S'more Cups (makes 24)
10 ½ whole graham crackers, finely crushed (or use 1 ½ cups graham cracker crumbs)
¼ cup plus 2 tablespoons powdered sugar
9 tablespoons butter
4 bars milk chocolate candy , divided (I used Hershey bars)
Preheat oven to 350 degrees F. Finely crush graham crackers. Combine graham cracker crumbs, powdered sugar and butter in a small bowl and mix well.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven and place one rectangle into each cup.
Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut side down, into each cup. Return to oven for 2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool in pans for 15 minutes. Carefully remove cups from pan.
Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 ½ minutes stirring every 20 seconds. Dip the top of each marshmallow cup in melted chocolate. Turn top side up and let stand 40 to 60 minutes until set.
Makes 24 cups. 100 calories each with 6 grams of fat.
Store in an airtight container for up to 1 week. Freezing is not recommended.
For a richer taste substitute dark chocolate. If you like peanut butter add a scant 1/2 teaspoon and decrease chocolate to a half of a rectangle.
Experiment with abandon because, yes... Life should have some sweetness to it.