S'mores In A Jar Recipe

Make marshmallow cream

In a small saucepan, combine 1/2 cup heavy cream, 1 tablespoon granulated sugar and a pinch of salt. Warm over low heat, stirring, until sugar dissolves and mixture is just warm (do not boil).

Remove from heat. Add 1/2 teaspoon vanilla extract and stir. Place 6 large marshmallows into a heatproof bowl. Pour the warm cream over the marshmallows and let sit 1 minute to soften.

Using a handheld mixer or whisk, beat the marshmallows and cream until smooth and thickened into a spreadable marshmallow cream. If needed, microwave the softened marshmallows 10–15 seconds to help melt before whisking. Set aside to cool slightly.

Optional torch: For a toasted flavor, spoon the marshmallow cream onto a parchment-lined tray and use a kitchen torch to lightly brown the surface until golden. Let cool back to room temperature before layering in jars.

In a medium bowl, whisk together 1 1/2 cups graham cracker crumbs, 2 tablespoons unsweetened cocoa powder and 2 tablespoons powdered sugar until evenly combined.

Pour 1/4 cup melted unsalted butter over the crumb mixture and stir until all crumbs are moistened and resemble wet sand. Stir in 1/2 cup finely chopped dark chocolate so it mixes throughout the crumbs (chocolate may melt slightly from warm butter and create pockets of fudgy bits).

Taste and adjust texture: if too dry, add 1–2 teaspoons additional melted butter. Reserve a few tablespoons of the crumb mixture for a final garnish.

If you prefer a crunchier base, press about 2 tablespoons of the crumb mix into the bottom of each jar to form a compact layer; otherwise, just spoon loose crumb for a layered texture.

Chop or crush 1/2 cup soft toffee pieces into small bits (about pea-size). Combine with 1/4 cup mini semisweet chocolate chips. This will be used as a crunchy layer and garnish.

Assemble jars: For 4 jars, divide the crumb mixture among the jars, using about 2–3 tablespoons per jar to create the first chocolate graham layer. Press lightly if you made a compact base.

Spoon or pipe a generous layer (about 2 tablespoons) of the toasted marshmallow cream on top of the crumb layer in each jar.

Add another thin layer of the chocolate graham crumbs (about 1–2 tablespoons) over the marshmallow layer to create visual contrast.

Top each jar with a sprinkle of the toffee-and-chocolate mixture (about 1–2 tablespoons) and a small pinch (about 1/8 tsp) of sea salt if using, to brighten flavors.

Optional final torch: If you like a toasted dome, add a small dollop of marshmallow cream on top and quickly torch the top of each jar's marshmallow for a golden-brown finish. Allow jars to cool completely before sealing.

Serve immediately (for warm/toasted marshmallow experience) or refrigerate up to 24 hours. If chilled, let sit at room temperature 10–15 minutes before eating to soften the marshmallow layer.