#easy no baked oreo Cheesecake

[eatfoodlicious]

No Baked Oreo Cheesecake

no baked Oreo Cheesecake

Easy No Bake Oreo Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. A slice of this smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo…

[fullcravings]

Easy No-Bake Chocolate Cheesecake Recipe

[dragonanon]

I am attempting to make a cheesecake for the second time in my life. THIS time, I mixed on the lowest speed possible and tried REALLY hard not to over mix the batter this time. I also prepared a water bath for it as apparently cheesecakes really like to be baked in water baths, so hopefully that helps. I’m DETERMINED to get it right this time and will be absolutely devastated if it cracks again. It’s been in the oven for a half an hour now, and so far it’s looking good. Got at least another 30 minutes minimum before it’ll be done baking, so hopefully all goes well.

[verosnacks]

Oreo Cheesecake No-Bake Snowskin Mooncakes

Snow-skin dough:

50g glutinous rice flour

40gr rice flour

20g wheat starch (sub cornstarch)

40g powdered sugar

180 ml water

20g cooking oil

Oreo Filing:

102g Oreo cookies (about 9)

140g cream cheese (soft)

Instructions:

Toast 30g of glutinous rice flour and toast until nutty. Let cool.

Chunk up the cookies using a food processor, knife, or smush. Combine with cream cheese. Cover and chill while you prepare the dough.

Shape into 25-gram balls. (can be less)

Prepare the dough:

Combine all ingredients in a heat-proof mixing bowl.

Place batter in steamer and steam over high heat for 15 min. Wrap the lid of the steamer with a cloth to prevent condensation from dripping into the dough. Stir to form a large mass of dough.

Continue to fold and knead dough until smooth and elastic.

Molding:

Portion dough into 25 grams. Flatten and stretch with your fingers about 4 inches.

Roll dough in toasted flour and dust off excess.

Place filling in middle and wrap around it. Plce into mould cavity, press to imprint.

Notes:

09/15/2024 - Freezes well, apparently. Can be kept for up to 1 month. Made this with Ted but they didn't turn out so great.

had Oreo chunks, but I prefer a smooth filling, so will blend it up next time

Source: https://whattocooktoday.com/oreo-snow-skin-mooncakes.html

Video: https://www.youtube.com/watch?v=1eN2_1OESns

[wabisabikitchen]

Crowd pleaser, very midwestern and simple and decadent.

[tastyfashow]

TastyFaShow's Homemade Chocolate Oreo Cheesecake Recipe is Available Now on our website. Follow TastyFaShow to see more amazing videos. www.tastyfashow.com

[arecipes]

Oreo Delight Recipe: A Creamy, No-Bake Dessert Everyone Will Love

Looking for an easy, crowd-pleasing dessert? Oreo Delight is a no-bake treat that’s perfect for any occasion. With layers of crushed Oreo cookies, fluffy cream cheese filling, and creamy pudding, this dessert is rich, indulgent, and incredibly simple to make. Oreo Delight is a hit with kids and adults alike, making it ideal for parties, potlucks, or as a weeknight indulgence.

In this article, we'll share the step-by-step process for creating this delicious dessert, along with tips and variations to customize it to your taste.

Why You’ll Love Oreo Delight

Oreo Delight is the ultimate no-bake dessert, combining the best flavors and textures—crunchy Oreo cookies, a light and creamy cheesecake-like filling, and smooth pudding. It’s a layered dessert that looks impressive but takes only minutes to assemble. Because it requires no baking, it’s perfect for warm days or when you need a dessert in a hurry. Plus, it can easily be made ahead of time, making it a go-to choice for entertaining.

Ingredients for Oreo Delight

To make this rich and creamy Oreo Delight, you’ll need:

1 package (14 oz) Oreo cookies (crushed, about 36 cookies)

1/2 cup butter (melted)

1 (8 oz) package cream cheese (softened)

1 cup powdered sugar

1 (12 oz) container whipped topping (such as Cool Whip, divided)

2 packages (3.4 oz each) instant chocolate pudding mix

3 1/4 cups cold milk

Optional toppings:ﾠCrushed Oreos, chocolate chips, chocolate drizzle

Step-by-Step Recipe for Oreo Delight

Step 1: Create the Oreo Crust

Start by crushing the Oreo cookies. You can do this by placing the cookies in a resealable plastic bag and crushing them with a rolling pin, or by pulsing them in a food processor until fine crumbs form. Set aside about 1/4 cup of the crushed Oreos for topping.

In a medium bowl, mix the remaining Oreo crumbs with the melted butter until well combined. Press the mixture into the bottom of a 9x13-inch baking dish to form a crust. Place the dish in the refrigerator to set while you prepare the other layers.

Step 2: Make the Cream Cheese Layer

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Gently fold in 1 cup of whipped topping until the mixture is light and fluffy.

Spread this cream cheese layer evenly over the chilled Oreo crust. Return the dish to the refrigerator while you prepare the next layer.

Step 3: Prepare the Pudding Layer

In another mixing bowl, whisk together the instant chocolate pudding mix and cold milk for about 2 minutes, or until the pudding thickens. Allow the pudding to sit for a few minutes to set fully.

Once the pudding is set, spread it evenly over the cream cheese layer.

Step 4: Add the Whipped Topping

Spread the remaining whipped topping over the pudding layer, making sure to cover the entire surface of the dessert.

Step 5: Garnish and Chill

Sprinkle the reserved crushed Oreos over the top of the whipped topping for a decorative and crunchy finish. You can also add mini chocolate chips or drizzle melted chocolate on top if you want extra indulgence.

Chill the Oreo Delight in the refrigerator for at least 4 hours, or overnight if possible, to allow the layers to set and the flavors to meld together.

Tips for Making the Best Oreo Delight

Chill for better texture: Allowing the dessert to chill for several hours (or overnight) helps the layers set and ensures the flavors blend together perfectly.

Use a hand mixer: For a smooth cream cheese layer, use a hand mixer or stand mixer to beat the cream cheese and powdered sugar together until there are no lumps.

Try different flavors:ﾠWhile chocolate pudding is classic for Oreo Delight, you can experiment with other pudding flavors like vanilla, cheesecake, or even peanut butter.

Customize the toppings:ﾠAdd more texture and flavor by topping the dessert with a variety of garnishes such as caramel drizzle, chopped nuts, or sprinkles.

Make it ahead:ﾠOreo Delight can be made a day in advance, making it perfect for gatherings when you need to prep a dessert ahead of time.

Why This Recipe Works

The layers of this Oreo Delight create a balanced dessert that hits all the right notes—sweet, creamy, crunchy, and chocolatey. The buttery Oreo crust adds a crunchy base, while the cream cheese layer adds a tangy creaminess that pairs perfectly with the rich chocolate pudding. The whipped topping gives it a light, airy finish, making the dessert rich but not overly heavy. The contrast of textures and flavors makes each bite a delightful experience.

Serving Suggestions for Oreo Delight

For gatherings: Oreo Delight is a fantastic dessert for potlucks, parties, or family gatherings. It’s easy to transport and can be made in a large batch.

As a holiday treat: This dessert is a great addition to holiday dessert tables. Add festive toppings like crushed peppermint or colored sprinkles for a seasonal touch.

For special occasions: Oreo Delight is a fun and indulgent treat for birthdays, celebrations, or just a weekend indulgence. Its no-bake simplicity makes it a stress-free option.

Conclusion

Oreo Delight is the ultimate no-bake dessert for anyone who loves rich, creamy, and chocolatey treats. With layers of Oreo crumbs, cream cheese filling, and chocolate pudding, it’s an indulgent yet easy-to-make dessert that’s perfect for any occasion. Whether you’re preparing it for a party or as a special treat for your family, Oreo Delight is sure to become a favorite.

[spongek-squidge]

How much you’d have to pay me to get me to hook-up with SDV Characters✨

Lil bit nsfw but in the throwaway comment way

(BACHELORS)

SHANE: Like a whole pizza. Love him, hate the smell of alcohol 🤷 Maybe some mints as well but like for him not me there’s no way he remembers to brush his teeth often ngl

ELLIOTT: A hair tie and the audiobooks for all his books (hair tie for him) he’d be lovely in bed honestly so I’d be down

HARVEY: A chocolate eclair. He needs some live in his life so I’d do it for free I’m just hungry

ALEX: An Oreo-Nutella cheesecake and £10, he’s fine but like he needs more respect woman juice in his life and also is probably a virgin (I said it)so may not know women also get the pleasure out of sex (if ya know what I mean). If I was a man like £3

SAM: a jam donut (and another one for him). Babyboy

SEBASTIAN: A packet of mints (for him) and some strawberry flavoured chewing gum (for me). I’m sorry but cigarette smell/taste is very strong I refuse to sleep with him without mints

(BACHELORETTES)

MARU: Nothing I’d do it for *free* that’s my WIFE-

EMILY: Like £10 and a steak bake, she’s not my fave and she might try to meditate half way thru or something idk

HALEY: A lollipop and some confidence. She’d insult me and I’d like it tbh

ABIGAIL: The ability to update all my mods on all my games instantly. She’s fine but like I see her as more of a friend then a love interest

PENNY: £30 and some flowers, I’d feel bad she seems like a wait till marriage type

LEAH: The biggest pack of copics and refills for all. I get the hype but also not really-

(OTHERS)

If people aren’t in this list it’s because they’re either a child or you couldn’t get me to do it ever

WIZARD: £500, he’d be weird in bed but like I feel that’s an experience I can’t give up, ya know? I mean it definitely worked for Caroline-

CAROLINE: Soeaking of! Like a Jaffa hot chocolate, I’m down :]

PIERRE: Ew. Like 5 winning lottery tickets and a lifetime supply of double cream Oreos. I’d do it but I wouldn’t be happy. There’s a reason his daughter isn’t his.

ROBIN: £5. She’s hot and is definitely strong 👀

LINUS: A winning lottery ticket and a lifetime supply of cheesecake. He’s lovely, I love him, not in that way

WILLY: £100 and some mints his breath smells like fish.

MARNIE: Some notebooks, she’s lovely. She needs to be shown Lewis is a dick and not in the way she thinks

KENT: £98 and a subscription to an art box. He’s fine? Strong probably? He has issues tho and infidelity does not need to be one of them

JODI: £100, she’d be easy to convince she wants to abandon her family anyway but the boys need their mum so I’d need convincing

[etherealamoeba]

Cooling for 2 hours on wire rack, then 1 hour in the fridge!

Recipe:

Decoration inspo:

[recipeshub24]

Cooking Homemade meal using this perfect Recipe- YOU WILL LOVE IT😍😍

No Bake Nutella Cheesecake No Bake Nutella Cheesecake Introduction If you're looking for a dessert that's super easy and full of chocolate goodness, you've found it! This No Bake Nutella Cheesecake is creamy, dreamy, and perfect for any occasion. With its delicious Nutella filling and crunchy Oreo crust, it’s a dessert ... 🍕🍟🥪 ✅ Don’t miss out, Get The full Recipe Here 🥙🥡🍖

[thepumpkinqueen53]

Mini Candy Corn Cheesecakes 13 ingredients

Refrigerated

2 Eggs, large

Baking & Spices

2 tbsp All purpose flour

1 Gel icing color, Yellow

2 Gel icing color, Orange

5 tbsp Powdered sugar

1/2 cup Sugar

2 tsp Vanilla

Snacks

1 1/2 cups Oreo crumbs

Dairy

2 tbsp Butter

12 oz Cream cheese

1/2 cup Heavy whipping cream

1/2 cup Sour cream

Other

Ghost toppers

[fullcravings]

One-Bite No Bake Mini Cheesecakes

[mortifry]

Recently it has felt like just one not-so-great thing after another and I feel like I am constantly like, a step off the ledge, so I want to just acknowledge some of the good things that have been going on lately…

As some of my previous posts, I’ve gotten really into baking and cooking and creating non-alcoholic drinks, so much so that I’m doing it as a job now! Which is crazy because I honestly never thought I’d really want to pursue anything culinary… I went to school briefly for animation as well as creative writing and I just, really did not want to work in a restaurant. (Been there, done that, hated it) I’ve always had an interest in cooking and what not but because of certain people in my life, I’ve always been hesitant and self conscious about experimenting in the kitchen (someone literally jokingly used to say that they wanted to put me on worst cooks in America…) I am by no means a pro and half the time I still don’t know what I’m doing but I’m having so much fun making things and my boss/the owner of the restaurant I work at is giving me full creative freedom on dessert and drink specials. This month, the desserts I’ve made have been kind of basic, to be honest, but we just went through two pretty bad hurricanes so I wasn’t too in the mood to do anything crazy… especially with the uncertain of another storm on the way…

The first one I’ve done this month was supposed to be a dirt cup graveyard but I waited too long to order tombstone decorations for it lol but this is actually an Oreo cheesecake dirt cup with gummy worms and one of those silly Halloween cookies for extra decoration. They weighed about a pound and sold out so fast! People were really excited about this one… the base of this recipe was a friend’s grandmother’s but I ended up kind of changing some things… nothing crazy though. It turned out soo good and looked pretty cute too!

The second one I’ve done so far, which was from this weekend, was this cute little brownie recipe I came across on Instagram lol I just thought the pumpkin candies were so cute but trying to find those dang Halloween Oreos was actually such a pain. You’d think they would’ve been easy but no!!! Anyway, it came out really cute but it had mixed reactions. It was a little bit more fudge than brownie I feel like but it still came out pretty good, I think. Also pictured: home-made butter-beer that we’re still serving from last month and a home-made spiced apple cider! I thought I had messed up on the cider actually, because it was almost too spicy but people really seemed to like it… I was told it reminded them of apple pie lol

This weekend I’m making more apple cider, probably differently though than last time… I’m going to actually be purposeful about making it more of an “apple pie” cider… there is a brewery in Tampa that makes an “apple pie cider” and you can literally taste the crust… it’s so good. I’m going to try to do something similar in taste minus the alcohol lol I’m also doing jalapeño and cheddar corn muffins and a special cake!!! Last month I made a (regrettably ugly, see post) chocolate-espresso cake (this recipe specifically) and it came out soooo good, I can’t stop thinking about it lol so I’m going to be making it again but changing it slightly to add cherries and it will be a vampire themed cake :)

Besides baking, I’m also starting to do something else I’ve never done / even thought about doing before… I am tentatively starting to host events (at the restaurant) like bingo and trivia as well as some other stuff, but it’s still kind of in the works. I know it’s probably not like, that cool or whatever. But I’ve come a long way… I used to be so afraid of public speaking that I worked myself up before doing a speech in college once, gave myself a massive migraine, blacked out during the speech and completely bombed it, and then threw up on myself in my car on the way home LOL but I really like doing these little events so far and people have been giving me really good feedback… literally my first bingo night I hosted someone was asking what my like, business Facebook page was and I was like uhhhh I’m just a girl sorry…

But besides that… things are tough however, I am approximately 70 days before my wedding and I am so excited. It feels surreal… trying on and buying a wedding dress felt like an out of body experience and thinking about walking down the aisle makes me so emotional lol I just can’t wait… the future… it looks alright

[nosheenblog]

Easy and Delicious Dessert Recipes

If you’re looking for some easy and delicious dessert recipes to satisfy your sweet tooth, I’ve got you covered! From quick chocolate mug cakes to classic brownies, these desserts are simple to make and perfect for any occasion. Whether you’re a beginner in the kitchen or a seasoned baker, you’ll find something you love in these recipes.

Want to try making a creamy Oreo cheesecake without baking? Or how about indulging in a light and airy pavlova topped with fresh berries? There’s also a rich and fudgy brownie recipe that’s sure to become a favorite.

These recipes are easy to follow, with ingredients you probably already have at home. But there’s more to discover! Read this Article 7 Easy And Delicious Dessert Recipes You Can Make at Home for full recipes, tips, and more mouthwatering desserts that you can whip up in no time. Your sweet cravings won’t be disappointed!

[helenfletcher]

How to Make S'mores Tart is more than just one more no bake recipe. It comprises some basic baking elements that you can use over and over. The graham cracker crust and the marshmallow cream (creme or fluff whatever you call it) is so simple to make from scratch you'll wonder why you haven't done it before. The crust can be used in many no bake or baked options, think cheesecake, as a base for mousse cakes or as a part of cold desserts. The marshmallow cream can be sandwiched between cookies, added to hot chocolate and used as a finished on other cakes and pie. It can be spoon on or piped on. In any case it will hold its shape. As one of the favorites of summer, especially when camping, this easy tart is one you'll want to put on your dessert menu over and over. It's a great way to start getting children interested in the kitchen. Let them try their hand at piping - I can guarantee it will be interesting. Amazingly, this S'mores Tart is not too sweet which allows all the flavors to come through. Here are a few cookies that would be fantastic with marshmallow cream sandwiched between them: Peanut Butter Sandwich Cookies (sub for the filling or add it as a second filling), Fudgy Chocolate Cookies with Variations, Almost Oreos, Very Lemon Butter Crisps, Best of All Spiced Molasses Cookies, Base Recipe for Cookies with 8 variations, Flourless Chocolate Raspberry Cookies with or without the raspberry, Oatmeal Cookies, and while we're at it why not the really fast Cocoa Brownies. What's Not to Like About this Recipe It's another no bake recipe that is quick and easy. Simple ingredients are used so there's no chasing something down. It's super kid friendly as long as the sugar syrup is supervised. How neat would it be to make your own marshmallow? Because it is not overly sweet all the flavors of the milk chocolate, graham cracker crust and marshmallow cream come through. Variations I know traditional S'mores don't include nuts but I think they are perfect in this tart. Don't like peanuts? Use toasted pecans....or a nut you do like. Stir rice krispies into the marshmallow cream as soon as it is finished for a quick, low fat version of Rice Krispy Treats. Add nuts, chips, dried fruit, etc. as desired. Thin the marshmallow cream with a little water and use it to top ice cream. Recipe Ingredients Graham Cracker Crust FRONT ROW: Unsalted Butter BACK ROW: Graham crackers, powdered sugar Milk Chocolate Filling FRONT ROW: Honey roasted peanuts BACK ROW: Milk chocolate, heavy cream Marshmallow Cream FRONT ROW: Water, vanilla extract BACK ROW: Granulated Sugar, egg whites, corn syrup. Key Ingredients Any plain graham cracker will due but be aware that different brands may take more or less butter to bind them. So start off with 3/4 of the butter and if the crumbs don't stick together well when a small amount is pressed between your fingers, add the rest. Powdered sugar is used to avoid a grainy textured crust. Milk Chocolate is the traditional choice for S'mores. I use Trader Joe's Pound Plus Milk Chocolate for it's depth of flavor and caramel overtones. Any good milk chocolate will due though. I don't recommend milk chocolate chips or Hershey's milk chocolate. Honey Roasted Peanuts are a great addition as I believe any nut would be - salted or unsalted. Other nuts such as toasted pecans would be great or use the nut of your choice or omit it. Corn Syrup seems to be a problem with some people. There is some confusion between corn syrup and high fructose corn syrup.  Karo Corn syrup as found on grocers' shelves, either clear or dark, is 100% glucose (sugar) and is not the same as the high fructose variety used in commercial products. Years ago Karo changed their formula for consumer corn syrup to no longer include the offending high fructose corn syrup. I don't know about other brands. Be sure to see the recipe card below for the exact ingredients & instructions. Step by Step Instructions

Graham Cracker Crust Step 1. Crush the graham crackers between your hands and place them and the powdered sugar in the bowl of a processor. Step 2. Process to make fine crumbs. (If you aren't using a processor, place the crackers in a plastic bag and roll over them with a rolling pin to crush them. Put them in a bowl with the powdered sugar and continue as in the directions.) Step 3. Add 3/4 of the melted butter to the processor. Step 4. Pulse the machine until all the crumbs are uniformly moistened. Take a small amount crumbs and squeeze them between your fingers. If they hold firmly together you're done. If they don't add the additional butter. Step 5. Spray a 9x1" tart pan with a removable bottom with a non-stick baking release. Steo 6. Arrange 2/3 if the crumbs around the inside edge of the tart pan. Step 7. With your hand or a measuring cup, press the crumbs very firmly against the side of the pan. Step 8. Go around a second time to make sure they are evenly pressed in. Step 9. Distribute the remainder of the crumbs evenly over the bottom of the pan. Step 10. Press them firmly into the shell. Step 11. Place the nuts in the processor (no need to clean it) and pulse to coarsely chop them. Step 12. Spread the nuts evenly over the crust. Milk Chocolate Filling Step 13. Chop the chocolate so it will melt uniformly. Step 14. Heat the cream until steaming hot but not boiling. Add the chocolate and submerge it under the cream. Let it sit for a few minutes to melt the chocolate. Step 15. Whisk the mixture until it is smooth and no lumps remain. Be sure to get into the edges of the pan. Step 16. Pour it into the crust. Set aside for the chocolate to firm up. To speed it along, place it in the refrigerator. Marshmallow Cream Step 17. Place the egg whites and vanilla in the bowl of a mixer. Step 18. Beat just until very soft peaks form. Then start adding the sugar as called for a little at a time. When the whites form soft peaks, reduce the speed of the mixer to it's lowest point and keep moving them around. Do not turn the machine off while making the syrup or the texture of the whites will change and they could become unusable. Step 19. In the meantime as the whites are beating, put the water, corn syrup and sugar in a smallish saucepan. Bring it to a boil and continue cooking until the temperature reaches 245°F. Step 21. Increase the egg whites to medium low. Pour the syrup slowly into the whites. After all the syrup is in, increase the speed of the mixer to medium and then medium high and beat until it is very stiff and holds sharp peaks. Allow it to cool. Step 22. Fit a piping bag with a 1/2" or 3/4" plain tip and pipe "kisses" all the way around the outer edge. Keep moving inward until the tart is completely covered. Don't want to pipe? Spoon it on and make pretty swirls with the back of the spoon. Step 23. Using a small blow torch or propane tank, lightly toast the marshmallow to color them. Step 24. Remove the side of the tart pan. To take it off the bottom, slide a metal spatula between the bottom of the tart and the tart pan. Go all around the tart. Slide it off onto a serving dish. Recipe FAQS Why are they called S'Mores? The first recipe was found in the Girl Scouts of America Handbook published in 1927. The term s'more is first found the 1938 guide “Recreational Programs for Summer Camps,” by William Henry Gibson. It is a contraction of "some more". Where did marshmallows come from? Ancient Egyptians. It was only eaten by gods and royalty because it was deemed so special as early as 2000 BC. How did marshmallow get its name? The marshmallow was originally made from the mallow plant (Athaea officinalis) that grows wild in marshes....hence marsh mallow. Expert Tips When adding the butter to the crumbs withhold about a quarter of it. Different graham crackers absorb more or less butter. More can always be added. If it does become too wet, add more crumbs.

Press the crumbs into the pan very firmly or it will crumble when cut. For the best cuts as seen in the photos of the completed tart, use a hot, dry knife. Run the knife under really hot water and quickly wipe it dry. Cut straight down on the tart, do not use a sawing motion. When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a large pan or the ingredients will spread out too much making it difficult to use the thermometer. Chopping the chocolate helps to melt it quickly and evenly. Whisk it smooth but don't be too enthusiastic or there will be a lot of air bubbles. More Lucious Tarts If you love this S'Mores Tart, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. How to Make A S'mores Tart As one of the favorites of summer, especially when camping, this easy tart is one you'll want to put on your dessert menu over and over. It's a great way to start getting children interested in the kitchen. Let them try their hand at piping - I can guarantee it will be interesting. tart pan with removable bottomThermometer Graham Cracker Crust1 1/3 cups graham cracker crumbs (170 grams)1/3 cup powdered sugar (34 grams)10 tablespoons unsalted butter (140 grams) Milk Chocolate Filling12 ounces milk chocolate (340 grams)1 cup heavy cream1/2 cup peanuts or other nuts, optional (60 grams)Marshmallow Cream3 tablespoons water2/3 cup corn syrup1/3 cup granulated sugar (65 grams)2 large egg whites (64 grams)2 teaspoons vanilla extract Graham Cracker CrustPlace the graham crackers and powdered sugar in the processor bowl and process to make crumbs. If not using a processor, put the crumbs in a plastic bag and roll over them with a rolling pin to make the crumbs. Continue as below.Add 3/4 of the butter and pulse until the crumbs are evenly coated. Press a small amount of crumbs between your fingers to make sure it will stick together firmly. If not, add the remainder of the butter.Spray the 9x1" tart tin with a non-stick baking release. Arrange 2/3 of the crumbs evenly along the inside edge of the pan. Using your hand or a measuring cup, press the crumbs firmly into the side of the pan. Place the remainder of the crumbs evenly on the bottom of the pan and press in firmly. Set aside.Milk Chocolate FillingWithout cleaning the processor bowl, add the nuts and pulse to chop coarsely. Distribute evenly over the crust. Set aside.Put the cream in a saucepan and bring to a simmer. Do not boil. Remove it from the heat. Submerge the chocolate under the cream for a few minutes.Stir, or gently whisk the mixture together until the chocolate is completely melted and the mixture is combined. Make sure to get into the edges of the pan.Pour it into the shell and let it set up at room temperature or speed it along by refrigerating it.Marshmallow CreamIn a small saucepan, bring the water, cornsyrup and 1/4 cup (50 grams) of sugar to a boil. Continue to boil hard until a candy thermometer reaches 245°F.In the meantime, place the egg whites and vanilla in a clean mixing bowl fitted with a whisk. Beat the egg whites to the soft peak stage.  Slowly add the remaining sugar and return to the soft peak stage.  If the whites get done before the syrup, reduce the speed to the lowest and keep mixing.  Do not turn the mixer off.When the syrup comes to temperature, raise the speed of the mixer to medium and slowly drizzle it into the whites.  Turn the mixer to high and beat until thick and lukewarm.   Fit a piping bag with a 1/2" to 3/4" plain tip and pipe "kisses" around the outer edge of the tart. Continue piping moving in towards the center until it is completely covered. Not into piping? Spoon on the marshmallow cream and make pretty swirls with the back of a spoon.With a small blow torch or a propane tank, lightly toast the topping.To make perfect slices, heat the knife under really hot water, dry it quickly and slice straight down.

Do not use a sawing motion. Store the tart in the refrigerator. But serve it at or near room temperature. There is always an abundance of photos to guide you in the post above. As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ___________________________________________________ When adding the butter to the crumbs withhold about a quarter of it. Different graham crackers absorb more or less butter. More can always be added. If it does become too wet, add more crumbs. Press the crumbs into the pan very firmly or it will crumble when cut. For the best cuts as seen in the photos of the completed tart, use a hot, dry knife. Run the knife under really hot water and quickly wipe it dry. Cut straight down on the tart, do not use a sawing motion. When making the syrup for the marshmallows, use a saucepan that holds about 6 cups. The mixture rises up as it boils. However, do not use a large pan or the ingredients will spread out too much making it difficult to use the thermometer. Chopping the chocolate helps to melt it quickly and evenly. Whisk it smooth but don't be too enthusiastic or there will be a lot of air bubbles. Store in the refrigerator but serve at or near room temperature.   DessertAmericanHow to Make S'mores, S'Mores,, Tart,