When we were dating, Jeff loved to make these s’mores cups (adapted from a Pampered Chef recipe). In fact, we made tons of them for his neighbors as Christmas gifts, and topped them with red and green melted candies. They’re fun, simple dessert bites, and a delightful departure from regular cookies or bars.
If you’re making this one gluten free, you’ll just want to swap out the graham crackers for gluten free ones or try using gluten free Oreos.
Fun, simple dessert bites.
- 10 whole Graham Crackers (1 cup finely crushed)
- 1/3 c. Powdered Sugar
- 1/2 c. Butter, melted
- 4 bars Milk Chocolate candy, divided (Hershey’s bar has 12 pieces)
- 12 large Marshmallows
For crust, preheat oven to 350°. Finely crush graham crackers in a gallon bag with a rolling pin or in a blender. Combine crumbs with powdered sugar and butter in a small bowl, then scoop mixture into mini muffin tin. Press crumbs firmly into each cup with a tart shaper. Bake 4-5 minutes or until edges are bubbling (butter may pool). Meanwhile, break two candy bars into rectangles. Remove pan from oven and place one rectangle into each cup.
For marshmallows, cut marshmallows in half crosswise with scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Bake 1-2 minutes or until marshmallows are just slightly softened. Remove from oven and cool 15 minutes. Then remove cups from pan and cool completely.
For chocolate topping, break remaining candy bars into a bowl and microwave 60-90 seconds or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in the chocolate, then set upright and let stand 40 minutes to 1 hour to set.