S'mores Cups

I found these little cups on Pinterest, aka my entire life nowaways, and immediately knew I had to try them. S'mores are one of my favorite flavor combinations...you just can't go wrong with crunchy graham crackers, ooey-gooey toasted marshmallow and rich chocolate. I knew I couldn't keep these in the house, or else the entire batch would have been gone by morning. I took them to my mom's work and they were "devoured within minutes". I put my spin on the recipe, and it's probably one of my favorite things I have ever made. They take some babysitting in the oven, but otherwise are very simple to make.

Placing the chocolate chips in the graham cracker cups

Yummy toasted marshmallows!

RECIPE

makes 24 cups

14 graham crackers (approx 2 packages), crushed

1/2 cup white sugar

1/3 cup unsalted butter, melted

2 cups chocolate chips

12 marshmallows, cut in half

1 tsp shortening

- Preheat oven to 350* and place the oven rack on the second notch from the top.

- Crush graham crackers in a food processor or wooden spoon and a plastic bag. (if you've had a rough day, use the spoon) 

- Mix together graham crackers, sugar, and butter with a fork until well incorporated. Place a tablespoon of mixture into each cup, then using the tablespoon press the mixture into the pan to form a mini-cup.

- Bake for 7-10 minutes, or until golden brown.

- While the cups are baking, cut each marshmallow in half using kitchen shears or a knife. TIP- Run the scissors or knife under cold water. This will prevent the blade from sticking. 

- When the cups are done baking, place 4-5 chocolate chips in each cup. You may have to press them down into the cup if your well dissapeared. 

- Place one half of a marshmallow on each cup, then place in the oven for an additional 4 minutes. After 4 minutes, turn on the broiler and toast the tops until golden brown. NOTE ABOUT BROILING - This is a tricky step. Never leave the kitchen or the general oven vicinity while broiling, always keep the oven open a few inches and keep your eye on them. Literally, 3 seconds can be the difference between golden brown and black.  You may have to rotate the pan to get even browning. 

- Cool in the pan for 20 minutes, then carefully remove the cups from the pan and place on a cooling rack. Cool completely.

- When the cups are cool, combine the rest of the chocolate chips with the shortening in a microwave safe bowl. Microwave the mixture in 30 second intervals, stirring between each interval until the chocolate is melted. Cut the tip of the corner of a plastic sandwich bag, and scoop the melted chocolate into the bag (having somebody hold the bag open is helpful in this step). Drizzle the chocolate over the cups. Enjoy!

HAPPY BAKING!!

Ashley