Crunchy graham cracker crust filled with luxurious chocolate ganache atop a bed of chewy roasted marshmallows and finished with a fun marshmallow cream spider web design. Perfect for Halloween and only 7 ingredients!

Halloween is only a week away folks. That’s right one week. Seriously where does the time go? Let’s hope you have your costume ready to roll because I sure don’t. In all honesty I haven’t even thought about what to dress up as. Maybe someday I will get my life together.

I did however make a super special “spook-tacular” recipe to share with you all! If you didn’t gather by my obsessive adjective usage, I’m very excited about this one. Very excited.

Why? Because s’mores in Fall! I shouldn’t have to give up my s’mores obsession just because the weather changes and neither should you! After all, who says s’mores are only for summertime? This recipe requires no campfire which means you won’t have to brave that chilly Fall air. You can make them right from the comfort of your cozy kitchen while sipping on your chai tea or pumpkin spice latte.

Furthermore, these tarts are ridiculously simple. Which makes them perfect for whipping up with kids or serving to guests at your Halloween bash.

For starters, the delicious graham cracker crust only has three ingredients. Simply toss the graham crackers, sugar, and butter into a food processor and pulse into fine moistened crumbs. Next, use the bottom of a cup to press crumbs down and up the sides of the mini tart pans. If you are looking to simplify this recipe even more, feel free to purchase the ready-made graham cracker crusts. They are a bit smaller but will work just fine! You will just have more to enjoy!

Once your crusts have baked, it’s time to “mallowfy” them. I’m currently into making up my own words. Sorry not sorry. I cut the mini marshmallows in half so that the marshmallow layer didn’t become too overwhelming (they expand in the oven). Place the marshmallow halves nice and cozy-like into their graham cracker bed. Broil on high for just a couple minutes, watching your oven like a hawk. On my first attempt I looked away for just 30 seconds and when I turned around they were burned black. Yes, even baking bloggers have kitchen “fails” (and maybe meltdowns).

Let these babies cool while you make the chocolate ganache. Don’t worry yourself, the marshmallows will naturally sink down when they cool making room for the layer of chocolatey goodness.

The ganache is incredibly easy as well and comprised of only 2 ingredients: chocolate and cream (what more do you really need in life?). Simply boil the cream before pouring it through a mesh sieve onto the chocolate. Stir the mixture vigorously until the chocolate is completely melted. If your ganache isn’t completely smooth at this point, pour it through the sieve again, separating out any chunks.

Once your ganache is completely cooled (I let mine sit for a good 30 minutes), pour it into the tart tins, filling to the tippy top.

The web is the only part of the whole thing that is even remotely difficult. And that is only because you are dealing with marshmallow cream which is definitely not the easiest thing in the world to work with. You can always opt for using white chocolate ganache if you want your “webs” to be more exact. However, I find the slightly messy look created by the marshmallow cream fits perfectly with the Halloween/Tim Burton feel.

To create the “web”, heat the marshmallow cream in the microwave for approximately 20 seconds. It will just start to look like it is growing. Once it is hot, quickly and vigorously stir it. At first it will look as if it is going to remain fluffy, but it will smooth out. Once smooth, spoon it into a piping bag. The real trick is to work QUICKLY as it doesn’t take long for the cream to start reverting back to its original form. For this reason I only did a few tarts at a time, heating up more cream as I went.

Pipe the cream into circles on the chocolate ganache. Use a toothpick to gently “draw” lines from the center to the edges of the tart. I did about 8 lines per tart.

Voila! You have webs!

Now you just need to let your tarts set for a few hours before serving! I made mine a day in advance and popped them in the fridge overnight.

These spider web tarts make a great Halloween project! Whether you are serving them at a party or making them for your family, these spooky treats are sure to drive everyone batty and leave them dying for more! Happy Halloween friends!

The Recipe

*Yields 8 mini tarts

15 graham crackers
1/3 cup granulated sugar
8 tablespoons unsalted butter, melted
4 ounces mini marshmallows, cut in half
24 ounces semi sweet chocolate chips
2 1/2 cups heavy cream
1 cup marshmallow cream (for creating the “webs”)

1. Preheat oven to 350 degrees. Place graham crackers, sugar, and melted butter in food processor; pulse into moistened fine crumbs.

2. Lightly grease tartlet pans. Divide graham cracker mixture among tins and press onto the bottom and up the sides.

3. Bake for 8 minutes. Place marshmallow halves side-by-side in crust until filled. Broil on high for approximately 2 minutes or until marshmallows are golden brown (watching closely). Let cool.

4. Place chocolate chips into a bowl with a fine mesh sieve over the top. In a saucepan, bring cream to a boil. Pour cream through mesh sieve and onto chocolate. Stir until smooth (may take a few minutes). If ganache is not completely smooth, pour through a fine mesh strainer to separate out any chunks. Let cool completely.

5. Spoon cooled ganache into tart shells, filling the remainder of the way.

6. Heat marshmallow cream, 1/3 cup at a time, for 20 seconds. Remove and stir until smooth and creamy. Quickly spoon into a piping bag and pipe cream onto tart tops, starting with a point in the center and having circles get progressively larger around that point. Use a toothpick to very gently draw lines from the center to the edges of the tarts (about 8 lines per tart), creating the “web”.

7. Let filling set for at least a couple hours (or overnight) in the fridge before serving.