These S’mores Pudding Shots combine crushed graham cracker crust, smooth chocolate pudding spiked with Baileys, and a fluffy marshmallow cream layer, finished with toasted mini marshmallows and a milk chocolate square. Each pudding shot is built for parties, packed with flavor, and easy to prep ahead.
The graham cracker base anchors it. That soft crunch under the pudding keeps it grounded and adds a needed contrast. The pudding thickens just enough with the Baileys added it keeps the body rich without becoming too stiff.
The marshmallow cream layer is the surprise. It lightens the whole thing without losing structure. That blend of whipped topping and fluff holds the top layer together and gives the toasted mini marshmallows something soft to melt into.
The technique is about balance: 1 part graham base, 2 parts pudding, and just enough cream and marshmallow on top to give it that S’mores feel without overpowering the chocolate.
I’ve used this base before for other pudding cups, like my Chocolate Bread Pudding, and the ratio always holds.
Spotlight on the Chocolate Pudding Base
The pudding base isn’t complicated, but it does require a bit of attention.
Using instant chocolate pudding keeps prep fast. The Baileys helps loosen the milk slightly, which actually gives the finished shots a smoother, silkier consistency. That’s why the recipe uses only 1½ cups of milk instead of the full 2. It accounts for the extra liquid from the liqueur.
You’ll want to whisk for the full 2 minutes to activate the thickening agents in the pudding mix. Stop too early, and the shots might turn runny after chilling. Watch for the pudding to resist your whisk just slightly. That’s when you stop.
For a non-alcoholic version, use chocolate milk instead of Baileys. The chocolate flavor stays strong and the texture holds.
Why These Specific Ingredients Matter
Graham cracker crumbs form the base, but not all crumbs are equal.
I use finely ground crumbs for this, not coarse. Fine crumbs soak the butter evenly and press down cleanly into each shot glass. A quick mix with melted unsalted butter gives it a texture like damp sand. If it clumps in your hand, it’s ready to press.
The sugar in the base is optional, but I find it helps if your graham crackers lean salty.
For the pudding, instant chocolate pudding is consistent. I wouldn’t use cook-and-serve here. It throws off the prep time and needs chilling anyway. The Baileys gives warmth without overpowering the chocolate, which is why I keep the measurement exact half a cup.
You can spot this structure in other pudding-based recipes I love, like Homemade Chocolate Pudding, where I talk more about how dairy ratios affect texture.
Step-by-Step Notes from the Kitchen
Once the graham base is pressed down in your glasses, take a second to tidy the rims.
A clean rim keeps the next layer neat. Spoon or pipe the pudding in. I like using a piping bag for control, but a spoon works fine if the pudding is thick enough. You want that pudding layer to settle smoothly over the base.
Then comes the cream. Mix the whipped topping and marshmallow fluff gently. Overmixing deflates the fluff. You want it light but cohesive. Spoon that gently on top. If you’re using a piping bag again, go slow it’s more delicate than the pudding.
Top with mini marshmallows. Fully cover the surface so you get even browning. Toasting them is the best part. A kitchen torch gives you the most control, but if you’re using the broiler, watch closely. I tested this in my oven when making Cinnamon Hot Chocolate Pudding Cups and found 40 seconds at high broil gave that golden top without burning.
Know When They’re Done and Ready to Serve
Once toasted, the top should look golden brown and lightly blistered.
The cream should still hold its shape, and the chocolate should have set just enough to resist a spoon. If it jiggles loosely, give it more time in the fridge. These shots taste best slightly chilled with just-warm marshmallow tops.
You’ll know it’s overdone if the marshmallows burn or collapse. That usually means they were broiled too long or the fluff wasn’t firm enough to hold them.
Storage and Make-Ahead Tips
Store assembled pudding shots in the fridge for up to 2 days.
Add marshmallows and toast just before serving. The pudding and cream layers hold up well, but toasted marshmallows lose texture after a day. If you want to freeze, do so before adding the topping. Defrost in the fridge and finish with fresh marshmallows.
Reheat marshmallows under the broiler or with a quick blast from the torch just before serving.
Practical Notes from Repeated Testing
Use heat-safe glasses if you’re broiling. Measure pudding ingredients exactly. Too much Baileys and it won’t set.
Don’t skip the chill time after assembling. Even 10 minutes makes a difference. Layering works better with piping bags, especially if you’re making a large batch.
And if you’re short on time, you can use pre-made pudding and just spike it with liqueur.
Save This Recipe and Make It Yours
Pin this S’mores pudding shots recipe to your party dessert board so you don’t lose it.
Have a variation or a twist that worked well? Let me know in the comments. I’d love to hear how yours turned out!
S’mores Pudding Shots
These S’mores Pudding Shots bring together all the best parts of a campfire treat in one creamy, chocolatey cup. With layers of chocolate pudding, crushed graham crackers, and a fluffy marshmallow topping, they’re the ultimate S’mores pudding experience in shot form. Great for parties, Smore pudding shots are easy to prep ahead and chill until serving. Try these rich pudding shots for your next gathering, or anytime you want chocolate shots that hit just right.
Ingredients
- FOR THE GRAHAM CRACKER BASE
- 1 cup graham cracker crumbs
- 2 tablespoons unsalted butter, melted
- 1 tablespoon granulated sugar (optional)
- FOR THE CHOCOLATE PUDDING LAYER
- 1 (3.9 oz) box instant chocolate pudding mix
- 1 ½ cups cold milk
- ½ cup Baileys Irish Cream or other cream liqueur
- FOR THE CREAM LAYER
- 1 cup whipped topping (such as Cool Whip)
- ¼ cup marshmallow fluff (optional but recommended)
- FOR THE TOPPING
- Mini marshmallows
- Milk chocolate squares or chunks
Instructions
- PREPARE THE GLASSES: Arrange 12 shot glasses or small dessert cups on a tray to make filling and transporting easier.
- MAKE THE GRAHAM CRACKER CRUST: Combine graham cracker crumbs with melted butter and optional sugar until the texture resembles wet sand. Spoon about 1 tablespoon of the mixture into each glass and press it down firmly to form an even base layer.
- MAKE THE CHOCOLATE PUDDING: In a medium mixing bowl, whisk together the instant pudding mix, cold milk, and Baileys for 2 minutes until the mixture thickens. Spoon or pipe the pudding evenly over the graham cracker base in each glass.
- ADD THE CREAM LAYER: In a small bowl, gently mix the whipped topping with marshmallow fluff until fully combined. Pipe or spoon the cream mixture over the pudding layer in each glass and smooth the tops as needed.
- TOP WITH MARSHMALLOWS: Sprinkle a generous layer of mini marshmallows over the cream layer in each glass, making sure the tops are fully covered.
- TOAST THE MARSHMALLOWS: Use a kitchen torch to toast the marshmallows until golden brown. Alternatively, place all the assembled glasses on a tray and broil in the oven for 30 to 60 seconds, watching closely to prevent burning.
- GARNISH WITH CHOCOLATE: Place one square or chunk of milk chocolate in the center of the toasted marshmallows on each glass. Serve immediately while slightly warm or refrigerate and serve chilled.
Notes
To make a non-alcoholic version, substitute the Baileys with an equal amount of milk or chocolate milk. If using the oven broiler method, use heat-safe shot glasses and monitor them closely to avoid overheating.
Nutrition Information
Yield
12Serving Size
1Amount Per Serving Calories 183Total Fat 12gSaturated Fat 9gUnsaturated Fat 4gCholesterol 32mgSodium 240mgCarbohydrates 12gFiber 0gSugar 10gProtein 6g
