S’mores Fudge Cookie Pies

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 cup Powdered sugar
  • 1/4 tsp Vanilla

• Snacks

  • 1 1/16 cup Graham cracker crumb

• Dairy

  • 1 cup Butter

• Tools & Equipment

  • 3/4 cup 7-oz jar

• Other

  • 9 Bars (1.55 oz each hershey's™ milk chocolate candy, broken into individual rectangles
  • 1 Pouch (17.5 oz betty crocker™ sugar cookie mix

Found on bettycrocker.com

Description

Ingredients

• 1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
• 1 cup graham cracker crumbs (about 12 crackers)
• 3/4 cup butter, softened
• 1 egg
• 9 bars (1.55 oz each) Hershey's™ milk chocolate candy, broken into individual rectangles
• 3/4 cup (from 7-oz jar) Kraft™ Jet-Puffed™ marshmallow creme
• 1/4 cup butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon vanilla
• 1 tablespoon graham cracker crumbs

Directions

• 1 Heat oven to 350°F. Spray 36 regular-size muffin cups with cooking spray. In large bowl, mix cookie mix, 1 cup graham cracker crumbs, 3/4 cup softened butter and egg with spoon until soft dough forms. Press rounded tablespoonfuls dough evenly in bottom of each muffin cup and halfway up sides.
• 2 Bake 9 to 11 minutes or until golden brown. Remove from oven to cooling rack. Immediately place 3 individual chocolate rectangles in each cookie cup. Let cool 10 minutes in muffin cups. Using knife, spread melted chocolate in each cup. Remove cookie cups from muffin cups to cooling rack. Cool completely, about 30 minutes.
• 3 When ready to serve, in small bowl, beat Topping ingredients with spoon until smooth. Put topping in medium resealable food-storage plastic bag. Cut off one bottom corner; squeeze small dollop of topping on top of each cookie cup. Sprinkle 1 tablespoon graham cracker crumbs evenly over cookie cups.

Nutrition