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Let's do some simple math, shall we?
I made these. There were 12.
I ate one (quality control). There were 11.
I went to photograph them two minutes later. There were 6.
For the subtraction challenged – like me – in two minutes, my children ate 5 of these.
You should definitely make them.
(And hide them.)
That is all.
If you zap these in the microwave for ten seconds before eating, they're even better! Also, if you don't have HersheyBars handy you can use chocolate chips.
3/4 cup graham cracker crumbs
2 tablespoons sugar
4 tablespoons melted butter
3 Hershey bars, divided
6 large marshmallows
Preheat oven to 350 degrees. Spray a 12-cup mini-muffin tin with nonstick spray.
Mix the graham cracker crumbs, sugar and melted butter together until crumbly and evenly mixed. Put a small scoop of these crumbs in each cup of a mini-muffin tin and press down and up the sides to form a little "cup". Bake at 350° for 4 or 5 minutes or until the edges are bubbling.
White the cups are baking, break apart one candy bar into 12 sections (Hershey's are already scored into sections) and cut the marshmallows in half (scissors dipped in cold water works well for this).
Remove the cups from the oven and put a square of chocolate (break in half if you need to) in each crumb cup, then top with a marshmallow half. Return to the oven for 1 or 2 minutes or until the marshmallow is just slightly puffed.
Cool in the pan for 15 minutes before removing them, then cool them completely.
Melt the remaining two candy bars (microwave works well - on 70% power stirring often) and drizzle over the marshmallows. You can also dip them if you want the marshmallow fully covered. Let them sit for about an hour to "set" the chocolate.
Store in an airtight container for up to a week.
Looking for more cookies? Find Lindsay's Holiday Cookie Countdown at Sugar Mama.
Opinions expressed by parent contributors are their own.