Serves 6-8




  1. Place the honey graham crackers into a ziplock bag and making sure all the air is taken out. Using the bottom of a saucepan or mallet smash until the crackers are very fine.
  2. Pour the crackers into a medium sized bowl and set aside, melt the 3 tablespoons of butter and pour into the crackers making sure that it is fully combined. IMG_1006.JPG
  3. Place cupcake parchment paper into the cupcake tins.
  4. Melt the chocolate in the microwave for 30 seconds at a time, making sure to stir until creamy (should be all melted within minute)
  5. Transfer the graham cracker mixture into the cupcake tins (2 tablespoons per cupcake) Using a spoon press down to make sure to to get all the edges, press firmly.IMG_1008
  6. Once all the cupcake tins have bin firmly pressed down, place them in the fridge for about 5 minutes just to make sure for them to set and cool down. During this 5 minutes you can also can stir the chocolate to cool down as well.
  7. After the crackers have cooled down, pour the cooled chocolate into the tins ( 2 1/2 tablespoons per cupcake).
  8. Place 3 marshmallows in each cupcake pressing down making sure they are halfway submerged. (You can also using a bunch of small marshmallows as well) Have fun with it!
  9. Place the cupcakes into the fridge to set for 15-20 minutes. Pull down the parchment paper to see if the chocolate and crackers have set together.
  10. Finish with toasting them with a torch and you are all done!
  11. Enjoy!


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