SMORES CUPS: • 7 whole graham crackers, finely crushed • 1/4 cup powdered sugar • 6 tbsp butter, melted • 4 bars milk chocolate candy • 12 large marshmallows You are going to be shocked how easy these are. Step 1: Preheat oven to 350°F (180°C). Combine crushed graham cracker crumbs, powdered sugar and butter in Small Batter Bowl Step 2: Using Small Scoop, place scant scoop of crumb mixture in each cup of a Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling Step 3: While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Step 4: Cut marshmallows in half crosswise using shears dipped in 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. Step 5: Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Melt chocolate in candy warmer or 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. Yield: 24 cups Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.
Posted on: Wed, 19 Jun 2013 04:03:28 +0000
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