When I was a kid, everyone at one point or another wanted their own Easy Bake Oven. It gave kids the freedom to try and cook their own mini meals without burning the entire house down. When I was looking at adorable mini cupcakes the other day, I became inspired to come up with a recipe that takes the oven, and shrinks it down (and makes it edible!). This are my Mini Easy Bake Oven Cookies! For more miniature inspired desserts check out my Mini Candy Desserts.
For this recipe you’ll want to use my chocolate ganache frosting. You can find that recipe here. The trickiest part of this recipe is the door. If you want it to be slightly propped open, you’re going to have to place a small object at the bottom so that it sets ajar. This is also harder to transport so keep this all in mind when you are deciding how you want to present your oven door.
- Use a sharp knife to trim the sides of a gram cracker. Use the outermost circles on the edge as a guide.
- On a different graham cracker, use a sharp knife to cut a small rectangle from the center of the cracker. Use a sawing motion so that the cookie doesn’t break. Carefully remove the center piece.
- Dip all of your graham cracker pieces into your melted white chocolate (you can dye it any color, but I used a pale pink), and place them on a piece of parchment paper.
- Place four milk chocolate candy melts onto a graham cracker. Do not press them into the chocolate.
- Transfer to the fridge for 5 minutes.
- Take your snap seal bag with ganache, and use a pair of scissors to cut off a fine tip for the corner. Pipe a high swirl on to your mini cupcakes, and top with sprinkles.
- Use a sharp knife to cut room temperature Kit Kat bars where the breaks are in the chocolate. Try and have the sides as clean and neat as possible.
- Take the graham crackers out of the oven. Use a sharp knife to clean up the sides.
- Transfer your melted chocolate into a snap seal bag. Cut off a corner tip.
- Place the smallest graham cracker on a piece of parchment paper. Line up the graham cracker pieces to make sure they fit. If satisfied with the dimensions, lay the crackers around that base piece.
- Assemble the cookie walls around the bottom piece.
- Pipe candy melts around the edges of the graham cracker with the four candy melts. Place that directly on top.
- Trim a Kit Kat so that it’s the same width of the oven. Then, use candy melts to attach two Kit Kats together at the bottom piece.
- Use a toothpick to place dots of melted chocolate onto the Kit Kat bar. Place two standard sized M&Ms on the outsides, and about 3 mini M&Ms in the center.
- Smear melted chocolate on the bottom of the Kit Kat and secure that Kit Kat piece to the back of the miniature oven. Hold until set.
- Line up a piece of Pocky with the oven door piece of graham cracker. Cut it so that it’s shorter than the width of the cracker. Then, use melted chocolate to secure 2 mini M&Ms on the opposite ends of the oven door. Then, place the Pocky right on top.
- Use a pair of scissors to cut a piece of sour strap, and place it on the Pocky handle once set..
- Pipe melted chocolate to the bottom of a mini cupcake, and place it directly into the mini oven.
To have the oven door slightly open: Pipe the melted chocolate about halfway up the edges of the oven door. Then, place a small object (I used a tiny bowl) under the oven door and let it set at an angled position.
To have the oven door completely shut: pipe melted chocolate around all four edges, and fit it in the gap so that all the outer edges meet.
It’s a mini cupcake in an edible mini oven — mini dessert-ception! 🤔
For the printable recipe click here: http://bit.ly/2hKOLga
What You’ll Need:
- 2 miniature cupcakes
- Chocolate ganache frosting (in a snap seal bag)
- Kit Kats
- Red sour strap
- Chocolate Pocky
- Graham crackers
- Melted white chocolate (coloured pale pink)
- Chocolate candy melts
- Mini brown M&Ms
- Standard sized brown M&Ms
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