Mini S’mores Cups

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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…

Mini S’mores Cups
adapted from The Pampered Chef
(makes 24 cups)

9 whole graham crackers
1/4 cup powdered sugar
6 tbsp butter, melted
2 extra large bars milk chocolate candy (4.4 oz each), frozen
12 large marshmallows

  1. Preheat oven to 350 degrees. Combine graham crackers and powdered sugar into a food processor until finely crushed then add butter until well mixed (or place graham crackers into a large resealable plastic bag and finely crush into crumbs and combine graham cracker crumbs, powdered sugar and butter in a bowl).
  2. Place 1 tbsp 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.
  3. Meanwhile, break two of the candy bars into small rectangles. Remove pan from oven and place half a rectangle into each cup.
  4. Cut marshmallows in half crosswise with scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven and turn heat up to broil for 1-2 minutes or until marshmallows are just slightly toasted (keep a careful watch because they toast quickly).  Push them down slightly so that they cover the whole cup.
  5. Remove cups from oven and cool on cooling rack for 5 minutes then place half a rectangle in the middle of each cup.  Allow to cool for 10 minutes then carefully remove cups from pan with a sharp knife and cool completely.
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