by Cheryl Ann Porter of Rock Hampton, Queensland, Australia 


7 whole graham crackers, finely crushed

1/4 cup powdered sugar

6 tbsp butter, melted

4 bars milk chocolate candy

12 large marshmallows


Preheat oven to 350. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar and butter in small bowl. Mix well with fork.

Place small scoop of crumb mixture in each cup of a mini-muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling

While the crust is in the oven, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup.

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are just slightly softened. Remove from oven; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in (1-cup) prep bowl. Microwave on high for 1-1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 minutes-1 hour or until set.

Yield: 24 cups

Store in an airtight container for up to 1 week. Yeah, right. Like they’ll last that long.


I will soon start visiting some of the people of the Milaca area and sharing their favorite recipes, but this week I am getting ready to go to the lake. Chuck and I have went to Mission Lake every summer since we have been married, which will be 35 years this July, and will once again we will be going next week. But even before that I used to go to the same lake with my family. There are so many fun memories of fishing, swimming, going to the store to get ice cream, catching lightning bugs and of course eating Smores.