Sabra Chocolate Smores Parfait Cups Recipe By Tasty

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.

SABRA CHOCOLATE S'MORES PARFAIT CUPS RECIPE BY TASTY

Steps:

• In a medium resealable plastic bag, place the pretzels and crush with a rolling pin into medium-sized crumbs.
• In another medium resealable plastic bag, place the graham crackers and crush with a rolling pin until crushed into medium-sized crumbs.
• Microwave peanut butter in a microwave-safe bowl for 30 seconds or until runny.
• In two 8-ounce mason jars, place the crushed pretzels on the bottom of the jars, then a layer of Sabra's Dark Chocolate Dip & Spread, marshmallow fluff, graham cracker crumbs, Sabra's Dark Chocolate Dip & Spread, marshmallow fluff, peanut butter, and top with mini marshmallows.
• Using a kitchen torch, torch the marshmallows with quick back-and-forth passes approximately 8-10 inches away so marshmallows toast but don't burn. Marshmallows should start turning golden brown after about 10-20 seconds. Make sure to rotate the jar halfway through to ensure that all marshmallows are golden brown.
• Garnish with chocolate shavings and enjoy!

STARS AND STRIPES S'MORES CUPS RECIPE BY TASTY

Steps:

• Spray a 12-cup muffin tin with nonstick spray.
• In a large pot, melt the butter over medium heat.
• Add the marshmallows, and stir with a silicone spoon until completely melted.
• Add the graham cereal, and stir until evenly coated.
• Decrease the heat to low and leave the pot on the burner to keep the mixture warm.
• Using a 2-ounce ice cream scoop, transfer one scoop of the cereal mixture to a muffin cup. Let stand for 20 seconds to cool enough to handle, then use your fingers to press the ball into the bottom and up the side to mold it to the shape of the cup.
• Repeat with the remaining cereal mixture, working with one scoop at a time, then let all the cereal cups cool to room temperature. You will have about 2 scoops-worth of cereal mixture leftover. Discard or save for another use.
• Divide the marshmallow fluff evenly among 3 small bowls. Stir 1 teaspoon of water into each bowl of fluff. Stir the red food coloring into one bowl, and stir the blue food coloring into a second bowl. The third bowl will be plain white.
• Transfer each bowl of fluff to a small piping bag or plastic zip-top bag.
• Cut the bottoms or corners off each bag and fill 4 cereal cups with each color.
• Place the chocolate chips in a heatproof bowl and microwave until melted. Transfer the melted chocolate to a small piping bag or plastic zip-top bag.
• Cut the bottom or corner off the bag and drizzle the chocolate in a zigzag pattern over the top of each cup.
• Scatter the sprinkles evenly over each cup then refrigerate the cups to set the fluff filling, at least 30 minutes or up to 1 day.
• Stand a sparkler candle in the center of each cup, if you like, and light on fire just before serving.
• Enjoy!

S'MORE PARFAITS

Steps:

• In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. , Spoon 3 tablespoons each into four parfait glasses. Layer each with 1/4 cup cracker crumbs, 3 tablespoons pudding, 1/4 cup marshmallows and 1 tablespoon chocolate chips. Top with the remaining pudding and crumbs. Refrigerate for 1 hour before serving.