Description
Delightful mini cakes combining crunchy graham cracker, rich chocolate, and gooey caramel, perfect for any occasion.
Ingredients
Scale
- 1 cup finely crushed graham crackers
- 3/4 cup all-purpose flour
- 3/4 tsp baking powder
- 1/2 tsp salt
- 8 tbsp unsalted butter, room temperature
- 1/2 cup plus 2 tbsp light brown sugar, packed
- 2 eggs, room temperature
- 1 tsp vanilla extract
- 3/4 cup unsalted butter, room temperature
- 1 1/4 cup granulated sugar
- 1/2 cup Dutch process unsweetened cocoa powder
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- 1 cup all-purpose flour
- 1/2 tsp salt
- 1/4 cup unsalted butter
- 1 cup firmly packed light brown sugar
- 1/2 cup heavy whipping cream
- 2 tsp vanilla extract
- 1/8 tsp kosher salt
- 1 cup granulated sugar
- 4 egg whites
- 1/2 tsp vanilla extract
- 1/2 tsp salt
- Ghirardelli White Chocolate Caramel Squares (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and spray a 6-cup removable bottom mini cheesecake pan with non-stick baking spray. Set aside.
- In a food processor, pulse about 9 graham crackers into fine crumbs. In a bowl, whisk together the crushed graham crackers, flour, baking powder, and salt. In a stand mixer, beat the butter and brown sugar until fluffy. Add the eggs one by one and mix in the vanilla. Combine the flour mixture and fill the mini cheesecake pan. Chill.
- For the brownie layer, melt butter and sugar in a saucepan over medium heat. Allow it to cool, then mix in cocoa, eggs, and vanilla. Stir in flour and salt. Pour this mixture over the blondie layer in the pan. Bake for 22-25 minutes; cool on a rack.
- For the salted caramel, melt butter in a saucepan, stir in brown sugar and cook, then add cream, vanilla, and salt. Allow it to cool and refrigerate until firm.
- For the meringue, combine egg whites and sugar over simmering water for a double boiler, whisking until frothy. Beat until stiff peaks form.
- Carve out the center of the cooled mini cakes, fill them with salted caramel, and pipe meringue on top. You can toast the meringue if you want. Add a chocolate square before serving.
- Chill and serve.
Notes
Serve chilled. Store in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 330
- Sugar: 20g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
Keywords: mini cakes, s'mores, caramel, desserts, baking