Thursday, April 14, 2011

Heart to Heart Dessert

I found this recipe in a Pampered Chef cookbook and decided it was something I needed to try ASAP. I also knew that if I did not write it down somewhere I would immediately forget about it forever. So I decided to post it here. At least until my next post it will be a reminder that this needs to happen sooner rather than later.

For some reason it also reminded me of college. I am not entirely sure why ( I don't think we ever made smores in APT C?) but I am going to assume it's because it seems like a fun dessert for a late night heart to heart with my friends. I miss you girls.

"A Special Kind of Smore"

7 whole graham crackers, finely crushed
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy
12 large marshmallows

1. Preheat oven to 350°F.
2. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs.
3. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl.
4. Using Small Scoop, place scoop of crumb mixture in each cup of Mini-Muffin Pan.
5. Press crumbs to form shallow cups with spoon.
6. Bake 4-5 minutes or until edges are bubbling.
7. Meanwhile, break two of the candy bars into rectangles.
8. Remove pan from oven; place one rectangle into each cup.
9. Cut marshmallows in half crosswise using scissors dipped in cold water.
10. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened.
11. Remove from oven to Cooling Rack; cool 15 minutes.
12. Carefully remove cups from pan. Cool completely.
13. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl.
14. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds.
15. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yields: 24 cups

You can refrigerate the cups briefly until the chocolate is set; store them at room temperature. Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended. For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate. Yum!


  1. Now THAT sounds like a good enough excuse to celebrate a "Fat Saturday." Save me one!!!!


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