- 7 whole graham crackers (1 cup/250 ml finely crushed)
- 1/4 cup (50 ml) powdered sugar
- 6 tbsp (90 ml) butter, melted
- 4 bars (1.55 Oz or 43 g each) milk chocolate candy, divided
- 12 large marshmallows
Step 1: Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl.
Step 2: Using a small scoop, place a small amount of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups with a Mini-Tart Shaper (I didn’t have this, so I used my fingers). Bake 4-5 minutes or until edges are bubbling.
Step 3: While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
Step 4: Cut marshmallows in half crosswise. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven and cool 15 minutes. Carefully remove cups from pan. Cool completely.
Step 5: Break remaining candy bars and place in bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn topside up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.