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S’mores Pudding Shots Ingredients: 1 (3 1/2 ounce) package instant chocolate pudding mix 3/4 cup 2% milk 1/2 cup Fluffed Marshmallow Vodka 8 ounces extra Cool Whip 1/4 cup graham cracker crumbs 1/2 cup Marshmallow Fluff 1 Hershey’s Milk Chocolate Bar For full recipe click here.
Caramel Budino with Salted Caramel Sauce Cookie Crust Ingredients: 1 cup finely ground chocolate cookie crumbs (such as Nabisco Famous Chocolate Wafers; about 20 cookies) 2 tablespoons unsalted butter, melted 1/8 teaspoon kosher salt Budino Ingredient: 3 cups whole milk, divided 1/4 cup cornstarch 3/4 cup (packed) dark brown sugar 5 large egg yolks 3 tablespoons unsalted butter 2 teaspoons dark rum 1 teaspoon kosher salt Salted Caramel Sauce Ingredients: 3/4 cup plus 2 tablespoons heavy cream 1/2 vanilla bean, split lengthwise 1/2 cup sugar 2 tablespoons light corn syrup 4 tablespoons (1/2 stick) chilled unsalted butter, cut into 1/2” cubes 1/4 teaspoon kosher salt Lightly sweetened whipped cream Cookie Crust Directions: Mix cookie crumbs, butter, and salt in a medium bowl. Place 2 tablespoons in a small bowl; cover and chill for garnish. Press 2 tablespoons cookie mixture onto the bottom of each of eight 8-ounce mason jars or ramekins. Budino Directions: Whisk 1/2 cup milk and cornstarch in a small bowl; set aside. Heat remaining 2 1/2 cups milk in a small saucepan just to a simmer; set aside. To make caramel, stir sugar and 3/4 cup water in a heavy saucepan over medium heat until sugar dissolves. Increase heat; cook without stirring until an instant-read thermometer registers 210°–220°. Line a sieve with a double layer of cheesecloth and set over a large pitcher. Whisk egg yolks in a large bowl. Gradually whisk in hot milk, then cornstarch mixture. Slowly whisk in caramel. Return mixture to saucepan. Whisk constantly over medium heat until mixture thickens and a thermometer registers 175°, about 3 minutes. Remove from heat; whisk in butter, rum, and salt. Pour through prepared sieve. Pour 1/2 cup budino over crust in each jar. Cover; chill until set, 4–5 hours. DO AHEAD Can be made 1 day ahead. Keep chilled. Salted Caramel Sauce Directions: Place cream in a small pitcher. Scrape in seeds from vanilla bean; add bean. Set aside. Stir sugar, corn syrup, and 2 tablespoons water in a heavy saucepan over medium heat until sugar dissolves. Increase heat to medium-high; boil, occasionally swirling pan and brushing down sides with a wet pastry brush, until deep amber color forms, 5–6 minutes. Remove from heat; gradually add vanilla cream (mixture will bubble vigorously). Whisk over medium heat until smooth and thick, about 2 minutes. Remove from heat; whisk in butter and salt. Strain into a heatproof bowl. Let cool slightly. Spoon 2 tablespoons caramel sauce over each budino. Top with whipped cream. Sprinkle some of reserved cookie crumbs over each.
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