Forget Cookies and Milk — Santa Wants Peppermint S’mores Cups This Year
Categories: Dessert Recipes

Forget Cookies and Milk — Santa Wants Peppermint S’mores Cups This Year

Do s’mores ever go out of fashion? Of course, we go wild for them over barbecue season, but then we’re always on the lookout for ways to bring them into fall — like these “no campfire necessary s’mores.” Well, now we’re bringing them into winter too. Crush up those candy canes (don’t worry if you crush too many; we’ve got loads of candy cane recipes) and sprinkle them onto cookie cups stuffed with marshmallow fluff and melty chocolate. They go fast, so be sure to make plenty!

Ingredients:

Makes 12 mini cups

  • 1 cup finely crushed graham cracker crumbs
  • 4 Tablespoons superfine sugar
  • 6 Tablespoons unsalted butter, melted
  • 2 candy canes
  • 3 1/2 ounces chocolate (semi-sweet or bittersweet), broken into chunks
  • 1 cup marshmallow fluff
  • edible glitter (optional)

Instructions:

  1. Preheat the oven to 350 degrees Fahrenheit. Mix together the cracker crumbs, sugar and melted butter in a bowl until combined.
  2. Divide the mixture between the holes of a 12-hole mini muffin tin. Push the mixture down with the end of a rolling pin or the back of a teaspoon so it’s packed in tightly with a dip in the middle for the filling. Place in the oven to bake for 4-5 minutes until dark golden. Remove from the oven and use your teaspoon to make more of an indentation in each cup while the mixture is still hot. Allow to cool in the pan.
  3. Crush the candy canes using a rolling pin. Melt the chocolate over a bain marie, or by microwaving in 30-second blasts, stirring in between each blast until melted.
  4. Remove the cookie cups from the pan by twisting them slightly to release, then carefully pull them out. Place on a plate. Top each case with one teaspoon of marshmallow fluff, followed by half a teaspoon of melted chocolate and a sprinkling of crushed candy canes. Top with edible glitter if you like too!

Preheat the oven to 350 degrees Fahrenheit. Mix together the cracker crumbs, sugar and melted butter in a bowl until combined.

Divide the mixture between the holes of a 12-hole mini muffin tin. Push the mixture down with the end of a rolling pin or the back of a teaspoon so it’s packed in tightly with a dip in the middle for the filling. Place in the oven to bake for 4-5 minutes until dark golden. Remove from the oven and use your teaspoon to make more of an indentation in each cup while the mixture is still hot. Allow to cool in the pan.

Crush the candy canes using a rolling pin. Melt the chocolate over a bain marie, or by microwaving in 30-second blasts, stirring in between each blast until melted.

Remove the cookie cups from the pan by twisting them slightly to release, then carefully pull them out. Place on a plate. Top each case with one teaspoon of marshmallow fluff, followed by half a teaspoon of melted chocolate and a sprinkling of crushed candy canes.

Top with edible glitter too if you like!

So gooey and delicious!

Will you make some for Christmas? We’d love to see your creations! Tweet us @BritandCo with a pic, and follow us on Pinterest for more delicious holiday recipes!