Chocolate Smores Pudding Recipes

S'MORES PUDDING PARFAIT

Steps:

• Have 4 parfait or wine glasses ready. Put the milk in the freezer for 20 minutes before you a ready to make the pudding.
• In a medium-size bowl, whisk together the pudding mix and milk until well combined and slightly thick. Let set for 5 minutes.
• Put the graham crackers into a resealable plastic bag and using a rolling pin, roll over the crackers to break them up into coarse crumbs. Spoon about a 1/4 cup or so of the pudding into the bottom of each glass. Sprinkle on a layer of the crumbled graham crackers and then a layer of marshmallows. Repeat with another layer of each ingredient ending with the marshmallows. Carefully light a kitchen torch and lightly brown the top layer of marshmallows. Serve.

CAMPFIRE S'MORES BREAD PUDDING

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 2-quart square baking dish. Spread hot dog bun pieces out onto a baking sheet.
• Bake hot dog buns in the preheated oven until dry and crisp, 7 to 8 minutes. Cool completely.
• Beat condensed milk, 3/4 cup milk, eggs, vanilla extract, and nutmeg together in a bowl.
• Spread hot dog bun pieces out in the bottom of the prepared baking dish. Pour milk mixture over buns. Scatter 1 cup marshmallows and 3/4 cup chocolate chips over the milk mixture; let rest until mixture is slightly soaked into bread, about 5 minutes. Sprinkle graham cracker crumbs over the top.
• Bake in the preheated oven until a knife inserted into the center of the bread pudding comes out clean, about 35 minutes.
• Whisk 2 tablespoons milk, 2 tablespoons marshmallows, and 2 tablespoons chocolate chips together in a saucepan over medium heat until marshmallows and chocolate are melted and completely incorporated. Pour marshmallow mixture over bread pudding and cool, 20 to 30 minutes.

EASY CHOCOLATE PUDDING S'MORE PIE

Steps:

• Beat pudding mixes and milk with whisk 2 min. (Pudding will be thick.)
• Spread 1-1/2 cups pudding onto bottom of crust. Stir half the whipped topping into remaining pudding; spread over layer in crust. Mix marshmallow cream and remaining whipped topping; spread over pie.
• Refrigerate 3 hours or until firm.

S'MORES DARK CHOCOLATE PUDDINGS

Steps:

• For graham cracker crumb layer:
• Preheat oven to 300°F. Line rimmed baking sheet with parchment paper. Combine all ingredients in processor. Using on/off turns, blend until coarse crumbs form. Spread crumbs out on prepared baking sheet (if necessary, break up any large pieces with fingertips). Bake until crumbs are crisp, stirring once, about 10 minutes. Cool. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.
• For puddings:
• Whisk sugar, cornstarch, cocoa powder, espresso powder, and salt in heavy medium saucepan. Add egg yolks and whisk to blend (mixture will resemble wet sand). Gradually whisk in milk, then cream. Whisk constantly over medium heat until mixture comes to boil, then boil 30 seconds. Remove from heat. Add chocolate, whiskey, butter, and vanilla; whisk until chocolate and butter melt and mixture is smooth. Let pudding cool slightly, whisking occasionally, about 10 minutes.
• Spoon 1/3 cup pudding into each of six 1-cup glasses; spread evenly. Sprinkle each with graham cracker crumbs, dividing equally. Top each with 1/3 cup pudding, spreading evenly. Cover each with plastic wrap, pressing plastic directly onto pudding. Chill at least 2 hours. DO AHEAD: Can be made 1 day ahead. Keep chilled.
• For marshmallow topping:
• Blend all ingredients in large bowl of stand mixer fitted with whisk attachment. Set mixer bowl with egg white mixture over saucepan of simmering water. Using hand whisk, whisk mixture constantly until instant-read thermometer inserted into mixture registers 160°F, about 6 minutes. Attach mixer bowl with egg white mixture to stand mixer again and beat on high speed until marshmallow topping forms stiff peaks, 6 to 8 minutes.
• Top each pudding with 2 large spoonfuls of marshmallow topping, covering top completely and creating peaks, if desired. DO AHEAD: Can be made 2 hours ahead. Chill.
• Using kitchen butane torch, lightly toast marshmallow topping until golden in spots.

DOUBLE-CHOCOLATE S'MORES BROWNIES

Steps:

• Heat oven to 350ºF.
• Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Break whole graham crackers crosswise in half. Arrange all graham squares on bottom of prepared pan, overlapping as necessary to form even layer.
• Prepare brownie batter as directed on package for cake-like brownies. Stir in dry pudding mix. Pour over crackers.
• Bake 23 to 27 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.)
• Heat broiler. Top warm brownies with marshmallows. Broil, 6 inches from heat, 1-1/2 min. or until marshmallows are golden brown. Cool completely. Use foil handles to lift brownie from pan before cutting to serve.