Ingredients
15 graham crackers or 1½ cups crumbs (save 2 graham crackers for decorating)
2 Tbsp butter, melted
1 brownie mix – make according to directions adding one extra egg
1 Hershey’s Symphony bar (You’ll only use half – eat the rest or save for another batch)
7 oz jar Marshmallow Cream
1 chocolate bar for decorating
Cupcake liners for baking
Directions
Preheat the oven to 350 degrees.
Line a muffin tin with 12 liners.
Mix graham cracker crumbs with butter a press a heaping tablespoon in each muffin cup.
Top with prepared brownie batter (I had a little leftover and baked it in a small pan for a late night treat)
Break 1/2 of the Symphony bar into pieces and press about an inch into each cupcake.
Bake cupcakes for 18 -20 minutes until firm to the touch.
Cool for 15 minutes.
Preheat broiler (or use that torch for broiling you’ve never know what to do with).
Top each cupcake with a heaping spoon of Marshmallow Cream.
Broil for just a minute – watching to make sure they don’t burn – they should just barely brown on top.
Cool slightly and decorate with a piece of graham cracker and a piece of chocolate.