S'more in a Jar 4

S’mores in a Jar

What to say about S’more’s in a Jar? Kicking off with a graham cracker crust, this sweet campfire confection no longer requires the campfire. A fudgy brownie base rests on a bed of graham cracker crumbs and is topped with a fluffy, s’melty cloud of marshmallows. If you want to round out the campfire fantasy, simply brown the top of the marshmallows with a handheld kitchen torch. (Or if your kitchen is lacking in the “handheld torch” department, try broiling the tops in the oven for 1 minute, or until golden brown.) Served in mason jars and cooked in a slow cooker, my summer dessert game just got way cooler.

AuthorCarley KnutsenDifficultyIntermediate

Graham Cracker Crust
 1 ½ cups Graham Cracker Crumbs
 ½ stick Butter (melted)
Brownies
 1 cup Butter (melted)
 2 tbsp Vegetable Oil
 1 ¼ cups Sugar
 1 cup Brown Sugar
 4 Eggs (room temperature)
 1 tbsp Vanilla
 ¾ tsp Salt
 1 cup Flour
 1 cup Special Dark Cocoa Powder
 1 cup Milk Chocolate Chips
 10 oz Bag Large Marshmallows

Graham Cracker Crust
1

Combine the graham cracker crumbs and melted butter together in a small bowl. Divide the graham cracker crumbs between mason jars.

Brownies
2

Combine the melted butter, oil, and sugars in a medium sized bowl and beat until well combined. Add the eggs, vanilla, and beat until lighter in color. Sift in the dry ingredients and gently fold into the wet ingredients- do NOT overmix. Fold in the chocolate chips and divide the batter between the mason jars. Screw the lids onto the mason jars and set in a slow cooker.

Slow Cook and Serve
3

Fill the slow cooker with water until the water comes half way up the side of the jars. Cook the brownies on high for 2-3 hours, or until the center is no longer jiggly. Using an oven mitt, carefully remove the lids from the jars. Place marshmallows on top of the brownies and return to the slow cooker- without the lids this time. Cook for 10 minutes, or just long enough to make the marshmallows melty. Remove the mason jars from the slow cooker and brown the top of the marshmallows with a hand torch. Serve immediately.

Ingredients

Graham Cracker Crust
 1 ½ cups Graham Cracker Crumbs
 ½ stick Butter (melted)
Brownies
 1 cup Butter (melted)
 2 tbsp Vegetable Oil
 1 ¼ cups Sugar
 1 cup Brown Sugar
 4 Eggs (room temperature)
 1 tbsp Vanilla
 ¾ tsp Salt
 1 cup Flour
 1 cup Special Dark Cocoa Powder
 1 cup Milk Chocolate Chips
 10 oz Bag Large Marshmallows

Directions

Graham Cracker Crust
1

Combine the graham cracker crumbs and melted butter together in a small bowl. Divide the graham cracker crumbs between mason jars.

Brownies
2

Combine the melted butter, oil, and sugars in a medium sized bowl and beat until well combined. Add the eggs, vanilla, and beat until lighter in color. Sift in the dry ingredients and gently fold into the wet ingredients- do NOT overmix. Fold in the chocolate chips and divide the batter between the mason jars. Screw the lids onto the mason jars and set in a slow cooker.

Slow Cook and Serve
3

Fill the slow cooker with water until the water comes half way up the side of the jars. Cook the brownies on high for 2-3 hours, or until the center is no longer jiggly. Using an oven mitt, carefully remove the lids from the jars. Place marshmallows on top of the brownies and return to the slow cooker- without the lids this time. Cook for 10 minutes, or just long enough to make the marshmallows melty. Remove the mason jars from the slow cooker and brown the top of the marshmallows with a hand torch. Serve immediately.

S’mores in a Jar

Thanks to Café Delites for the brownie recipe!

Thanks to Taste Made for the s’more’s recipe!

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