Hey friends! Today, I’m going to share one of my all-time favorite recipes, and your family and friends are going to swoon over these delicious, finger-food desserts! But first….Don’t forget to follow along with me on Pinterest, Instagram, Twitter, HomeTalk and Facebook, so you don’t miss another post!
Since I’ve had a lot of requests lately for the S’more Cups recipe, I thought it’d be a good idea to post it on my blog! A few years back, I sold Pampered Chef for the sole purpose of restocking my kitchen with their wonderful products! And this recipe was one that I’d make at most of the parties. It was ALWAYS a hit! I promise you, people will be knocking on your door for these delicious, decadent treats! Enjoy!
Yield: 24 cups
- 7 whole graham crackers (1 cup/250 mL finely crushed)
- 1/4 cup (50 mL) powdered sugar
- 6 T (90 mL) butter, melted
- 4 bars (1.55 oz/43 g each) milk chocolate candy, divided
- 12 large marshmallows
- 1 large resealable plastic bag (or sandwich bag, if you don’t have a freezer bag)
- Mini muffin pan
- Small ice-cream scoop
- Mini tart shaper
- Clean scissors
- Cooling rack
Preheat oven to 350 degrees. Put all 7 graham crackers into your freezer bag and finely crush them.
Combine the crushed crackers, powdered sugar, and melted butter into a medium-sized bowl. Using a mini ice-cream scoop, place a small amount of crumb mixture into each cup of the muffin pan. (But I have to share with you one important fact: I promise you that I started out with a clean pan! I forgot to take pics of the first batch of s’more cups, so if you notice the leftover crumbs on the pan, you’ll know why.) 😉
With the mini tart shaper, press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbly.
While your graham crackers are baking, break two of the candy bars into rectangles. Also, cut each marshmallow in half, and place the sticky side up on a paper towel. Note: the secret to cutting them with ease is having damp scissors. Just before cutting your marshmallows, run your scissors under cold water. Works like a charm!
Once the graham crackers are to desired doneness, pull them out of the oven, and immediately place the broken chocolate pieces into each cup. (In the picture below, I used what I had on hand, which were XL candy bars.)
Then, place the marshmallow half (sticky-side down) on top of the chocolate.
Return to oven and bake 1-2 minutes, or until the marshmallows are slightly puffy.
Remove pan from oven, and cool about 15 minutes. Then, using a plastic spoon or knife, carefully remove each cup from the pan, and place on a cooling rack.
Let cool completely, about 30 minutes.
Break remaining candy bars and place in a small microwaveable bowl. Microwave on high about 1 minute, or until melted and smooth, stirring every 20 seconds. Don’t overheat! Dip the top of each marshmallow in the melted chocolate.
Turn top-side up and let them set for about 1 hour. (To cool them faster, you can refrigerate the S’more Cups briefly.) Store at room temperature in an air-tight container.
The recipe says you can store them up to 1 week, but based on personal experience, their freshness will only last about 2 days. ***Recipe taken from Pampered Chef***
If you like this recipe, check out some of my other yummy posts here and here. Have you ever made this particular dessert before? I’d love to hear your thoughts…or any questions you might have! Comment below, or stop by and say “hey” on Pinterest, Instagram, Twitter, HomeTalk and Facebook. I’d love to hear from you….Your kind comments always make my day!