Gimme s’more of these s’mores! Do you ever wonder why they’re called s’mores? It is a pretty inventive name, and I would like to know who was sitting around a campfire dreaming up this delicious combination of flavours.
It seems like the s’mores flavour is all the rage right now. I come across cool s’mores inspired desserts every day on Pinterest, and I pin them all and (like most things on pinterest) forget about them for a few months. I don’t know why it is because there are soo many delicious things on Pinterest, and I have probably pinned ALL of them. I will make a point to consult my board of recipe pins for often for inspiration.
Well anyways, that is exactly what happened with these little babies. I pinned them back in the fall, and finally got around to making them for the first time a few weeks ago (yes I said the FIRST time…since that time, these have been made again!). But really, they are so freaking easy, and once you buy the ingredients for the first batch, you WILL have leftovers for another one… I promise.
I made these the second time as a last minute backup dessert to bring to a potluck when my first option was on the verge of failing. THAT’S how easy they are.
Everybody loves s’mores, and let’s face it…most of us probably don’t have access to a campfire everynight, so these little morsels make a stellar substitution. I like these when they are still warm and gooey from the oven, but they are equally delicious at room temperature. I’m gonna go scrounge up my leftover s’mores ingredients and make…..s’more s’mores!! Ohh it had to be done!
Mini S’mores Bites
From Texas Cottage via Pinterest
- 1 cup graham cracker crumbs
- 1/4 cup powdered sugar
- 6 tbsp butter, melted
- 4 milk chocolate bars (the regular size of Hershey’s or Jersey Milk) * I only used 3 bars, 2 for the pieces under the marshmallows and one for melting to dip, but use whatever works for you
- 12 large marshmallows
Preheat oven to 350 degrees
Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
Equally divide the graham cracker mixture between the cups of a 24 cup mini muffin pan. Press crumbs down to form a shallow cup. Bake 4 –5 minutes until edges are bubbling.
Break chocolate bar into rectangles and place one rectangle on each baked graham cracker cup. Cut marshmallows in half crosswise and place one half on each cup, cut side down. Return to oven for 1-2 minutes until marshmallows are soft.
Place pan on a cooling rack and cool for 15 minutes. Remove cups from pan and continue to cool completely.
Once cool, melt remaining chocolate bar in the microwave for 1 – 2 minutes, stirring until completely melted. Dip the top of each marshmallow in the melted chocolate and turn right side up to cool.