Adult S'mores

Messy, gooey, overly sweet, and kind of a little too much work over a hot fire at dusk while mosquitoes swarm; what's not to love about s'mores? About once every five years I crave them, and this year the desire came right on schedule. But I knew there had to be something better than sandwiching flaming marshmallows and oozing candy bars between crumbling crackers.

This recipe is more bar than cookie, and is easier to eat on a plate with a fork than with sticky hands in the dark.  Prepare the cupcake crust up to a day ahead of time, but roast the marshmallow immediately before eating.

S'more in a Cup 
6 servings

3/4 cup graham cracker crumbs
4 tablespoons melted butter
3 tablespoons brown sugar
9 tablespoons semi-sweet chocolate chips (about 90 total chips)
6 extra-large (jumbo) marshmallows

1. Combine crumbs, butter, and sugar; divide among 6 cupcake wells lined with cupcake papers. Press crumb mixture into papers to form a dense crust. Top each crust with 1 1/2 tablespoons chocolate chips (about 15 chips each). Bake in preheated 350 degree oven until chips are just melted and crust is firm, about 8 minutes.

2. Roast marshmallows over flame until golden and bubbly. Top each crumb crust with a warm marshmallow.  Eat immediately.