Description
Bite-sized s’mores treats made in a mini muffin tin with a buttery graham cracker crust, gooey toasted marshmallow center, and melty chocolate topping—bringing all the campfire nostalgia without the mess.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 6 tbsp unsalted butter, melted
- 1/4 cup granulated sugar or powdered sugar
- 12 large marshmallows, halved (or 1 cup mini marshmallows)
- 24 small pieces of milk chocolate (such as Hershey’s bars)
Instructions
Preheat oven to 350°F (175°C) and lightly grease a mini muffin tin.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Press about 1 tablespoon of mixture into each mini muffin cup to form a crust.
- Bake for 4–8 minutes until lightly golden.
- Immediately place a marshmallow half, sticky side down, into each cup.
- Switch oven to broil and toast marshmallows for 1–2 minutes until golden, watching closely.
- Place a piece of chocolate on top of each toasted marshmallow and allow to soften.
- Cool slightly in pan before gently removing with a knife.
Notes
- Watch marshmallows carefully under the broiler—they toast quickly.
- For variety, try dark or white chocolate instead of milk chocolate.
- Use silicone pans for easier removal.
- These are best served slightly warm but can be reheated for gooeyness.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Bake and Broil
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 110
- Sugar: 10g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 10mg
