This great recipe from Texas Cottage turns a childhood favorite into the perfect party food.
These mini cups are addictive. Sweet and salty, gooey and crunchy. It's the best of everything, combined. You'll find yourself having to show serious restraint to not eat half the pan!
A couple of notes:
- I used pre-packaged graham cracker crumbs instead of crushing the crackers myself.
- I added a sprinkle of coarse sea salt to each cup. This added great texture as well as really brought out the chocolate.
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
coarse sea salt, to top
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.
Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Firmly press crumbs to form shallow cups. 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 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.
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. Dip the top of each marshmallow in melted chocolate. Turn top-side up and sprinkle with coarse sea salt. Let stand 40 to 60 minutes or until set. Makes 24 cups.