7 whole graham crackers (1 cup finely crushed)
1/4 c powdered sugar
6 TBSP butter, melted
3 (1.55 oz) Hershey bars
12 large marshmallows
Preheat oven to 350°. Crush graham crackers in plastic bag, and mix with powdered sugar and melted butter in small bowl.
Place 1 TBSP of crumb mixture into the bottom of mini muffin pans (makes enough for 24). Press crumbs down with back of measuring spoon to create a shallow cup. Bake 4-5 minutes or until edges are bubbling.
In the meantime, break 2 of the Hershey bars into rectangles. Remove pan from oven and place one rectangle into each cup.
Cut large marshmallows in half crosswise using kitchen shears and dipping them in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven for 1-2 minutes, or until marshmallows start to puff up.
Remove from oven to cooling rack. Allow to cool for 15 minutes, then remove s'more cups from pan. Cool completely for 40-60 minutes.
Melt remaining Hershey bar in microwavable bowl (melt for about 1 minute, stirring every 30 seconds). Dip tops of s'more cups in chocolate and allow to cool.
Comments from the cook: It was less expensive to buy one jumbo Hershey bar, so that's what I used. I cut each rectangle in half, and used small squares in each s'more cup...and they didn't seem short on chocolate at all :) I also chose to flick the chocolate across the top instead of dipping them.
These were amazing right after baking/cooling, and were also pretty good the next day (after being rewarmed in the oven for a few minutes).