Description
These S’mores Cups are a fun and delicious twist on the classic campfire treat, featuring layers of graham cracker crust, melted chocolate, and toasted marshmallows baked to gooey perfection. Easy to make in muffin tins, they’re perfect for parties, desserts, or anytime you crave a nostalgic sweet treat.
Ingredients
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling and Topping
- 1 cup semisweet chocolate chips
- 12 large marshmallows
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking the s’mores cups evenly.
- Prepare Crust Mixture: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture is evenly moistened and resembles wet sand.
- Form the Crust: Lightly grease a 12-cup muffin tin. Press about 2 tablespoons of the graham cracker mixture into the bottom of each muffin cup and slightly up the sides to form a crust shell.
- Add Chocolate: Evenly distribute the chocolate chips among the muffin cups, placing them on top of the crust layer.
- Toast Marshmallows: Cut each marshmallow in half and place one half on top of the chocolate chips in each cup, cut side down. This helps the marshmallow melt and toast properly.
- Bake: Bake the s’mores cups in the preheated oven for 8 to 10 minutes, until the marshmallows are golden brown and the chocolate has melted.
- Cool and Serve: Remove the muffin tin from the oven and let the s’mores cups cool for about 5 minutes before carefully removing them with a spoon or fork. Serve warm for gooey, melty goodness.
Notes
- For an extra crunch, try adding chopped nuts to the crust mixture.
- You can substitute milk chocolate or dark chocolate chips according to your preference.
- Do not overbake as marshmallows can burn quickly; watch closely during the last few minutes.
- These can be made ahead and stored in an airtight container for up to 2 days; reheat gently to soften before serving.
