Mini Smores Hand Held Food

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.

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