If you are bored with the traditional s’more or just want to change it up a bit try switching out the chocolate underneath the marshmallow for a Rolo or even Reese’s peanut butter cup. Do you prefer dark chocolate? No problem, just use dark chocolate instead. Whatever flavor combinations you decide, I am sure you will adore these sweet treats just as much as my friends and I have.
7 whole graham crackers
1/4 cup powdered sugar
6 tablespoons butter, melted
2 small milk chocolate candy bars, divided
12 large marshmallows
1- Preheat oven to 350°F.
2- Place graham crackers into the bowl of a food processor and pulse until crackers are fine crumbs. Add in powdered sugar and melted butter and pulse until graham cracker crumbs are thoroughly moistened. Using a tablespoon, evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Shape into shallow cups with a mini tart shaper or your fingers. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break one of the candy bars into rectangles. Remove pan from oven and place 1/2 rectangle into each cup.
3- Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly puffed and softened. Cool for 15 minutes in pan before carefully removing to a cooling rack to cool completely.
4- Break remaining candy bar in small pieces and place in a small bowl. Microwave on high 1 – 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Using a table spoon dollop enough melted chocolate on top of each cup to cover the marshmallow. Let stand at room temperature 40-60 minutes or until chocolate has set. Store the cups in a single layer in an airtight container for up to one week. Freezing is not recommended.
Yields 24 cups
Recipe as seen in Pampered Chef’s Simply Sweet; 56 Irresistible Desserts Cookbook, 2010.