Give Me S’More
Thinking about the fabulous combination of graham cracker, marshmallow and chocolate immediately makes me feel warm and cozy. I picture people wrapped in warm blankets huddled around a bonfire holding sticks into the fire, eagerly trying to toast marshmallows for their S’mores.
If you take this same delicious trifecta of ingredients and turn it into a frozen treat, then you get Frosty S’more Cups (adapted from Easy Baked), which makes me think of long summer days and warm nights. These adorable individual sized treats were the perfect finale to my Wine Club dinner. Although the Frosty S’more Cups aren’t as easy as campfire s’mores, they are absolutely more delicious!
Start with graham crackers, and crush them until they are crumbs
Melt the butter
Combine the butter and graham cracker crumbs
Distribute graham cracker crust into 12 individual dishes
I used a shot glass to press the crumbs into a solid crust on the bottom
Next, add a layer of the melted chocolate and cream mixture
Mix pudding and half a container of cool whip
Top the chocolate layer with marshmallows and pudding mixture
Place desserts in the freezer – once frozen, top with additional cool whip, graham cracker crumbs and mini chocolate chips
What You Need
- 18 graham cracker squares (9 sheets or about 1 1/2 cups)
- 1/3 cup butter
- 1/2 cup milk chocolate chips
- 1/4 cup whipping cream
- 2 cups mini marshmallows
- 1 1/2 cups cold milk
- 1 box (4 servings, 3.9 oz) instant chocolate pudding
- 1 (8 oz) container of Cool Whip (thawed in fridge)
- 1/4 cup mini chocolate chips for topping
What To Do
- Crush graham crackers into fine crumbs.
- Melt butter and add to graham crackers, mixing until well combined to make crust.
- Evenly divide crust mixture into 12 cups, saving about 1/4 cup to use as topping later. I used a shot glass to press crumbs firmly into the bottom of the mini mason jars.
- Place milk chocolate chips and whipping cream into a small bowl and microwave in 30 second increments, stirring in between, until melted and smooth.
- Spoon chocolate into the center of each cup, on top of the crust.
- Divide Marshmallows among cups.
- Mix cold milk with pudding on medium speed for 2 minutes. Fold in 1/2 of the Cool Whip container; reserve the rest for topping.
- Spoon filling into a large zip top bag (and ZIP it or you might have a mess!) Clip a corner off and pipe pudding into each cup evenly. Try to pipe it in between the marshmallows so that the whole cup is filled. Use a knife to smooth the tops level with the top of the pan.
- Freeze for at least a couple of hours.
- For topping, pipe a little of the Cool Whip onto each dessert using a decorating tip. Sprinkle the remaining crust and mini chocolate chips on top.
- Serve cold right away or freeze until you are ready to serve.
If you do not have mini Mason jars, you can make the dessert in cupcake tins or in an 8x8 inch pan and cut into squares.
Adapted from Easybaked.net