Mini S'mores Pies
These mini s'mores pies takes the traditional s'mores flavors and turns it into an easy dessert that's bite-size. They have a buttery graham cracker crust, a smooth and silky chocolate filling, and are topped with a toasted marshmallow!
Equipment
- 12-count muffin pan
- Food Processor
- Small Saucepan
Ingredients:
Graham Cracker Crust
- 10 graham cracker sheets, crumbs (about 1 ½ cups)
- 5 tablespoons unsalted butter, melted
- ⅛ teaspoon salt
Chocolate Filling
- 8 ounces semi-sweet chocolate bar, finely chopped
- ¾ cup heavy whipping cream
- 2 tablespoons unsalted butter
Topping
- 12 large marshmallows
Instructions:
- Preheat the oven to 350 degrees and line a 12-count muffin pan with cupcake liners. Set aside.
Graham Cracker Crust
- Place the graham cracker sheets into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the melted butter and salt. Mix together.
- Evenly disperse the graham cracker crumbs into the cupcake liners, pressing down firmly (use your fingers or a ¼ measuring cup). Bake for 8-10 minutes and set aside while you're making the filling.
Chocolate Filling
- In a small saucepan, heat the heavy whipping cream over medium-high heat until bubbling.
- Remove the pot from the heat and add the finely chopped chocolate and butter. Mix continuously with a whisk until smooth and creamy.
- Evenly disperse the chocolate over the graham cracker crust and place the pan in the refrigerator to chill for at least 2 hours.
Assemble
- Once the pies have chilled, place 12 large marshmallows on a baking sheet lined with parchment paper.
- Broil the marshmallows for 1-3 minutes until they are lightly toasted. Immediately place the toasted marshmallows on top of the pies and serve.
- Keep any leftover pies in an airtight container in the refrigerator for up to 4 days.
Notes:
Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners, but if you don’t have any, use non-stick spray to generously grease each muffin cup.
Chocolate: Be sure to finely chop the chocolate before adding it to the hot cream. This helps for both of the ingredients to incorporate smoothly.
Marshmallow Topping: Toast the marshmallow in either the oven under the broiler or by using a kitchen torch.
Nutrition
Serving: 1pieCalories: 295kcalCarbohydrates: 24gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 35mgSodium: 115mgPotassium: 171mgFiber: 2gSugar: 12gVitamin A: 284IUVitamin C: 0.1mgCalcium: 34mgIron: 3mg
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