Heavenly & sinful at the same time!
I LOVE s’mores….I mean, L – O – V – E, LOVE s’mores! Seriously, graham crackers, chocolate & marshmallows smashed together?! How can you not love s’mores?! This is an adaptation from a recipe I found on my 2nd home, Pinterest! I love this recipe because it keeps the gooeyness in check! It is just so goooooood (yes, it needed that many “o’s”)! AND finally, I have a reason to use my “thingamabob” from Pampered Chef (I think it is officially called a tart press, but in our home we call it the thingamabob)! It’s supposed to get blazing hot by the end of the week (possibly 100 degrees F)! So I thought I better take advantage of our cool night and bake me enough Toasted Coconut S’more Cups to get me through the heat wave!
*Printable Recipe: Toasted Coconut S’More Cups
1/4 cup of sweetened, shredded coconut
2 cups graham cracker crumbs (easy to find around here, Meijer carries their own brand of it)
1/2 cup of powdered sugar
10 tablespoons butter, melted
24 large marshmallows
Handful of chocolate chips (whatever you have on hand: mini-morsels, semi-sweet, milk chocolate)
1 bag of Wilton Light Cocoa Candy Melts
Preheat oven to 350 degrees. At medium heat, toast your coconut in a frying pan. Stir constantly. It seems like it takes forever but once your coconut starts to turn golden on the edges, it toasts up quickly! So watch it very closely to prevent burning your coconut!
In a medium-sized bowl, mix together the graham cracker crumbs and powdered sugar. Add butter and mix well until you have a mushy thick batter. Drop approximately 1.5 teaspoons of the batter into mini muffin pans. Take your thingamambob and smash down the batter to make tart shells. Bake for 5-7 minutes until batter looks dry on top. Remove from oven.
The tarts puff up so I used my thingamabob to smash it back down into a tart shell shape. Drop some chocolate chips into your baked tart shells, just a little. Sprinkle a pinch of toasted coconut on top of the chocolate chips. Cut a large marshmallow in 1/2 and place the cut side down on top of your tart filling. Follow these same steps for the remainder of the tart shells. The chocolate chips act like a glue holding the coconut and marshmallow in place. Return your muffin pans back to your over for another 3-4 minutes until the marshmallow poofs up a bit. Allow your Toasted Coconut S’more Cups to cool in the muffin pan.
While waiting for your s’mores to cool, melt your Wilton light cocoa candy melts. You will only need to use 1/2 a bag. You can melt your chocolate over a double boiler or in a microwave safe bowl at 30 second increments stirring often.
Once cooled, use a butter knife to release the tarts from the muffin pan. Dip the tops of your Toasted Coconut S’more Cups into the melted chocolate. Place on wax paper or tin foil until the chocolate sets. It’s probably best to pop one in your mouth with the melted chocolate to make sure it is cooked just right (this is my excuse because I’m too impatient to wait for the chocolate to set, lol).
This makes 48 Toasted Coconut S’more Cups. Store in an airtight container. How long can you store them? I really don’t know because they never last more than a day or two in our house!
If you love desserts with chocolate, I strongly recommend investing in a candy melter. I received my Wilton Chocolate Melter for Christmas 2 years ago from my husband. Next to my wedding and engagement rings, this is the best thing he has ever bought me! It has 3 fool-proof settings: off, melt & warm. It takes literally just a few minutes to melt an entire bag of candy melts. The warm setting is just the right temperature to keep your chocolate from seizing. The pan has a handle making it convenient to remove the pan from the base. This is nice because you are able to hold the chocolate closer to whatever you are adding it to. Super easy clean up too! Just spray out with hot water and the chocolate comes right off! My Wilton Chocolate Melter was only $20 at Walmart!
Wondering if mini marshmallows would work? Why yes they do! I ran out of the big ones and used up some mini ones I had left-over from Spencer’s popcorn cupcakes (https://craftycreativekathy.wordpress.com/2012/06/22/spencers-sesame-street-birthday-party/). Kinda gives it a Rocky Road appearance and tasted just as great!
Some Treat Giving Ideas:
- Box up some for your neighbors at Christmas time and attach a note that says “Wish we had s’more neighbors like you!”
- Send some to a dear friend you haven’t seen in a while and attach a note that says “Wish we were able to spend s’more time together dear friend!”
- Place some on a plate and give it to family for the New Year with a note attached that says “We hope you have many s’more blessed new years to come!”
Some Recipe Adaptations to Try:
- Instead of toasted coconut, add a piece of caramel cut in 1/2 between the chocolate & marshmallow.
- Instead of toasted coconut, add a tiny dollop of peanut butter.
- After dipping the tops in chocolate, sprinkle chopped up peanuts on top.
- Recognize that your hubby doesn’t like coconut and your children aren’t big on s’mores (curse them) and make this treat every week just for yourself for the past 5 weeks straight. Oh wait, that was my own evil plan, LOL.
Got to give credit where credit is due, the recipe I changed up into my own recipe came from: http://texascottage.blogspot.ca/2011/08/smore-cups.html. She had found the original recipe on the Pampered Chef website.
Let me know what variations you come up with and what other great gift giving ideas you have!