Baked S'mores Cups
The classic s’mores trio of graham crackers, chocolate and marshmallow in an easy to eat baked treat so you can always have your s’mores indoors!
Did you know that this past Sunday, August 10 was National S’mores Day? So I kinda dropped the ball on getting this recipe to you before then. But we can extend the holiday to every day, right? After all, it is still summer and I know I still want s’mores! Although, I certainly plan on making these all the time because having a way to get my s’mores craving in the winter time sounds like a good plan to me :)
What is your favorite way to eat a s’more? Do you like to add things to it, like different types of crackers, chocolate, or fillings? I have to admit I unfortunately do not have s’mores too often, so I haven’t yet explored the flavor options out there. What I have tried though, is adding a mini pretzel to my s’more. It was so good. The pretzel gave just the right amount of crunch and saltiness that I knew I had to recreate it somehow. That, and the fact that I had leftover s’mores supplies obviously meant I needed to bake with them. I think this is where the term #bakingaddict applies.
While you make these s’mores cups, which you should definitely start doing tonight, you will also be happy to know that Efrain and I are upping how often we post on Rooks to Cooks! We are going to post at least 3 times a week now, instead of our previous Wednesday and Sunday postings. More recipes for you, more excuses to bake for me- a complete win-win situation :)
I have so many recipes that I am excited to share with you! I have been baking like crazy; do you follow us on Instagram to see the sneak peeks? Yesterday I spent part of the morning making baked donuts (yumm!), the afternoon baking up some chocolate cake for a treat coming soon, and I had to restrain myself from making cookie dough too.
Ok, so maybe this is where #bakingaddict applies more. In my defense, I have also made a few savory (non-baking) things as well, and I am super excited to post those too! Some of them are even, dare I say it, healthy! Because eating sugar loaded goodies, while fun, probablyyyy is not the best thing to do ;)
I hope that you try these baked s’mores cups- you are preheating your oven for them right now, aren’t you? They have a layer of easy to whip-up marshmallow meringue that is toasted to perfection, topping a chocolate-y brownie with a hidden dose of extra chocolate inside, and a graham cracker crust that gives you just the right amount of saltyness from the pretzels. A.K.A. s’mores perfection in a cup. Your taste buds will thank you.
I do recommend heating these up before eating them, as they can last about 5 days stored at room temperature but are best when microwaved. A nice bonus is that the meringue topping helps keep them fresh since it covers the brownie layer. Food that takes care of itself- now that is what I call a team player! Make these today, and everyone you know will be so happy they can satisfy their s’mores craving at any time, and without the mess of a sticky marshmallow :)
Baked S'mores Cups
Ingredients:
Graham cracker base:
20 mini pretzels
8 full graham cracker sheets
5 tablespoons unsalted butter, melted
Brownie layer:
2 ½ ounces unsweetened chocolate, chopped into pieces
5 tablespoons unsalted butter
2 large eggs
¾ teaspoon vanilla extract
Scant ¼ teaspoon salt
1 cup granulated sugar
2 tablespoons light corn syrup
Heaping half cup of flour (a nice bump, not huge!)
! chocolate bar, broken into the mini squares (Hershey’s)
Marshmallow meringue:
½ cup boiling water
Heaping 1/3 cup granulated sugar
3 tablespoons meringue powder
1/3-1/2 cup marshmallow Fluff/spread
Looking for more summer fun? Check out these recipes!
Directions:
Preheat the oven to 375 degrees F. Get out 8 small (4-6 ounce) oven safe baking dishes.
For the graham cracker base:
Melt the 5 tablespoons of butter and set aside.
In the bowl of a food processor, break up the graham cracker sheets and put in the mini pretzels. Turn on the food process to start breaking them up, and then slowly pour in the melted butter to combine everything. Pulse until everything is together and there are no large pieces of pretzel or graham cracker; it is fine if the mixture does not seem to stick together well.
Evenly divide the graham cracker base among the 8 baking dishes, pushing down with the back of a spoon.
For the brownie layer:
In a medium saucepan, melt together the chocolate and butter over low heat. Set this aside fo cool slightly.
In a medium bowl, beat together the eggs, vanilla, salt, sugar and corn syrup until the mixture is light and fluffy- this will take a few minutes.
Stir the flour into the chocolate and butter. Fold this chocolate mixture into the egg/sugar bowl, and stir to combine everything.
Evenly divide the brownie batter among the 8 baking dishes. Place one square of chocolate into each dish and press down so that the brownie batter will cover the chocolate square.
Bake these for 16-18 minutes, until the tops are firm but a toothpick inserted into the brownie WILL come out coated with chocolate from the brownie batter. Let cool while you prepare the marshmallow meringue.
For the marshmallow meringue:
Boil the water and add the sugar to it; stir until the sugar is completely dissolved. Let this mixture cool to room temperature, and then add it to a mixing bowl fitted with a whisk attachment.
When the sugar water is room temperature, add the meringue powder and begin to beat the mixture. It will take 7-10 minutes or more. Start on a medium speed and as the mixture begins to hold its shape and form slight peaks gradually increase the speed to medium-high.
Once the meringue is reaching stiff peaks, spoon in the marshmallow Fluff. You can turn the mixer off to do this, to avoid the Fluff hitting the sides of the bowl. Keep mixing until stiff peaks have formed. Taste the meringue; if it needs more Fluff or if it is too sweet, add the Fluff or a pinch of salt to cut the sweetness.
Set the oven to broil while you top the brownies and arrange a shelf to leave about 6 inches under the broiler.
If the brownies are cool, take a piping bag fitted with a 1M tip and place the meringue in the piping bag. Pipe swirls onto the tops of the cooled brownies.
Once the oven/broiler is ready, place the s’mores cups (1-2 at a time) under the broiler and let them broil for 30-35 seconds, until the tops look toasted. Carefully remove the cups from the oven and let cool. Serve immediately or store at room temperature, covered with plastic wrap.
*The brownie layer is adapted from a King Arthur Flour recipe. The other aspects of this recipe are Rooks to Cooks originals. The photographs and recipe are copyright Rooks to Cooks and may not be used without permission.
Posted on 8/12/14 by Kiley