No-Bake S'mores Cookie Cups

Our Master Chocolatiers love nothing more than getting creative with classic flavours and dishes and weaving a little Lindt magic to create something new, exciting and - most importantly - delicious. This recipe takes inspiration from melting s’mores sandwiches AND dainty cupcakes to create these utterly irresistible cookie cups - topped off with our creamy Lindor truffles…

 

Chocolatier’s Tips

With over 20 flavours of Lindor truffles, you can enjoy experimenting and creating your own flavour pairings. From fruity orange to refreshing mint - not forgetting our tropical coconut and zesty lime. Head to our ‘pick and mix’ page to discover our full selection.

Easy
12 people

Ingredients

  • 135 g digestive biscuits
  • 80 g unsalted butter, melted
  • A couple of drops of vanilla extract
  • About 12 tsp marshmallow spread (e.g marshmallow fluff)
  • 12 Lindor Chocolate Truffles (see tip), unwrapped

Lindt Chocolate In This Recipe

  1. Lindt Lindor Assorted Truffles 600g
    £12.99
    Out of stock

Method

Step 1.

Line 12 wells of a deep mini cupcake tin with cling film, leaving a little overhanging to help remove when set.

Step 2.

Tip the digestive biscuits into a food processor and blitz until you have fine crumbs. Add the melted butter and vanilla extract and blitz again until you have the consistency of damp sand.

Step 3.

Scoop teaspoons into the lined wells, pressing into the bases and up the sides until smooth and compact (the mix will be wet so you may find it easier to use your hands).

Step 4.

Freeze for about 30 minutes or until firm. Peel off the cling film and set onto a flat plate.

Step 5.

Spoon about a teaspoon of marshmallow spread into each cup, using the back of a teaspoon to smooth in an even layer. Top with a Lindor truffle.

Step 6.

For a toasted s’mores style cookie cup: quickly and carefully, caramelise the top of the marshmallow spread until golden. Serve straight away.

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