S’mores Bites

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350°F

Step 2

2. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using a rolling pin.

Step 3

3. Combine graham cracker crumbs, powdered sugar and butter in a bowl using a fork. Make sure all the graham crackers have been mixed into the butter.

Step 4

4. Take a small spoon and scoop the graham cracker crust into the mini muffin pan.

Step 5

5. Press crumbs to form shallow cups. I use my Pampered Chef mini tart shaper, but you can also use a muddling stick or anything else that would help you form a cup. I dip the end in confectioners sugar and then barely press to form cup together. After it bakes, I go through again to form more of a cup.

Step 6

6. Bake 5-10 minutes until edges are bubbling.

Step 7

7. Break the candy bars into individual rectangles.

Step 8

8. Cut large marshmallows in half crosswise.

Step 9

9. Remove pan from oven and use tart shaper to form more of a cup.

Step 10

10. Place one chocolate rectangle into each cup.

Step 11

11. Place one marshmallow half, cut-side down, into each cup.

Step 12

12. You’ll want to place the marshmallows cut side down so the exposed sticky side doesn’t get all of your fingers. 🙂

Step 13

13. Return to oven and bake 1-2 minutes or until marshmallows are just slightly softened.

Step 14

14. Remove from oven and use a spoon to remove each cup from the nonstick mini muffin pan. Place on cooling rack.

Step 15

15. They are delicious to eat warm right out of the oven or at room temperature. You can also pop in the microwave for 8-10 seconds to warm up just enough.