Equipment Needed
- A 12-cup standard muffin tin
- Paper or foil muffin liners
- A medium mixing bowl
- A small measuring cup or spoon for pressing crust
- A knife for cutting chocolate
Step-by-Step Instructions
First, we create our portable “graham cracker.” Preheat your oven to 350°F (175°C) and line your muffin tin with 12 paper liners. This is crucial—the marshmallow and chocolate will stick without them. In your mixing bowl, combine the graham cracker crumbs, powdered sugar, and melted butter. Stir until the mixture resembles wet sand and holds together when you pinch it. It should smell sweet and buttery.
Divide this crumb mixture evenly among the 12 muffin cups—it’ll be about a heaping tablespoon per cup. Now, here’s the key to a solid base: firmly press the crumbs into the bottom and slightly up the sides of each liner. I use a small, flat-bottomed measuring cup or the back of a spoon to really pack it down. This creates a firm “crust” that will hold the toppings. A loose press will result in a crumbly mess when you try to eat the bite. Bake this crust layer alone for 5 minutes. This quick bake sets the shape and gives it a toasty flavor.
While the crust bakes, prepare your toppings. Cut your Hershey’s bar into 12 equal squares—I find scoring it first with a knife makes it easier to break neatly. Once you pull the warm crusts from the oven, immediately place one square of chocolate in the center of each hot crust. The residual heat will start melting it, which is exactly what you want. Then, place one marshmallow directly on top of each chocolate square. They’ll look like little snowy hats.(See the next page below to continue…)