½cupplus 2 tablespoons finely ground graham crackers
½cuppowdered sugar
1stick unsalted buttercut in chunks
½ - 1teaspoonwater
12ozDark Chocolate Candy Wafersfound in craft stores
1container marshmallow fluff
Instructions
Preheat the oven at 375 degrees F
Pulse the first 5 ingredients together in a food processor until a dough forms. Take out the dough and roll into a 1 ¼ inch (for large s'mores cups) or ½ inch (for small s'mores cups) log. Wrap in plastic wrap and chill for at least 30 minutes. Take out and cut into ¼ inch thick slices. Tip: turn the roll by a quarter after every cut to ensure your slices are always even. Place on a parchment-lined baking sheet and bake for about 10 - 12 minutes. Allow to cool completely.
While the cookies cool, Melt your chocolate over a double boiler or in the microwave according to package instructions. Take out your cupcake tin (or mini cupcake tin for mini cups) and your cupcake liners. Drop about ½ tablespoon of melted chocolate into your cupcake liner (about 1 - 2 teaspoons for the minis) and evenly spread the chocolate on the bottom and halfway up the sides of the liners. You should still have plenty of chocolate to coat the tops. Place the liners in the cupcake tin to cool and solidify.
Once the chocolate is solid again, place the cookies inside the cups and then top with about 1 - 2 teaspoons of marshmallow fluff. Top with enough melted chocolate to coat the tops of the cups. Allow the chocolate to solidify. If the chocolate in your bowl solidified again, reheat as necessary to melt.
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