Deconstructed Vegetarian S’mores

Recipe by Cook's Hideout

6th day of Blogging Marathon, I can’t believe I posted continuously for the past 6 days. Yay.. for me. I’m so happy to be a part of this marathon as there is a certain sense of camaraderie among the marathoners and the kind of constructive feedback we have been getting from each other has been really helpful. All thanks to Valli for starting and organizing this event and hopefully I can be a part of your future marathons too. So for today’s Kid-friendly recipe and to celebrate Valentine’s Day, I made these super simple and easy deconstructed s’mores that happen...

Ingredients

• 6 tsps Graham Cracker (crumbs – divided)
• supermarket roast chicken, approximately 200g once shredded (Instant pudding mix)
• supermarket roast chicken, approximately 200g once shredded
• supermarket roast chicken, approximately 200g once shredded (Pure)

Method

1. Sprinkle 1½ tsp of graham cracker crumbs in the bottom of four 7 oz. ramekins. Gently spread the crumbs so that they cover the base.
2. Follow package instructions and prepare the instant chocolate pudding. Divide the pudding evenly between the ramekins. Pour the mixture slowly to avoid the crumbs being disturbed; pouring along the side of the ramekin helps a lot.
3. Place the marshmallow fluff in a small ziplock bag. Squish to one corner, tightly twist the top to make a piping bag. Snip the corner and gently pipe the fluff onto the pudding.
4. Let sit for about an hour in the fridge to allow marshmallow to set. Use a crème brulee torch if you have one or broil in the oven with the oven door open until the tops are golden brown. Serve immediately topped with some fresh blueberries.

View the recipe instructions at Cook's Hideout