S’more Cake Bites with Browned Marshmallow Icing

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Directions

Heat oven to 350°F.

Combine crust ingredients; mix well. Divide between 24 paper-lined mini muffin cups. Press down on each crust with a measuring tablespoon. Bake 3 minutes.

Prepare cake mix according to package directions. Spoon a generous tablespoon of batter into each cup. (Bake the leftover batter into 8 standard size cupcakes). Cool completely.

Make icing: Place egg whites, sugar and cream of tartar in the metal bowl of an electric mixer. Place over a pan of simmering water. Whisk until the sugar is dissolved and egg whites are warm to the touch, about 4-5 minutes.
Transfer to the bowl of an electric mixer fitted with a whisk attachment. Beat on low speed, increasing gradually to high, until frosting is fluffy with firm, stiff peaks, about 5-7 minutes, Add vanilla; mix until combined.

Immediately transfer to a piping bag. Pipe a dollop on each cupcake. Using a kitchen torch, brown the tops of each cake. Insert a piece of chocolate bar.