Cyclops S’mores Bites
Silky chocolate filling in a graham cracker crust, topped with spooky monster eyeball marshmallows
Servings
24bite size mini tarts
Servings
24bite size mini tarts
Ingredients
Instructions
  1. Preheat the oven to 350ºF (180ºC). Line a 24-serving muffin pan** with mini cupcake liners.***
  2. In a medium-size bowl, whisk together the graham cracker crumbs, brown sugar and flour until well combined. Stir in the melted butter until the crumbs are evenly coated and the mixture looks like wet sand.
  3. Evenly distribute the crumb mixture into the muffin cups. Press the crumbs firmly into the bottoms and up the sides of the muffin cups, using a pastry tamper, the flat bottom of a small shot glass or a 1/8 cup measuring cup. Bake for 5 minutes. Set aside to cool.
  4. In a medium-size microwavable bowl, heat the sweetened condensed milk and the chocolate chips together in the microwave for 20 second burst, stirring in between each burst, until melted and smooth. (Alternately, you can melt the mixture in a medium-size saucepan over low heat.)
  5. Working quickly, fill the graham cracker crusts almost to the top with the melted chocolate mixture using a small scoop or a piping bag. Carefully remove the chocolate-filled crusts from the muffin pan and top each one with a monster eyeball marshmallow. Enjoy as is or place a few at a time on a microwave safe plate and heat them in the microwave for 7-10 seconds for a gooey eyeball treat.
Recipe Notes

*Marshmallow eyeballs are sold at Walmart and World Market.

**To find the muffin pan I used, click here.  

***To find mini muffin liners, click here.