5.0 from 27 votes
Easy S'Mores Shortbread Tart
This Crumb-Topped S'mores Tart might look fancy but it's a fun, super easy take on the American campfire classic, perfect for parties, picnics and potlucks!
Prep Time
25 mins
Cook Time
25 mins
Servings: 12
Calories: 392 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 1 Hershey milk chocolate candy bar Regular size - 1.5 ounces (43g)
- 8 ounces very soft butter 2 sticks
- ⅔ cup granulated sugar
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 1½ cups all-purpose flour
- 1 cup Graham cracker crumbs
- 7 ounces marshmallow creme (1 jar)
- 1 cup chocolate chips milk chocolate or semisweet
- 2 tablespoons Semi-Sweet Mini Chips (optional)
Instructions
- Preheat the oven to 350˚F. Spray a 9 or 10-inch tart pan thoroughly with non-stick cooking spray. Line a sheet pan with foil for easy cleanup. With a sharp knife, cut the Hershey bar into individual rectangles the cut each rectangle in half on an angle, widthwise. Set aside.
- Combine the butter, sugar, vanilla and salt in a large bowl. Using a sturdy spatula or Danish whisk, beat until creamy.
- Add the all-purpose and graham cracker crumbs and continue to mix until flour is incorporated and large crumbles start to form.
- Press approximately one-third of the dough evenly into the pan to form a bottom crust. Dip your fingers in a bit of flour if the dough is sticky.
- Stir the remaining dough with a fork to form large crumbs then refrigerate (uncovered) while the bottom crust is baking.
- Place the tart pan on the prepared sheet pan and bake for 10-12 minutes, or until the crust is just beginning to turn golden. Reduce the oven temperature to 325. Allow the crust to cool for 15 minutes.
- Spread the marshmallow creme over the baked base of the tart, leaving a ½-inch border around the edge. Sprinkle approximately ½ of the chocolate chips over the marshmallow creme.
- Remove the remaining dough from the refrigerator. With your fingers, sprinkle it in big crumbles over the marshmallow creme, making it slightly higher in the center.
- Return the pan to the oven (on top of the sheet pan) and continue baking for 25-35 minutes or until crumbs are firm and the top is light golden brown. Remove from the oven and sprinkle with the remaining chocolate chips.
- Transfer to a wire rack and allow to cool for 1 hour. Tuck the Hershey Bar pieces randomly into the crumb topping (cut side down). Serve slightly warm or at room temperature.
Cup of Yum
Notes
- See Café Tips above in the post for more detailed instructions and extra tips.
Nutrition Information
Calories
392kcal
(20%)
Carbohydrates
53g
(18%)
Protein
3g
(6%)
Fat
20g
(31%)
Saturated Fat
12g
(60%)
Cholesterol
43mg
(14%)
Sodium
240mg
(10%)
Potassium
34mg
(1%)
Fiber
1g
(4%)
Sugar
32g
(64%)
Vitamin A
506IU
(10%)
Vitamin C
1mg
(1%)
Calcium
30mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 392
% Daily Value*
| Calories | 392kcal | 20% |
| Carbohydrates | 53g | 18% |
| Protein | 3g | 6% |
| Fat | 20g | 31% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 43mg | 14% |
| Sodium | 240mg | 10% |
| Potassium | 34mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 1mg | 1% |
| Calcium | 30mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.