S'mores Bites

I missed the first week of The 12 Weeks of Christmas. Boo to that. It's ok though, I've still got 11 weeks to go! 

 















































Don't lie, you've thought about Christmas. Maybe even counted down the days and weeks. Well it's time to start the countdown with baking! Which means 11 mores weeks of gaining weight eating delicious treats. I'm all for it.

Have you guys started to think about what you want for Christmas? Have you started buying presents? I'm really weird and start trying to buy things for PJ in like September or October as to not save it all for the last paycheck before Christmas! I only get paid every two weeks and with all the people I buy gifts for, I like to start buying some things here and there along the way. Last week I stocked up on some clothes for PJ. I like to go all out for him. Probably a little too over the top, but we don't have kids yet and so... well.. he's like my kid in that sense :)

So... head start on buying presents? Why not a head start on baking Christmas goodies?!!? That way you don't have to leave your Christmas baking all to the last minute, and you can even freeze some and whip them out later like, Bam, I made all these holiday treats!

So let's talk about s'mores. You love them as much as I do, right? They remind me of summer and camping trips and bon fires and perfect weather. But let's be honest, is there really a time when s'mores is not appropriate? Nope. That'd just be crazy. Yes, s'mores are also perfect for holiday baking!

Like these little guys. Little bite-sized s'more bites. Just bake up some mini graham cracker crusts in some mini muffin-pans, add some Hershey's chocolate inside and melt, top with a marshmallow and let melt a bit, cool, and top with melted chocolate. How can one bite be so satisfying? They're best served warm so the chocolate and marshmallow are melty and gooey, but they're delicious served at room temperature too.

 
S'mores Bites
adapted from Sweet Pea's Kitchen

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (1.55 oz-each) Hershey milk chocolate candy bars, divided
• 12 large marshmallows
  

Preheat oven to 350°F.

Combine graham cracker crumbs, sugar, and melted butter into a bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. 

Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half. Remove pan from oven; place 2 rectangle halves into each cup.

Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.

Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 to 1 and a 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

Printable Recipe

 

Wanna join along in the 12 Weeks of Christmas Treats challenge? Contact Brenda who hosts it every year.

I'm also participating in Roxana's Chocolate Candy Desserts Party!


Peace, and bacon grease!