S'mores in a Cup

S'mores in a Cup

Katie Rose 0

"I wanted s'mores one evening and I didn't want to build a fire. This is one of my now favorite recipes. It takes a little more time but it's not messy and great for little kids. Don't have to worry about cleaning their hands, might have to clean around their mouth though, if you have one of those children that could make a mess out of absolutely nothing. I was one of those children and still am today."

Ingredients 20 m {{adjustedServings}} servings 154 cals

Serving size has been adjusted!

Original recipe yields 42 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 154 kcal
  • 8%
  • Fat:
  • 7.1 g
  • 11%
  • Carbs:
  • 21.2g
  • 7%
  • Protein:
  • 1.7 g
  • 3%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 148 mg
  • 6%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line 42 miniature muffin tins with paper liners.
  2. Mix graham cracker crumbs with butter in a bowl until evenly combined. Spoon graham cracker mixture into the prepared muffin cups, pressing into the bottom and up the sides creating a crust.
  3. Place 1 chocolate square onto each crust and top each with 3 miniature marshmallows.
  4. Bake in the preheated oven until marshmallows are puffy and chocolate is melted, about 6 minutes.
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Reviews 4

  1. 4 Ratings


I made these a little different, but the same idea as written. I used a cup of graham cracker crumbs mixed with only 1/4 cup of melted butter and 1 TBS of granulated sugar. Sprayed a mini muffin tin with cooking spray and put about a TBS of crumbs into each well. Baked those for about 5 minutes at 350. Then took them out of the oven, added one rectangle piece of chocolate bar broken in half and a half of a regular sized marshmallow to each cup. Turned the oven to broil, and broiled until the tops turned brown. Allowed them to cool in the pan at least 10-15 minutes then removed. Great hot, warm or even cold.

I Have Issues

Oh! This is good! The graham cracker is a bit hard to get the right stick-togetherness. I added bits more of butter until it would hold a shape. Pack it into the muffin cups but you don't have to be fussy about it. We used mini chocolate chips which I'm sure melt differently then the bars, but they were much easier to get into the cups. The only really hard part was waiting for the marshmallows to brown! You can eat them hot but they won't hold their shape until they're cool. The solution, of course, is to eat some hot with a plate to collect the yummy falling goodness; and save some for later (best of luck with that!). This version is campfire memories made with a perfect twist. You'll be happy you did.


A friend brought these to us when my grandmother passed away. These were beautiful, impressive looking, and so good! They were quickly devoured before many other desserts. I will be making these from now on when we need a chocolate fix and want it to look pretty. I noticed my friend used chocolate chips instead of candy bar pieces and she did not use paper liners which seemed to work out fine. I also found out my friend used 1/3 Cup sugar in graham cracker crust.