Day 7 - Mini S'mores Cups

I chose this recipe today because it is so easy to put together.  I needed a cookie that was not time intensive since I was going to an after work holiday party and knew I wouldn't be able to start until later in the evening.  It took amount 45 minutes to put together and bake (only bakes for a few minutes).  You won't believe that something this delicious could take so little time to make.  I first made this recipe for a dessert platter I created for Marissa's pre-prom party at her friend's house during her senior year of high school.  I found the recipe on the internet and thought the idea was so cute and knew Marissa and her friends would go crazy for them.  What teenager (or adult, for that matter) doesn't love s'mores?  From that point forward, I have made them every Christmas and again this year for my nephew, David's, pre-prom party.  Enjoy.

Ingredients:

1 cup of finely crushed graham cracker crumbs
1/4 cup confectioners sugar
6 tablespoons melted butter
4 milk chocolate Hershey bars
12 large marshmallows

Directions:

Preheat oven to 350 degrees.

Mix the graham cracker crumbs confectioners sugar, and melted butter in a small/medium bowl.  Press a small amount into 24 mini-muffin tins (use all the crumbs divided among the 24 tins).  Bake for 4-5 minutes until the edges of the cups start to bubble slightly.  Remove from oven (but keep the oven on).

Break 2 of the Hershey bars into rectangles and put one rectangle on top of each graham cracker cup.  Cut 12 marshmallows in half crosswise, dipping shears into cold water to keep them from sticking (I don't seem to need to do that - my kitchen shears cut the marshmallows pretty easily). Put one half marshmallow, cut side down, on each cup.  Put them back in the oven for 1-2 minutes until the marshmallows have just slightly softened.  Remove from oven and let the muffin tin trays cool on a rack for 15 minutes and then remove the cups from the tins using a knife to help the s'mores cups pop out.

When the cups are completely cooled, melt remaining chocolate bars in the microwave (in 20 second intervals) and dip the top of each cup into the melted chocolate (or spoon on cup and smooth out with a knife).  Let the chocolate set at room temperature.  Once completely set, you can put in air tight container and freeze.