Rolo S’mores Cups

This weekend is Memorial Day, which kicks off the unofficial start to SUMMER! Woohoo! Well, I used to say woohoo until I moved to Florida. Now, I just plan to stay in the pool for the next 10 weeks. Oh, and make s’mores. But, not the kind of s’mores you cook over a fire, because, Florida. Haaaaaa!

While I do love making s’mores over an open fire, it’s just not the right time of year for it here. So, I made them in the oven. And you know what? I kinda like them more! They’re super easy to make, you can control the heat more so they don’t burn and you can have them any time of year (or day, let’s be honest here)!

I secretly love Rolo’s too and always have them on hand for my chocolate cravings, so I stuck one on top instead of plain chocolate. I’m not going to lie, the caramel elevates these to be next level.

You have to make these this weekend! You won’t regret it! Let me know what you think in the comments below!

Rolo S'mores Cups

  • Servings: 12 cups
  • Difficulty: easy
  • Print

Ingredients

  • 1 cup finely crush graham cracker crumbs, about 7 whole graham crackers
  • 1/4 cup powdered sugar
  • 6 tablespoons butter, melted
  • 12 marshmallows (regular size, not mini marshmallows)
  • 24 Rolo’s, unwrapped

Directions

  1. Preheat oven to 350.
  2. In a food processor, combine the graham cracker crumbs, powdered sugar, and melted butter just until they resemble crumbs. Set aside.img_0358
  3. Grease a 12-cup muffin pan with non-stick cooking spray. Scoop the graham cracker crust mixture into the cups. Gently press the crumbs into the bottom of each cup and up the sides to form cups.
  4. Bake the graham cracker crusts at 350 for 6-8 minutes, or until golden brown (don’t over bake them – they continue to cook and harden once removed from the oven).img_0363
  5. Place one marshmallow in each graham cracker cup. Set the oven to broil. Place the pan of s’mores in the oven under the broiler and broil for 1-2 minutes, just until the marshmallows are soft and beginning to look toasted.
  6. Top each marshmallow with one Rolo. Allow the s’mores to cool for 15 minutes, then use a butter knife to lift them from the pan. Enjoy!

Adapted from: kitchenfunwithmy3sons.com

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