Ingredients
Scale
- 2 cup chopped pretzels
- 2½ cup milk chocolate chips
- ½ cup crushed graham crackers
- 4 tbsp butter, melted
- dash of salt
- 1½ cup mini marshmallows
Instructions
- Line 12 muffin tins with square pieces of wax paper.
- Place chopped pretzel pieces in a bowl.
- Using the double boiler method, melt 2 cup of your chocolate chips.
- Remove from heat and pour into your bowl of pretzels and fold.
- In clumps, place coated pretzels at the bottom of each section of the muffin tin. This will act as your s’more base.
- Place the muffin pans or pan in the fridge for one hour to set the chocolate.
- Preheat oven to 300 degrees Farhenheit.
- Mix together butter, salt and cracker crumbs.
- Spread onto a cookie sheet and bake for eight minutes.
- Remove muffin pans and gently remove each s’mores base.
- Melt remaining chocolate and spread on top of each pretzel base. Sprinkle graham cracker crumbs on top, then add the marshmallows!
- Optional: For a toastier taste and look, place s’mores pretzel bites on a baking sheet and broil for just 20 seconds. Be careful not to melt the chocolate of the pretzel base!
- These are freezable! Freeze them separately on a cookie sheet that’s lined with weed paper. Once frozen, you can keep them in a covered container in the freezer for one month. Pretzels may not be as crunchy though!
Nutrition
- Serving Size: 1 grams
- Unsaturated Fat: 0