S’MORES CUPS
S’MORES CUPS … thinking outside of the peanut butter.
Oh yeah, these are about to take your whole summer to the next level! They’re awesome! My favorite part of these cups is that there are two notable “wow” moments. The first comes when you take your first bite and get all of those rich flavors. The second comes while that first bite is still in your mouth and you’re looking at the cup in awe like “how is it that good” and you notice the beautiful layers inside—”wow” moment number two.
These cups are a play on the traditional peanut butter cup but with the twist of, well, other decadent nostalgic flavors—which conceptually is exactly what I did with my oversized PB&J cups. For these, think classic chocolate shell, replace the peanut butter with a buttery graham cracker crunch and a dollop of torched-toasted marshmallow fluff—and, BOOM! All of those campfire classic flavors have been transformed into a bite-sized dessert. As my mother-in-law so aptly stated, “they’re sinful”—to be clear, that is a good “sinful”.
S’MORES CUPS
If you thought s'mores were good ... know that these are great!
Ingredients
Instructions
- Line a mini muffin pan with 24 liners.
- In a microwave-safe bowl, melt the chocolate and coconut oil in 30-second bursts, stirring in between, until smooth and pourable.
- Spoon roughly 1/2 tablespoon of melted chocolate into each liner. Use the back of your spoon to push the chocolate slightly up the sides. When all of your cups are chocolate lined, refrigerate until set—about 10 minutes.
- In a small bowl, stir together the crushed graham crackers, melted butter, brown sugar, and salt until the mixture resembles damp sand and clumps slightly.
- Remove the pan from the freezer. Add 1 teaspoon of graham mixture into each chocolate cup and gently press it down to form a layer.Top each graham layer with about 1 teaspoon of marshmallow fluff. (Tip: a small spoon or piping bag helps control the goo!)
- Spoon another 1/2 tablespoon of melted chocolate over each cup to seal. Gently tap the pan to smooth the tops.
- Sprinkle a pinch of sea salt over the chocolate shell before the chocolate sets.
- Chill in the fridge for 20–30 minutes until fully firm. Peel away liners and serve chilled or at room temp for that perfect gooey middle.
