Graham crackers, marshmallows, and chocolate. Mmm mmm. Takes me back to my childhood, sitting around a summertime campfire in northern Michigan. Before it got dark we would begin our hunt for the perfect stick to roast the marshmallows. Traipsing through the woods we would go, discarding dozens of sticks [too fat, too short, too weak] until we would find “the best”. Nightfall would arrive, fire burning bright. Graham crackers: packages opened, squares stacked and ready. Hershey™ bars: paper wrappers removed [pieces sometimes snatched on the sly] and readied. Marshmallows: bag torn open, white pillow of fluff in hand, gently pierced with the prized stick right in the center [so it doesn’t fall in the fire]. My mom was the official assembler of those glorious s’mores. One square of graham cracker with the chocolate on top in her left hand, other graham in the right. I’d put the perfectly toasted marshmallow, ever so gently on top of the chocolate. Taking care that it was perfectly centered. Mom would place her right hand filled graham on top of my marshmallow as I slowly, gently pulled out the stick. The trick for her was to apply just enough pressure to hold the marshmallow so I could remove the stick, but NOT to squish the masterpiece. That job was mine…squishing it to my personal perfection. My dad was the eater of all those over roasted marshmallows. It seemed there were always, at least, 5 bad marshmallows for each perfectly golden one. Poor man, I think he ended up liking blackened marshmallows! These days, I’m grown, my kids are grown and we don’t have many campfires. These little poppers fill the craving in the summer evenings. They’re small enough to not break a healthy diet; yet are sweet enough to satisfy my sweet tooth. And talk about easy -just five ingredients. It only takes about 30 min from start to finish, and oh so good.
Recipe makes 24 s’more poppers using a min-muffin pan.
7 graham crackers
1/4 cup powdered sugar
6 Tablespoons butter, melted
4 Hershey™ Bars, I use dark chocolate
12 marshmallows, regular size
Heat oven to 350º.
Place the graham crackers in a plastic bag and finely crush. Set aside.
Melt the butter in the microwave in a medium sized bowl.
Add the crushed graham crackers & powdered sugar, and stir to combine well.
Fill each cup [cavity ] of the muffin pan with about 1 teaspoon of the graham cracker mixture.
Press to the bottom and about 1/2 way up the cups.
Bake about five minutes, until crusts are browning slightly, and remove from oven and set aside.
Pre-heat your oven’s broiler.
Using 2 of the candy bars, break them along perforations into 24 individual rectangles.
Place 1 individual rectangle in each graham lined cup. [I broke each rectangle in 1/2 to fit more easily]
Cut each marshmallow in half, through the center. [Use kitchen shears or scissors dipped in cold water to prevent sticking]
Place one half, on top of chocolate, in each graham crust.
Place assembled s’mores under broiler for 2-4 minutes, just until marshmallow begins to “toast”. Keep a close eye on them, it doesn’t take long!
Allow to cool about 15 minutes in the pan.
Carefully remove each from the pan. I use a small teaspoon [from silverware, not the measuring kind] gently scooping out the s’more.
While the poppers are cooling, break the other 2 candy bars apart, place in a small bowl, and microwave to melt. [Set timer for 1 minute, stir, then microwave about 30 seconds longer]
Using a small spoon, drizzle the chocolate over each popper. Allow the chocolate to set a bit, then serve.
If there is any left, store in an air-tight container up to 3 days.