Ingredients
Equipment
Method
- Preheat the oven to 350°F (175°C) and spray a mini muffin pan with non-stick cooking spray.
- In a medium bowl, combine graham cracker crumbs and powdered sugar. Pour melted butter on top and mix until it resembles wet sand.
- Scoop a heaping tablespoon of the mixture into each muffin cup and press firmly to form a cup shape.
- Bake for 4 minutes until edges are golden brown.
- While baking, cut each marshmallow in half crosswise.
- Place one marshmallow half, cut-side down, in each cup immediately after baking.
- Switch the oven to broil and broil for 1-2 minutes until marshmallows are golden brown.
- Remove from the oven and place one piece of chocolate on top of each marshmallow. Let cool for about 15 minutes before serving.
Nutrition
Calories: 100kcalCarbohydrates: 14gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 30mgPotassium: 20mgSugar: 5gVitamin A: 100IUCalcium: 10mgIron: 0.5mg
Notes
You can make these ahead by preparing the graham cracker cups in advance and storing them covered. Add the marshmallows and broil when ready to serve. For a twist, try using peanut butter cups, dark chocolate, or adding fruits like fresh raspberries under the marshmallow. Store any leftovers in an airtight container at room temperature and consume within 2 days for best quality. If they harden, microwave for about 10 seconds to soften.
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