This time of year one flavor combination that can’t be beat is that of chocolate, marshmallow, and graham cracker. S’mores are a must have! Last week I came across this idea for these mini S’mores over at The Domestic Mama & The Village Cook. I loved the idea and even more so loved the idea that smores can easily be eaten year round without a campfire in sight. I did make a few changes when making them, but they turned out fantastic and were a big hit with the family!
MINI S’MORE STACKERS
4 1/2 GRAHAM CRACKERS
3 Tablespoons BUTTER, melted
1 Tablespoon SUGAR
1/2 cup CHOCOLATE CHIPS
Preheat oven to 350 degrees. Combine graham crackers, butter, and sugar in food processer and process to a fine crumbs. Press the crumbs into mini muffin pan (evenly divided among 18). Bake the crust for 6 minutes. Remove from the oven and switch the oven to broil. Add a layer of chocolate chips — approx. 6 chips per crust, of course you can use more or less depending on your love for chocolate. Place under the broiler for about 5 seconds, just long enough to soften the chocolate. Pull oven rack out and place one marshmallow on each crust. It should stick in the chocolate. Push oven rack back in for approximately 15 SECONDS. Just long enough to brown the marshmallows. Let set for a minute. The sooner you remove them from the pan the messier they are, just like s’mores! ENJOY!
This post is linked to These Chicks Cooked!