Food Network: S'Mores Cakes

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S'Mores Cakes
Recipe courtesy Emeril Lagasse, 2002

Ingredients
1 box round whole wheat crackers (recommended:
Carr's)
2 (1.55 ounce) milk chocolate bars, broken into pieces
2 tablespoons finely chopped walnuts
2 tablespoons sweetened coconut flakes
1 cup mini marshmallows
Muffin tin and paper cupcake holders

Directions
Preheat the oven to 350 degrees F. Place paper cupcake
holders in a muffin tin, Line each paper cupcake holder with 1 cracker. Top with a

layer of chocolate pieces - the chocolate should lie flat. Sprinkle the chocolate
with chopped walnuts and coconut flakes. Place another cracker on top. Bake for 10
to 15 minutes, until the chocolate is melted. Remove from theoven and gently push
the top cracker into the chocolate to make it stick securely. Cover the top
crackers with mini marshmallows and bake for another 7 to 8 minutes, or until the
marshmallows have browned. Remove from the oven and set aside for 15 minutes
before removing from the wrappers.