Wednesday, August 10, 2011

S'more Cups

Another yummy S'more treat. These are my new favorite treat. I thought they were FABULOUS! They had the crunchy yummy crust and then the chewy marshmallow topped with chocolate. I {heart} these very much! (I found them on the Pampered Chef website.)
Start by crushing your graham crackers in a ziplock bag with a rolling pin or a can of food. Mix the crushed crackers with the powdered sugar and melted butter.
Spoon about a tablespoon full of graham cracker mixture into a mini cupcake or tart pan. Using a tart shaper tool press the crumbs into a shallow cup. Bake them in the 350 degree oven for about 4-5 minutes, until the crust is bubbly. (I did 4 minutes and it was a bit too long, try like 3 1/2 minutes and go from there.)

While the crust is baking you need to cut the marshmallows in half. I didn't have to dip my kitchen shears in cold water, the marshmallows cut just fine, but if your marshmallow prevents your shears from opening and closing because they get tooooo sticky, then you will need the cold water.
Pull the bubbly crust cups out of the oven and put either one section of chocolate bar (as stated in the recipe) or 2-3 large Ghiradelli chocolate chips (if using smaller chocolate chips, then use more... my rule is you can never get enough chocolate so go for it!). The warmth from the crust will melt the chocolate and then you can top it with half of a marshmallow. When they are all covered, you put them back into the oven for 1-2 minutes until the marshmallow starts to puff and soften a bit. (I had them in there for about 2 minutes, but you have to watch them because it can go too far quickly.)

Here they are all puffed up! Let them sit in the pan and cool for about 15 minutes. Then carefully pull them out of the pan and onto a cooling rack to cool completely.
Melt the rest of your chocolate and dip the top of the S'more cup in the chocolate and set back down to cool completely.
You may need to put them in a refrigerator to help the chocolate completely solidify.
Ta dah! S'more cups are ready to go! Eat 'em up! This recipe ONLY makes 24 cups. While that might sound like a lot... it isn't really. You will want to eat at least 2 of them.
And maybe more...
So you might want to double this recipe! Have fun and Happy National S'more Day!

{{S'more Cups}}

(printer friendly version)

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. 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.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

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