S'Mores Cups

• 18 graham crackers
• 3/4 cup powdered sugar
• 1 (1 stick) cup unsalted butter, melted
• 1 tub whipped chocolate frosting
• 2 cups mini marshmallows
• 4 snack sized Hershey chocolate bars
• 1 tub marshmallow creme

1. Preheat oven to 350F degrees. Spray 12 count cupcake pan with non-stick cooking spray. Set aside.
2. Using a food processor, place graham crackers, powered sugar, and melted butter into processor. Process on high until the graham crackers are finely chopped.
3. Press graham cracker mixture evenly into the bottom and up the sides of each prepared cupcake tin using the back of a cookie scoop or with your fingers.
4. Bake for 15 minutes or until light brown. Let cool completely.
5. Once cooled use a knife to pop them out of the cupcake tins. Spoon whipped chocolate frosting into a piping bag (I used a Wilton 1E tip) or a storage baggie. Pipe frosting into each graham cracker cup and top with (5) mini marshmallows and place a piece of the Hershey chocolate bar into the frosting.
6. Spoon tub of marshmallow creme In a small microwaveable bowl, microwave marshmallow creme for 30 seconds, stirring until creamy. Pour marshmallow cream into a storage baggie, cutting a small hole at one end of the baggie. Drizzle over top of each smore cup. Serve and enjoy!

crackers, powdered sugar, unsalted butter, marshmallows, chocolate bars, marshmallow creme

Taken from www.epicurious.com/recipes/member/views/smores-cups-52834031 (may not work)