What a wonderful way to have that s-more fix when you are not fireside
1Ingredients for crust:
1 1/2 cups graham cracker crumbs
1/2 stick butter
Pinch of salt
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.
Ingredients for cake: (from peanut butter hot fudge cupcakes)
1 1/8 cups all purpose flour
1/4 cup dark cocoa powder
1 1/4 teaspoon baking soda
1/2 teaspoon salt
3/4 cup brown sugar
1 teaspoon vanilla extract
1/2 cup milk
1/2 cup + 1 tablespoon heavy cream
1/2 cup butter, melted
2 tablespoons sour cream
Ingredients for topping:
1 bag of large marshmallows
2In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it isn't perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.
*The recipe looks really long, but it is actually really easy!
*When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top.
*These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons… but can still be eaten by one.
*You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.
Makes 4 16-ounce mason jar cakes