Mini S'Mores Bites

As my husband so gently pointed out to me, I'm in love with s'mores-based treats.  When DQ released their  s'mores blizzards, I was ON that stuff.  Heaven.  So are these bites, which I thought would be a perfect accompaniment to fireworks viewing tonight.  I got the recipe from Sweet Pea's Kitchen, but made a fair number of changes on the fly.  Enjoy.

Ingredients

• 7 whole graham crackers
• 1/4 cup powdered sugar
• 6 tablespoons unsalted butter, melted
• 2 large chocolate bars (8.5 oz total).  I used Hershey's Symphony with almonds and toffee and it was an AMAZING choice.
• 12 large marshmallows

Directions

1. Preheat oven to 350°.
2. Break graham crackers into chunks and place in a food processor.  Pulse until finely crushed.  Add the powdered sugar, and with the food processor on, slowly pour in the butter through the chute.  Mix until thoroughly incorporated.  When I opened the container, I had to stir my graham cracker mix a bit more because there were parts that didn't have as much of the butter incorporated.
3. Scoop about 2 teaspoons of graham cracker mixture into each cup of a 24-cup mini muffin pan.  Press into the bottom of each cup to form a little crust.  Bake 5 minutes or until edges are bubbly.
4. While crusts bake, break apart chocolate bars into the mini bars.  Run kitchen scissors under water, then cut the marshmallows in half horizontally.
5. Remove mini muffin pan from oven, then top each crust with a chocolate bar and a marshmallow, cut side down.  Bake another 3 minutes so that marshmallows are puffy and just golden.
6. Cool in pan on a wire rack 15 minutes, then remove gently.  Cool completely on the wire rack.
7. Place remaining chocolate in a small bowl, and microwave at 20-second intervals until melted.  Dip the top of each treat into the chocolate, or simply drizzle the chocolate onto the marshmallows.
8. Rest until chocolate is set.  Store in an airtight container for up to 2 week.