Smores Cups

By SaraB

Ingredients

• 6 Tbls butter, not margarine (3/4 stick)
• 12 ounces dark chocolate, broken into chunks
• 3 to 4 graham crackers, coarsely crushed
• 2 cups miniature marshmallows (about 4 ounces)

Details

Servings 3

Preparation

Step 1

Line mini-muffin tins with muffin papers.

In a double boiler, melt butter and chocolate7, stirring to avoid scorching, until combined. Remove from heat.

Spoon (see Note) about 1/2 teaspoon of melted chocolate into each mini-muffin cup. Sprinkle with 1/2 teaspoon graham cracker8 crumbs while chocolate is still warm and liquid. Tap tins on counter to settle crumbs. Place 3 to 4 miniature marshmallows on top of graham cracker crumbs. Top marshmallows evenly with remaining chocolate (re-warm chocolate, if necessary).

When trays are full, tap gently on the counter to force chocolate9 down and around the marshmallows.

Chill at least two hours. Refrigerate leftovers.

Note: The chocolate application will go much faster if you spoon the warm chocolate into a zip-top freezer bag, press out the air, and seal. Snip off one corner of the bottom of the bag and use as you would a pastry bag.