So we went camping in our driveway on Friday night.

My boyfriend bought a 1973 Starcraft pop-up camper a few weeks ago, and we wanted to try it out, but it’s a 1973 camper, so we wanted to try it out somewhere where we had a back-up plan readily available and where we could do some repairs and planning. What better place than our own driveway? My kids and the neighbor kids were in heaven…well, until the neighbor kids clued in that they were not going to get to spend the night in the camper anyway.

The kids played in the camper all afternoon. All the play dishes and play food, blankies, stuffed animals, and pillows eventually got piled into the camper. They pretended it was the youngest girl’s birthday and threw her a party in the camper, complete with a toy cake and candles. You should have seen the 3-year-old beam as she told me it was her “6th birthday.”

The kids scraped up a collection of mini chairs and tables and set up their picnic area. I brought out hot dogs, carrots, and chips for their camp food supper. They were delighted.

But no camping trip is complete without s’mores, right?  Right. 

I’ve had a s’mores pie recipe open on my phone browser for several weeks now, intending to try it out over the summer, but the time was never quite right. I pulled it up on Friday afternoon during our camping trip, looked in my pantry, and adapted the recipe to make mini pies. (You can easily make a regular pie with a graham cracker crust if you don’t want to do the minis.) The pies were done and chilling in the refrigerator in about ten minutes from start to finish.

The pies provide all the elements of s’mores–the graham cracker crust, a super silky chocolate ganache layer, and the toasty marshmallows on top. (One note: we found it easier to eat the pies by popping them out of the mini pans and eating them more like a bar or cookie.)

Of course, s’mores pies were a big hit with the kids. We had chocolate covered smiles all around. 

Mini S’mores Pies {no-bake}

Ingredients:

• 8 ounces bittersweet chocolate chips or finely chopped chocolate (you can also sub semi-sweet chocolate)
• 1/3 cup heavy cream
• 1 1/2 teaspoons light corn syrup
• 2 1/2 tablespoons unsalted butter
• 1 (10 ounce) bag mini marshmallows
• 8 Keebler mini graham cracker crusts

Tools:

• kitchen torch or oven broiler

Directions:

1. Place the chocolate chips in a small/medium glass bowl. Combine the heavy cream and corn syrup in a glass measuring cup.
2. Carefully warm the cream in the microwave until it is just barely boiling. (This only took about 40 seconds for me.)
3. Immediately pour the heated cream over the chocolate and let it sit for 1-2 minutes. Gently stir with a rubber spatula until all of the chocolate is melted and combined. Add the butter and stir until melted and incorporated. (If your chocolate or butter does not entirely melt and stir in, warm it up carefully in the microwave for 10 seconds at a time on 50% power. Chocolate can scorch easily, so do it low and slow.)

   

   

4. Pour the chocolate mixture evenly into the graham cracker crusts.
5. Gently press mini marshmallows into the top of each pie, covering the top. Chill the pies briefly (30 minutes-1 hour) to set the chocolate.

   

   

6. When ready to eat, use a kitchen torch to toast the marshmallows on top. If you don’t have a torch, you may try using the broiler in your oven, but you will need to take care to not melt the chocolate.

Source: Adapted from Brown-eyed Baker

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Category: Desserts, No-bake, Pies Tags: ganache, graham cracker crust, mini pies, no bake, s'mores

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