I love s'mores and anything that gives me an excuse to dust off my culinary torch! These Mini Peanut Butter S'mores Tarts are the best of both worlds AND more! The graham cracker crust includes creamy peanut butter which is then filled with silky chocolate ganache and topped with toasted mini marshmallows! Another classy take on s'mores (although not as classy as my S'mores Macarons). These are also kind of like if you were to make a s'more with a Reese's Peanut Butter Cup instead of a Hershey's Chocolate Bar!
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What You Need to Make This Recipe
Graham crackers: The base of the crust. You can chop whole ones or use store-bought graham cracker crumbs.
Creamy peanut butter: Adds a fun & delicious twist on the classic S'more combo!
Unsalted butter: Helps add moisture, flavor, and texture to the crust.
Semi-sweet chocolate chips: The first most important ingredient in the chocolate ganache! Make sure you are using good quality chocolate or it could turn out grainy or not set properly. Try to look for chips that have a higher percentage of cocoa (around 60%) and less ingredients on the bag! You can also use a bar of baking chocolate and cut it up into fine pieces.
Heavy whipping cream: The second most important ingredient in the chocolate ganache! Be sure to heat this evenly and only until it just begins to boil. If it's too hot, it may not mix with the chocolate properly or heat it so much that it doesn't set properly.
Mini marshmallows: Finish off the tarts by plopping them on top of the ganache and toasting them!
Mini tart pans: I recommend getting the ones with removable bottoms so you can easily pop the tarts out! The ones I use are 4 inches in diameter.
Food chopper: Makes blending the crust super easy!
Culinary torch: One of my favorite kitchen tools - use it to toast the marshmallows! (Optional but highly recommended)
This recipe is fairly simple and uses minimal ingredients, but there are a couple of little quirks about it.
The first one is that the crust can be a bit difficult to press into the mini tart pans. What I've found to work best is to start by evenly spreading about ¼ cup of the crumbs evenly around the tart pan. Then, with one hand over the top of the tart edge, use your other hand's index finger to press the crumbs around the edge. Once the edge is done, press the rest of the crumbs evenly across the bottom of the pan.
The second is that chocolate ganache can be a bit finicky. I've struggled with it quite a bit and have found that bakers are not lying when they tell you to use good quality chocolate for it! The fewer ingredients and greater cocoa percentage the chocolate has, the better it will be for making ganache. You also need to make sure the cream is heated evenly, so be sure to stop & stir it every 30 seconds while it's heating in the microwave. When it starts to bubble, take it out and pour it over the chocolate. If it boils for too long, it'll heat the chocolate to the point that it won't thicken later. After covering & submerging the chocolate for 5 minutes, stir the ganache with a rubber spatula in a circular motion until it's smooth and homogenous. Then, pour it into the crusts and let them set!
Tips & Storage:
They can be if you use gluten free graham crackers and marshmallows!
Absolutely! If you don't want to use peanut butter, I recommend replacing it with 2 tablespoons of butter.
In the refrigerator for up to 1 week. They can be refrigerated after toasting the marshmallows and are just as tasty!
Did you try this recipe?
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Mini Peanut Butter S'mores Tarts
- 6 mini tart pans
- Food chopper
- Mixing bowls
- Measuring cups/scale
- Measuring spoons
- 12 whole graham crackers (~1⅔ cups graham cracker crumbs)
- 3 tablespoons creamy peanut butter melted
- ¼ cup (½ stick) unsalted butter melted
- 1½ cups semi-sweet chocolate chips good quality
- ¾ cup heavy whipping cream
- 1-2 cups mini marshmallows
- Melt the butter & peanut butter in a microwave and then blend it with the graham crackers in a food chopper until it's fine like wet sand.
- Press ~¼ cup of the mixture into each mini tart pan. First, smooth the mixture across the pan so that it's evenly spread out. Then, press the crumbs along the edge of the pan followed by the bottom.
- Place the crusts on a tray in the freezer for about 30 minutes. When 5-10 minutes is left, prepare the chocolate ganache.
- For the chocolate ganache, add the chocolate chips in an even layer at the bottom of a shallow bowl. Microwave the heavy whipping cream in 30 second increments until it starts to boil, then pour it over the chocolate chips so they're completely covered in hot cream. Place a plate on top of the bowl to trap the heat for 5 minutes. Remove the plate & stir the mixture with a spatula in a circular motion until it's smooth and consistent.
- Take the crusts out of the freezer and fill each one with equal amounts of the chocolate ganache (they should fill to be almost full).
- Let the tarts set in the refrigerator for 1+ hours until the ganache is thick.
- When the crust & ganache are firm, carefully remove the tartlets from their pans and serve on individual plates with a fork. Top with mini marshmallows and toast it with a torch (optional).