I had my first s'mores at a "good-bye"-party of my best friend Lisa, who went to America. Thanks to Lisa for introducing me to this super delicious dessert!
A few weeks ago, I decided to try a version, where the sticky marshmallow doesn't end up everywhere.
These s'mores cups are a fun and cute way to enjoy a classic treat, without a pit fire and with almost no mess. These s'more cups are sick... and I mean in a good way!
They are not only amazingly delicious, they are also easy to make. If I can make them, anyone can.
Once you have the cups removed from the baking pan you can put them in an airtight container, store them in the fridge and heat them up in the oven before serving or serve them at room temperature.
However, that's enough of the blah-blah. Here's the recipe you were waiting for:
- 2 cups graham cracker (or similar) crumbs (~26 cracker)
- 4-5 ripe bananas
- 1/2 cup (18tbsp) stevia
- approx. 1/4 cup (50g) dark chocolate chips
- approx. 1 1/2 cup (90g) mini marshmallows
Macros per cup (1/12 of recipe)
- Calories: 150 kcal
- Carbs: 28g
- Protein: 2g
- Fat: 4g
Preheat the oven to 350F/180C. Prepare a muffin pan with a non-stick cooking spray. Put the crackers in a food processor or blender and process until they are fine crumbs. Smash all 4-5 bananas until they are like a puree.
In a medium mixing bowl combine the cracker crumbs, smashed banana, and stevia. Stir very well until a sticky dough forms. If the dough is too wet, feel free to add more cracker crumbs.
Place 1-2 tbsp of the mixture into each muffin tin. Press them down firmly. I used a muffin form to help me form a cup. Bake for 5 minutes.
Remove the pan from the oven, add mini marshmallows and chocolate chips to each cup. You don't need to measure everything out. Add as many as you like. Add another layer of the cracker mixture on top of the marshmallows and chocolate. Press it down firmly and bake again for 4-7 minutes.
Remove the pan from the oven and add more mini marshmallows and chocolate chips. Place them back in the oven for another 4-5 minutes or until the marshmallows are golden.
Remove the pan from the oven and let the cups cool down for 10-15 minutes. Enjoy!