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S'Mores Shortbread Tart

S'Mores Shortbread Tart: A Cozy Twist on a Classic Favorite

This S'Mores Shortbread Tart combines a buttery crust with gooey marshmallow and rich chocolate, offering a delightful twist on the classic favorite.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 8 ounces very soft butter Ensure it's at room temperature for easy mixing.
  • ⅔ cup granulated sugar Brown sugar can be used for a deeper flavor.
  • 1 teaspoon pure vanilla extract Use a quality extract for best results.
  • ¼ teaspoon salt Sea salt may be used for a subtle crunch.
  • 1½ cups all-purpose flour Gluten-free flour may be substituted.
  • 1 cup graham cracker crumbs Can be made from crushed graham crackers or pre-packaged crumbs.
For the Filling
  • 7 ounces marshmallow crème Fluff can be used as an alternative.
  • 1.5 ounces Hershey Milk Chocolate Candy Bar Substitute with another chocolate brand if desired.
  • 1 cup chocolate chips Use milk or semi-sweet; dark chocolate for richer taste.
  • 2 tablespoons semi-sweet mini chips Optional for extra chocolatey texture.

Equipment

  • tart pan
  • Mixing bowl
  • Hand mixer
  • Spatula

Method
 

Step‑by‑Step Instructions for S'Mores Shortbread Tart
  1. Preheat your oven to 350°F (175°C) and prepare a tart pan with non-stick spray.
  2. In a large mixing bowl, combine 8 ounces of very soft butter, ⅔ cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt. Cream until light and fluffy, about 2-3 minutes.
  3. Stir in 1½ cups of all-purpose flour and 1 cup of graham cracker crumbs until large crumbles form.
  4. Press one-third of the dough evenly into the base of the prepared tart pan.
  5. Bake for 10-12 minutes, until the crust is just golden and set. Let cool for about 15 minutes.
  6. Spread 7 ounces of marshmallow crème evenly over the crust.
  7. Sprinkle half of the 1 cup of chocolate chips over the marshmallow layer.
  8. Sprinkle the remaining dough crumbles over the chocolate chips and marshmallow crème.
  9. Lower the oven temperature to 325°F (163°C) and bake for 25-35 minutes until golden on top.
  10. Let the tart cool for 1 hour at room temperature. Before serving, tuck pieces of the Hershey bar into the topping.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 34gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 130mgPotassium: 100mgFiber: 1gSugar: 20gVitamin A: 250IUCalcium: 30mgIron: 1mg

Notes

Store the tart covered at room temperature for up to 2 days, or refrigerate for up to 5 days. Freeze slices for up to 3 months.

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