- 7 whole graham crackers (or 1 cup finely crushed)
- 1/4 cup powdered sugar
- 6 Tablespoons butter
- 5-6 Hershey’s milk chocolate candy bars, divided
- 10 large marshmallows
Preheat oven to 350°F degrees. Place Mini Muffin Flexipan Tray on a Medium Perforated Baking Sheet and set aside.
Break graham crackers into quarters to fit inside the Eco Chop. Pull handle until graham crackers are finely crushed. Melt butter in Mini Cake Mold. In Stainless Mixing Bowl, combine graham cracker crumbs, powdered sugar, and butter until well mixed. Place 1 Tablespoon of crumb mixture in each cup of Mini Muffin Tray. Using the Shaper, press down crumbs to form shallow cups. Bake 4-5 minutes or until edges are just browning.
Meanwhile, break three of the candy bars into rectangles. Remove the tray from the oven; place one rectangle into each cup. Cut marshmallows in half crosswise using Kitchen Scissors dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove from oven and cool for 15 minutes. Place tray in the freezer until chocolate is fully set. Once chocolate is set, carefully remove cups from tray by pushing up from the bottom.
For Chocolate Topping:
Break up remaining candy bars and place in Mini Cake Mold. Microwave on high for 1 to 1 1/2 minutes or until melted and smooth, stirring every 30 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or place in freezer to set completely.