Individual Mini S’More Cups

There’s nothing quite like the taste of a delicious S’more. I am partial to the gooey marshmallow myself, but the chocolate is imperative. Chocolate is always imperative in my mind.

It’s always fun to create S’mores over a campfire. Sometimes, though, you want the taste of a S’more without stacking the logs and lighting the fire. I discovered this mini S’more cups recipe and was delighted to discover it makes a perfect S’more in bite size portions!

I love these mini s'more cups! Have a craving for s'mores? You'll love these individual s'mores!

I’ve made these for cook-outs and tailgating, and these individual mini S’mores are always enjoyed. Rarely do I have leftovers, either! I recently made a batch of these mini S’more cups and took them to the beach. My kids love them. I love them. Other adults love them. Really, what’s not to love about S’mores?

It’s a simple recipe. It has a couple steps but it is worth it. I love that you can make this recipe ahead of time to enjoy S’mores away from a fire.

Here’s how to make a batch of your own mini S’more cups.

Ingredients:

9 whole graham crackers (1 package) finely crushed
1/4 cup powdered sugar
6 tablespoons butter, melted
4 bars Hershey chocolate, split apart
12 large marshmallows

Directions: 

Place the graham crackers in a resealable bag and crush with a rolling pin. Put the crumbs into a bowl and pour melted butter over them. Stir in powdered sugar. Mix graham cracker crumbs until they are all combined.

Evenly divide the crumbs among 24 mini muffin tins. Use your fingers to form the crumbs into a mini cup. They don’t have to be perfect,  but they do have to be tall enough to hold the chocolate and marshmallow.

Bake the shells at 350 degrees for 4 to 5 minutes, or until the edges are bubbling.

As the shells are baking, break your Hershey chocolate bar into pieces. Set aside.

Using a kitchen shears, cut the marshmallows in half. If you dip your shears in cold water before cutting, it will alleviate some of the stickiness.

As soon as you take the mini cups out of the oven, place one rectangle of chocolate in each cup. The chocolate will begin to melt right away and that is okay because they are going back in the oven soon. Next, top each piece of chocolate with half of a marshmallow, placing the sticky side down.

Return the muffin tins to the oven for 1 to 2 minutes or until the marshmallows are slightly softened. By watching, you will see them puff slightly when they are softening.

Remove from the oven and cool for 15 minutes in the pan. Carefully remove the cups from the pan, by sliding a knife around the edges to loosen (if necessary). Allow the cups to finish cooling completely.

Break the remaining chocolate bars into a microwave safe bowl. Microwave for 1 minute or until melted and smooth, stirring frequently.

Using a spoon, place a little bit of chocolate on top of each marshmallow and swirl it around to cover the marshmallow. Pretend you are frosting a cute little cupcake!

Let the mini S’mores stand for a half hour or so or until the chocolate is set.

Whether you eat one when they are still gooey or wait for the chocolate to set, you will enjoy these mini S’mores.

Store them in a tightly sealed container. Do NOT store them in the refrigerator. If your house is like mine, these won’t last long enough for that to be necessary.

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Individual Mini S’More Cups

I love these mini s'more cups! Have a craving for s'mores? You'll love these individual s'mores!

Mini S’more cups are the perfect, bite sized treat for when you are craving S’mores. Make these s’more cups ahead of time to enjoy S’mores away from a fire!

Ingredients

Scale
  • 9 whole graham crackers (1 package) finely crushed
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted
  • 4 bars Hershey chocolate, split apart
  • 12 large marshmallows

Instructions

  1. Place the graham crackers in a resealable bag and crush with a rolling pin. Put the crumbs into a bowl and pour melted butter over them. Stir in powdered sugar. Mix graham cracker crumbs until they are all combined. 
  2. Evenly divide the crumbs among 24 mini muffin tins. Use your fingers to form the crumbs into a mini cup. They don’t have to be perfect,  but they do have to be tall enough to hold the chocolate and marshmallow.
  3. Bake the shells at 350 degrees for 4 to 5 minutes, or until the edges are bubbling.
  4. As the shells are baking, break your Hershey chocolate bar into pieces. Set aside.
  5. Using a kitchen shears, cut the marshmallows in half. If you dip your shears in cold water before cutting, it will alleviate some of the stickiness.
  6. As soon as you take the mini cups out of the oven, place one rectangle of chocolate in each cup. The chocolate will begin to melt right away and that is okay because they are going back in the oven soon. Next, top each piece of chocolate with half of a marshmallow, placing the sticky side down.
  7. Return the muffin tins to the oven for 1 to 2 minutes or until the marshmallows are slightly softened. By watching, you will see them puff slightly when they are softening.
  8. Remove from the oven and cool for 15 minutes in the pan. Carefully remove the cups from the pan, by sliding a knife around the edges to loosen (if necessary). Allow the cups to finish cooling completely.
  9. Break the remaining chocolate bars into a microwave safe bowl. Microwave for 1 minute or until melted and smooth, stirring frequently.
  10. Using a spoon, place a little bit of chocolate on top of each marshmallow and swirl it around to cover the marshmallow.
  11. Let the mini S’mores stand for a half hour or so or until the chocolate is set.
  12. Store them in a tightly sealed container. Do NOT store them in the refrigerator. Enjoy your mini S’more cups!

Nutrition

  • Serving Size: 1

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