2 cups (235 g) graham cracker crumbs, plus extra for garnish
2 tablespoons (28 g) unsalted butter, melted
1 (3.9 ounce/110 g) box of chocolate instant pudding mix
2 cups (500 ml) warm milk
1/3 cup (60 g) mini chocolate chips
1/2 cup (120 ml) heavy whipping cream
1 teaspoon vanilla extract
2 bags Campfire S’More Poppers
1 milk chocolate bar, broken into pieces
For the Marshmallow Fluff:
1/2 cup (16-20) Campfire Regular Marshmallows
1 teaspoon light corn syrup
In a small bowl, combine graham cracker crumbs and melted butter. Set aside.
In a medium mixing bowl, combine the pudding mix. Gradually pour in warm milk while using a hand-held mixer to mix until the pudding thickens, approximately 3 minutes. Fold in mini chocolate chips and set aside.
Next, make your own marshmallow fluff. Place Campfire Marshmallows and corn syrup in a microwave-safe bowl. Microwave for about 20 seconds, ensuring that the marshmallows do not over-inflate or burn. Immediately stir the marshmallows and let them cool.
In a separate bowl, whip heavy whipping cream using a hand-held or stand mixer until soft peaks form. Add marshmallow fluff and vanilla extract, and mix until just combined.
To assemble the parfaits, use eight (8-ounce) mason jars or containers of a similar size. Gently press a generous spoonful of the graham cracker mixture into the bottom of each jar.
Next, add a generous spoonful of the pudding mixture, followed by a large scoop of whipped marshmallow fluff. Divide the remaining graham cracker crumbs evenly among the jars and add another spoonful of pudding on top.
Top with S’More Poppers, chunks of chocolate bar and a sprinkle of graham cracker crumbs.