The Inadequate Mother's Blog

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S’more Cups- a gluten free makeover!

on January 21, 2012

Recently I found this fabulous recipe on Pinterest from Texas Cottage: http://texascottage.blogspot.com/2011/08/smore-cups.html.  My husband was memorized and we decided it was a must try.  Last night I finally got around to trying it with a couple of changes to make it gluten-free and accommodate the ingredients I had on hand.  You could use half a box of the graham style crackers but make sure you cut back half the amount powdered sugar and butter if you do.  This recipe should yield 24 mini s’more cups.

Ingredients:

1 box Kinnikinnick S’moreables Graham Style Crackers (www.kinnikinnick.com)

6 tbsp butter melted

1/4 cup powdered sugar

small bag mini marshmallows

6-8 Chocolate Bars or chocolate chips

What to do:

Preheat oven to 350 degrees

Place graham style crackers in a food processor and process into crumbs.  Add melted butter and powdered sugar and process until fully combined.  Spoon crumb mixture into mini muffin tins until about 3/4 full.    Use a mini-tart shaper to compress crumbs into shallow cups. (http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=184&categoryCode=BK) This step could be done with your fingers if you don’t happen to have one of these handy tools lying around.  No matter how you do it, the crumbs are going to compress to form a high sided graham crust.   Place pan in preheated oven and bake for 4-5 minutes.

Remove pan from oven and place 1 1/2 squares of chocolate bar (Hershey’s as my measurement) or enough chocolate chips to fill the center of the crust.  After placing chocolate follow with 5-6 mini marshmallows over the top of the chocolate.  The marshmallows will cover the tart.  Place the pan back in the oven and bake for another 5-8 minutes until marshmallows start to turn a light toasty brown.  The marshmallows will puff up while toasting and then shrink down when they’re cooling- it’s ok :-).  Once you have the desired shade of toasty brown remove the pans from the oven and allow to fully cool- at least 15 minutes.  If you try to remove these little lovelies before they’ve cooled they will fall apart into a delicious mess.  Once they’ve cooled, you should be able to easily free them in a cup shape with the help of a butter knife.

Enjoy!  I’d love to hear how yours turned out.  I literally had a child sobbing this morning because ours were all gone.

 

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