Return the muffin tin to the oven and bake for an additional 7-8 minutes. Watch them closely! You’re looking for the marshmallows to puff up significantly and turn a beautiful, toasty golden brown on top. They will be very soft and gooey. Remove the tin from the oven and let the bites cool in the pan for at least 15-20 minutes. The marshmallows will deflate slightly and set as they cool. This rest is important—trying to eat one straight from the oven is a sure way to get a molten sugar burn, as I learned the hard way.
Pro Tips for Best Results
For the most stable, neatest crust, I always line my muffin tin with foil liners instead of paper. Paper liners can sometimes stick to the warm marshmallow, but foil peels away cleanly every time. If you only have paper, a very light spritz of cooking spray inside each liner helps immensely.
To achieve that classic, evenly toasted marshmallow top without a broiler, position your oven rack in the center. If your marshmallows aren’t browning to your liking in the last minute or two, you can switch the oven to broil for 30-60 seconds, but DO NOT walk away! They can go from golden to charred in an instant. I find the 7-8 minutes at 350°F usually gives a perfect light gold.
If you want a more intense chocolate flavor or a thicker layer, use two squares of chocolate per bite. You can also try a different variety, like Hershey’s Special Dark for a bittersweet contrast. The heat from the crust and marshmallow will melt it perfectly.
Common Mistakes to Avoid
The most common mistake is not pressing the crust firmly enough. A loosely packed crust will collapse when you add the toppings and when you try to peel the liner, leaving you with a pile of crumbs rather than a neat bite. Take the time to really compact it with a tool. I learned this on my first batch, which were delicious but impossible to eat neatly.(See the next page below to continue…)