Preheat oven to 350°F.
Place graham crackers into a large resealable
plastic bag. Finely crush into crumbs. Combine
graham cracker crumbs, powdered sugar and butter
into a small bowl. Evenly divide crumb mixture
into each cup of a 24 cup mini muffin pan. Press
crumbs to form shallow cups. Bake 4-5 minutes or
until edges are bubbling. Meanwhile, break two of
the candy bars into rectangles. Remove pan from
oven; place one rectangle into each cup.
Cut marshmallows in half crosswise using scissors
dipped in cold water. Place one marshmallow half,
cut-side down, into each cup. Return to oven 1-2
minutes or until marshmallows are just slightly
softened. Cool on a cooling rack for 15 minutes
before carefully removing cups from pan. Cool
completely on wire rack.
Break remaining candy bars in small pieces and
place in a small bowl. Microwave on high 1 minute-
1 1/2 minutes or until melted and smooth, stirring
every 20 seconds. Dip the top of each marshmallow
into the melted chocolate. Turn top-side up and
let stand until set.
Originally Submitted
8/5/2012
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