Total Time: 30 minutes
Ingredients:
6 Tablespoons butter, not margarine (3/4 stick)
12 ounces dark chocolate, broken in to chunks
three to four graham crackers, coarsely crushed
two cups miniature marshmallows (about four ounces)
Preparation:
In a double boiler, melt butter & chocolate, stirring to keep away from scorching, until combined. Remove from heat.
Line mini-muffin tins with muffin papers.
Spoon (see Note) about 1/2 teaspoon of melted chocolate in to each mini-muffin cup. Sprinkle with 1/2 teaspoon graham cracker crumbs while chocolate is still warm & liquid. Tap tins on counter to settle crumbs. Place three to four miniature marshmallows on top of graham cracker crumbs. Top marshmallows evenly with remaining chocolate (re-warm chocolate, if necessary).
When trays are full, tap gently on the counter to force chocolate down & around the marshmallows.
Chill at least hours. Refrigerate leftovers.
These make great gifts for holidays or special occasions.
Yield: about three dozen Smores cups
Note: The chocolate application will go much faster in the event you spoon the warm chocolate in to a zip-top freezer bag, press out the air, & seal. Snip off corner of the bottom of the bag & use as you would a pastry bag.
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