S’mores in a Jar
•Marshmallow Meringue Frosting (recipe follows)
•Your favorite chocolate cake recipe, baked and cooled
(if using a box cake mix, you will use . of the finished cake)
•Dark Chocolate Syrup (recipe follows)
•(1) box graham cracker sticks, about 2 cups roughly crushed in a zip lock bag using a
rolling pin. Reserve 12 cracker sticks for garnish.
•Full size Hershey Bar, carefully sliced into individual mini bars (see photo)
to use as garnish. This works best with room temperature bars, set on
a cutting board and cut with a large chef’s knife.
Tools and other items needed:
•Kitchen torch for browning meringue topping
•12 mini mason jars
•Piping bag and tip (see meringue recipe for details)
Crumble the cake into bite size pieces and set aside.
Make the Dark Chocolate Syrup and set aside.
Make the Marshmallow Meringue Frosting and set aside.
Set the 12 mason jars on the counter ready to fill.
Assemble the S’mores, layering in the following order:
•Place about . cup crumbled cake pieces in the base of each jar.
•Top with about 1 Tbsp of Dark Chocolate Syrup.
•Spoon 3 Tbsp graham cracker crumbs over syrup.
•Pipe a swirl of meringue frosting over the crumbs.
•Repeat layers once, ending with graham crumbs just below top of glass.
•Pipe a swirl of meringue on top of the crumbs.
•Using the kitchen torch held about 3” away from the surface,
quickly sear the meringues to give a toasted marshmallow look.
•Insert a chocolate piece and a graham stick as a garnish and serve!
Marshmallow Meringue Frosting
4 egg whites, at room temperature
1/8 tsp cream of tartar
1 cup sugar, ground fine in food processor
2 Tbsp light corn syrup
. tsp pure vanilla extract
piping bag fitted with Ateco 809 tip (or any 5/8”-3/4” round opening tip)
In the bowl of an electric stand mixer using the whisk attachment, beat the egg whites and
cream of tartar on medium high speed for about 2 minutes, or until frothy.
Reduce speed to medium and slowly add the sugar.
Add the corn syrup and vanilla extract and beat about 8-10 minutes until the mixture becomes
glossy and stiff peaks form when lifting the beater. If it is too thin, beat another minute or two
until stiff peaks form.
Scoop into piping bag.
Dark Chocolate Syrup
1 cup water
3/4 cup sugar, plus 2 Tbsp
2/3 cup Dutch Process Cocoa (find in specialty kitchen stores, online at
kingarthurflour.com, or in grocery stores as Hershey Special Dark cocoa powder)
1/4 tsp sea salt
2 tsp pure vanilla extract
In a small saucepan over medium heat, whisk water and sugar until sugar is dissolved.
Whisk in Dutch process cocoa and salt, and stir constantly over medium heat until mixture
thickens slightly, about 4-5 minutes.
Remove from heat, stir in vanilla, and set aside.
Recipe developed by Scrumptious Catering Company, Judy Beaudin