7 | whole graham crackers (1 cup/250 mL finely crushed) |
1/4 | cup (50 mL) powdered sugar |
6 | tbsp (90 mL) butter, melted |
4 | bars (1.55 oz or 43 g each) milk chocolate candy, divided |
12 | large marshmallows
- Preheat oven to 350°. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter. Using a small scoop, place scant scoop of crumb mixture in each cup of a mini muffin tin. Press crumbs to form shallow cups with a mini tart shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
- Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
- Break remaining candy bars and place in microwave safe bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yields 24 mini cups (Pampered Chef) |
No comments:
Post a Comment