s'mores

oh boy, it's been almost a month since i have neglected my blog...

but i do have my excuses... February or rather beginning of the year is the busiest month for HR 

so to compensate for the long hiatus, here's a recipe for some sweet delights...

i came across 's'mores' in kaykay's blog.. and i thought, "these babies are cute!"

so after my salted egg cookies baking frenzy for CNY 

i had to bake those...

so i googled for a more precise measurement for s'mores

then i found this website.. and these are hers

awesome!!

so i thought it would be easier to eat in mini cups...

my end result! 

all the marshmallow melted, and sunk... totally fugly!

and over the next days, it became hard, sticky and it was so NOT marshmallowy :(

then i decided to NOT bake the marshmallows

try and see how it turn out to be...

voila! perfect... all too perfect for me!!

soft chewy marshmallow, bitter sweet chocolate on a crunchy salty base

see how pretty these babies ... i purposely choose colorful mini ones ;)

hope you guys like it as much as i do!

enjoy making this simple gooey goodness!

My Recipe: S'mores

S'mores:
150 grams - Jacob's Weetameal crumbs
25 grams - castor sugar
90 grams - butter, melted

Topping:
170 grams - semisweet or milk chocolate chips or chunks
2 cups (as needed) miniature marshmallows

S'Mores: 
Preheat oven to 180 degrees C and place the oven rack in the center of the oven.

Stir together the cracker crumbs and the sugar. Add the melted butter and stir until all the crumbs are moistened. Line mini cup trays with mini cups, then press this mixture firmly onto the bottom of the mini cups. (i use mini tart cups instead of trays) Bake in preheated oven about 10 minutes, or just until the crust begins to turn golden brown. Remove from oven and let it cool.

Melt the chocolate then pour a thin layer over the cracker base. Sprinkle mini marshmallows over the chocolate while it is still in liquid form.

Can be stored at room temperature for several days.