Mini S'more Bites

 

I came across this recipe from Pampered Chef a few years back. The original is in white and changes that I have made are in red. 

ingredients

7 whole graham crackers (1cup Honey Maid Graham Cracker crumbs)

1/4 cup (50 mL) powdered sugar

6 tbsp (90 mL) butter, melted

4 bars (1.55 oz or 43 g each) milk chocolate candy, divided

12 large marshmallows

 

preparation

Preheat oven to 350°F (180°C).

Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in a small bowl. Using a spoon, place scant scoop of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a mini tart shaper. Bake 4-5 minutes or until edges are bubbling.

Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. 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(I actually put them in closer to 3 minutes). Remove from oven to a cooling rack; cool 15 minutes.

Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in a 1-cup bowl. Microwave on HIGH 1-1.5 minutes or until melted and smooth, stirring every 20 seconds.(I put chocolate into ziploc baggie & melt)

Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40-60 minutes or until set. (Cut corner of baggie off, leaving a small whole. Squeeze chocolate to form a dime size circle on top of marshmallow)

 

Substitutions for chocolate:

 

Reese's miniture peanut butter cup

Rolo's chocolate caramel candy(these need an extra minute in the oven before putting marshmallows on top)

Hershey's Kisses(any flavor. Pumpkin Spice is a personal favorite)