Summer temps mean Frozen S'More Cups! These little cups of joy have a layer of graham cracker crumbs, chocolaty ganache, marshmallows, chocolate whipped pudding, and topped off with whipped cream. Individually cups make it super easy to serve at a BBQ.
Now that we have patio furniture I can relax on our deck while my man grills dinner. I'm not a fan of the heat, at all, so my relaxing on the deck time will be in the evenings when the sun goes down. There is just something about a cool breeze, stars in the sky, and a cold beer in my hand. THAT is what I like best about summer. Oh, and having one of these little S'More Cups, of course.
My co-workers are going to enjoy these Frozen S'More Cups today. Along with the snack mix that you'll see later this week. While I wish I could retire and travel the world at the age of 31, I'm glad I work with such a great group of people that eat my many many experiments.
Frozen S'More Cups
*Allow time for freezing, at least 2 hours or overnight.*
2 cups graham crackers crumbs, divided
3 tablespoons brown sugar
1/2 cup unsalted butter, melted
3/4 cup milk chocolate chips
1/4 cup whipping cream
1 1/2 cup milk
1 box (3.9 oz) instant chocolate pudding
8 ounces whipped cream
8 ounces whipped cream
2 regular sized Hersey bars
Leftover graham cracker crumbs
Combine 1 1/2 cup graham cracker crumbs (reserve 1/2 cup for topping at the very end), brown sugar, and melted butter. Place about 1/4 cup of mixture into the bottom of 12-15 plastic cups. Use the base of another cup to press the crust into place.
In a microwave safe bowl, stir together the milk chocolate chips and whipping cream. Heat in the microwave on medium for 30 seconds bursts, stirring between each burst, until chocolate is melted and smooth. Drop a tablespoon of chocolate into each cup, on top of the crust.
In a stand mixer with the whisk attachment (or, prepare by hand with a whisk) combine the milk and pudding mixture. Mix for 2 minutes or so until pudding comes together and begins to thicken. Fold in the prepared whipped topping. Use a cookie scoop or spoon to drop pudding mix into each cup. Even out so smooth topping on each. Freeze cups for 2 hours, or until set.
Before serving, top with additional whipping cream, sprinkle with leftover graham cracker crumbs, and place a piece of Hersey chocolate in each. (Cups can be frozen as the finished product too.)
Makes 12-15 dessert cups.
Source: Slightly adapted from Easy Baked
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