S'Mores Cups

1. 1

   Preheat oven to 350F degrees. Spray 12 count cupcake pan with non-stick cooking spray. Set aside.

2. 2

   Using a food processor, place graham crackers, powered sugar, and melted butter into processor. Process on high until the graham crackers are finely chopped.

3. 3

   Press graham cracker mixture evenly into the bottom and up the sides of each prepared cupcake tin using the back of a cookie scoop or with your fingers.

4. 4

   Bake for 15 minutes or until light brown. Let cool completely.

5. 5

   Once cooled use a knife to pop them out of the cupcake tins. Spoon whipped chocolate frosting into a piping bag (I used a Wilton 1E tip) or a storage baggie. Pipe frosting into each graham cracker cup and top with (5) mini marshmallows and place a piece of the Hershey chocolate bar into the frosting.

6. 6

   Spoon tub of marshmallow creme In a small microwaveable bowl, microwave marshmallow creme for 30 seconds, stirring until creamy. Pour marshmallow cream into a storage baggie, cutting a small hole at one end of the baggie. Drizzle over top of each smore cup. Serve and enjoy!

No additional tips available.