I wanted s’mores one evening and I didn’t want to build a fire. This is one of my now favorite recipes. It takes a little more time but it’s not messy and great for little kids. Don’t have to worry about cleaning their hands, might have to clean around their mouth though, if you have one of those children that could make a mess out of absolutely nothing. I was one of those children and still am today.
I don’t get the people who gave it 1 or 2 stars and then state they read the recipe wrong. The recipe is so clear. I used 1/2 cup of butter instead of 3/4 and could probably have used less. I also had full size marshmallows in the house so I cut them in thirds and put 1/3 of a marshmallow on top. I made them in small cupcake tins with paper cupcake holders. I put 1 teaspoon of graham mix into the paper holder and pressed down on it with the back of the tablespoon measuring spoon. It made it nice and flat. I also added about 1/4 cup of brown sugar to the mix. I overcooked the first batch waiting for the marshmallows to get brown but the second batch is great! I just let them puff up for about 6 minutes and took them right out. I also used vegan marshmallows from Trader Joe’s which worked out perfectly.
Oh! This is good! The graham cracker is a bit hard to get the right stick-togetherness. I added bits more of butter until it would hold a shape. Pack it into the muffin cups but you don’t have to be fussy about it. We used mini chocolate chips which I’m sure melt differently then the bars, but they were much easier to get into the cups. The only really hard part was waiting for the marshmallows to brown! You can eat them hot but they won’t hold their shape until they’re cool. The solution, of course, is to eat some hot with a plate to collect the yummy falling goodness; and save some for later (best of luck with that!). This version is campfire memories made with a perfect twist. You’ll be happy you did.
A friend brought these to us when my grandmother passed away. These were beautiful, impressive looking, and so good! They were quickly devoured before many other desserts. I will be making these from now on when we need a chocolate fix and want it to look pretty. I noticed my friend used chocolate chips instead of candy bar pieces and she did not use paper liners which seemed to work out fine. I also found out my friend used 1/3 Cup sugar in graham cracker crust.
I didn’t have any paper muffin tin liners in the miniature size, so I followed ReneePaj’s suggestion and used cooking spray and baked the graham cracker crust first before adding the chocolate and marshmallow. It came out well except that the crust was a little crumbly and fell apart when I removed these from the muffin tin. It could be because I didn’t mix the butter in well enough to the graham crackers, though. I also broiled the marshmallows which only took about 30 seconds until the ones in the middle were in danger of burning! The taste was great though and I will make these again.
½ cup butter, softened
¼ cup sugar
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