I’ve mentioned before that I believe there are certain non-cupcake items that can be discussed on this blog because, to me, they are in the “cupcake family” and that cupcake lovers will also enjoy reading about them. These delicious, and incredibly easy to make, S’more Cups are in that category. I’ve also mentioned before that I have a long list of recipes that I’ve been collecting, and in an effort to work through that list, I’ve decided to bake one at least once a month, and share my results here. This month’s recipe I came across from Pampered Chef (UPDATE: THEY HAVE REMOVED THE RECIPE FROM THEIR SITE – ALL MEASUREMENTS WERE ONLY AVAILABLE THROUGH PAMPERED CHEF). I knew our recent girls weekend getaway would be the perfect opportunity to make these. Us six girls have all gotten together for a weekend in the fall for the past 4 years, starting in tents, then moving to a rustic cabin, and this year, a nice house. The downside to the house was that there was no place to roast marshmallows for S’mores (which I’m usually put in charge of) so these little S’mores Cups were the next best thing.
You are going to be shocked how easy these are. I don’t have a lot of the Pampered Chef “equipment” so I had to improvise and they still weren’t hard to make:
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 Small Batter Bowl.
Using a small scoop, place a small amount of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a Mini-Tart Shaper (I didn’t have this, so I used my fingers). Bake 4-5 minutes or until edges are bubbling.
While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups
Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
I think next time I’m going to try the dark chocolate. If you’ve been reading this blog for a while, you know I prefer dark chocolate to milk chocolate, so I think that would take these from AWESOME, to UNBELIEVABLE.
Either way, this simple treat was a huge hit for our girls “camping” trip, and I might be making them a staple at our yearly gatherings.
THIS RECIPE WAS NOT AN ORIGINAL RECIPE. ALL INSTRUCTIONS AND MEASUREMENTS ARE PROPERTY OF PAMPERED CHEF AND CAN BE FOUND ON THEIR WEBSITE, CLICK HERE FOR MORE INFORMATION.
– Posted by Cupcake Crusader, Stacy (Baltimore, MD)