When I was growing up, one of my very favorite things to do was to go camping and to roast marshmallows. And of course, to squash those marshmallows between chocolate and graham crackers. And, once finished in marveling at my masterpiece, my next favorite thing to do would be to bite into the s’more so that chips of graham cracker fell by the wayside, marshmallow stuck to my cheeks and chocolate melted onto my tongue. Oh to be a kid again.
When I got my first apartment, I figured out that if you microwave a marshmallow for about 10 seconds, it gets gooey and you can make make-shift s’mores.
In my 3rd apartment, my roomies knew how to grill and I figured out that s’mores made over charcoal are distinctly different than s’mores made over a campfire.
Propane is not an option.
Neither, really, is making them over a gas range.
I love s’mores so much that I was trying to think of a way to incorporate them into our WEDDING for goodness sake!
This weekend, I was having a few people over and I wanted to serve s’mores for dessert. I didn’t want to take the time to microwave marshmallows in front of my guests, because something about that just felt unrefined. As I went to sleep thinking on it, there came to me a glorious idea–S’mores in a muffin tin!
In my dream, I just crumbled graham crackers into the bottom of the cups and then put a marshmallow and chocolate on top.
In the cruel light of day, that did not work, but I had a dream! It must be pursued!
I found a recipe for a graham cracker crust online and that did the trick for me… I topped THAT with a marshmallow and a milk-chocolate saddle, then gave it a graham cracker crust hat. I baked at 350 for 25 minutes. Somewhere between the idea and the end result, the marshmallow disappeared, but the final product was still a scrumptious offering. The next time I try these, I may have to tweak the recipe a bit. When I find one that works better, I will definitely share it with you:
S’mores in a Muffin Tin
1/2 cup (1 stick) butter
1/4 cup brown sugar
1/2 cup sugar
1-2 tsp vanilla
1 1/2 cups flour
3/4 cup graham cracker crumbs
1 tsp baking powder
1) Set the Marshmallow and the Chocolate aside for now, we’ll come back to that.
2) Cream together butter and both kinds of sugar
3) beat in egg & vanilla (NOTE: you can do this with a fork, but a mixer would probably be easier)
4) In a separate bowl, whisk together the dry ingredients.
5) Mix the dry and the wet ingredients until you have a well-combined crumbly crust.
6) Prepare the muffin pan with cooking spray so that the cups don’t stick. Don’t use muffin paper.
7) Take some dough and roll a ball about 1″ or so in diameter and then press into the bottom of each muffin cup
8) Put 1 marshmallow (regular sized) and 1/4 Chocolate Bar (if you’re using Hershey’s, it’s about 3 small rectangles worth) in each muffin cup.
9) Top each one with a graham cracker “hat” (play patty-cake with the dough-ball to flatten it out just like the bottom crust
10) Bake at 350 for about 20 minutes, or until the crust firms up. The cups remove easily once they are cooled.