Are you missing your favorite summertime camp goodies? Well with this recipe, you can have s'mores all year round!! No messing with any fires either!!
You will need:
7 whole graham crackers (1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars (1.55 oz.) milk chocolate candy, divided
12 large marshmallows
Preheat oven to 350 degrees. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using a rolling pin. Combine graham cracker crumbs, powdered sugar and the butter in a bowl.
Using a small scoop or a tablespoon, place a scant scoop of crumb mixture in each cup of a mini muffin/cupcake pan. Press crumbs to form a shallow cup. Bake 4 - 5 minutes or until edges are bubbling. Meanwhile, break two candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half using scissors that have been dipped in cols water. Place one marshmallow half, cut-side down, into each cup. return to oven for 1-2 minutes or until marshmallows are just slightly softened. Remove pan from oven to a cooling rack; cool for 15 minutes. carefully remove cups from pan. Cool completely.
Break remaining candy bars and place into a microwave safe bowl. Microwave on HIGH 1 to 1 1/2 minutes or until smooth, stirring every 30 seconds. Dip the top of each marshmallow in the melted chocolate. turn top-side up and let stand until chocolate is set, around 40 minutes. Or set in refrigerator for a few minutes if you have a hard time waiting!
Store at room temperature for 1 week.
Tutorial by Rhonda Christensen
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