S'More Cups

1/2-1 c. graham cracker crumbs, or use whole crackers and crush yourself
1/4 c. powdered sugar
6 T. butter, melted
4 Hershey's milk chocolate candy bars
12 large marshmallows, not the jumbo size, cut in half crosswise

Preheat oven to 350. Combine crumbs, powdered sugar, and butter. Mix well with a fork. Place in bottoms of sprayed mini muffin tins (24 ct or 2x12 ct), or use paper liners, if you desire. Press crumbs to form cups. Bake 4-5 minutes. Break  two of the candy bars into rectangles. Remove pan from oven. Place 1 rectangle inside each cup. Place one marshmallow half, cut side down, in cups. Return to over for 1-2 minutes. Cool 15 minutes, Carefully remove cups from pan. Cool completely. Break remaining candy bars and place in bowl. Microwave on high 1-1 1/2 minutes, until melted, stirring every 20 seconds. Dip the top of each remaining marshmallow half in melted chocolate. Turn upside down (top side up) and let stand 40 minutes, or place in refrigerator, until set. Makes 24 cups. Store in airtight container.