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Sally from Texas Cottage made them look simple but tasty. The best part was I actually had everything I needed already in my pantry.
First I mixed up the "crust" batter and smushed it into my mini muffin pans.
Then bake for 5 or so minutes to get the butter bubbling.
Once out, place 1 rectangle of chocolate bar on top then cover with half a marshmallow.
Back in the oven for a couple minutes to get the marshmallow to puff up a bit.
Then allow to cool, remove from pan, and once set, dunk the top in more chocolate.
Don't they look delicious?!
The Verdict: One of my favorite Pinterest Recipes to date. They were so good, so easy, and so quick. I made them the night before I needed them, and was a little concerned they wouldn't be as good the next day, but they were still delicious. From start to finish it took less than a half hour. These could easily become my go-to "throw something together last minute" baked good.
Things to Consider: The second time I made them I ran out of chocolate to dunk so I just melted some semi-sweet chocolate chips. Still tasty, but Joe was a little weirded out by the two different chocolates. I think I would try all chocolate chips next time to see if I like the semi-sweet better. The recipe made about 22 cups when I made them the second time, but they are small so they go fast. You may want to double the recipe.
S'more Cups
(from The Texas Cottage)
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. Firmly 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.
I know s'mores are more of a summer treat and its almost fall, but I plan on making these all year round! I am so ready for fall - how about you guys? Bring on the pumpkin recipes!!
amazing!!!
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