So I have an obsession with any variation of s’mores. I’ve made s’mores rice crispy treats and s’mores chocolate chip cookies, and I am considering making s’mores ice cream at some point this summer. And this week, I had a craving for the delectable combination of chocolate, marshmallows, and graham crackers, so I decided to make mini s’mores cups.
I first caught wind of this idea when I went to a bridal shower a couple years ago and they had these cupcake-sized s’mores cups that I could not get enough of. I bought them last year for one of my best friends’ birthday and I’ve been meaning to make them from scratch since then. So here they are in miniature and conveniently bite-sized form. I also made some of the cups with Hershey’s Cookies ‘n Cream chocolate bars because I like my desserts ridiculously sweet. The house consensus is that those are better than the regular chocolate.
For the chocolate bars, I like to freeze them first so that they maintain their shape when placed on top of piping hot s’mores cups. Not completely necessary, but I prefer the extra step or else they start melting and looking kind of sad. If you do choose to freeze them first, it might be easier to break them into individual pieces before throwing them in the freezer. I did it both ways and found that the bars break along the lines more when they’re not frozen.
Hope you love them as much as my roommates and I do! I have a feeling they won’t last longer than the next couple days because we can’t stop eating them…