Yields: 30 mini cups Prep time: 20 minutes Cook time: 8-11 minutes total baking/broiling Calories: Approx. 74 kcal per cup
These adorable mini cups capture the classic campfire flavor with a simple cinnamon-graham cracker crust, a layer of milk chocolate, and a perfectly toasted marshmallow top. Easy to make and perfect for parties!
Ingredients
Cinnamon Graham Crust:
- 9 whole graham crackers (yields approx. 1.25 cups finely crushed)
- 1/4 teaspoon ground cinnamon (New Addition)
- 7 1/2 tablespoons (approx. 106g) unsalted butter, melted
- (Note: Powdered sugar removed from original crust)
Topping:
- 2.5 standard size (1.55 oz each) milk chocolate candy bars (like Hershey’s), yielding 30 small rectangles total
- 15 large marshmallows
Equipment:
- Mini muffin pan(s) with a total capacity of at least 30 cups (e.g., one 24-cup pan + one 12-cup pan, used partially, or bake in batches)
- Food processor or zip-top bag and rolling pin (for crushing crackers)
- Small mixing bowl
- Small spoon or tamper (for pressing crumbs)
- Kitchen scissors
Instructions
- Preheat Oven and Prepare Pan(s): Preheat oven to 350°F (175°C). Lightly grease 30 mini muffin cups.
- Make Crust Mixture: Finely crush the 9 whole graham crackers into crumbs using a food processor or by placing them in a sealed bag and crushing with a rolling pin. In a small bowl, combine the fine graham cracker crumbs and the 1/4 tsp ground cinnamon. Pour the melted butter over the crumbs and stir until all crumbs are evenly moistened.
- Form Crust Cups: Distribute the crumb mixture evenly among the 30 prepared mini muffin cups (about 1 to 1.5 teaspoons per cup). Use the back of a small spoon or a small tamper to press the crumbs firmly onto the bottom and slightly up the sides of each cup, forming a shallow crust.
- Bake Crusts: Bake the crusts in the preheated oven for 4-5 minutes, just until the edges are set and appear slightly golden. Remove the pan(s) from the oven.
- Prepare Toppings: While the crusts bake/cool slightly, carefully break the 2.5 milk chocolate bars into their individual small rectangles (you need 30 rectangles). Cut the 15 large marshmallows in half crosswise using kitchen scissors (dipping the scissors in cold water occasionally can help prevent sticking).
- Assemble Cups: Place one milk chocolate rectangle into the bottom of each warm graham cracker crust cup. Top the chocolate with one marshmallow half, placing the cut-side down.
- Melt Marshmallows: Return the pan(s) to the 350°F (175°C) oven for 2-4 minutes, just until the marshmallows become slightly softened and puffy.
- Optional Browning: For a more toasted look, carefully switch the oven setting to Broil (High). Place the pan under the broiler (watch extremely carefully, leaving the oven door ajar) for 30 seconds to 2 minutes, just until the marshmallow tops are golden brown to your liking. Marshmallows burn very quickly under the broiler! Remove immediately once browned.
- Cool: Place the muffin pan(s) on a wire cooling rack and let the cups cool completely in the pan for at least 15-20 minutes before attempting removal.
- Remove and Serve: Carefully remove the cooled cups from the pan. You may need to gently run the tip of a thin knife or small offset spatula around the edges to loosen them. Serve at room temperature. Store leftovers in an airtight container.
Estimated Nutritional Information (Per Mini Cup – 1 of 30)
- Calories: approx. 74 kcal
- Total Fat: approx. 4.3g
- Saturated Fat: approx. 2.5g
- Total Carbohydrates: approx. 8.4g
- Dietary Fiber: approx. 0.2g
- Total Sugars: approx. 5.5g
- Protein: approx. 0.5g
- Sodium: approx. 25mg
(Note: Nutritional information is an estimate calculated based on the specific ingredients and quantities used in this modified recipe, assuming standard graham crackers, Hershey’s milk chocolate, and large marshmallows. Actual values may vary based on specific brands and precise measurements. The original recipe’s calorie count appeared significantly inaccurate.)
