I have a couple problems with the S’mores Bars Recipe, and so I have been working on a slightly different version. I do not like to work with marshmallow creme, and decided I needed a version of the recipe that uses plain old marshmallows instead of the creme. I also don’t like pan cookies, and these seemed to be bad because even as they were cut into bars, with the many layers showing, they were messy to eat. I wanted to encapsulate the chocolate and marshmallow in a crust. I also like small, 1 or 2 bite cookies that even a child can enjoy; nothing so large that it is going to break and get all over the floor.
My first attempt at the getting rid of the marshmallow creme was to just use marshmallows in the pan cookie bars. That failed in that the marshmallows are protected from the heat by the top crust, and they never melted. But that also didn’t answer my desire for a more encapsulated cookie.
My next attempt was to use the basic recipe, but then to form the cookies in my miniature muffin tins. The first trial I used melted chocolate and mini marshmallows. as filling for a crust cup I formed in the muffin tin cups. In that trial, I also put a top crust on the cookies. I didn’t like the total encapsulation of the cookie in that it no longer showed that it was S’more based. That trial and results are shown in the S’mores Bars recipe as Update 1. Since the basics of the S’mores Bites is different from the bar cookies, I decided to continue my exploration here as a separate article.
Daughter Mindy also pointed out that she likes to see a slightly cooked- brown on the marshmallows, and totally encased, that was missing. She also suggested that I look at using the chocolate spread that is now available rather than melting the chocolate.
Now, I have made those adjustments, and I feel that both taste-wise and looks, we have a fairly nice cookie- the S’more Bite.
S’more Bites Recipe:
- 1/2 cup butter, room temperature
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 3/4 cup graham cracker crumbs
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 jar of chocolate spread
- 1 bag miniature marshmallows
Preheat oven to 350°F. Grease 36 miniature muffin tins.
In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg and vanilla. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined.
Scoop 1 Tablespoon of the dough into each muffin tin. With fingers, push and pat the dough into the shape of the muffin tin cup. Place some chocolate spread in each cup- 1/4 to 1/2 teaspoon. Place mini marshmallows (3-4) on top of the chocolate.
Bake for 12 minutes. Cool in the pans on racks. Remove from the muffin tins; before trying to lift the cookie out of the tin, chip any overflow of marshmallow away. I had to get my finger nails down the side of the cookie to pull it out.
In this picture, the step-by-step process of preparing the S’more bites for cooking can be seen.
I also discovered that you can use cupcake papers in the muffin tins and do away with the greasing of the tins; the result are papered S’more Bites which are less greasy to handle and easier to extract from the muffin tins.