Smores Marshmallow Bites Recipes

S'MORES BITES

Steps:

• Preheat the oven to 350°F. Grease a mini-muffin pan with non-stick butter spray. Spray it really well! I sprayed the pan almost 4 times, rotating the pan with each spray.
• In a medium sized bowl, mix graham cracker crumbs and powdered sugar. Add the melted butter and mix with a spoon. If your crumbs stick well together when you press the crumbs in your palm that's a good sign it should make a good crust.
• Evenly distribute the mixture to the 24 mini muffin cups (use a tablespoon measuring spoon and fill it about ¾ full, not quite to the top). Fill all of the 24 cups first before pressing down so you can make sure you have distributed the crumbs evenly. Use the same tablespoon measuring spoon and press the crumbs down into the cup. Use firm pressure and kind of twist the spoon. You can also use the edge of the measuring spoon to tamp down any loose crumbs especially at the top edge of the cup.
• Bake for 5 minutes
• While the graham cracker cups are baking, cut 12 large marshmallows in half.
• Remove the pan from the oven and place the cut marshmallow, cut side down, onto each mini graham cup in the middle.
• Set your oven to broil. Placement of the rack will depend on your oven (I have a gas oven and placed the rack about 6 inches from the broiler). Broil for 1 to 3 minutes, watch closely so they don't burn. Rotate the pan to get all marshmallows toasted evenly.
• Turn your oven on broil. Put the pan back in the oven and broil for 2 minutes (keep a close eye on them)! Take them out as soon as they start to brown. Watch them while they are in the oven as they will quickly turn from brown to burnt.
• Once the top of the marshmallows are toasted and brown remove from the oven and place a square of Hershey's chocolate on top of the hot marshmallow. The heat from the marshmallow will melt the chocolate piece.
• Let cool for one hour.
• Use a teaspoon or knife to wedge under the s'mores cups and pop each one out of the muffin tin.

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.