7 whole graham crackers finely crushed
1/4 cup powdered sugar
6 tablespoons melted butter
4 milk chocolate candy bars (see note)
12 large marshmallows
Mix the graham cracker crumbs, powdered sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup". Bake at 350° for 4 or 5 minutes or until the edges are bubbling.
WhiLe the cups are baking, break apart the candy bar into sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).
Remove the cups from the oven and put a square of chocolate in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.
Cool in the pan for 15 minutes before removing them, then cool them completely.
Melt the remaining chocolate (microwave works well) and dip the top of the completely cooled S'more Cups into the melted chocolate. Let them sit for about an hour to "set" the chocolate.
Store in an airtight container for up to a week. "Reheating" these in the microwave for a FEW seconds, is beyond delicious.
NOTE: Any (ALL chocolate) candy bar will work, whatever is your favorite....dark? white? milk chocolate?
