a traditional s’more, but they’re incredibly easy to throw together and are a great addition to any picnic or otherwise bonfire-less activity.
If you don’t follow a vegan diet, you can use butter in place of the vegan butter, 2-percent milk in place of the almond milk, and good ol’ gelatin-filled marshmallows in place of the vegan variety (although I still maintain that vegan marshmallows taste way better). If you’d prefer to skip the homemade pudding step, feel free to use instant pudding or the premade stuff that comes in the plastic containers. If you don’t have time to deal with individual containers, you can prepare the recipe in a large baking pan, although the scoops don’t look nearly as appealing as the jarred variety.
S’mores in a Jar
Makes 6 jars
- 1 1/2 cups finely ground graham cracker crumbs
- 6 tablespoons vegan butter, melted
- 1/4 cup cocoa powder
- 2 tablespoons corn starch (or potato starch)
- 1/4 cup cane sugar
- 2 cups almond milk (or soy milk)
- 1 teaspoon pure vanilla extract
- 6 jumbo-size vegan marshmallows
- Good quality dark chocolate, chopped
- In a small mixing bowl, combine the graham cracker crumbs and melted butter; stir until incorporated then reserve 1/4 cup of the crumbs in a small bowl. Divide the remaining crumbs between six jars and press into the bottoms. Set aside.
- In a medium saucepan, sift together the cocoa powder, corn starch and cane sugar. Mix in 1/4 cup of the almond milk and whisk until mixture is clump-free.
- Whisk in the remaining almond milk and vanilla extract, then set the pan over medium heat. Bring the mixture to a boil and, once boiling, continue cooking for 6 to 8 minutes, or until the mixture starts to thicken. You’ll want to be sure to give it a good whisk every minute or so, to ensure the pudding doesn’t burn.
- When the pudding has thickened (it will continue to thicken as it cools, so don’t worry about it not being the consistency of cold pudding), remove it from heat and let cool for 10 minutes. It will form a thin skin-like layer over the top so make sure you whisk it a few times while it’s cooling.
- Divide pudding between jars and set aside.
- Spread the reserved graham cracker crumbs over a flat surface lined with parchment paper. Tear the marshmallows into small pieces and roll into the crumbs, just until they’re lightly coated. Sprinkle over pudding and top with chopped dark chocolate.
- Allow the jars to chill in the refrigerator for at least two hours. Jars will keep covered for at least three days.