Who needs a campfire?!?

A couple of weeks ago while watching something on Food Network (you could take away my other channels and leave me just this one and I would be just fine) I came across a chef's favorite dessert in the form of a s'mores pie of sorts. I looked at my husband and his eyes were wide and wanting that dessert. So, yesterday, since we had company coming for dinner, I decided to create it. It needed a few components to make it more special than a regular s'more, but too many and it would lose its initial purpose. I needed a good graham cracker crust; a creamy peanut butter layer (the surprise element), rich chocolate and toasted marshmallows. Oh my, what I created was y.u.m.m.y.! I just have to share the recipe so others can enjoy this awesomeness! (Side note, I did not realize that "awesomeness" is a real word, but apparently it is as spell check did not just underline it. Interesting.)

S'mores Peanut Butter Tart

10 inch tart pan (you could also use a spring form pan, but do not recommend a pie plate.)
Preheat oven to 350 degrees

Crust
1 1/2 cups graham cracker crumbs
6 Tbs melted unsalted butter
3 Tbs sugar

Mix together until well combined and course. Press into pan, coming up the sides.
Bake for 10 minutes. Allow to cool while preparing the peanut butter filling.

Peanut Butter Filling
3/4 cup natural creamy peanut butter (preferably with no added sugar)
1/4 cup condensed milk
1/4 cup heavy cream
1 tsp vanilla extract

Mix until smooth and well blended. Pour onto crust and smooth out to edges. This is easier said than done as the peanut butter filling is pretty thick, so take your time so as to not tear up the crust. Place in oven for 7 minutes. If needed, spread filling out a bit more as it will be much softer once heated.

Turn oven off. And, let tart cool while preparing the chocolate filling. And, if you are already wondering just how much more sweet and fattening this thing can get...just hold on and plan to hit the couch gym a little extra tomorrow.

Chocolate Filling
1 cup semi-sweet chocolate chips (any chocolate will be good here. I may use milk chocolate next time)
1/4 cup heavy cream
1 Tbs light corn syrup
1 tsp vanilla extract (I also think coffee would be good instead)

Put all but the vanilla extract into a bowl over a pot of hot, but not boiling, water. Stir until all is melted and well-combined. Take off the heat and stir in the vanilla extract. Pour over the peanut butter filling, smoothing to the sides.

Allow to cool for an hour on the counter-top and then in the refrigerator for an hour before topping with marshmallow cream.

Marshmallow Cream (you could use Fluff here, but it will not set up like a real marshmallow and lose some of the "s'more effect")
2 cup sugar
3/4 cup water
2 Tbs plain powdered gelatin
1/2 cup cold water
1 tsp vanilla extract
1/8 cup powdered sugar
1/2 tsp salt

Simmer the sugar and 3/4 cup of water until soft ball stage (135 - 140 degrees). While simmering, put 1/2 cup cold water into the bowl of a stand mixer. Sprinkle powered gelatin over water and gently stir so it dissolves.
Once sugar mixture reaches temperature pour over gelatin mixture and gently stir to combine and dissolve all gelatin. (be warned this will have a funky smell from the gelatin, but it will not taste funky.)

Let cool for 10 minutes. Next, whip on high speed until white and fluffy with stiff peaks (about 7 minutes). Add vanilla extract, powdered sugar and salt. Let mix for a moment to combine.

Spread onto chocolate layer. Do not overly smooth the top but make swirls with the knife so that little peaks form.. Place in refrigerator until 15 minutes before ready to eat it.

***you will have left over marshmallow cream. You can make regular marshmallows with it. Dust a pan with powdered sugar and pour mixture into it. Sprinkle mixture with more powdered sugar. Let cool completely and slice into squares.

To serve: Preheat broiler to low with oven rack about four inches from the top. Remove tart from refrigerator at least 15 minutes before serving. Place in oven and brown the marshmallows for 5 minutes (you may want to keep close watch so they do not burn). Let cool for a moment and slice. This is very rich, so small slices are necessary. Enjoy!