There’s nothing quite like the taste of a delicious S’more. I am partial to the gooey marshmallow myself, but the chocolate is imperative.
It’s always fun to create S’mores over a campfire. Sometimes, though, you want the taste of a S’more without stacking the logs and lighting the fire. I discovered this mini S’more recipe last summer and it is a perfect S’more in bite size portions!
This recipe is from Pampered Chef. I’ve made this for cook-outs and tailgating, and this individual mini S’mores are always enjoyed. Rarely do I have leftovers, either!
Here’s how to make a batch of your own mini S’mores.
Ingredients:
7 whole graham crackers (I use one of the packages – 10 crackers altogether), 1 cup finely crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars Hershey chocolate, split apart
12 large marshmallows
Directions:
Place the graham crackers in a resealable bag and crush with a rolling pin. Pour the crumbs into a bowl and pour melted butter over them. Stir in powdered sugar.
Evenly divide the crumbs among 24 mini muffin tins. Using your fingers (or a Pampered Chef Mini-Tart shaper) to form the crumbs into a mini cup.
Here’s how my crumbs look as I formed the cups. They don’t have to be perfect, but they do have to be tall enough to hold the chocolate and marshmallow.
Bake the shells at 350 degrees for 4 to 5 minutes, or until the edges are bubbling.
As the shells are baking, break the chocolate into pieces. Set aside. Using a kitchen shears, cut the marshmallows in half. If you dip your shears in cold water before cutting, it will alleviate some of the stickiness.
As soon as you take the mini cups out of the oven, place one rectangle of chocolate in each cup. The chocolate will begin to melt right away and that is okay because they are going back in the oven soon.
Now, top each piece of chocolate with half of a marshmallow, placing the sticky side down. Here’s how my cups looked at this point.
Now, return the muffin tins to the oven for 1 to 2 minutes or until the marshmallows are slightly softened. By watching, you will see them puff slightly when they are softening.
Remove from the oven and cool for 15 minutes in the pan. Carefully remove the cups from the pan, by sliding a knife around the edges to loosen (if necessary). Allow the cups to finish cooling completely.
Break the remaining chocolate bars into a microwave safe bowl. Microwave for 1 minute or until melted and smooth, stirring frequently.
Using a spoon, place a little bit of chocolate on top of each marshmallow and swirl it around to cover the marshmallow. Pretend you are frosting a cute little cupcake!
Let the mini S’mores stand for a half hour or so or until the chocolate is set. Your final result looks like this.
Whether you eat one when they are still gooey or wait for the chocolate to set, you will enjoy these mini S’mores.
Store them in a tightly sealed container. Do NOT store them in the refrigerator. If your house is like mine, these won’t last long enough for that to be necessary.
Thank you, Pampered Chef, for another great recipe! Oh, and by the way? If you need a great Pampered Chef consultant, I know one! I’ll happily pass along your name to Lori so you can stock your kitchen with quality and long-lasting tools. I love Pampered Chef. Did you know that?
For all the other chocolate recipes, click on the button image below to view the rest of the recipes from my 31 Days of Chocolate.
I’m also linking to Thrifty Thursdays at Living Well, Serving Less.
