While there is nothing quite like sitting around a campfire on a fall night, it’s not always an option. You can make these S’mores in the convenience of your own kitchen and enjoy their sweet, gooey deliciousness without all the smoke and fire.
Recipe and photograph by Kimme Hargrove
6 Tablespoons butter, melted
¼ cup sugar
18 squares (1 package) graham crackers, finely crushed
½ cup sugar
1/3 cup flour
¼ cup cocoa powder
4 Tablespoons butter, melted
10 large marshmallows, cut in half
Preheat oven to 325°F.
For the crust, melt butter, add sugar, and stir in graham cracker crumbs.
Spray mini-muffin tin with cooking spray. Use the back of a spoon to press crumbs into the muffin tins making a cup shape. Bake for 5 minutes until set. Let cool completely.
For the filling, combine the sugar and egg. Beat for about 2 minutes until thickened and a pale yellow.
Whisk flour and cocoa into the filling, then add the melted butter. Using a spoon, fill the cooled tart crusts with the chocolate filling. Bake 15 minutes until slightly puffed.
Cool completely on a wire rack. Gently remove tarts with a knife.
Place one halved marshmallow on top of each tart with cut side down.
Broil for 30 seconds or until lightly toasted.
Serve warm or at room-temperature.
Categories: "YOU'RE INVITED"