This post is all about the most popular campfire snack- the S'more. This recipe is a twist on the traditional S'more into something full of flavor and very easy to make! (and in my opinion even better than regular s'mores)
Prep time: 30 minutes
Total time: 3 hours
Yield: 24 cups
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Serving size: 1 cup
Calories per serving: 100
Ingredients:
7 whole graham crackers (1 cup/3.8 ounces, finely crushed)
1/4 cup powered sugar
6 tablespoons butter, melted
4 bars (1.55 ounces) milk chocolate candy, divided
12 large marshmallows
1.) Pre-heat oven to 350 degrees. The original recipe called for 7 whole graham crackers. Before you return your graham crackers to the grocery store because they are broken remember you are going to smash them anyway. I have included the weight for your convenience. Whether they are smashed or whole 3.8 ounces is the same. Then place graham crackers into a Ziploc bag and finely crush into crumbs. Release your inner beast during this process as you probably don't get to pound things all that often. Combine graham cracker crumbs, powdered sugar, and butter into a small bowl. Using a small scoop or a spoon, place a scant scoop of crumb mixture into each cup of a small cupcake pan. Press crumbs to form shallow cups with a "mini tart shaper" (Google this LOL). Bake 4-5 minutes or until the edges of the graham cracker cups are bubbling. Meanwhile, break two of the candy bars into their individual rectangles. (There are 12 rectangles in each candy bar, making for the perfect amount, resist the urge to eat it now, there will be some left over later!) Remove the pan from the oven and place one rectangle into each cup.
2.) Cut your marshmallow in half crosswise using scissors dipped in cold water (To me, this is optional. I did not have a problem with the fluff sticking to the scissors). Place one marshmallow half, cut-side down, into each cup, Return to oven for 1-2 minutes. Remove pan from oven, and let cool for at least 15 minutes. Then, carefully remove cups from the pan and then let cool completely. Do not make the mistake I did the first time baking these yummy treats. I placed them directly into the refrigerator. The butter made the graham cracker cup stick to the pan and it was difficult to remove them.
3.) Break remaining candy bars and place in a bowl. This is where you have "extra". You will need the bars to make enough chocolate for dipping but you will not use all the chocolate. Microwave on 50% for 30 seconds, or until melted smooth (remember chocolate melts by stirring, so if you afraid of burning your chocolate, put the candy in for 10 second increments and blend each time). Dip the top of each marshmallow in the melted chocolate. (I like to call this the hat LOL). Then turn the cup top-side up and let stand from 45 minutes to an hour, or until set. The humidity in your area will affect the time it takes for the chocolate to set. In Texas this could be hours - so stick them in the refrigerator for a few minutes. This is a good opportunity to taste test one while the refrigerator door hides you from vultures.
[Disclaimer: The ingredient list and basic preparations are from the Pampered Chef book Simply Sweet, but I have added in tips and tricks of my own. Feel free to tweak the recipe to your liking. Enjoy!]
