Every year we seem to have an abundance of Halloween candy. I’m not complaining since I have the biggest sweet tooth and enjoy my fair share after the kid’s bedtimes. I just think we can be more productive with it! This Reese’s Peanut Butter S’More Parfait in perfection in a jar. It’s the one leftover Halloween candy recipe you should make time for.
It’s has the gooey goodness of a campfire marshmallow combined with everyone’s favorite candy – Reese’s Peanut Butter Cups. Make sure to get your spoon to the bottom to get a complete mouthful of the chocolatey flavor. Serve them together on a tray for a party or as an easy family dessert.
Bonus – you don’t get sticky hands since you’re eating with a spoon.
Reese’s S’more Parfait: Leftover Halloween Candy Recipe
For the chocolate pudding, In a microwave-safe bowl, whisk together sugar, cocoa, cornstarch, and salt.
Stir to add the milk. Microwave at HIGH (7 to 10 minutes). Bring mixture to a full boil (stir every 2 minutes). Slowly add in butter and vanilla. Bring to room temperature. Refrigerate for 2-3 hours to thicken.
For the Peanut Butter Mousse, In a medium bowl add the peanut butter, brown sugar, and coarse salt. Beat until thoroughly blended. Slowly mix in 1/4 cup of whip cream. Add the other 1/4 cup whip cream beat until blended. Pour the remaining 1/2 cup whip cream, sugar, and vanilla in the chilled bowl. Beat until peaks form. Gently fold into peanut butter mixture 1/3 at a time. Chill.
How to Assemble Your Reese’s S’more Parfait:
Crushed Graham Crackers (bottom layer)
Chocolate Pudding
Marshmallow Fluff & Peanut Butter Mousse
Chopped Reeses Cups
Top with mini marshmallows
Use a bakery torch roast the marshmallows.
Related Post: Easy Peanut Butter & Jelly Bars
Save RecipeIngredients
- 1 mason jar per serving
- Bakery torch
- 2 packs of Graham crackers (crushed)
- 1 jar marshmallow fluff
- 1 bag Reeses Peanut Butter Cups (chopped)
- 1 bag mini marshmallows
- 2/3 C sugar
- 1/4 C cocoa
- 3 TBSP cornstarch
- 1/4 tsp salt
- 2 1/4 C whole milk
- 2 TBSP unsalted butter
- 1 tsp vanilla
- 1/2 C peanut butter
- 1/4 C light brown sugar (packed)
- Pinch of coarse salt
- 1 C heavy whipping cream (chilled and divided)
- 1 TBSP sugar
- 1 tsp vanilla
- Chilled bowl
Instructions
- Chocolate pudding directions: In a microwave-safe bowl whisk together sugar, cocoa, cornstarch, and salt.
- Stir to add the milk.
- Microwave at HIGH (7 to 10 minutes)
- Bring mixture to a full boil. (stir every 2 minutes)
- Slowly add in butter and vanilla.
- Bring to room temperature.
- Refrigerate for 2-3 hours to thicken.
- Peanut Butter Mousse Directions: In a medium bowl add the peanut butter, brown sugar, and coarse salt.
- Beat until thoroughly blended.
- Slowly mix in 1/4 cup of whip cream.
- Add the other 1/4 cup whip cream beat until blended.
- Pour the remaining 1/2 cup whip cream, sugar, and vanilla in the chilled bowl.
- Beat until peaks form,
- Gently fold into peanut butter mixture 1/3 at a time.
- Chill.
- Assemble your jar: Crushed graham crackers (bottom layer)
- Chocolate pudding
- Marshmallow fluff
- Peanut butter mousse
- Chopped Reeses cups
- Top with mini marshmallows
- Use your bakery torch roast the marshmallows.
