S'mores Dip

Smores are one of those things that SCREAM summer to me. THEY SCREAM it. I love them so much like any normal functioning human being. But you know when you can't have smores? In January. When it's snowing. Enter the quick fix.

A couple of months ago, I hosted a game night with lots of appetizers. But, who wants to stop in the middle of a rousing game to go tend to dessert? This was the perfect fix. I put the chocolate and marshmallows in the cast iron skillet ahead of time and then quick popped it under the broiler for a few minutes and served with some graham crackers.

Perfecto. Game on.

Ingredients:
Chocolate Chips
Marshmallows
Graham Crackers

Directions:

1. Cover the bottom of a cast iron pan with 1/2 to 1 inch of chocolate chips. Top chocolate with a layer of marshmallows cut in 1/2
2. Place under broiler for about 5 minutes, but keep a close eye on it
3. Serve with graham crackers

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.