Ingredients
- 1 cup graham cracker crumbs
- 6 tablespoons melted butter
- 1 cup semi‑sweet chocolate chips
- 1 cup mini marshmallows
- Pie crust molds or a muffin tin
Instructions
- Preheat oven to 350 °F (175 °C).
- In a bowl, combine graham cracker crumbs and melted butter until evenly moistened.
- Press the crust mixture firmly into each mold (or muffin tin cup) to form mini crusts.
- Fill each crust with chocolate chips, slightly mounding the chocolate.
- Top each with mini marshmallows, packing them snugly over the chocolate.
- Bake for 5–7 minutes, until marshmallows are puffed and lightly golden.
- Let the mini pies cool for a few minutes before serving warm.
Notes
- You can use crushed chocolate cookies or shortbread instead of graham crackers for a different crust.
- Add a smear of peanut butter between chocolate and marshmallows for extra flavor.
- Drizzle with caramel or sprinkle sea salt for a gourmet twist.
- Dark chocolate or chopped nuts make nice variations.
- Press crusts firmly into molds to help them hold together when serving.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Campfire-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 mini pie (~40 g)
- Calories: 200
- Sugar: 15g
- Sodium: 70mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
