Mini Smores Cups Recipe 425 Recipes

MINI S'MORES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

MINI S'MORES CUPS RECIPE - (4.2/5)

Steps:

• Directions makes 12 mini cups Preheat oven to 350 degrees. Grind graham crackers in a mini-food processor until a fine powder forms. Add in powdered sugar and melted butter until mixture turns into a crust (it shouldn't be greasy, if it's too greasy, add some powdered sugar to the mixture. But not too much.) Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham cracker crust into each mini-cup with the back side of the melon-baller (it helps form the cup shape. you can use your hands if you want - either way works). Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back into oven for about a minute. Cut marshmallows in half crosswise and place one marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and continue to cool on rack. Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about 10 seconds at a time, and stirring often). Dip each s'mores cup in the chocolate, or drizzle chocolate over s'mores cup with a spoon. Leave alone to set (in fridge is best - NOT in the freezer). Recipe adapted from: The Pampered Chef makes 12 mini cups Preheat oven to 350 degrees. Grind graham crackers in a mini-food processor until a fine powder forms. Add in powdered sugar and melted butter until mixture turns into a crust (it shouldn't be greasy, if it's too greasy, add some powdered sugar to the mixture. But not too much.) Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham cracker crust into each mini-cup with the back side of the melon-baller (it helps form the cup shape. you can use your hands if you want - either way works). Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back into oven for about a minute. Cut marshmallows in half crosswise and place one marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and continue to cool on rack. Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about 10 seconds at a time, and stirring often). Dip each s'mores cup in the chocolate, or drizzle chocolate over s'mores cup with a spoon. Leave alone to set (in fridge is best - NOT in the freezer). Recipe adapted from: The Pampered Chef

MINI SMORES PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
• Enjoy!