Mix together crushed graham crackers, melted butter, and granulated sugar. Divide the graham cracker crust mixture between 24 mini muffin cups (about 1 tablespoon per muffin cup). I used a silicone mini muffin pan, see note two for metal pan instructions. Press the crust onto the bottom and up the sides.
Chocolate Ganache:
Put chocolate and heavy cream in a microwave-safe bowl. Heat for 30-45 seconds and then stir until smooth. Fill the graham cracker crusts in the mini muffin cups with the chocolate ganache (about 1 heaping teaspoon per muffin cup).
Marshmallow Topping:
Top each cookie cup with mini marshmallow and carefully toast the marshmallows with a kitchen torch.
Video
Notes
One: Chocolate
You can use 1 1/2 cups of milk chocolate or semi-sweet chocolate chips instead of Hershey’s chocolate bars, but you’ll also need to increase the heavy cream to six tablespoons.
Two: Metal Pan
If using a metal mini muffin pan, place the pan in the freezer for 30 minutes before removing the cookie cups. You can use a thin knife or a spoon to help remove them.
Three: Make Ahead
You can make these treats ahead of time and bring them with you to a backyard barbecue or picnic. Keep in mind that they need to be kept cool, though so that the chocolate doesn’t melt.
Four: Storage
Store the no-bake smore cookie cups in an airtight container in the fridge for 4-5 days.