S'mores Bites

Have I got the perfect summer time dessert for you! It is a variation of the smores bars I posted quite some time ago (May '08).  Awhile ago as I was deciding what to bring for dessert to a family dinner, I remembered how everyone loves the s'mores bars,  but they are so darn messy.  How could I make them easier to eat?  Then, a voice spoke to me.. it was my mini-muffin pan calling from the pantry!  With just a few adjustments to the recipe, I created perfect, bite-sized pieces of smores heaven.  Mmhmm. 

See how the tops crackle open to show delicious marshmallowy goodness? Yuummy.

S'mores Bites

• 1/2 cup butter, room temperature
• 1/4 cup brown sugar
• 1/2 cup sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 1/3 cup flour
• 3/4 cup graham cracker crumbs
• 1 tsp baking powder
• 1/4 tsp salt
• approximately 1 cup chocolate chips
• 1jar marshmallow fluff

Preheat oven to 350F. Generously spray a mini muffin pan with cooking spray.

In a large bowl, cream together the butter and sugars. Beat in the egg and vanilla.

In a small bowl, whisk together flour, crumbs, baking powder, and salt. Add to the butter mixture and mix on low speed until combined. It will be kind of clumpy.



Scoop out about 1 tablespoon of the dough and roll it into a ball.  Press the ball into a cup of the  muffin pan and gently press down so that the ball turns into a cup.  Have the dough on the sides rise to the edge of the cup itself, but make sure you have a good 1/6 to 1/4 inch of dough at the bottom.  Repeat until  you have filled the pan. (You should have a good deal of dough left.)


Drop about 5 chocolate chips into each cup, pushing down gently so they kind of stick in place.

Carefully spoon the marshmallow creme into a piping bag or a really strong zip back (the first time,  my bag busted and marshmallow goop oozed out!)  Using a circular motion, pipe about 1 tbsp of creme into each cup.  It might look overfilled at first, but the creme will settle down after sitting for a minute. Repeat.

Now, roll approximately 1  teaspoon of dough into a ball, then flatten it out into a disk.  It should be about 1/8 inch thick and about the same size as the top of the muffin cup.   Gently lay the disc atop the creme and press down GENTLY.  Repeat. 

Bake 15-20 minutes, until the tops crack open to reveal the marshmallowy awesomeness inside.