Friday, July 15, 2011
When I received this swap recipe I was so excited because just hours prior was craving a S'more. These little treats are the perfect thing to fix that craving. My crust didn't set up but I think that was because I didn't press the mixture up the sides far enough. They were still tasty though!
From Taste & See
1 cup finely crushed graham crackers (about 7 whole crackers)
1/4 cup powdered sugar
6 Tablespoons butter, melted
2 Hershey bars (24-rectangles)
about 72 mini marshmallows
Preheat oven to 350-degrees. Lightly grease a mini muffin pan or spray with PAM.
Combine graham cracker crumbs, powdered sugar, and melted butter in a small bowl.
Using a small cookie scoop (about 1 tablespoon), place a scant scoop of crumb mixture in each cup of mini-muffin pan.
Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break the candy bars into rectangles.
Remove pan from oven; place one Hershey rectangle into each cup.
Place about 3 mini marshmallows into each cup.
Return to the oven, and broil for 2-3 minutes to give the marshmallows a "toasted" flavor and appearance.
Remove pan from the oven and place on a cookie rack to cool. Cool for 15 minutes. Carefully remove cups from the pan. Cool completely.
Store in an airtight container at room temperature for up to 1 week.
Recipe Rewind: Chewy, Fudgy Triple Chocolate Brownies and Chocolate Fluffernutter Bars