- 7 whole graham crackers (1 cup finely crushed)
- 1/4 cup powdered sugar
- 6 tablespoons melted butter
- 4 regular-size Hershey’s chocolate bars
- 12 large marshmallows
Preheat the oven to 350 degrees F. Finely crush graham crackers into crumbs in a ziploc bag. (Using a rolling pin can be helpful here.) Combine crumbs, powdered sugar, and butter in a small bowl. Drop the graham cracker crust into a mini muffin pan and press down the center to form a shallow cup. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. Cut marshmallows in half crosswise. Bake until mashmallows puff up (about 2 minutes). Remove from oven and allow to cool. Melt the remaining chocolate in the microwave and spoon it onto the cups (or dip cooled cups in it). Serve warm.