Craving the festive memories of summers past by the campfire and roasting marshmallows for S’mores? Crave no more, it may no longer be summer but you can definitely have a summertime favorite in a bite sized fabulous little tartlet that is perfect for so many parties. Sweet endings like this are perfect for your next cocktail party but as you crave more, you may not want to leave!
Makes 24
Mini Muffin Pan for 24 required
Nutella Batter:
1 cup of Nutella
2 eggs
1 teaspoon vanilla
5 tablespoons of flour
Graham Cracker Crust:
1 ½ cups of graham cracker crumbs
1/3 cup sugar
8 tablespoons melted butter
½ teaspoon ground cinnamon
Topping:
12 large marshmallows, halved.
Crust Instructions:
Preheat oven to 350
Mix crust ingredients together and put a tablespoon into each cup in the mini muffin tin and press down and sides, bake for 3-5 minutes or until the edges start to brown. Take out and let cool for 10 minutes.
Nutella Batter Instructions:
Preheat oven to 350
Mix all the batter ingredients together until smooth; by hand or in a mixer. Evenly distribute batter among the graham cracker crumb lined tartlet pan, filling each one about ¾ full. Bake for 10-12 minutes or until cooked through; it should be gooey. Let Cool and carefully remove each tart, you might need to help loosen each one with a thin sharp knife; I had great success with a silicone mini muffin pan.
Topping Instructions:
Place tarts onto cookie sheet. Cut marshmallows in half, place half of a marshmallow cut side down on top of each tart. Broil for 30 seconds or until marshmallows are puffed and lightly toasted on top and serve immediately.
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