Here’s a small bite size alternative to traditional smores. It has a graham cracker based crust. I used dark chocolate instead of standard milk chocolate, which was less sweet and a nice compliment to the marshmallows. Of course, it’s topped with a toasted marshmallow.
8 honey graham cracker sheets
6 Tbls of melted butter
1/4 cup of powered sugar
12 Hershey’s dark chocolate miniatures, broken in half
12 large marshmallows, torn in half
Preheat one oven to bake at 350 and set another oven to broil
Spray 2 12-cup mini muffin tins with cooking spray
In a food processor, chop the graham crackers sheets until all is finely chopped. Add the melted butter and powdered sugar to the graham crackers and mix well.
Evenly separate the graham cracker mixture into the 24 cups. Press the mixture firmly onto the bottom and sides. Bake for 4 minutes in the oven set at 350.
Remove from oven. Place one piece of the halved chocolate miniature in each cup. Top with a torn marshmallow, smooth side up.
Place in broil for about 1 minute. WATCH CLOSELY! Remove when marshmallow is lightly browned.
Allow to cool a bit before indulging.