Fill cupcake sleeves about 1/2 way, which makes about 9 total. Bake on 350 for about 25-30 minutes depending on your oven.
I am linking up this week (and the next 51 weeks) with my good friend Jen over at All Four Love, for her 52 recipe challenge! I am super excited about this challenge because deep down, I like to cook and bake. I just never seem to have the motivation.
I wanted to start off strong and come up with something original, in the sense that I didn’t find it on Pinterest. Since we are cutting corners this year with our budget, using what was in the pantry and low cost ingredients was key. We had a left over package of graham crackers that I had no other use for and the first thing that came to mind was S’mores. While doing our weekly grocery shopping yesterday, we picked up a box of brownie mix and a bag of marshmallows.
Out of the pantry, I grabbed vegetable oil and eggs for the brownie mix. I also ended up using a little bit of whipping cream to help melt the marshmallows.
First step was making the brownies. I spooned them into a cupcake tin filling them about halfway. When I make these again, I will probably fill it 1/4 of the way, layer a few marshmallows and then another layer of brownie. I only ended up using about 3/4 of the brownie mix and may or may not have enjoyed the rest via a spoon 😉 I was really unsure of the baking time but ended up putting them on 350 for about 22 minutes. I would recommend setting the timer at about 15 minutes and then keep checking them until the insides are done.
While they were baking, I took the graham crackers and broke away 12 quarters. The rest of ground up for the final touch. Once they were cool, took them brownies out of the pan and placed them on a cookie sheet.
The next step was making a marshmallow sauce. I made my own double boiler using a regular sauce pan and metal bowl. Just make sure that the water is not touching the bottom of the bowl, the steam will heat it up enough. I totally guessed here and used a little whipping cream, maybe about 2 tablespoons, to help melt the marshmallows and get a nice consistency. Worked like a charm and they only took about 5 minutes to melt.
I tried spooning the marshmallow sauce onto the brownies for the first few then decided to try and dip them. Dipping them is MUCH better and gives the top a full coat.
I placed a piece of the graham cracker on top and then added a dollop of marshmallow sauce and for the final touch sprinkled some of the graham cracker on top.
I already tried one and boy was it good! Not the exact taste of a S’more but pretty darn close 🙂 I am really happy with the results and can’t wait for Rob to get home and try it.
This recipe only calls for three ingredients (mini chocolate chips, Hershey Kisses, and round mini Nutter Butter cookies) and takes about 10 minutes to whip up a batch.
The trickiest part is separating the cookies making sure there is still some peanut butter on each one. You have my permission to snack on any that don’t 😉
After unwrapping the Hershey Kisses, and eating a few, press them against the inside of the Nutter Butter cookie. The peanut butter serves as a glue to keep them together.
Once you have assembled all of the Hershey Kisses and Nutter Butter cookies take a plate and sit it under a stream of hot water upside down.
Grabbing about 5 chocolate chips at a time place them right side up on the hot plate for a few seconds, just long enough to start melting.
Place the chocolate chip on the top and press down gently. The melted bottom helps adhere to the top of the Nutter Butter cookie.