This post may contain affiliate links. Please see disclosure policy here.
These Mini S’mores Tarts are so fun to make and to eat. Just pop it in your mouth! No campfire required.
Why You’ll Love This Recipe
With today’s recipe you can enjoy s’mores all year round. This may be a little bit different version than you make around the campfire but it is just as delicious! This mini tarts start with a graham cracker crust, filled with a brownie and topped with a toasted marshmallow. They are even less messy than the original and you can enjoy them in one bite!
Ingredients
- butter
- sugar
- graham cracker crumbs
- sugar
- egg
- flour
- cocoa powder, unsweetened
- butter, melted
- large marshmallows
How To Make S’mores Cups
The first step is to form your graham cracker tart shell. You want to use a mini muffin tin that makes 24 muffins.
- Spray muffin tin with cooking spray
- Melt butter.
- Add in sugar
- Stir in graham cracker crumbs
- Add graham cracker crust mixture into each space in the muffin tin and press crumbs into the bottom and sides
- Bake for 5 minutes. Cool in the pan on a wire rack.
Next you will make the chocolate filling that goes inside the graham cracker cups.
- Combine sugar and egg.
- Beat on medium for 2 minutes or until thick and pale yellow.
- Whisk together flour and cocoa. Add into egg mixture and beat until smooth.
- Stir in melted butter.
- Spoon filling into tarts.
- Bake 15-20 minutes or until set and slightly puffed.
- Cool on a wire rack for 5 minutes and then remove tarts from tin. You may need to use a knife to loosen the tarts from the muffin tin. Then allow them to cool completely.
Now comes the final step, the toasted marshmallows. You will want to place the tarts on a baking sheet for this step.
- Cut marshmallows in half.
- Place half of a marshmallow cut side down on top of each tart.
- Broil for 30 seconds or until marshmallows are puffed and lightly toasted on top.
I think these cute littlens’mores cups are best eaten warm but truth be told they are pretty yummy after they have totally cooled too.
Check out more of my favorite dessert recipes:
Be sure and follow me over on You Tube for weekly cooking demos.
Mini S’mores Tarts
Ingredients
- 1/3 C butter
- 1/4 C sugar
- 1 1/4 C finely crushed graham cracker crumbs 18 squares
- 1/2 C sugar
- 1 egg
- 1/3 C flour
- 1/4 C unsweeteened cocoa powder
- 1/4 C butter melted
- 10 large marshmallows halved
Instructions
- Preheat oven to 325 degrees F.
- Spray muffin tin with cooking spray
- Melt 1/3 C butter.
- Add in 1/4 C sugar. Stir in graham cracker crumbs.
- Press crumbs into bottom and sides of muffin tin (approx. 1 1/2 Tbsp crumbs per tin)
- Bake for 5 minutes. Cool in the pan on a wire rack.
Filling
- Combine 1/2 C sugar and egg.
- Beat on medium for 2 minutes or until thick and pale yellow.
- Whisk together flour and cocoa. Add into egg mixture and beat until smooth.
- Add in 1/4 C melted butter.
- Spoon filling into tarts.
- Bake 15-20 minutes or until set and slightly puffed.
- Cool on a wire rack for 5 minutes and then gently remove tarts from tin. Cool Completely.
- Cut marshmallows in half.
- Place half of a marshmallow cut side down on top of each tart.
- Broil for 30 seconds or until marshmallows are puffed and lightly toasted on top.
- Serve immediately.
Nutrition Facts:
Charlotte says
These are so very delicious and not nearly as difficult as I had imagined.
I made a batch for my family’s Thanksgiving and a second batch for a Thanksgiving dessert swap! 10/10.
Two notes:
1. watch the marshmallows carefully!! I had to secretly replace my charred marshmallows on the first attempt.
2. I’m so buying myself a tart tamper.
Kim Singer-Kelly says
Hello
Can the miniSmores tarts be stored for a couple of days?
thanks
Leigh Anne says
THey store well, just keep them air tight.