5 Ingredient S’mores Cups

mikaela | wyldflour

12 s'mores cups

5 Ingredient S’mores Cups

5 minPrep Time

15 minCook Time

20 minTotal Time

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Ingredients

• 1 cup graham cracker crumbs
• 1/4 cup white sugar
• 1/4 cup unsalted butter, melted
• 3/4 cup milk or semi-sweet chocolate chips
• 12 large marshmallows
• extra chocolate chips or Hershey kisses for topping

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Use a fork to stir together graham cracker crumbs, sugar, and melted butter, until they form a sandy, crumbly paste. Measure 2 Tablespoons of the mixture into each cup of a muffin tin. (I did not grease my muffin tin. You will have a little extra graham cracker crumb mixture for topping.) Use the bottom of a measuring cup or spoon to pack the graham mixture down very tightly into the bottom of the cup. Bake graham cracker crusts for 7-8 minutes until they start to darken and you can smell them.
3. Remove the crusts from the oven and drop 1 Tablespoon of chocolate chips into a single layer in the middle of each cup. Place a single marshmallow on top of the chocolate chips in each cup. Return the tin to the oven and bake for 4 minutes, until marshmallows have expanded just slightly and you start to see very thin cracks on the marshmallows.
4. Remove the s'mores cups from the oven and turn on the broiler. (Or preheat to 525 degrees Fahrenheit.) Use the back of a spoon to press the marshmallow down, causing it to spread almost over the entire cup. (I stop just before it touches the edges of the cups, so that it doesn't stick to the pan.) Place 3-4 extra chocolate chips or a Hershey's kiss on top of the marshmallow. If you wish, sprinkle a few extra crumbs of graham cracker crust on top, as well. Bake the s'mores cups under the broiler for about 2 additional minutes, until the marshmallows begin to brown. WATCH the cups for the entirety of the two minutes, because they go from white to burnt in a blink!
5. Remove the cups from the oven and allow them to cool completely, in the muffin tin, on a wire rack. Once cooled, use an offset spatula or butter knife to slide down the edges of the muffin tin and loosen the crust. They should lift out easily. Store in an airtight container or zipped bag on the counter top. They can be eaten at room temperature or reheated for 10-15 seconds in the microwave.

Notes