A few weeks ago, I was scrolling through Facebook, when I saw one of my friends had put this recipe on her wall. I was quite intrigued and knew I needed to try them. I made a few changes to them and they were a hit. I ended up doubling the recipe since I took them to a party. While we were at the party, one of the guests suggested roasting the tops of the marshmallows to make them even closer to an actual s’more. The results were amazing. Whether you leave them as is, or torch them, I am sure you will love these.
2 cups finely crushed graham crackers
1/2 cup powdered sugar
10 tbsp melted butter
2 Hershey bars (I used the King Size ones, milk chocolate)
12 large marshmallows
Preheat the oven to 350. Place graham crackers in a food processor and finely crush. You will need 2 cups, which is about 14 of the large crackers. Once crushed, place into a large bowl. Add in powdered sugar and melted butter. Stir until thoroughly mixed. In a mini muffin tin, place 1 tbsp of cracker mixture in bottom of cups. Using the bottom of the tbsp scoop, press firmly into middle of mixture, creating a “cup”. Place pan in oven for about 4 minutes, or until edges are bubbly. Break small pieces of chocolate while pan in cooking. Using a knife or scissors, slice each marshmallow in half, creating 24 halves. Remove pan from oven, place one piece of chocolate on top of cookie “cup”. Place one marshmallow on top of chocolate, cut side down. Place pan back into oven for about 2-3 minutes, or until marshmallow is slightly softened. Remove from oven and allow to cool 15-20 minutes before removing from pan. Once cooled completely, you can torch the top of the marshmallow for a “roasting” effect, or dip into chocolate, leave plain, etc.