Wednesday, September 12, 2012

S'more Cups

Who doesn't love a S'more? From girl scout camp, to backyard fire pits, to microwaving marshmallows in a microwave in college (almost to the point of explosion), I've been eating s'mores for years. Of course the best version is with a freshly toasted marshmallow over a fire, but that isn't always the most practical. I pinned this delicious looking picture awhile ago and finally had a couple opportunities to make them:

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
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!!

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