Since the first crunchy-gooey-chocolatey bite, s’mores have been our all-time favorite dessert. But you can’t always make a campfire, so we created a mini version with melty chocolate center, a graham cracker cup and toasted marshmallow on top that is easy to make and can be created at home anytime!
There are a few tools that you’ll want to have on hand to make this recipe easy to make. The most important tool is a mini muffin pan. Our pan is from The Pampered Chef, is a heavy gauge nonstick coated steel and makes 24 mini desserts, and each well holds 2 T. We also used a tart shaper, a wooden stick with a bulbous end to press down the crumbs tightly against the walls and shape the cups in the pan. Other than that, if you have your s’mores ingredients – chocolate bars, puff marshmallows, graham crackers, you’re all set. Let’s go!
Makes 24 Mini S’Mores Cup
Total time to make: 20 minutes
RECIPE: Mini S’mores Cups
1 C graham cracker crumbs (you can purchase already crushed or crush yourself, just make sure the crumb is very fine).
5 T butter, melted
¼ C sugar
3 regular size Hershey’s chocolate bars (1.55 oz each)
12 oz. bag of jet puff marshmallows (you’ll only need 24, don’t get the jumbo size)
Heat oven to 350 degrees. Mix the graham cracker crumbs, melted butter and sugar in a bowl, pressing the crumbs into the side of the bowl with the flat side of the spoon as you turn it until the grahams are fully coated with the butter. It is important to make sure the butter coats the crumbs so the mixture will set up in the oven, creating a cup that will hold the rest of the s’mores.
Spoon mixture into mini muffin pan wells and tamp each down with a tart shaper. Brush any loose crumbs that are on the top of the pan into the wells and tamp down once more. Bake at 350 degrees for 4-5 mins, remove from oven and let cool on stovetop while you dice the chocolate.
On a cutting board, stack the three chocolate bars on top of each other. Slice through the bars vertically to create 12 sections, then cut horizontally down the middle to double that, creating 24 stacks of three chocolate slices each. Place each stack into the graham cups. The heat from the cups will slightly melt the chocolate.
Turn oven up to broil and wait for it to fully heat. Top each cup with one jet puff marshmallow. Place mini muffin tin on a baking sheet for stability because you’ll be removing the muffin tin quickly and the cups are full with the marshmallow on top.
Place the sheet into the oven for 30 seconds, watching closely. As soon as the tops of the marshmallows begin to brown to your liking, quickly pull out the tray and place on the stovetop.
Let mini s’mores cups cool to your liking then serve. We suggest cooling about 10 minutes up to one hour. They may be a bit crumbly but they are meant to be eaten in one bite. Share, eat and enjoy!