I have to admit, I haven’t been the greatest dieter lately. I’m getting married in October and I keep on making treats. Like these S’mores cups. These are ok to eat though, because they’re made in mini muffin tins. Mini means that it won’t pack on the pounds right? 😉 Ben tried one and he said that these will probably be gone with in a day. They’re that good, and you’ll probably want to eat the whole entire batch in one sitting.
When I make my marshmallow for s’mores I like mine burnt to a crisp. It’s fun to toast the marshmallow and get it to wear it’s burning. Ben is the opposite of me and likes his marshmallow to the point where it’s just melted. We’re doing a s’mores kit for wedding favors and I think those are going to be so cute. I would have toasted the marshmallows longer in the oven to get them more burnt like, but I was nice to Ben and just melted them.
Ingredients from Texas Cottage
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 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 to 60 minutes or until set. Makes 24 cups.