Mini Smores Recipes

MINI TACO S'MORES

Steps:

• Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
• Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
• Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
• Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
• Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
• Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

S'MORES IN A CUP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
• Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
• Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
• Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.

MINI S'MORES

Steps:

• Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

MINI S'MORES PIES

Steps:

• In small saucepan, heat whipping cream over medium heat until almost boiling. Stir in chopped chocolate; let stand 10 minutes. Stir with whisk until smooth.
• Spoon chocolate mixture evenly into crusts. Refrigerate at least 2 hours until firm.
• When ready to serve, set oven control to broil. Arrange marshmallows over pies. Place on cookie sheet. Broil 1 to 2 minutes until marshmallows are lightly toasted.

SUPER S'MORES CUPCAKES

Steps:

• For the graham cracker crust: Preheat the oven to 350 degrees F. Line two standard 12-cup muffin tins with paper liners.
• In a small bowl, stir together the graham cracker crumbs, butter and sugar until well combined. Press a heaping tablespoon of the crust mixture into the bottom of each muffin cup and bake until golden and just set, 5 to 7 minutes. Set aside to cool.
• For the cupcakes: In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the buttermilk, water and oil and whisk to combine. Add the eggs and vanilla extract and whisk until smooth. Divide the batter among the muffin cups, filling them about two-thirds full. Bake until a toothpick inserted into the center comes out with a few crumbs attached, 12 to 15 minutes.
• Let cool in the tins on a wire rack for about 5 minutes, then remove the cupcakes from the tins and allow to cool completely.
• For the marshmallow frosting: Combine the egg whites, sugar and cream of tartar in a heatproof mixing bowl set over a pan of simmering water. Whisk constantly until the sugar has dissolved and the egg whites are warm and smooth to the touch, 3 to 5 minutes. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on low speed, gradually increasing to medium and then finally up to high. Beat until stiff, glossy peaks form, 7 to 10 minutes. Turn the mixer to low and whisk in the vanilla.
• Spread the frosting on the cupcakes. With a handheld pastry torch, lightly brown the frosting. Decorate each cupcake with a graham cracker piece and a shard of chocolate.

MINI SMORES PIE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
• Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
• Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
• Lower oven temperature to 275˚F (140˚C).
• Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
• Add chopped chocolate and stir until all the chocolate is melted.
• Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
• Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
• Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
• Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
• Turn on the broiler to high and top each pie with a marshmallow.
• Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
• Enjoy!

MINI S'MORES ECLAIR RECIPE BY TASTY

Steps:

• In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil.
• As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine.
• Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes.
• Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough)
• Preheat oven to 425˚F (220˚C)
• Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch (5-7cm) logs.
• Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape)
• Brush the eclairs with beaten egg.
• Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
• Remove eclairs from oven. Using the tip of a knife, cut a small "x" into the bottom of each eclair and transfer ("x" side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape).
• Fill a piping bag fitted with a narrow tip with marshmallow fluff.
• Just before serving, pipe the fluff into the cooled eclairs.
• Break apart chocolate and add to a small microwave safe bowl.
• To a separate, small microwave safe bowl, add the heavy cream.
• Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth).
• Dip the top side of the filled eclairs into the melted chocolate.
• Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can "toast" the marshmallows to make them super cute). Best served immediately!
• Enjoy!

MINI S'MORES COOKIE CUPS

Steps:

• Preheat oven to 350 degrees. Spray a 24-cup mini muffin tin with non-stick cooking spray and lightly dust with flour, shake out excess.
• In a mixing bowl whisk together flour, graham cracker crumbs, salt and baking soda for 30 seconds, set aside.
• In the bowl of an electric stand mixer blend together butter, brown sugar and granulated sugar until well combined (not light and fluffy, just blended well).
• Scrape down sides of bowl, add egg and vanilla and mix to combined, scrap bowl again. With mixer set on low speed slowly add in flour mixture and mix just until combined.
• Fold batter with a spatula several times to ensure it's evenly incorporated. Scoop dough out 1 even tablespoon at a time and drop into each well in prepared muffin tin.
• Let rest 5 minutes. Bake 7 minutes, or until center appears slightly under-baked and edges are set. Meanwhile cut marshmallows into halves and unwrap Kisses.
• Remove from oven, quickly add marshmallows while they are warm, return to oven, bake about 1 minute longer or until marshmallows begin to melt and puff.
• Immediately remove from oven and gently press 1 Kiss into the marshmallow of each cookie cup. Let rest in baking dish several minutes then remove and enjoy warm or let cool on a wire rack then transfer to an airtight container.

MINI S'MORES COOKIE CUPS

Steps:

• Preheat oven to 350°F.
• Scoop ½ tablespoon cookie dough into the cups of two nonstick mini-muffin pans. Use your thumb to create an indentation in the center of each. Bake for 8 minutes.
• Remove the pans from the oven and place ½ marshmallow, cut side down, into the indentation of each cookie. Return to the oven and bake until the marshmallows are slightly puffed, about two minutes.
• Remove the pans from the oven. While the marshmallows are still warm, press a Hershey's kiss into the center of each marshmallow. Let cool for 15 minutes before removing from pan.