INGREDIENTS:
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
1/2 cup graham cracker crumbs (8 graham cracker squares, finely
crushed)
1/4 cup sugar
3 tablespoons butter, melted
Filling:
1/2 cup marshmallow creme
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips
DIRECTIONS:
1. Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
2. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
3. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in center of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal.
4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
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elkins02 16 months ago | reply
No she said: cut 10 from EACH crust
atravisstone 15 months ago | reply
Good Golly these are AWESOME!!!!! Made these tonight, super quick. I cut out the circles ( I was able to get 12 from each round of crust) - stored them in the fridge while serving dinner. Quickly dipped them in butter - next time, I'll just melt the butter in a wide shallow pan and pop all the crusts in there and pour in the crumbly mixture. Speed is an issue because they are SO YUMMY! I did have a problem stirring up the marshmallow creme mixture, but I let it sit near the stove briefly and it smoothed out nicely. Served with some powdered sugar just for looks. Huge hit!
Squeefluff1985 14 months ago | reply
heya all! I'm an American transplanted to the UK, I came across this on-line and my mouth watered and then (as usual when I look on American sites) I saw the ingredients I can't get in this country. However my English husband loved smores when we went back home and I was determined ;-) Now the marshmallow is easy since Asda started carrying Fluff last year :-)
Crust:
1 box Pillsbury® refrigerated pie crusts, softened as directed on box (Use the Just Roll short crust pastry. you can get 12 circles from one roll, I bought one but with the amount of filling I had left I could have done with getting two)
1/2 cup graham cracker crumbs (8 graham cracker squares, finely crushed) (these do not exist in the UK *queue sad face* Instead you can do one of two things, 1. Go yo Ikea and get the box of Kex biscuits which are basically the same thing or 2. use ginger nuts instead (this is what I did!) I used 5 ginger nuts crushed up but that just covered my 12 circles.)
1/4 cup sugar (50g)
3 tablespoons butter, melted
Filling:
1/2 cup marshmallow creme (76g) (again now available at Asda :-D)
2 tablespoons cream cheese, softened (1 oz)
2 tablespoons sugar
1/2 cup chocolate chips (91g)
DIRECTIONS:
1. Heat oven to 425°F (220C). Line cookie sheet with cooking parchment paper.
2. Unroll pie crusts. With 3-inch round cutter, cut 10 rounds from each crust. (again with the just roll you can get 12 of the 3 inch cutters (yes i took a ruler and measured) In small shallow bowl, mix cracker crumbs and 1/4 cup sugar. Brush both sides of pie crust rounds with butter; dip into crumb mixture to coat.
3. Place 10 coated pie crust rounds on cookie sheet. Stir together filling ingredients. Spoon about 1 heaping tablespoon filling in centre of each of the 10 rounds. Place remaining pie crust rounds on top of the filling on each. Pinch edges to seal. (you might need to lightly stretch the top one as you put it on, and I mean very gently, just to help it over the mixture.)
4. Bake 9 to 12 minutes or until golden brown. Serve warm or at room temperature. Store covered in refrigerator.
I hope this helps a little :-)
reba_21 13 months ago | reply
I think I'm going to try this with peanut butter instead of marshmallow cream.