• Place your Mini Muffin Flexipan® Tray on the top of your medium perforated baking sheet. 
• Preheat oven to 350F/180C.

S'MORES PREPARATION

• Place butter in a small sauce pan and heat on low until melted. Set aside.
• In a mixing bowl, combine the crushed Graham crackers, powdered sugar with the cooled melted butter. 
  
• Spoon the mixture into each well of your Flexipan® (about 1 Tbsp) Then, press down using your shaper. 
  

BAKE!

• Bake for 5 minutes at 350F/180C.
  

ASSEMBLY

• Remove from the oven. Place one Hershey's chocolate rectangle on top of the Graham crust.
  
• Add one marshmallow half, cut-side down, into each cup. Return to the oven for 2 minutes or until marshmallows are just slightly softened.
  
• When ready, remove from the oven. Let it cool down to room temperature and refrigerate until the crust is hard to the touch. Carefully remove the cups from your Flexipan® by pushing up from the bottom.
  

CHOCOLATE TOPPING

• Place the milk chocolate into the Mini Round Mold and microwave, about 30 seconds at a time. Stirring in between.
• Dip the top of each marshmallow in melted chocolate. Turn top-side up and refrigerate until the chocolate has set. Enjoy & Bon Appétit!