Keyword chocolate, graham crackers, marshmallow, smores
Prep Time 10 minutesmins
Cook Time 18 minutesmins
Total Time 28 minutesmins
Servings 2mini pies
Calories 850
Author Taleen Benson
Ingredients
1 ½cups (150g)gluten free graham cracker crumbs
¼cup (50g)light brown sugarpacked
7tablespoons (98g)unsalted buttermelted and cooled to room temperature
1 ½cups (250g)milk chocolate chips
8marshmallowshalved
Instructions
Preheat the oven to 325°F. Grease a standard muffin tin and set aside.
In a small bowl, combine the graham cracker crumbs with the brown sugar and melted butter until the crumbs are completely moistened. Scoop the mixture into the greased pans. Use your hands or the back of a spoon to gently pack the mixture in. Bake for 10 minutes.
1 ½ cups (150g) gluten free graham cracker crumbs, 7 tablespoons (98g) unsalted butter, ¼ cup (50g) light brown sugar
Remove from the oven and evenly distribute the chocolate chips between the crusts. Top each one with the marshmallow halves. Increase the oven temperature to 350°F and place back into the oven to bake for 8 minutes. For toasted marshmallows, you may broil for 1-2 minutes before removing. Allow the mini pies to cool completely before removing from pans.
1 ½ cups (250g) milk chocolate chips, 8 marshmallows
Notes
If you are not on a gluten free diet, you can use regular graham crackers.
Feel free to use mini marshmallows instead of jumbo marshmallows.