Is there anything better than sitting next to a bonfire. Maybe, sitting next to a bonfire and roasting s’mores. There are few things that from a culinary perspective say summer to me more than s’mores. And that’s a flavor and a feeling that I wanted to re-create as the Minnesota weather starts turning cooler and moving towards winter. It’s also my husband’s birthday today and s’mores are one of his favorite flavors for treats. That’s where these s’mores bites come in.
Compared to every other s’more cookie and s’more bar and s’more dessert that I’ve tried, these replicate the most closely the flavor and essence of a true campfire s’more. I think the toasted marshmallows help with that. I found this recipe on Pinterest when I was looking for an idea to bring to a potluck at work and was thinking of my favorite summer treat. They were a hit and best of all they were easy to make. In fact, I think I could easily cut these down and make just enough for my husband and I for a teat at night – that’s a feat with most sweets that make enough to feed a large family.
Here’s what you need:
I made the crust in my food processor and it made really quick work of it. Start by adding some graham crackers and pulsing until they turn to crumbs. Then pulse in a little powdered sugar. Finally drizzle in some melted butter while the food processor is running. Everything should start to come together and form coarse crumbs.
Divide the mixture evenly among 24 mini-muffin cups. Lightly press down with your fingers to form shallow cups.
Bake at 350 for 4-5 minutes until you can see the butter bubbling around the edges.
Break the Hershey bars into rectangles and place on top of the graham cracker cups.
Cut 12 marshmallows in half and put one on top of each Hershey bar, cut side down.
Turn the oven to broil and return the pans to the oven. Cook until the tops of the marshmallows are a nice golden brown, about 1-2 minutes.
Cool for about 15 minutes before removing from the pan.
Try at least one when it’s fresh and hot out of the oven and tell me it doesn’t remind you of the real deal. They’re pretty darn good when they cool down too.
- 7 graham crackers
- ¼ c powdered sugar
- 6 T butter, melted
- 2 Hershey bars, separated into rectangles
- 12 large marshmallows cut in half
- Preheat oven to 350 degrees.
- Pulse graham crackers in the food processor until the turn into crumbs. Add the powdered sugar and pulse to combine. Turn the food processor on and pour in the melted butter. It will start to combine into coarse crumbs.
- Divide the crumb mixture evenly among 24 mini muffin cups. Press down to form shallow cups.
- Bake for 3-4 minutes until they bubble around the edges.
- Remove from the oven and place on chocolate rectangle into each cup. Place one marshmallow half, cut side down into each cup.
- Turn the oven to broil. Return the pans to the oven and broil until the marshmallows are golden brown.
- Cool for about 15 minutes and then carefully remove from the pan.
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