No-Bake Caramel S’more Cups

Ingredients:

1 and 1/4 cup semi-sweet chocolate chips
4 to 6 graham crackers
8 regular sized marshmallows
1 and 1/2 teaspoons oil, I used coconut oil but vegetable or canola oil would also work
16 scant tablespoons caramel sauce *
* Slightly less then full

Method:

Cut all 8 marshmallow in half using a pair of scissors and set aside, for later.
Break 4 of the graham crackers up, following the dotted lines on the crackers. You should have 4 pieces per cracker, then break those 4 pieces into the 3 pieces, so you should then have 12 pieces per cracker. Crush up remaining graham crackers into crumbs and set aside for later.
Grease with cooking spray or line with cupcake holders a small cupcake tin or if you use a large one that's okay too it will only make 6-8 large cups and 12-16 small mini-cups, set aside.
In a small microwave-safe bowl add 1/2 cup semi-sweet chocolate chips with 1/2 teaspoon of oil.
Place in microwave uncovered and heat for 30-seconds. Remove and stir to combine, place back in microwave and heat for an additional 30-seconds, stir and heat again for another 15-seconds, stir. Once fully melted and smooth place a small 1 teaspoon of the melted chocolate in the small cupcake/muffin tin, makes 16 for me but make as many as you have chocolate, so if you only get 12 that's fine. I would suggest to stop when you make 16, if you still have some additional chocolate just add to the ones with chocolate already.
Immediately add two pieces of graham cracker and push into the melted chocolate. The chocolate will not cover the graham cracker. If you use a large cupcake tin then add 2 pieces of graham crackers.
Immediately top graham cracker pieces with a scant tablespoon of caramel sauce. (Scant meaning a smidge less than a tablespoon.)
Heat remaining 3/4 cup of chocolate chips and 1 teaspoon oil following the same steps above. You can even use the same bowl.
Once chocolate is smooth and completely melted, add a spoon full of chocolate, a little less than a tablespoon to each chocolate cup over the graham cracker and caramel you have in the cupcake tin. Evenly distributing the chocolate between all of the cups. Add leftover chocolate to the chocolate cups you have already made. *Note: if you are using a large cupcake tin just eyeball it when evenly distributing the chocolate, I have not made these measurements.
When chocolate is divided into each cup, immediately place 1/2 marshmallow right in the center of the chocolate, lightly push down the marshmallow so that the chocolate rises around it and it becomes set in the chocolate. Sprinkle with graham cracker crumbs. And repeat the steps until all of the cups are complete. Place in the refrigerator about 1-2 hours or until chocolate has hardened. Serve, enjoy and devour!
Be sure caramel is set. If not you will have ooey, gooey caramel. Not a bad thing, but messy.

Helpful Hints:

Prep Time: 20 minutes
Total Time: 2 hours, 20 minutes
Yield: 16
Notes
To remove easily from pan, using a dinner knife go around the edges of each chocolate cup, then use the knife to pop it out.


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