Summer S’mores Bites

Today I’m trying something new- participating in a link up. Cathleen and Katie are hosting a “Bloggers Get Cookin'” link up for bloggers to try out that Pinterest recipe they’ve always wanted to. When I saw this pin on Pinterest, I was so excited because these s’mores bites are a new way to eat a Summer classic. This recipe looked too good to pass up, don’t you agree?

(P.S. the words in italics are what I did and my commentary)

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This recipe is from The First Year • Makes 24 bites • Takes 30 minutes

Here’s What You’ll Need:

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• 7 whole graham crackers (equals 1 cup), crushed

• 1/4 cup powdered sugar

• 6 tablespoons butter, melted

• 2 (1.55 oz) chocolate bars, divided into rectangles

• 12 large marshmallows, cut in half

I used a 6 individually wrapped caramels, cut in half (to make half of the 24 bites have caramel)

What You’ll Do:

1. Preheat the oven to 350°F.

2. Finely crush the graham crackers into crumbs, using whatever method works best for you (I put them into a plastic bag and smashed)

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3. Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.

4. Evenly divide graham cracker mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.

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5. Bake 4-5 minutes or until edges are bubbling. (I baked 5 minutes)

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6. While that’s baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.

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7. Remove the pan from the oven and place one chocolate rectangle into each cup. (I put halved caramels in 12 of the cups)

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8. Place one marshmallow half, cut-side down, into each cup.

9. Return to oven for 2-4 minutes or until marshmallows are soft. (I baked them for 2 minutes)

10. To get a golden brown top on the marshmallow, broil the s’mores bites for 1-2 minutes in the oven. (I broiled them for 2 minutes, and my oven decided it hated me and burned half of them, but that’s no big deal if you like burnt marshmallows)

11. Cool on a cooling rack for 15 minutes before carefully removing them from the pan. (I used a sharp knife to pull them out and it worked much better than a butter knife.)

The Final Product:

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I will say this recipe was a little tricky to make (burning them is easy, and putting the graham cracker mixture in the tins is a little time consuming) and eat, but they are so so tasty!

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Thanks Cathleen and Katie for hosting this link up!

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