Hi everyone! My name is Niki and I blog over at Glossy Blonde. Glossy Blonde is a lifestyle blog with a focus on great beauty finds, tips and tricks; fabulous fashion buys and styling ideas; and fun and unique baking recipes.


I am a wife and although I'm not a mother (yet!), I consider myself a mom to my three rescue "babies" - two dogs and a cat. But enough about me! Let's get to the good stuff! With Memorial Day just around the corner, I can't resist thinking about summer bonfires, and thinking about summer bonfires naturally makes me crave s'mores.

I'm always looking for new ways to make s'mores. I've made s'mores brownies, cookies, and of course the original over the fire. Last summer, I tried out these s'mores cups, which are bite size confections made of gooey s'mores goodness. Now that it's getting warm out again and bonfire season is quickly approaching, I thought I would share the recipe with you!

Not only are these incredibly delicious, but they were super easy to make!

Preheat oven to 350 degrees.

Place the graham crackers in a large, resealable plastic bag and finely crush into crumbs.  I used my trusty pepper mill which was kind of a pain in the butt, but I couldn't find my rolling pin (which I later found in the drawer under the oven, not sure why it was there).  Really, anything works as long as those babies are finely crushed.

In a small bowl, combine the graham cracker crumbs, powdered sugar and melted butter.  Place one tablespoon of the mixture into each mini muffin cup and press to form shallow cups.

In the meantime, break the milk chocolate into rectangles.  Once the pan is removed from the oven, place one chocolate piece in each cup.

Using shears dipped in cold water, cut the marshmallows in half crosswise, and place each half cut-side down in each cup.  Bake for 1 -2 minutes longer, or until the marshmallows are slightly softened.


Cool in the pan on a cooling rack for 15 minutes.  Then carefully remove the cups and let cool completely.

Break the remaining milk chocolate into pieces and microwave in a small bowl for 1 - 1 1/2 minutes, stopping to stir every 20 seconds, until melted and smooth.  Dip the top of each marshmallow into the chocolate and place each cup back on the cooling rack top-side up.  Let stand for 40 minutes - 1 hour, until set.

You can store these in an airtight container in the refrigerator for up to one week.

Notes

Next time, to add some color and give the s'mores cups a more campfire-ey feel, I am going to try broiling the cups for about 30 seconds -1 minute, checking frequently, until the marshmallows are slightly browned and softened (rather than returning to the oven and baking another 1 - 2 minutes).

Nonetheless, these came out absolutely delicious.  They were very easy to make too!  Perfect for a bite-sized dessert for a party (or a bonfire!).  You can even substitute dark chocolate for a richer chocolate flavor.


S'more please! ;) Thanks so much Rebecca for having me! And if you get a moment, I'd love for you to come visit me over at Glossy Blonde! I love to meet new people and make new friends!