Prep Time: 30 minutes
Total Time: 30 minutes
- 6 Tablespoons 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)
In a double boiler, melt butter and chocolate, 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 cracker 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 chocolate down and around the marshmallows.
Chill at least two hours. Refrigerate leftovers.
These make great gifts for holidays or special occasions.
Yield: about 3 dozen Smores cups
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.
Smores Cups Recipe Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.