This S’Mores Shortbread Tart might look fancy, but it’s a fun and super easy version of the old American campfire classic, perfect for parties, picnics and potlucks!
What do you get when you cross a fun, universally beloved American camping classic with a delicious, elegant, deceptively easy dessert? I’m pretty sure you already know the answer, since you’ve just read the title of this post, but I’ll reveal it anyway. It’s this wonderful S’Mores Shortbread Tart!
History of S’mores
If you’re not from the United States, you might not be familiar with S’mores. S’mores are a beloved American summer treat consisting of marshmallows that are toasted (usually over an open campfire or hot grill) until they are melty and gooey. A chocolate bar is tucked inside two graham crackers to make this “sandwich” which begins to melt from the heat of the toasted marshmallow, yielding a delicious (and as you can imagine, messy and gooey) sweet confection.
The first time the word “s’mores” appeared in print was in a 1927 guidebook, Tramping and Trailing with the Girl Scouts, published by the Girl Scouts of America. Their explanation of the unusual name was that combining these ingredients yielded “…. a tasty treat that is so good you will want ‘some more”. The rest of the story is history with millions of American kids (and adults!) growing up with s’mores as a classic summer staple; especially popular on our patriotic holidays.
A new (kind of) twist on an old favorite
I love to come up with new and unique s’mores treats. Last year it was these Easy S’Mores Blossom Cookies and a few years ago, these Blondie S’Mores Bars. This year’s S’Mores Shortbread Tart is an adaptation of my Strawberry Shortbread Tart (which was an adaptation of my Raspberry Jam Shortbread Tart). So many of you have loved the sweet crumb-topped shortbread tarts, it wasn’t necessary to reinvent the wheel.
What are the adaptations? I swapped out the almond flour in the jam tarts for graham cracker crumbs. And instead of a jam filling, this S’Mores Shortbread Tart calls for 1 jar of marshmallow creme and a layer of milk chocolate chips. Just like in the other shortbread tarts, the crust and crumb topping are made from the same easy dough. This tart gets a sprinkle of chocolate chips on top and, when it cools down, the crowning glory is tucking in pieces of Hershey bar, the beloved chocolate bars used in most campfire s’mores.
This would be a fun recipe for a get together with family or friends and is the perfect treat for an American patriotic holiday celebration.
Just a little heads-up though, if you plan to set this dessert out for self-serving, hide a little sliver (not too little) for yourself to savor after the guests have left. Guaranteed, there will be nary a crumb left on the serving platter!
Café Tips for making this Easy S’Mores Shortbread Tart
- This recipe calls for marshmallow creme (or fluff). I know from the past that this isn’t available all over the world. You can make your own with this recipe and an even easier version can be made with marshmallows and corn syrup. Don’t try to substitute marshmallow for the marshmallow creme. It’s not the same.
- Be sure to spray (or grease) the tart pan well as the marshmallow creme is sticky and, as you can see in the pictures above, does ooze to the edges of the tart.
- It helps to spray a spoon or spatula with non-stick cooking
- Spread the marshmallow creme layer to within a half-inch of the edge of the bottom crust. This will make the tart easier to remove from the pan.
- When patting the dough into the pan for the bottom crust, it helps to have a small bowl of flour nearby to dip your fingers in if the dough seems sticky.
- This recipe calls for 1 cup of graham cracker crumbs. 7-9 whole (double) graham crackers will yield 1 cup of crumbs, depending on the bran. To crush graham crackers, I just put them in a ziplock bag and use a rolling pin to pulverize them. You can also use purchased graham cracker crumbs.
- Be sure to give the tart one hour to cool before tucking in the Hershey bar pieces. I tried shorter amounts of time but the candy bar melted into pools of chocolate and didn’t look very pretty.
- This recipe calls for a 9 or 10-inch tart pan with a removable bottom. This is a really handy size pan to have, not only for desserts but also for quiches and savory tarts. You could also make it in an 11-inch tart pan but it won’t be as tall.
Thought for the day:
And they remembered that God was their rock,
And the Most High God their Redeemer. Psalm 78:35
What we’re listening to for inspiration:
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 1 Hershey milk chocolate candy bar Regular size - 1.5 ounces (43g)
- 8 ounces very soft butter 2 sticks
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup graham cracker crumbs
- 7 ounces marshmallow creme (1 jar)
- 1 cup chocolate chips milk chocolate or semisweet
- 2 tablespoons semi-sweet mini chips (optional)
Preheat the oven to 350˚F. Spray a 9 or 10-inch tart pan thoroughly with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. With a sharp knife, cut the Hershey bar into individual rectangles the cut each rectangle in half on an angle, widthwise. Set aside.
Combine the butter, sugar, vanilla and salt in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy.
Add the all-purpose and graham cracker crumbs and continue to mix until flour is incorporated and large crumbles start to form.
Press approximately one-third of the dough evenly into the pan to form a bottom crust. Dip your fingers in a bit of flour if the dough is sticky.
Stir the remaining dough with a fork to form large crumbs then refrigerate (uncovered) while the bottom crust is baking.
Place the tart pan on the prepared sheet pan and bake for 10-12 minutes, or until the crust is just beginning to turn golden. Reduce the oven temperature to 325. Allow the crust to cool for 15 minutes.
Spread the marshmallow creme over the baked base of the tart, leaving a ½-inch border around the edge. Sprinkle approximately ½ of the chocolate chips over the marshmallow creme.
Remove the remaining dough from the refrigerator. With your fingers, sprinkle it in big crumbles over the marshmallow creme, making it slightly higher in the center.
Return the pan to the oven (on top of the sheet pan) and continue baking for 25-35 minutes or until crumbs are firm and the top is light golden brown. Remove from the oven and sprinkle with the remaining chocolate chips. Allow to cool for one hour, then tuck the Hershey bar pieces (cut sided down) into the top of the tart.
Transfer to a wire rack and allow to cool for 1 hour. Tuck the Hershey Bar pieces randomly into the crumb topping. Serve slightly warm or at room temperature.
See Café Tips above in the post for more detailed instructions and extra tips.
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