Smore Cups

I fell in LOVE with this recipe at a friend's house. She was having a Pampered Chef party at her home. She is an AMAZING cook! And I just happen to share the fence with her. More than once I have called her and asked if I night trouble her for a missing ingredient or to barrow a baking tool. I love talking food with her and I always tell her, her and I make a dangerous combination! So tonight's recipe comes from her kitchen.
Here is a link to her Pampered Chef page. Christine P.









Smore Cups
From the kitchen of Christine P. (from Pampered Chef)

7 whole graham crackers (1 cup finely crushed)
1/4 C. powdered sugar
6 TBL. butter, melted
4 Hershey bars, divided ~ I used chocolate chips, as it cost less. (about 8 per cup, then melted about 1 cup + a little oil for the topping)
12 large marshmallows

Directions:
1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker's Roller®;. Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-Tart Shaper. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.
2. Cut marshmallows in half crosswise using Professional Shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven to Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.
Yield: 24 cups