This No-Bake S’mores Tart combines a buttery graham cracker crust, silky chocolate filling, and fluffy marshmallow topping for a delicious twist on the classic campfire treat. It’s an easy make-ahead dessert perfect for parties and warm-weather gatherings.
Ingredients
2 cups graham cracker crumbs
1/2 cup melted butter
2 tablespoons granulated sugar
8 ounces semi-sweet chocolate, chopped
1 cup heavy cream
2 tablespoons butter
1 teaspoon vanilla extract
1 1/2 cups marshmallow fluff or mini marshmallows
2 tablespoons crushed graham crackers, for garnish
2 tablespoons chocolate shavings or chocolate chips, for garnish
Instructions
Combine the graham cracker crumbs, melted butter, and sugar in a mixing bowl until evenly moistened.
Press the mixture firmly into the bottom and sides of a tart pan to form the crust.
Refrigerate the crust while preparing the filling.
Heat the heavy cream until steaming but not boiling.
Pour the hot cream over the chopped chocolate and let sit for 2 to 3 minutes.
Stir until smooth, then mix in the butter and vanilla extract.
Pour the chocolate filling into the chilled crust and smooth the top.
Refrigerate for at least 3 hours or until the filling is fully set.
Spread marshmallow fluff over the tart or arrange mini marshmallows on top.
If desired, lightly toast the marshmallow topping with a kitchen torch.
Garnish with crushed graham crackers and chocolate shavings before serving.
Notes
Milk chocolate can be used for a sweeter filling.
Add peanut butter to the chocolate mixture for a nutty variation.
Store covered in the refrigerator for up to 4 days.
Freeze without the marshmallow topping for up to 1 month.
A pie dish may be used if a tart pan is unavailable.
Serve chilled for the best texture and clean slices.
