Alright, let’s get back to business. With the healthy recipes from this week (seen here and here), we’ve kept our calorie count down. We deserve a treat now, don’t you think? I made these little bites of heaven a couple weeks ago with the help of my sister, Jodie. Our only problem with them is they require some patience. They are quick and easy to make, but in order to keep their shape you really need to allow them to cool which can take almost an hour, which is a really long time to wait for melted Ghiradelli chocolate and toasted marshmallow in a buttery graham crust. But be patient people. Go in the other room and sit on your hands. It’s well worth it.
S’more Cups
14 whole graham crackers (2 cup finely crushed) (or just but the box of graham cracker crumbs)
1/2 cup powdered sugar
12 tablespoons butter, melted
1 bag chocolate chips
20 large marshmallows
* if you have a mini muffin tin, see note below for even cuter s’more cups.
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 2 tablespoon of crumb mixture in each cup of a muffin pan. Press crumbs to form shallow cups. I used the bottom of a shot glass to help press the crumbs. Bake 5 minutes or until edges/bottoms are bubbling.
Place 2 tablespoon of crumb mixture in each cup of a muffin pan. Press crumbs to form shallow cups. I used the bottom of a shot glass to help press the crumbs. Bake 5 minutes or until edges/bottoms are bubbling.
Remove pan from oven; drop a few chocolate chips into each cup.
Place one marshmallow half into each cup. Return to oven 2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 60 minutes. Carefully remove cups from pan. Cool completely.
Place chocolate chips in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Spoon a dollop of melted chocolate on the top of each marshmallow. Let stand until set. Makes 12-16 cups.
* If you have a mini muffin pan it would be even cuter to make these in bit size versions. In that case 1/2 the amount of graham mixture in the muffin cup, cut the marshmallow in half with a wet knife or scissor, and place marshmallow cut side down.
Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.
For a richer chocolate flavor, substitute dark chocolate for the milk chocolate.
For a richer chocolate flavor, substitute dark chocolate for the milk chocolate.
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WOW! This I want to try. Looks beyond amazing. Did you bring them to the office to share? Or are you keeping them for yourself? They wouldn’t last 10 minutes in my house.
They really are so yummy. I made them for our fam.. don’t tell my office. They won’t be happy with me not sharing these!! We also put them in the microwave the next day for a few seconds to re-melt the chocolate and marshmallow again.. mmm..mmm..
These look yummy – there’s nothing like s’mores, and what a great way to have them when you aren’t camping!
we don’t have graham crackers here in australia but i’ve seen gingernut biscuits used in a similar way because they just melt into the muffin molds when you put them in the oven. i’m so trying it this way!
LOVE this! I am a graham cracker crust fiend!
I love your blog Shelly. I’m a subscriber and constantly drooling at my inbox when your posts arrive. Xo