Smorecups Recipes

S'MORES CUPS

Steps:

• Put the marshmallow creme and 2 tablespoons of the heavy cream in a large chilled bowl. Use a hand mixer to beat until the creme is loosened, smooth and shiny. Add the remaining 1/2 cup heavy cream to the bowl and whip to medium peaks, starting on low and then changing to medium speed.
• Put 2 tablespoons of crushed graham crackers in the bottom of each of four 9-ounce plastic tumbler cups. Top with 3 tablespoons marshmallow whipped cream, then 3 tablespoons chocolate pudding. Repeat so you have another layer of each ingredient. Refrigerate until ready to serve.
• When ready to serve, place the marshmallows onto skewers. Toast the marshmallows over a hot grill (or on the stove top).
• Place a toasted marshmallow on top of each s'mores cup. Garnish each with a piece of chocolate bar and graham cracker.

S'MORES IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

S'MORE CUPS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Combine graham cracker crumbs, powdered sugar and melted butter in a bowl.
• Use a mini muffin pan and place a small scoop of crumb mixture into each cup.
• Press the mixture to form a cup.
• Bake 4 to 5 minutes or until edges bubble and remove from oven.
• Break candy bar into rectangles and cut marshmallows in half.
• Place one piece of chocolate into each cup and top with a marshmallow.
• Bake for another minute or two or until the marshmallow is soft.
• Remove and cool.
• Melt the remaining candy bars and dip each s'more into the chocolate mixture.
• Let stand until set and enjoy.

S'MORES

Steps:

• Heat the marshmallow over an open flame until it begins to brown and melt.
• Break the graham cracker in half. Sandwich the chocolate between the cracker and the hot marshmallow. Allow the marshmallow to cool a moment before eating.

SMORES WITH REESE'S CUPS

Steps:

• Split or break the graham crackers into twos and set aside.
• Next, you need to heat the marshmallows. There are several ways to do this.
• If using the broiler: you need to place the marshmallows on top of 1/2 graham cracker and put under the broiler for a few seconds or until golden brown and toasted. Remove the Graham and place a Reese's cup on top then place the other 1/2 graham crack back on top and press it lightly to flatten the marshmallows.
• If using a campfire/fire-pit: Prepare the graham cracker in an area near your fire, and using a utensil (such as a tree branch or your marshmallow roasting sticks) roast the marshmallows until golden brown and toasted. Place the marshmallow on 1/2 of the graham cracker, place a Reese's cup on top, and the other 1/2 of graham, light press down to flatten the marshmallows.
• If using a gas stove-top or grill: Prepare graham crackers near the stove top, place a marshmallow on a fork (you can use your tree branch or marshmallow roasting sticks) turn on flame to highest setting and let the marshmallow brown, being careful not to let it catch fire. place the browned marshmallow on 1/2 graham cracker and place Reese's cup on top, with the other 1/2 of graham. Lightly push down on to flatten the marshmallow.

CARAMEL S'MORE CUPS

Steps:

• Heat oven to 375°F. Spray 36 mini muffin cups with cooking spray.
• Make cookie dough as directed on package, using butter and egg. Shape dough into 36 (1-inch) balls. Place 1 ball into each muffin cup.
• Bake 8 to 9 minutes or until edges begin to brown. Remove from oven; firmly press 1 candy into center of each cookie until flush with cookie top. Top each with 3 marshmallows. Bake 2 to 4 minutes longer or until marshmallows are puffed. Cool 30 minutes. Loosen edges of cookie with small metal spatula and remove to cooling racks. Cool completely.
• Place chocolate chips in small resealable freezer plastic bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over marshmallows. Let stand until hardened, about 10 minutes.

S'MORES COOKIE CUPS RECIPE

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine graham cracker crumbs, flour, baking soda, and salt; set aside.
• In another bowl, beat the butter and sugars together until creamy and smooth.
• Add in the egg and vanilla extract and mix until combined.
• Slowly add the dry ingredients and mix until just combined.
• Drop rounded tablespoons of dough into a greased mini muffin tin.
• Press dough down into the muffin tin using a spoon or something round so there is a small indent in the dough.
• Bake for 6-8 minutes or until edges are just getting golden brown.
• Remove from oven and gently press a half marshmallow, sticky side down, onto each cookie.
• Let cool completely.
• Once all cookies are cooled down, preheat broiler.
• Place cookies back in the oven and broil for 1-2 minutes, keeping a close eye on them so they don't burn.
• Once marshmallows are golden brown, remove from the broiler and place a piece of chocolate on top of each cookie.