CHOCOLATE CARAMEL S'MORE CUPS-ANNETTE'S

Chocolate Caramel S'more Cups-Annette's image

Provided by Annette W.

Time 30m

Number Of Ingredients 9

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CRUSTS
11 graham crackers, crushed in food processor
2 stick butter, melted
1/3 c powdered sugar
FILLING
2 hershey chocolate bars, broken into rectangles
(4 if topping with chocolate too)
96 kraft caramel bits
12 large marshmallows, cut in half crosswise

Steps:

1. Preheat oven to 350°. Place graham crackers in food processor or zip-lock back and pulse until fine crumbs or roll with rolling pin.
2. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
3. Place small scoop (1 TBS) of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling
4. While the crust is in the oven, break the 2 candy bars into rectangles and cut your marshmallows in half crosswise using shears dipped in cold water.
5. Remove pan from oven; place 4 caramel bits and one rectangle of chocolate into each cup. Place one marshmallow half, cut-side down, into each cup.
6. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely. Enjoy!
7. ****If you wish to top with more chocolate...Break 2 more candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.**** We thought they had just the right amount of chocolate to caramel ratio without topping them with more chocolate so I did not add the extra chocolate on top. If you want to use white chocolate or cinnamon chips, just simply replace the Hershey's chocolate with white chocolate or cinnamon chips.