Gosh these treats are so cute I can hardly stand it! I was so nervous to make them, because I didn't think that they would turn out as well as all the pictures I saw.It turns out these are pretty quick and easy to make and addicting to boot! I found myself in need of a quick dessert one afternoon, and I have been wanting to make this recipe forever, so I raided our leftover s'more supplies. Totally worth it. Why is everything miniature so adorable?
One Year Ago: Snickerdoodle Blondies
Two Years Ago: Pumpkin Gingerbread
7 whole graham crackers
¼ cup powdered sugar
6 TB butter, melted
4 Hershey candy bars, divided
12 large marshmallows
1. Preheat the oven to 350°F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using a rolling pin. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Using a small cookie scoop, place a small scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups using a mini-tart shaper. Bake 4-5 minutes or until the edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle of chocolate into each cup.
2. 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 softened. Remove from oven to a cooling rack. Cool 15 minutes. Carefully remove cups from pan. (I found using a toothpick helped to pop them out). Cool completely.
3. Break remaining candy bars and place in a small bowl. Microwave 1-1 ½ minutes (stirring every 20 seconds) until melted and smooth. Dip the top of each marshmallow in melted chocolate. Turn top side up and let stand 40 minute-1 hour or until set.
4. Store in an airtight container for up to one week (but they won’t last that long)
Source: Pampered Chef
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