Mini S'mores Cups

For the days you want s'mores and don't want to smell like campfire. Oh, wait. That's never. For winter when it's too cold? Let's be real - you don't need a reason. Although they were super cute and went over very well for a little dessert party.

Recipe adapted from Texas Cottage Blog

Ingredients

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

24 mini marshmallows

Directions

1. Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.
2. Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups (I used a spoon and my fingers). 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.
3. 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 slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
4. Place mini marshmallows on top of half marshmallows (I toasted the mini marshmallows over the gas range because the the marshmallow halves didn't stay puffed up)
5. Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Spoon melted chocolate on top and let stand 40 to 60 minutes or until set. Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.