Egg Pan S'mores Tarts
Ingredients
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1 cup graham cracker crumbs
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2 tablespoons sugar
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¼ teaspoon salt
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5 tablespoons melted unsalted butter
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4 ounces chocolate bars
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2 cups mini marshmallows
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 375°F on the Bake cook mode using the button below.
June Oven
Prepare the graham cracker crust
Add the graham cracker crumbs to a bowl. Add the sugar, salt and melted butter, and stir to combine.
1 cup graham cracker crumbs
2 tablespoons sugar
¼ teaspoon salt
5 tablespoons melted unsalted butter
medium bowl
measuring spoons
spatula
measuring cups
Line the June Egg Pan
Evenly divide the graham cracker mixture between the six wells of the June Egg Pan. Using your fingers, firmly press the mixture into the wells so the bottom and sides of each well are lined.
June Egg Pan
Bake the crusts
Place the egg pan on the middle shelf of the oven. Bake the crusts 8 minutes, until light golden brown.
Remove the crusts and add the chocolate
Remove the egg pan from the oven and set on a cooling rack. Immediately add the chopped chocolate, evenly dividing it over the crusts and letting the residual heat start to melt the chocolate.
4 ounces chocolate bars
cooling rack
Add the marshmallows
Divide the mini marshmallows over all 6 tarts, about ⅓ cup marshmallows each.
2 cups mini marshmallows
Broil the marshmallows
Place the egg pan on the middle shelf of the oven. Broil the tarts about 1 minute, until the marshmallows are puffed and light golden brown. June will notify you when the tarts are ready. If desired, follow on-screen instructions to continue broiling for a darker toast.
Cool the tarts
Remove the pan from the oven and place on a cooling rack. Let the tarts cool slightly. Carefully remove the tarts from the egg pan with a rubber spatula. Serve warm or at room temperature.
cooling rack