Ingredients:
- 1 cup Graham Crackers, crushed
- ¼ cup Powdered Sugar
- 6 Tbsp Butter, melted
- 24 pieces of Chocolate + ½ cup for melting
- 12 Large Marshmallows, cut in half
Directions:
- In a bowl mix the graham crackers, powdered sugar and butter.
- In a mini muffin pan place a spoonful of the graham cracker mixture in each cup, dividing the mixture up evenly.
- Press the graham cracker mixture down into each cup to form a crust for each cup (I used a shot glass to press, but others use a mini tart shaper to do this or even just their fingers).
- Bake in a preheated 350° oven for 5 minutes.
- Place a piece of chocolate and ½ a marshmallow (cut side down) into each cup.
- Return the pan to the oven and bake for 2 minutes or until the marshmallows have expanded and melted a little.
- When the cups are done baking let cool on a baking rack for 15 minutes.
- While they are cooling, melt ½ cup of chocolate in a double boiler (or in the microwave and mix every 30 seconds for 1 – 2 minutes).
- Dip the marshmallow end of the cup into the melted chocolate until the top is completely coated.
- Let stand for an hour or until the chocolate has set.
