Preheat oven to 350° F.
Spray a pan of mini muffin tins with non-stick spray.
Combine cracker crumbs, butter, and powdered sugar.
Spoon one Tablespoon of the crumb mixture into each muffin tin, using the bottom of the measuring spoon to push it down into a bowl-shape.
Bake for 5 minutes.
Remove from oven and quickly top each cup with a Hershey’s square and 1/2 of a marshmallow (cut side down). Return to oven for two minutes.
Let cool for about 10 minutes in the pan, then transfer to a cooling rack to continue cooling.
Melt remaining chocolate in the microwave for 30 seconds, then stir, then for another 30 seconds, then stir. (Be very careful because chocolate burns easily).
Transfer melted chocolate to a small baggie (ziplock) then snip a very small bit of the corner.
Drizzle chocolate on the s’mores cups. Let them sit on the cooling rack for about an hour to set up
