I blame By The (Cook) Book blog for my fall into planet s’mores. As an Australian I have heard so much about this sweet American treat but have never tried them. Part of the reason is the lack of graham crackers here but after the Hungry Dad explained they were similar to digestive biscuits I was ready to make me some s’mores!
By The (Cook) Book found the recipe on the Pampered Chef, a site I’m not aware of. Here’s the recipe that won me over: http://icookbythebook.wordpress.com/2011/11/23/smores-bites/#comment-605
I made a few little adjustments and the most important one was lining the mini muffin pan with strips of baking paper – these acted as little handles to remove the s’mores after they were cooked:
In any case, these divine little morsels will weaken your willpower and woo your guests.
7 Graham Crackers or Digestives
6 Tbsp Melted Butter
Best dark chocolate [I used a mixture of milk and dark]
white marshmallows, cut in half horizontally with scissors [again, the jumbo marshmallows called for in the original recipe aren’t available in Australia so just normal size ones are fine]
LET’S GET TO IT:
Preheat oven to 180C and line a mini muffin pan with strips of baking paper, allowing plenty of over-hang.
Place crackers/biscuits in bowl of food processor and whizz until you have fine crumbs. Add in melted butter. Spoon into muffin pan, ensuring you build up a little wall around the sides of the pan. Bake for five minutes.
Break chocolate bar and place a square into each pan. Place a marshmallow on top of each choc sqaure with the sticky side down. Bake 1-2 minutes or until marshmallows are soft.
Remove from oven and place another square of chocolate on top of each marshmallow and bake for another 1-2 minutes.
Remove and try to allow to cool a little before attacking with gusto. These are also lovely cold [although s’mores purists will shudder at this thought].