This year we haven’t really had much of a summer here in Denmark. I guess we’ve had a week and half of ok summer weather in total so far. It has felt more like an early fall with lots of windy and rainy days.So no long days at the beach, BBQ’ing or roasting marshmallows and eating s’mores unfortunately.
But then this is a fun alternative, you can make right at home in your kitchen.
I didn’t really know what to cal them – they are s’mores deconstructed, kind of like muffins or cupcakes. And S’muffins sound better than S’cupcakes.
They are made in a mini muffin pan, so perfect little snack sized treats.
I found the recipe in Sweet Pea’s Kitchen when I was browsing through other food blogs and had to try it.
100 g whole graham crackers,finely crushed. I used digestive cookies
130 g powdered sugar
6 tablespoons unsalted butter, melted
50 g of dark chocolate chips
12 large marshmallows
Preheat oven to 175°C
Place graham crackers into a large plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter into a small bowl. Evenly divide crumb mixture into each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Remove pan from oven.
Take 2 thirds of the chocolate ships and place a few chocolate chips in each cup.
Cut marshmallows in half crosswise using scissors 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. Cool on a cooling rack for 15 minutes before carefully removing cups from pan. Cool completely on wire rack.
Melt the remaining chocolate chips and drizzle over the s’muffins.
Store in a single layer in an airtight container for up to 1 week. Freezing is not recommended.