S'more Cups
-
-
-
-
-
-
If you ever camped during the summer, you've made s'mores. Here's an easy way to make mini s'mores.
S'more Cups
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz each) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees F.
Place graham crackers into a large resealable plastic bag. Finely crush
into crumbs. Combine graham cracker crumbs, powdered sugar, and butter
in a small bowl.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan.
Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are
bubbling. Meanwhile, break two of the candy bars into rectangles. Remove
pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water.
Place one marshmallow half, cut-side down, into each cup. Return to oven
1-2 minutes or until marshmallows are slightly softened. Remove pans
from oven to cooling rack; cool 15 minutes. Carefully remove cups from
pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl.
Microwave on high 1 to 1 1/2 minutes or until melted and smooth,
stirring every 20 seconds. Dip the top of each marshmallow in melted
chocolate. Turn top-side up and let stand 40 to 60 minutes or until set.
Makes 24 cups.
Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Each cup has 100 calories and 6 g fat.