If you’re a lover of all things peanut butter, chocolate and s’mores, these Chocolate Covered Reese Cup S’Mores are for you! A s’more made with Reese’s cups, marshmallow and chocolate graham crackers and then dipped in milk chocolate for a rich and decadent “s’more-on-the-go”
Some weeks ago, I was crazy enough to buy a six’er of 2 pack – Reese’s cups. I had plans to make something Valentines’y with them, but then life happened and Valentine’s day came and went. And still sat the six’er in our pantry, bellowing to me. “you know I’m heeeeeere – you know you want to eat meeeee”.
I’ve been known to ask Dave to hide things in places where I can’t find them so that I don’t get into them. But all of his hiding places have been exhausted, so I didn’t even bother asking him to hide them. Where did I opt to hide them instead?
In between marshmallow, chocolate graham crackers and a fitted mattress sheet of chocolate. PEEK-A-BOO.
I was hittin’ the s’mores hard this summer and fall – on a stick specifically – there was the Chocolate Caramel S’More Pops – and then the Spider S’More Pops at Halloween – the Turkey S’More Pops at Thanksgiving – and let’s not forget the Peppermint S’More Pops at Christmas. Clearly I was overdue for a s’more binge. These though aren’t even on a stick. You just put your mitts on them and put them directly in your mouth. I split these in half so that I could eat “just one half” and then proceed to eat the other one which means in essence, I should have just eaten the whole thing in the first place.
Math. Reese cup s’mores – GO.
- 6 full-sized chocolate graham cracker sheets (2 squares per sheet)
- 6 large marshmallows
- 6 large resee cups
- 6 oz. milk chocolate
- Preheat your oven to 400 degrees F.
- Split your graham cracker sheets into two so that you have 12 squares total. Lay them out on a baking sheet lined with parchment paper.
- Cut or tear your marshmallows in half horizontally, and then place 2 halves on 6 of the chocolate graham squares. On the other six graham squares, place 1 large reese cup.
- Bake in preheated oven for 4-5 minutes until the tops of the marshmallows start to turn golden brown.
- Remove from the oven and let the marshmallows sit for 5 minutes. Then, place the reese side on top of the marshmallow side and gently press down. Place the s'mores in the refrigerator or freezer for 10 minutes to let the marshmallow and reese cup harden.
- In the mean time, melt your chocolate in 15 second increments in the microwave until fully melted. Once your s'mores have set in the fridge, dip them in the melted chocolate, covering completely with chocolate. Place them back on the parchment lined baking sheet and let the chocolate harden. Serve immediately or store in the freezer for up to 1 month.