Baking Mini S’mores with Maddie

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Baking Mini S’mores with Maddie

Madison Rackett, Spring Editor

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Ingredients :

      • 7 whole graham crackers (equals 1 cup), finely crushed
      • 1/4 cup powdered sugar
      • 6 tablespoons butter, melted
      • 2 (1.55 oz) milk chocolate candy bars, divided into rectangles
      • 12 large marshmallows, cut in half

Instructions :

    • Preheat oven to 350 degrees fahrenheit
    • Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.
    • Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.
    • Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.
    • Bake 4-5 minutes or until edges are golden.
    • While that’s baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.
    • Remove the pan from the oven and place one chocolate rectangle into each cup.
    • Place one marshmallow half, cut-side down, into each cup.
    • Return to oven for 2-4 minutes or until marshmallows are just slightly softened.
    • If you’d like the tops to be brown, turn the oven to broil, and broil the s’mores bites for 1-2 minutes.
    • Cool on a cooling rack for 15 minutes before carefully removing them from the pan.
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