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S'more Cups

a Classic made Bite-Sized
The campfire is optional... these little treats can be enjoyed anywhere.

7 whole graham crackers (1 cup/250 mL finely crushed)

1/4 cup (50 mL) powdered sugar

6 tbsp (90 mL) butter, melted

4 bars (1.55 oz or 43 g each) milk chocolate candy, divided

12 large marshmallows


Step 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.

Step 2 - Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Spray mini pans with Pam then, using Small Scoop, place even amount of crumb mixture in each cup. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling.

Step 3 - Break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Step 4 - Cut marshmallows in half crosswise using 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.

Step 5 - Break remaining candy bars and place in microwave safe bowl. Microwave on HIGH 1-1 1/2 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.

Pro Tips

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

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