These are by no means a creations of my, only a variation of my own. They are however, buttery, delicious and remind you of summer. Who needs a campfire to enjoy your favorite summertime treat? You can make these little beauties year round. What I like most is you can make a variation of flavors. I did Hershey's chocolate and caramel, Ghirardelli white chocolate and caramel and Hershey's cinnamon chip. Everyone of them were to die for. This recipe is easy and kids and adults alike will love it.
Recipe is a variation of several out there and photo is my own.
Preheat oven to 350°. Place graham crackers in food processor or zip-lock back and pulse until fine crumbs or roll with rolling pin.
Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.
Place small scoop (1 TBS) of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling
While the crust is in the oven, break the 2 candy bars into rectangles and cut your marshmallows in half crosswise using shears dipped in cold water.
Remove pan from oven; place 4 caramel bits and one rectangle of chocolate into each cup. 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; cool 15 minutes. Carefully remove cups from pan. Cool completely. Enjoy!
****If you wish to top with more chocolate...Break 2 more candy bars and place in (1-cup) prep bowl. Microwave on HIGH 1 minute-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.****
We thought they had just the right amount of chocolate to caramel ratio without topping them with more chocolate so I did not add the extra chocolate on top. If you want to use white chocolate or cinnamon chips, just simply replace the Hershey's chocolate with white chocolate or cinnamon chips.