In the spirit of fall and Halloween, I’ve decided to bring you mini s’mores. So convenient and portable – no campfire needed! I realize that this is not exactly a Halloween recipe, but it’s as close I get to decorating cute cookies or cakes…
These s’mores have several things going for them:
- They’re easy. Seriously. The hardest thing to do is crush graham crackers crumbs. (I do despise making crumbs though since I don’t have a food processor. However, it’s actually pretty easy if you put them in a sealed bag and crush them with a rolling pin or the blunt side of a meat tenderizer.) They also have only 5 ingredients and a few super simply steps.
- They don’t make a big mess = they’re fast. One bowl to crush and mix up the crust. You can use the same bowl to melt the chocolate. One pan to bake them in. 2 dishes, that’s it. Plus they are quick to make. The crust bakes in a matter of minutes and the marshmallows have to be in the oven for all of 1 minute. You will need at least 15 minutes plus for the s’mores to cool before you put on the chocolate.
- They’re tasty. Everyone will want one ten. If you don’t believe me, just ask him:
Yes, even your neighborhood pets will want in on the s’mores. Too bad cats aren’t supposed to have chocolate…
Anyway, the point is that these are super tasty and will be gone before you can say “s’more.” I promise they’ll be a hit wherever you bring them. (I suppose that could pose a problem though if you were hoping for leftovers…)
Source: Pampered Chef
Yield: 24 s’mores
7 whole sheets of graham crackers, crushed
1/4 cup powdered sugar
6 Tablespoons butter, melted
3-3 1/2 Hershey’s milk chocolate bars
12 large (regular) marshmallows
1. In a small bowl, combine graham cracker crumbs, powdered sugar and butter. Divide mixture into 24 mini muffin cups and press into the bottom of each cup. Bake mini muffin pan in a preheated oven at 350° for 5 minutes or until edges are bubbling. Cool slightly.
2. Place 1 small chocolate rectangle on top of each mini crust. Cut a large marshmallow in half, width-wise, (this works best if you use a scissors that has been dipped in cold water) and place on top of chocolate piece, sticky side down. Bake 1-2 minutes longer, or until marshmallows are slightly softened. Cool 15 minutes. Remove from pan and cool completely.
3. Break up remaining chocolate pieces and microwave for 1 1/2 minutes, stirring every 20 seconds til melted. Make sure not to burn the chocolate! Using a butter knife, frost the top of the marshmallow with melted chocolate. (Or you can tip the s’more upside down and dip it in the chocolate, but I found that crumbs make a mess in the chocolate that way.) Cool completely.