Toasted marshmallows, perfectly melted chocolate, graham cracker crust. It’s the first day of summer, and what better way to kick off the new season than with mini s’mores pies?
I love how easy these are, no need for a campfire (though those are lovely) and they’re not nearly as messy as traditional s’mores either. But, you know, when gooey chocolate and melted marshmallows come together, there’s always that possibility.
Mini S’mores Pies
- 4 mini pie tins
- 1 cup crushed gluten-free graham crackers (I used chocolate)
- 2 Tablespoons melted butter
- 1 cup chocolate chips
- 2 cups mini marshmallows
- Mix crushed graham crackers and butter together, then divide evenly among the pie tins, pressing to the bottom.
- Bake “crusts” for 5-7 minutes at 350. You’re just looking for them to harden.
- Place 1/4 cup chocolate chips in each pan, spreading evenly.
- Add in 1/2 cup marshmallows on the top and spread them out so the chocolate’s covered.
- Bake for 3 minutes.
- Switch the oven to broil and cook for another 2 minutes or until the marshmallow tops are beautifully browned and toasted.
- Enjoy! 🙂
What are your favorite summer treats? I’d love to hear about them in the comments? 🙂
Happy Friday, everyone!
Today I’m making pies. Lots of pies for Pi day. I’m so looking forward to it! Though I’m also loving the cooking many pies part.
I think I have four or five pies to make today, and another dessert one that I’ll be making tomorrow along with a possible pot pie for dinner.
Are you celebrating Pi Day tomorrow?
Happy Monday, everyone!
Last week was filled with yummy food.
We started with pepper, onion and Swiss omelets for breakfast with a side of fried tomatoes and potatoes.
For dinner I made some pasta, chicken, and brussel sprouts, which I tossed together with some balsamic dressing and spices.
And for dessert this week I decided to make a brownie cookie pie. My husband called it “the ultimate hybrid dessert.” Quite enthusiastically, I might add. There was the warm cookie, and gooey brownie (in the best way possible), and we topped it off with some vanilla ice cream. Perfect.
I used this recipe for the brownie, and this one for the chocolate chip cookie. Then I layered them in a cheesecake pan (bottom lined with parchment, edges greased) and baked it until it was done. (Covering with foil about 20 minutes in.) I don’t remember the exact time I ended up cooking it for, but it was probably somewhere around an hour.
We ate it straight from the oven! I can’t even begin to say how fantastic the springform pan worked for this. It allowed me to easily (and cleanly) remove the cake from the pan without any hassle. The top of the cookie layer did break a bit, but that’s just how the cookie crumbles.
Enjoy! And have a fantastic week! Be sure to follow along on Facebook for more updates and recipes.