Let's face it, anytime of year is the perfect time for s'mores, whether it is sticking to the classic s'more over a campfire or trying a new twist on a s'more. I love these little s'more bites because they are pretty easy to put together, they make a ton, and they stay good for up to a week. Spend 30 minutes making them and you get to enjoy them for a few days, unless you are bringing them to a gathering. They will be gone in a snap. Hope you enjoy them as much as my friends and I do. Enjoy!
Ingredients:
- 8 graham crackers
- 1/4 cup of powdered sugar
- 6 tablespoons of butter, melted
- 2 Hershey milk chocolate candy bars
- 12 large marshmallows
Directions:
Preheat the oven to 350 degrees. Lightly grease a 24 cup mini muffin pan with butter. Place the graham crackers in a food processor or in a large resealable plastic bag and finely crush into crumbs. In a bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Divide the crumb mixture evenly among the cups in the muffin pan, about a teaspoon or two per cup. Press the crumbs to make a shallow cup. Bake 4-5 minutes or until the edges are slightly bubbly. While the crumbs are baking, break the candy bars into rectangles and cut the large marshmallows in half crosswise (best to do this with a wet knife). Remove the pan from the oven and place a chocolate in each cup. Add one marshmallow, cut side down, to each cup. Place back in the oven and bake 1-2 minutes or until the marshmallows are slightly softened. Cool the pan on a wire rack for 15 minutes and then carefully remove the cups from the pan. Cool completely before eating. They can be stored in a single layer in an airtight container for up to a week. Enjoy!