SMORES CUPS

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). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. Combine 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 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.



Step 5:

Break remaining candy bars and place in (1-cup/250 mL) Prep 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.



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.