S'mores Bites

From the kitchen of SteakNPotatoesKindaGurl

• 1 cup graham cracker crumbs
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted
• 4 (1.55 oz-each) Hershey milk chocolate candy bars, divided
• 12 large marshmallows

Preheat oven to 350°F.

Combine graham cracker crumbs, sugar, and melted butter into a bowl. Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling.

Meanwhile, break two of the candy bars into rectangles. Break the rectangles in half. Remove pan from oven; place 2 rectangle halves into each cup.

Cut marshmallows in half crosswise using scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 3 minutes or until marshmallows are just slightly softened. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.

Break remaining candy bars in small pieces and place in a small bowl. Microwave on high 1 to 1 and a 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow into the melted chocolate. Turn top-side up and let stand until set.

Recipe Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

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