Description
Mini S’mores Cups topped with fresh raspberries in honor of National S’mores Day—the perfect bite size dessert!
Ingredients
Scale
- 1 1/2 cup of graham cracker crumbs
- 1 Tablespoon of sugar
- 6 Tablespoons of unsalted butter, melted
- 12 oz. of dark chocolate chips, melted
- 7 oz. of JetPuff marshmallow creme
- 18 Raspberries
Instructions
- Preheat oven to 350º.
- In a small bowl, mix graham cracker crumbs, melted butter, and sugar.
- Mix together until combined.
- Place cupcake liners in muffin tins and then place 1 1/2 Tablespoons of the graham cracker crumb mixture into each cupcake liner.
- Press down the graham cracker mixture to form a crust.
- Bake for 7 minutes.
- Remove from oven and let cool.
- Place 12 oz. {1 bag} of dark chocolate chips in a glass bowl.
- Melt chips until chocolate is smooth. {you can do this in the microwave or over the stove} I choose to do this over the stove. I placed the glass bowl over a small saucepan filled with water and brought to boil. Stir until melted.
- Once chocolate is melted, scoop 1 Tablespoon of chocolate into each graham cracker cup.
- Place graham cracker cups in refrigerator to cool the chocolate until it hardens.
- Top each graham cracker cup with a dollop of marshmallow creme. {I put the marshmallow creme in a ziplock bag, cut off the bottom corner and used it as a pipping bag}
- Next, finish off each s’more cup with a fresh raspberry on top.
Notes
The marshmallow creme can melt fast, so if plan on eating these later but sure to put them back in the refrigerator to store. Remove 10 minutes before serving.
For a healthier version, sub vanilla greek yogurt for marshmallow cream. 🙂
