Last week Matt volunteered to take a dessert for his companies Thanksgiving potluck on Friday. Which actually meant that I was making a dessert for him to take to work. All was good though because I was able to bust out one of my favorite old recipes that I haven't made in a couple of years! This is the perfect treat for a quick Thanksgiving dessert or to greet your guest with at your upcoming Christmas party!
8 Graham Crackers
1/2 Cup Powdered Sugar
6 oz melted butter
12 Large Marshmallows
3 Hershey's Milk Chocolate bars
One - Preheat oven to 350*. Place the graham crackers in a large baggie & crush into small crumbs. Once the graham crackers are crushed mix the graham crackers, melted butter, & powdered sugar together in a bowl. This will make a crust type consistency.
Two - Spoon the graham cracker crust into the mini muffin pan then use your mini tart shaper to carve out a mini cup shape of the crust. Then, place the tray in the oven for 3-5 minutes or until the crust begins to bubble.
Three - While the crust is in the oven, cut the 12 large marshmallows in half & break up two of the candy bars into the individual bite size pieces.
Four - Once the graham cracker crust is out of the oven, place the mini chocolate bars in each crust then add a marshmallow piece on top, sticky side down. Place the pan back in the oven for 3-5 minutes or until the marshmallows begin to brown or puff.
Five - Let the smore's cool for about 30 minutes. Then, melt 1 Hershey's chocolate bar in a microwavable bowl in 30 second increments - being sure not to burn the chocolate. Once the smores are cooled & chocolate is melted, either dip each one into the chocolate covering the top of the marshmallow OR drizzle the chocolate over each marshmallow. Store in the refrigerator until ready to serve!
I hope you enjoy these delicious little treats!!