S’mores are the quintessential campfire treat. I’ve actually never been camping before, but I have great memories associated with s’mores nonetheless. In high school after finals, my chemistry class would bring s’mores ingredients to school and roast marshmallows over the Bunsen burner. This was definitely more fun that using them for lab reports lol. We would then make s’mores with our marshmallows and hang out for the rest of class. It was the perfect way to end a semester.
Usually when you think of s’mores you think of two graham crackers, chocolate, and a roasted marshmallow. I wanted to give this sweet treat a little update, so I made them into something like a petit four. I call them my s’mores cups. The bottom is a graham cracker crust with a layer of melted chocolate and finally topped with marshmallows roasted with a blow torch.
My favorite part of this recipe is definitely the blow torch. I think it brings out the inner pyro in everyone. I got this torch for a creme brulee recipe months ago, and I’ve been itching to use it again. The blow torch is probably my favorite tool in the kitchen. It gives food such a great roasted flavor, and I absolutely love it used in desserts.
I can see this dessert served as a hors d’oeuvre at dinner parties or a potluck item for work potlucks. You can make big batches of these things in a reasonable amount of time. I will actually be bringing this batch to work!
S'mores CupsPrint Recipe
- 3/4 cup finely ground graham crackers
- 2 tablespoons and 2 teaspoons white sugar
- 5 tablespoons butter (melted)
- 1 cup dark chocolate chips
- 1/2 cup heavy whipping cream
- 1 teaspoon salt (optional)
- 36 mini marshmallows
Crust: Preheat the oven to 350 degrees F. Combine the graham cracker crumbs, white sugar, and 3 tablespoons of butter. Press it into the bottom of a mini muffin pan (2 inch in diameter). Bake for 4 minutes or until the edges are golden brown. Set aside and cool for 30 minutes.
Chocolate: Combine the remaining 2 tablespoons of butter, chocolate chips, and heavy whipping cream in a heat proof bowl. Whisk until all ingredients are well incorporated. Pour chocolate on top of the graham cracker crust. Add a pinch of salt (optional). Finally, place them in the freezer for 30 minutes.
Remove the s'mores cups from the freezer. Pop them out of the muffin pan. Place 3 mini marshmallows on top of a cup and use a blowtorch to roast the marshmallows.
You can store the smores cups in the freezer over night.