6 mini graham cracker pie crusts Keebler®
1 box cook-and-serve chocolate pudding mix Jell-O®, 3.4-ounce
2 cups whole milk
1/2 teaspoon vanilla extract
1/3 cup chopped bittersweet chocolate
6 jet-puffed flat, rectangular marshmallows Kraft® StackerMallows®
Preheat oven to 350°. Place pie crusts, in foil pans, on a small rimmed baking sheet. Bake for 6 minutes, or until lightly browned. Cool completely on a wire rack (about 30 minutes).
Meanwhile, in a medium saucepan, combine pudding mix and milk. Bring to a boil, stirring constantly, over medium-high heat. Remove from heat; stir in vanilla.
Increase oven temperature to Broil. Spoon pudding evenly into prepared pie crusts; sprinkle with chocolate. Top each tart with 1 marshmallow. Broil tarts for 30 seconds, or until marshmallows are lightly browned. Serve warm or at room temperature.