After the S'Mores Pie I made recently, I saw these little guys and wanted to make them too. These little bites are so quick and easy to make, and they make 48! (Give some away to your friends.... don't be like us and eat the whole batch in one day.... oops). The base is a homemade cookie that tastes like a graham cracker, and then you top with a few mini marshmallows and drizzle with melted semi-sweet chocolate. Just be sure not to over-bake the base; I baked too long and they turned out a little too hard. We just microwaved individual servings to soften them up before eating.
S'Mores Bites
adapted from Vittles and Bits
Graham Cracker Dough:
1/2 cup all-purpose flour
1/2 cup whole wheat pastry flour 1/4 cup wheat germ
1/2 tsp. cinnamon
1/2 tsp. baking soda
1/8 tsp. salt
1 stick (1/2 cup) butter
1/2 cup packed brown sugar
2 Tbs. honey
Topping:
approximately 3/4 cup mini marshmallows
4 oz. dark chocolate, chopped
1. In a small bowl, combine flours with wheat germ, cinnamon, baking soda, and salt. Whisk to combine well.
2. In the bowl of a stand mixer fitted with paddle attachment, cream butter on high until light and fluffy (about 3 minutes). Add brown sugar, and mix on medium-high until smooth, about 1 minute. Add honey and mix until well combined. Scrape down sides & bottom of bowl with rubber spatula halfway through mixing to ensure even distribution.
3. Add about half the flour mixture and mix on low until just incorporated, about 30 seconds. Repeat with remaining flour, scraping down sides of bowl as necessary. Cover & refrigerate dough one hour.
4. Once dough is chilled, preheat oven 350 degree and lightly grease the cups of a mini-muffin tin. Distribute dough evenly amongst cups using a heaping teaspoon (I used my smallest cookie scoop) and press dough into bottom of each cup. Then poke 2 rows of holes in each dough round using the tines of a fork.
5. Bake in preheated oven 8-10 minutes or more, rotating pan halfway through, until they are a dark golden brown color. (Dough will puff up, maybe even above the top of the tin, but don't be alarmed - when you take it out it should deflate into a nice little cup to hold your marshmallows :))
6. Remove from oven and turn your oven's broiler on high. Immediately fill each graham cup with 3-4 mini marshmallows. Once all cups are filled, place pan under broiler until marshmallows puff and brown (since all broilers are different, I would not walk away from the oven - keep an eye on them!)
7. Remove pan and place on wire rack. Let sit 15 minutes, then remove cups from tin to cool completely. Once cooled, microwave 3/4 of chopped chocolate in 15-second intervals, stirring after each, until just melted & smooth. Then add remaining 1/4 of chocolate and stir until completely melted. (Or just melt in a good saucepan over lowest heat on the stove, stirring often).
8. Drizzle chocolate over tops of cups (or spoon over, as desired). (To drizzle easily- place in a small plastic baggie and snip off the corner. Squeeze out over S'mores bites). Place in refrigerator about 10 minutes to set, then return to room temperature and serve. They are best eaten that day, but they will keep in an airtight container up 2-3 days (perhaps longer in the refrigerator). Makes 48.
2. In the bowl of a stand mixer fitted with paddle attachment, cream butter on high until light and fluffy (about 3 minutes). Add brown sugar, and mix on medium-high until smooth, about 1 minute. Add honey and mix until well combined. Scrape down sides & bottom of bowl with rubber spatula halfway through mixing to ensure even distribution.
3. Add about half the flour mixture and mix on low until just incorporated, about 30 seconds. Repeat with remaining flour, scraping down sides of bowl as necessary. Cover & refrigerate dough one hour.
4. Once dough is chilled, preheat oven 350 degree and lightly grease the cups of a mini-muffin tin. Distribute dough evenly amongst cups using a heaping teaspoon (I used my smallest cookie scoop) and press dough into bottom of each cup. Then poke 2 rows of holes in each dough round using the tines of a fork.
5. Bake in preheated oven 8-10 minutes or more, rotating pan halfway through, until they are a dark golden brown color. (Dough will puff up, maybe even above the top of the tin, but don't be alarmed - when you take it out it should deflate into a nice little cup to hold your marshmallows :))
6. Remove from oven and turn your oven's broiler on high. Immediately fill each graham cup with 3-4 mini marshmallows. Once all cups are filled, place pan under broiler until marshmallows puff and brown (since all broilers are different, I would not walk away from the oven - keep an eye on them!)
7. Remove pan and place on wire rack. Let sit 15 minutes, then remove cups from tin to cool completely. Once cooled, microwave 3/4 of chopped chocolate in 15-second intervals, stirring after each, until just melted & smooth. Then add remaining 1/4 of chocolate and stir until completely melted. (Or just melt in a good saucepan over lowest heat on the stove, stirring often).
8. Drizzle chocolate over tops of cups (or spoon over, as desired). (To drizzle easily- place in a small plastic baggie and snip off the corner. Squeeze out over S'mores bites). Place in refrigerator about 10 minutes to set, then return to room temperature and serve. They are best eaten that day, but they will keep in an airtight container up 2-3 days (perhaps longer in the refrigerator). Makes 48.
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| I had some extra ingredients to use up.... my husband and I were forced to split this so the kids wouldn't fight over it. Ha ha! **This post and photos are property of http://dishingwithdish.blogspot.com/**/ |
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