Wednesday, August 10, 2011

Peanut Butter S'mores Cups

One thing that I absolutely love about summer is the idea of making s'mores around a campfire! There's just something special about the gooey, burnt marshmallow, that melts chocolate, and is squeezed between two graham crackers that gets me every time.

I believe this conversation from "The Sandlot" pretty much sums it up.

Ham Porter: Hey, Smalls, you wanna s'more?
Smalls: Some more of what?
Ham Porter: No, do you wanna s'more?
Smalls: I haven't had anything yet, so how can I have some more of nothing?
Ham Porter: You're killing me Smalls! These are s'more's stuff! Alright, now pay attention. First you take the graham, you stick the chocolate on the graham. Then you roast the 'mallow. When the 'mallows flaming... you stick it on the chocolate. Then cover with the other end. Then you scarf. Kind of messy, but good!

Such an amusing scene and it just so happens to be perfect for this post, seeing that it's National S'more Day and all!  In honor of this special day, I decided that I would put a twist on the traditional s'more.  This is mostly due to the fact that I feel most people already know how to make one.  Instead, I decided that I would make s'mores cups.  These tasty little treats are super easy to make and do not take long at all.  Another important fact.....they can still be enjoyed while sitting around the campfire!

Peanut Butter S’mores Cups
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Makes 24 servings
7 whole graham crackers (finely crushed)
¼ cup confectioner’s sugar
6 Tbsp. butter, melted
1 Tbsp. creamy peanut butter
4 bars milk chocolate candy, divided
12 large marshmallows

Preheat oven to 350 degrees F.  Place the graham crackers in a Ziplock bag and smash with the end of a rolling pin or meat tenderizer, until the pieces are finely crushed. 
One of my favorite parts because I get to hit things!

Now, in a small bowl combine the graham cracker crumbs, confectioner’s sugar, butter, and peanut butter.  Mix until well combined.  Place about 1 Tbsp. of the crumb mixture into each cup of a mini muffin pan.  Press the crumbs down just enough to form shallow cups that go slightly up the side of the mini muffin pan.  Bake 4-5 minutes or until edges look brown and a little bubbly. 

Meanwhile, break two of the candy bars into rectangles.  Remove the pan from the oven and place one of the chocolate rectangles into each well of the crust.

Using scissors dipped in cold water, cut the marshmallows in half crosswise.  Place one marshmallow half, cut-side down, into each cup.  Return the pan to the oven for 2-3 minutes, or until marshmallows look slightly puffed.  Remove the pan from the oven and place on a cooling rack.  Let cool in the pan for 15-20 minutes (Yes, you must be patient).  Carefully remove the cups from the pan.  Let cool completely on wire rack.

Break the remaining candy bars and place in a small, microwavable bowl.  Microwave the chocolate for 1 minute and stop to stir.  At this point, if the chocolate is not completely melted continue microwaving 20 seconds at a time.  Dip the top of each marshmallow in the melted chocolate.  Turn top-side up and let dry on the wire rack for about an hour, or until the chocolate hardens.

Store in an airtight container for up to 1 week.

Source: Adapted from Texas Cottage


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