You family’s favorite campfire treat isn’t just for campouts. Try these
mini S’mores you make in the oven.
Mini S’mores Cups
7 whole graham crackers, (or enough to equal 1 cup when finely crushed)
1/4 c. powdered sugar
6 T butter, melted
2 bars milk chocolate candy, melted
1/2 c. dark chocolate chips
6 large marshmallows
Equipment:
mini-food processor
mini-muffin pan
melon baller
makes 12 mini cups
Preheat oven to 350 degrees.
Grind graham crackers in a mini-food processor until a fine powder forms. Add in
powdered sugar and melted butter until mixture turns into a crust (it shouldn’t be
greasy, if it’s too greasy, add some powdered sugar to the mixture. But not too much.)
Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham
cracker crust into each mini-cup with the back side of the melon-baller (it helps form
the cup shape. you can use your hands if you want – either way works).
Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back
into oven for about a minute. Cut marshmallows in half crosswise and place one
marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in
the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from
oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and
continue to cool on rack.
Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about
10 seconds at a time, and stirring often). Dip each s’mores cup in the chocolate, or
drizzle chocolate over s’mores cup with a spoon. Leave alone to set (in fridge is best –
NOT in the freezer).
Recipe adapted from: The Pampered Chef
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