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Instructions |
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1. preheat oven to 350 degrees. place graham
crackers into a large resealable bag. finely crush
into crumbs. combine graham cracker crumbs, powdered
sugar & butter in a small mixing bowl.
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2. place 1 tablespoon of crumb mixture in each cup
of a mini muffin pan. press crumbs to form shallow
cups. bake 4-5 minutes or until edges are
bubbling. meanwhile, break two of the candy bars
into rectangles. remove pan from oven; place one
chocolate rectangle into each cup.
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3. cut marshmallows in half crosswise using shears
dipped in cold water. place one marshmallow half,
cut side down into each cup. return pan to oven 1-
2 minutes or until marshmallows are slightly
softened. remove pan from oven to cooling rack;
cool 15 minutes. carefully remove cups from pan.
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4. break remaining candy bars & place in small
microwave safe bowl. microwave on high for 1-1 1/2
minutes or until melted & smooth, stirring every
20 seconds. dip the top of the each marshmallow
cup into melted chocolate. turn top side up & let
stand for about an hour, until set.
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| Serving
Suggestions |
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store the cups in a single layer, in an airtight container for up to a week. do not freeze.
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Originally Submitted
3/5/2012
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