My kids LOVE s’mores and I have my daughter to thank for finding this recipe on Pinterest. She is five years old and loves to play on my iPad. She spotted this recipe from the blog, Cooking In Red Socks, in my Pinterest feed and asked if we could make them. Today was a cold and gray day, so we decided to whip these up to enjoy after dinner. Easy and delicious, these are great for kids to assist with and perfect for a party.
To begin, make your crust with graham crackers, butter and unsweetened applesauce. Fill the cavities of a mini appetizer or mini muffin pan with your filling. Press down and form a bowl-like shape. Bake for five minutes at 350 and then let cool slightly.
Drop four chocolate chips into the center of each crust.
After cutting some large marshmallows in half, or using regular sized marshmallows, top each crust with the marshmallow top. Be careful not to have it cover the entire space, otherwise it will create a sticky mess.
Since we only had jumbo marshmallows, which were too big, I got tired of trying to cut them down so I used regular marshmallows.
Bake at 350 for about 5 minutes. The marshmallows should be nice and melted with a slight golden color.
While the s’mores cups are cooling, melt some chocolate chips in a bowl, add vanilla, and then stir until well combined. Remove the cups from the pan and place on a serving tray. Drizzle with the melted chocolate and serve immediately.
I love that these are small in size, thus makes it easier for portion control. Enjoy!
- Special Equipment: 1 mini appetizer pan (can be found at any kitchen store)
- 1½ packages (about 14 full) graham crackers
- 4 tbs butter
- ⅓ cup unsweetened applesauce
- 12 large marshmallows, cut in half horizontally
- 1¼ cups semisweet chocolate chips, separated
- ½ tsp vanilla extract
- Preheat the oven to 350 degrees.
- Put the graham crackers in a food processor and blend until they are in fine crumbs.
- In a medium microwave safe bowl, melt the butter and applesauce. Remove and add the cracker crumbs. Mix together with your hands to form the crust. It should have the consistency of wet sand.
- Spray the mini appetizer pan with cooking spray. Divide the crust among the 24 cups; press the filling into each cup so that it is in a firm layer on the bottom and begins to naturally form a small bowl around the edges. You don’t need too much filling per cup, a scant tbs is plenty. Bake in the oven for 5 minutes, remove and cool slightly.
- Place 4 chocolate chips in the center of each crust. I chose to use white chocolate and semisweet chocolate for variation, but either choice is a good one. Cover the chocolate chips with a half of a marshmallow and bake again in the oven for 5 minutes. The marshmallows should be slightly golden brown. Set aside to cool.
- Put the remaining chocolate chips into your original crust bowl. Microwave until the chocolate is completely melted, about 1 minute and 30 seconds, stirring each 30 seconds. Add the vanilla extract.
- Use a small spoon to drizzle the chocolate over each marshmallow. Leave enough showing so that you know the marshmallow is inside. Let cool completely, at least 20 minutes before serving.
- Can be stored at room temperature in an air-tight container for 2 days.