1 Picture
Ingredients
- 7 (1-cup)whole graham crackers, crushed finely
- 1/4 Cup powdered sugar
- 6 tablespoon unsalted butter melted
- 4 hershey bars (1.55 ounces)
- 12 large marshmallows
- 1 (24 cup) mini muffin pan
Details
Adapted from facebook.com
Preparation
Step 1
Preheat oven 350˚F.
Combined crushed grahams, powdered sugar & melted butter into small bowl, mix together.
Press mixture into the muffin pan to form shallow cups.
Bake 4-5 minutes or til edges are bubbling.
Break 2 candy bars into rectangles. Remove pan from oven and place 1 rectangle in each cup.
Cut marshmallows in half with scissors dipped in cold water.
Place cut side of marshmallow down into chocolate, return to oven for 1-2 minutes until marshmallow is slightly softened.
Remove muffin pan let sit on cooling rack until completely cooled at least 15 minutes to half hour.
Once completely cooled you take remaining chocolate break into pieces and melt in microwave 1-2 minutes stirring every 10 seconds, not to burn chocolate.
Remove each cup from muffin pan 1 at a time dip into melted chocolate and the place onto wire cooling rack, repeat until all 24 are done.
Let stand for 10 minutes or til chocolate is set.
They will last a week in air tight container. Do not freeze or put in the fridge.
Review this recipe