•   Graham Cracker Mixture
  • 1-3/4 oz. HONEY MAID Squares Graham Crackers, coarsely crushed, or HONEY MAID Graham Cracker Crumbs
  • 1-1/4 oz. unsalted butter, melted
  • 2/3 oz. granulated sugar
  •   Chocolate Custard
  • 1 lb. heavy cream
  • 3 oz. granulated sugar
  • 1/16 tsp. salt
  • 4-1/4 oz. bittersweet chocolate, melted, cooled to 100°F
  • 6 large egg yolks
  • 1 tsp. vanilla extract
  • 6 jumbo marshmallows, each cut into 4 pieces


Nutritional facts are based on a single serving
Calories 660
Total fat 45g
Saturated fat 26g
Trans fat 0g
Cholesterol 300mg
Sodium 115mg
Carbohydrate 58g
Dietary fiber 2g
Sugars 44g
Protein 6g
Calcium 8%DV
Iron 8%DV


    Graham Cracker Mixture:
  1. Combine  ingredients. Press firmly and evenly onto bottom of parchment paper-lined half-sheet pan.
  2. Bake  in 350°F standard oven (or 325°F convection oven) 8 to 10 min. or until firm to the touch and golden brown. Cool pan completely on wire rack. Crumble into pieces.
  3. Chocolate Custard:
  4. Bring  cream, sugar and salt to boil in heavy saucepan on medium-low heat. Place melted chocolate in medium bowl; add cream mixture. Blend with immersion blender until smooth.
  5. Add  egg yolks, 1 at a time, blending well after each addition. Stir in vanilla. Strain mixture then let stand at least 10 min. to allow bubbles to rise to the surface. Pour 4 oz. custard into each of 6 (5 to 7-oz.) clear oven-proof jars.
  6. Place  jars into deep steam table pan. Place pan on center rack of 350°F standard oven. Pour hot water around jars to 1-inch depth. Bake 20 to 22 min. or until all but the center third is firm. The center will still jiggle slightly, but will become firm as the mixture cools. Remove from pan and cool completely on wire rack. Refrigerate at least 1 hour before serving.
  7. Divide  Graham Cracker Mixture evenly over custards. Top each with 2 marshmallow pieces; brown using kitchen torch. Add 2 additional marshmallow pieces. Brown with torch on all sides. Serve immediately.
  8. Serving Suggestion:

    Any 5 to 7-oz. tall container may be used to make this dessert.


    If a torch is not available, brown marshmallows under a salamander.


    Substitute 1.5 oz. prepared Italian Meringue for each jumbo marshmallow. Brown as directed.

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