Friday, November 5, 2010

S'mores Tarts

S'mores are definitely an American favorite for summer time campfires and the 4th of July, but I found this fun little recipe to make s'mores in a different way for anytime of the year. I actually made it for England's Bonfire Night which is celebrated on the 5th of November. They create huge bonfires in the fall time to remember an assassination attempt on the king. It is the only time of the year I could find big roasting marshmallows so I thought these would be perfect to make to celebrate this interesting British holiday.


7 whole graham crackers (digestive biscuits) (1 cup/250 mL finely crushed)
1/4 cup (50 mL) powdered sugar (icing sugar)
6 tbsp (90 mL) butter, melted
4 bars (1.55 oz or 43 g each) milk chocolate candy, divided
12 large marshmallows


Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using a rolling pin. Combine graham cracker crumbs, powdered sugar and butter in bowl.

Using a small scoop, place scant scoop of crumb mixture in each cup of mini-muffin pan.

Press crumbs to form shallow cups with little wooden tart shaper. Bake 4-5 minutes or until edges are bubbling.

Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using kitchen shears dipped in cold water.

Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened.

Remove from oven to a cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in glass bowl. Microwave on HIGH 1 minute-11/2 minutes or until melted and smooth, stirring every 20 seconds.

Dip the top of each marshmallow in melted chocolate.

Turn top-side up and let stand 40 minutes-1 hour or until set.

For a little extra fun you could sprinkle colored candies on top while the chocolate is still soft.

Yield: 24 cups

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