My mom always makes these s'mores bites in the summertime. She got the recipe from a neighbor at a Pampered Chef party. I knew with just a couple tiny tweaks I could make these skinny. She makes them with milk chocolate but personally I think the dark chocolate makes them even more rich and decadent. I also think the key is toasting them quick right before eating so they have the "roasted marshmallow" taste!
Adapted from: Pampered Chef
7 Low Fat Honey Graham Crackers, finely crushed
6 T Light Butter (Country Crock). melted
1/4 Cup Powdered Sugar
1 XL Dark Chocolate Bar, broken
12 Large Marshmallows, cut in half
Pre-heat oven to 350.
In a bowl, mix together graham cracker crumbs, powdered sugar, and melted butter.
Spoon crust mixture evenly into 24 cups of mini muffin tin.
Press crust with thumb to create little cups.
Bake at 350 for 5 minutes, until edges are bubbling.
Remove crusts from oven.
Press a chunk of chocolate into each graham cracker crust. (Save two or three pieces of chocolate for tops)
Add half of a marshmallow to the top of each.
Put back in the oven for 2-3 minutes until marshmallows are soft.
Let cool for fifteen minutes and then carefully remove from tins and let cool completely on cooling rack.
Melt remaining pieces of chocolate and lightly pipe across tops of marshmallows.
Right before serving, set oven to broil and toast until tops of marshmallows are golden brown (around four minutes).
Serve warm and gooey!
WW Points +: 2 per s'more bite
Tip: To avoid sticking, soak kitchen shears in cold water before cutting marshmallows.
Keep oven door slightly cracked while toasting tops of marshmallows so you can watch them turn golden brown.