S’mores Bites

Since school has started, it’s safe to say that a lot of us are missing summer, especially the treats that we associate with it. My favorite summer treat has always been s’mores, and this new recipe allows me to eat s’mores any time of the year.

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Graham Cracker Crust:

7 full graham crackers (finely crushed)

6 tablespoons of butter (melted)

¼ cup of powdered sugar

Ingredients for the Top:

6 large marshmallows cut in half

2 Full Sized Hershey Bars

Other supplies:

Muffin pan

Rolling pin

Large bowl

 

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Directions:

Always spray your pan before baking.

Preheat the oven to 350°F.

Crush up the graham crackers very finely. What I like to do is put four graham crackers all divided in half in a large plastic snack bag and use a rolling pin to break them up. Using your hands works too. Once those are broken up, you can put the other three in and do the same.

Put the crushed up graham cracker crumbs in a large bowl with the powdered sugar and melted butter. Mix together to make the crust.

Then, evenly distribute the crust mix into the muffin pan, press the crumbs down and put them in the oven for four to five minutes.

While those are in the oven, break off pieces of the Hershey bar into sets of one or two (two makes it more yummy and chocolatey in my opinion) and cut your marshmallows in half.

Place the chocolate and marshmallows in the muffin pan with the cut-side of the marshmallow down.

Put them back in the oven for two to four minutes or until the marshmallows are softened.

If you like the tops of your marshmallows brown, turn your oven to broil and cook them for one to two minutes.

When you are satisfied, take them out and let them cool. I like to use either a fork or spoon and press the marshmallow down a little bit so it covers the whole thing.

When they are cool, take them out of the pan and enjoy.

Tip: Not very good after three days and not a food you should freeze, so eat them fast.

 

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