Best Mini Smores Cups Recipe 425 Recipes

MINI S'MORES COOKIE CUPS

Steps:

• Preheat oven to 350°F.
• Scoop ½ tablespoon cookie dough into the cups of two nonstick mini-muffin pans. Use your thumb to create an indentation in the center of each. Bake for 8 minutes.
• Remove the pans from the oven and place ½ marshmallow, cut side down, into the indentation of each cookie. Return to the oven and bake until the marshmallows are slightly puffed, about two minutes.
• Remove the pans from the oven. While the marshmallows are still warm, press a Hershey's kiss into the center of each marshmallow. Let cool for 15 minutes before removing from pan.

MINI S'MORES COOKIE CUPS

Steps:

• Preheat oven to 350 degrees. Spray a 24-cup mini muffin tin with non-stick cooking spray and lightly dust with flour, shake out excess.
• In a mixing bowl whisk together flour, graham cracker crumbs, salt and baking soda for 30 seconds, set aside.
• In the bowl of an electric stand mixer blend together butter, brown sugar and granulated sugar until well combined (not light and fluffy, just blended well).
• Scrape down sides of bowl, add egg and vanilla and mix to combined, scrap bowl again. With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Fold batter with a spatula several times to ensure it's evenly incorporated. Scoop dough out 1 even tablespoon at a time and drop into each well in prepared muffin tin.
• Let rest 5 minutes. Bake 7 minutes, or until center appears slightly under-baked and edges are set. Meanwhile cut marshmallows into halves and unwrap Kisses.
• Remove from oven, quickly add marshmallows while they are warm, return to oven, bake about 1 minute longer or until marshmallows begin to melt and puff.
• Immediately remove from oven and gently press 1 Kiss into the marshmallow of each cookie cup. Let rest in baking dish several minutes then remove and enjoy warm or let cool on a wire rack then transfer to an airtight container.

MINI S'MORES CUPS RECIPE - (4.2/5)

Steps:

• Directions makes 12 mini cups Preheat oven to 350 degrees. Grind graham crackers in a mini-food processor until a fine powder forms. Add in powdered sugar and melted butter until mixture turns into a crust (it shouldn't be greasy, if it's too greasy, add some powdered sugar to the mixture. But not too much.) Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham cracker crust into each mini-cup with the back side of the melon-baller (it helps form the cup shape. you can use your hands if you want - either way works). Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back into oven for about a minute. Cut marshmallows in half crosswise and place one marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and continue to cool on rack. Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about 10 seconds at a time, and stirring often). Dip each s'mores cup in the chocolate, or drizzle chocolate over s'mores cup with a spoon. Leave alone to set (in fridge is best - NOT in the freezer). Recipe adapted from: The Pampered Chef makes 12 mini cups Preheat oven to 350 degrees. Grind graham crackers in a mini-food processor until a fine powder forms. Add in powdered sugar and melted butter until mixture turns into a crust (it shouldn't be greasy, if it's too greasy, add some powdered sugar to the mixture. But not too much.) Spray mini-muffin tin with cooking spray. Press about 1 tablespoon of the graham cracker crust into each mini-cup with the back side of the melon-baller (it helps form the cup shape. you can use your hands if you want - either way works). Bake 4 minutes, remove pan. Add about 3 dark chocolate chips to each cup, put back into oven for about a minute. Cut marshmallows in half crosswise and place one marshmallow (cut side down) into each cup, covering up the dark chocolate. Put back in the oven for 1-2 minutes, or until marshmallows begin to grow in size. Remove from oven, and cool on rack for about 15 minutes. Carefully remove cups from the pan, and continue to cool on rack. Break candy bars in a small, microwavable bowl, and melt (slowly, nuking for only about 10 seconds at a time, and stirring often). Dip each s'mores cup in the chocolate, or drizzle chocolate over s'mores cup with a spoon. Leave alone to set (in fridge is best - NOT in the freezer). Recipe adapted from: The Pampered Chef

S'MORES IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

MINI S'MORES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.