Gluten-Free S'mores Cups

Pin image with text: Mini s'mores cups with graham cracker crust, chocolate, peanut butter and mini marshmallows in a mini, silicone red muffin tin on a blue linen

Indulge in a graham cracker crust with chocolate on top, swirled with peanut butter, and finished with a mini marshmallow. All the deliciousness of being beside a campfire without leaving the comfort of home.

Course Dessert

Cuisine American

Keyword no bake dessert

Prep Time 10

Cook Time 0

Cooling time 30

Total Time 40

Servings

Calories 204kcal

Author Shelby Stover

Equipment

Ingredients

1.25 cups crushed graham crackers
2.5 tbs honey
1 tbs coconut oil
1 teaspoon coconut oil
⅓ cup dark chocolate large chunks
⅛ cup peanut butter
1 tbs peanut butter
12 mini marshmallows

Instructions

Crush the graham crackers and melt coconut oil.
Combine graham cracker crumbs with coconut oil and honey. It won’t look coated but that’s ok.
Fill the graham cracker crusts to ¾ of the top of each silicone muffin molds and press down. Make sure there is a small divot in the middle of each cup and you’re not going to the top of the mold or the chocolate will run over.
The harder you press down the better it will stick.
Heat the chocolate over low until just melted. Portion a dollop of chocolate over top of the graham crackers cups.
Then scoop out the peanut butter into the middle of each s'mores cup.
Finally, add a marshmallow on top and crumble more graham crackers if you have them.
Pop in the freezer for 30 minutes.

Video

Notes

To eat, let sit at room temperature for 10-30 minutes.

You will want a silicone mold for the s'mores cups. Ideally, one that results in a bite-size treat! Regular, paper muffin cups won’t allow you to press the graham cracker crusts into them as well. Likewise, they peel a bit coming off.

Grab the ingredients you need from my Gluten-Free Pantry Staples.

Nutrition