- 1 cup graham cracker crumbs
- 5-6 tablespoons melted butter
- 1/4 cup powdered sugar
- 12 Marshmallows
- Reese's mini peanut butter cups or Hershey bars
Preheat oven to 350 degrees
Grease mini-muffin pan with non-stick butter spray
In a medium size bowl mix graham cracker crumbs, powdered sugar and butter with a spoon
Evenly distribute mixture to the 24 mini muffin cups. Press along the bottom and sides to make a "cup".
Bake for 5 minutes
While they are baking cut 12 large marshmallows in half
Remove the pans from the oven and place either one Reese's or two sections of a Hershey bar in the graham cracker cup and cover with 1/2 of marshmallow (cut side facing down)
Turn your oven on broil
Put the pan back in and broil for 2 minutes (WATCH THEM!!) Take them out as soon as they start to brown
Let cool for one hour
Use a teaspoon or knife to wedge under the s'more cups and they should just pop right out!
Note on crust: When adding the melted butter to the crust, some people find that there is too much butter and it pools in the mixture. My recommendation is to slowly add the butter and mix it in a little at a time until your mixture looks like the picture in the post above.
If it does not look like the photo and you are finding your butter is pooling or it is too wet, you should add some additional graham cracker crumbs and powdered sugar to achieve the consistency as pictured.
The graham crackers that you use absorb differently and this will determine how much butter you will want to add. You want the mixture to be moist, but not wet.
The butter should not pool, but the mixture should stick together when you press it into the pan for the crust