A brand new Pampered Chef recipe from their brand new cookbook, “Simply Sweet”.
I am the Girl’s Camp Cook again this year and I made these treats for our camp kickoff tonight.
7 whole graham crackers (about 1 cup finely crushed)
1/4 cup powdered sugar
6 tablespoons butter, melted
4 (1.55 oz each) bars milk chocolate candy, divided (or use dark chocolate!)
12 large marshmallows
1 Bake cups and top with chocolate. Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller. Combine crumbs, sugar and butter in Small Batter Bowl. Using Small Scoop, place a scoop of crumb mixture in each cup of Mini Muffin Pan. Press crumbs to form shallow cups with Mini Tart Shaper. Bake 4 – 5 minutes or until edges are bubbling. Break 2 of the candy bars into rectangles. Remove pan from oven and place one rectangle in each cup.
2 Top with marshmallows and bake again. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut side down, into each cup. Return to oven 1 – 2 minutes or until marshmallows are just slightly softened. Remove pan to Cooling Rack and cool 15 minutes. CAREFULLY remove cups from pan and cool completely.
3 Dip into melted chocolate. Break remaining candy bars and place in Prep Bowl. Microwave on high 1 – 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallows in melted chocolate. Turn top side up and let stand 40 minutes – 1 hour or until set.
(I had leftover chocolate so I dipped the remaining marshmallows in the chocolate to serve alongside the cups – don’t want to waste chocolate!)