Happy National S’mores Day!! S’Mores Cups

S’mores Cups

This is one of my all time favorite Pampered Chef recipes.  They are soooo easy to make and so yummy!!  **Try this out with Dark Chocolate instead – Yummo!!! You can also cut some calories by using the low-fat graham crackers. Plus one cup is 100 calories – so if you have the will power to eat just one it’s a nice little snack!!

7 Whole Graham Crackers (1 cup finely crushed)  – save some time and get the pre-crushed graham crackers
1/4 cup powdered sugar
6 tbsp butter, melted
4 bars milk chocolate candy, divided
12 large marshmallows
  1. Preheat oven to 350°F (180°C). Place graham crackers into a large resealable plastic bag. Finely crush into crumbs using Baker’s Roller®;. (Not needed if you get the pre-crushed graham cracker crumbs) Combine graham cracker crumbs, powdered sugar and butter in Small Batter Bowl. Using Small Scoop, place scant scoop of crumb mixture in each cup of Deluxe Mini-Muffin Pan. Press crumbs to form shallow cups with Mini-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.
  2. Cut marshmallows in half crosswise using Professional 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 Stackable Cooling Rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.
  3. Break remaining candy bars and place in (1-cup/250 mL) Prep Bowl. Microwave on HIGH 1 minute-1 1/2 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.

Yield: 24 cups

Nutrients per serving: (1 cup) Calories 100, Total Fat 6 g, Saturated Fat 3.5 g, Cholesterol 10 mg, Carbohydrate 11 g, Protein 1 g, Sodium 60 mg, Fiber 0 g

Cook’s Tips: Dipping the Professional Shears in cold water before cutting the marshmallows helps minimize sticking.

The time it takes the chocolate to set varies depending on weather conditions and room temperature. You can refrigerate the cups briefly until the chocolate is set; store them at room temperature.

Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

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Dark German Chocolate Whoopie Pies

© The Pampered Chef



2 cups (500 mL) all-purpose flour

5 tbsp (75 mL) dark unsweetened cocoa powder blend (see Cook’’s Tip)

1 1/4 tsp (6 mL) baking powder

1 tsp (5 mL) baking soda

1/2 cup (125 mL) butter (1 stick), softened

1 cup (250 mL) sugar

2   egg yolks

1/2 tbsp (7 mL) Double-Strength Vanilla

1 cup (250 mL) milk


1 cup (250 mL) sugar

1/4 tsp (1 mL) salt

3/4 cup (175 mL) evaporated milk

2 egg yolks

3/4 tsp (4 mL) Double-Strength Vanilla

3/4 cup (175 mL) butter (1 1/2 sticks), cut into pieces

2 cups (500 mL) toasted sweetened flaked coconut

2 cups (500 mL) toasted pecan halves, finely chopped

Ganache and garnish (see Cook’’s Tips)


Preheat oven to 375°F (190°C). Line Cookie Sheet with Parchment Paper. Combine flour, cocoa powder, baking powder and baking soda in Stainless (2-qt./2-L) Mixing Bowl. Combine butter, sugar, egg yolks and vanilla in Stainless (4-qt./4-L) Mixing Bowl; beat on medium-high speed of electric mixer until well blended. On low speed, add flour mixture in three additions, alternating with milk in two additions; mix well.
Using level Small Scoop, scoop batter onto prepared Cookie Sheet 2 in. (5 cm) apart; bake 7-9 minutes or until cookies spring back when lightly pressed. Slide parchment and cookies onto Stackable Cooling Rack; cool completely. Repeat with remaining batter.
For filling, combine sugar and salt in (2-qt./1.9-L) Saucepan. Gradually whisk in evaporated milk, egg yolks and vanilla using Silicone Sauce Whisk. Add butter; cook over medium heat, stirring constantly, 8-10 minutes or until temperature reaches 160°F (71°C). Pour into Classic Batter Bowl. Add coconut and pecans; mix well. Refrigerate 1 hour or until cool. Meanwhile, prepare Ganache (see Cook’s Tip).
To assemble, turn cookies bottom side up. Using slightly scant Medium Scoop, scoop filling onto half of the cookies, pressing down slightly so filling spreads almost to the edge. Spoon 1 tsp (5 mL) ganache on remaining half of cookies. Place one filled cookie on top of ganache, pressing slightly. Garnish, if desired.


32 whoopie pies servings of 1 whoopie pie

Nutrients per serving:

Calories 220, Total Fat 13 g, Saturated Fat 7 g, Cholesterol 45 mg, Sodium 130 mg, Carbohydrate 24 g, Fiber 1 g, Protein 3 g

U.S. Diabetic exchanges per serving:

1 starch, 1/2 fruit, 2 1/2 fat (1 1/2 carb)

Cook’s Tips:

For best results, choose a cocoa powder blend such as Hershey’s® Special Dark to make the cookies.

For Ganache, place 1 cup (250 mL) bittersweet chocolate morsels and 1/2 cup (125 mL) heavy whipping cream in Small Micro-Cooker®; microwave, uncovered, on HIGH 30-45 seconds or until mostly melted, stirring after 30 seconds. Cool about 15 minutes or until spreadable.

For a pretty garnish, melt 3/4 cup (175 mL) bittersweet chocolate morsels as directed above; place in resealable plastic bag. Twist bag to seal and trim corner. Drizzle chocolate over whoopie pies; sprinkle with additional toasted coconut and chopped toasted pecans.