The craze right now is cupcakes. Here is a quick recipe I like to use. These are a lot of fun to create, and the decoration is all up to you. You may add colors to the buttercream and pipe it creatively, add sprinkles, or top it with coconut.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 14 whole graham crackers, crushed
- ½ cup butter, melted
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- 9 ounces bittersweet chocolate chips
- 1 cup heavy cream
- 1 tablespoon dark rum (Optional)
- 1 (10 ounce) package large marshmallows
Instructions
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish with cooking spray.
- Combine the graham cracker crumbs, melted butter, sugar, and cinnamon in a mixing bowl. Mix until evenly moistened, then press into the bottom of the prepared baking dish. Bake in the preheated oven until the crust is lightly browned and smells toasted, about 5 minutes.
- Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil. When the cream has come to a boil, remove from the heat immediately and pour over the chocolate chips; whisk until smooth. Stir in the optional rum. Pour evenly over the graham cracker layer.
- Preheat the oven’s broiler and set the oven rack about 6 inches from the heat source.
- Place an even layer of marshmallows on top of the chocolate. Broil until the marshmallows are lightly toasted, about 1 minute. Refrigerate until chocolate has hardened, about 45 minutes. Cut into bars using a pizza cutter sprayed with non-stick cooking spray.
Nutrition Facts
| Calories | 400 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 48 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 13 g |
| Sodium | 185 mg |
| Sugars | 23 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
No too many people liked it. I used a mixture of mini and large marsh mallows (didn’t have enough of their type). The mini browned up better , but were hard to cut into pieces. The chocolate “sauce” stayed too gooey for most of us to eat without making a mess. If I were to make it again , less cream and just use large marshmallows.to To brown them nicely, I’d heat my oven to broil, turn it off then put in the pan and watch through the wind so they don’t burn.
Great recipe easy to follow and it turned out delicious!
My three kids absolutely loved this treat! I did not use cinnamon as 2 of them wouldn’t have liked it but I’m sure it didn’t detract from the taste. I used milk chocolate for them as well and it was gone in no time! This is definitely a keeper.
If I had to make it better, I would use milk chocolate chips for the ganache. This is because I am not a huge fan of dark chocolate and it doesn’t fully taste like an actual s’more because you would usually use milk chocolate for s’mores. I do like it a lot though.
Made it per the recipe minus the rum. Tasted good that night but tasted amazing the next day.
Modified the recipe to use mini muffin cups. Fantastic!
omg. that’s all i’m saying.
I like it a lot
I tried this recipe earlier today, with a few changes. I didn’t have any heavy cream or bittersweet chocolate chips, so I used milk and butter, and peanut butter chocolate chips. The kids ate it up very quickly. They loved it, and so did I! It was an easy and simple recipe for me to make between household chores.
I made this today and it was a big hit! I did a few things differently. I wanted mine to be a pie so I used a graham cracker pie crust. This cut out a step too, so that much easier! I also used mini marshmallows and put in the fridge to set. After that we stored it at room temp.
This was delicious! My family gobbled it up! The only thing I did different was used mini marshmallows and it worked perfectly. I put it back in the fridge for the night and the next day we decided that it would be better left out on the counter in a container. Thank you for such a great recipe!
This was a pretty good recipe, however, I highly recommend using mini marshmallows instead of large marshmallows. The mini marshmallows brown less quickly and more evenly and they are also easier to cut as they are more in proportion with the size of the bar. I set my broiler on low heat and it took about 5-6 minutes until they were lightly browned. I set mine in the freezer until cold and stored it in the refrigerator between servings. The ganache filling is gooey, so refrigeration or freezing helps for it to set before eating.
I made this as stated in the recipe. These were much better the next day at room temperature! Very good – a little too much chocolate, but very tasty. Thanks for the recipe.
Teenagers (6 of them; 15-19 years old) rated this 10 stars. I didn’t taste it – it looked like a cavity in the making and I don’t like marshmallows. They ate the 13X9 tray in an hour. Not kidding! I used different sizes of marshmallows because I thought that would make it visually interesting. DO NOT TAKE YOUR EYES OFF IT when it is under the broiler. 1 minute is too long to brown marshmallows. Re-reading recipe today, I realized I forgot the cinnamon. Did not matter to the boys. Good, fun, recipe! Thanks and I took two pix to document it!
This is a very good recipe! But be very CAUTIOUS when putting the marshmallows under the broiler! Mine had 45 seconds left of the minute that was re amended with the broiler on low and six inches from it. I opened the oven too see how it was and the marshmallows were on fire! Just keep an eye on it at all times. Other than that it’s very good.