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An easy S’mores recipe and one of our favorite desserts to make all year round.
S’mores Bites are a twist on the classic s’mores dessert, make these mini s’mores in the oven!
Making and enjoying s’mores is a summer classic. But what do you do if you don’t have access to a fire pit to make them the old fashion way?
Well you get a bit creative- you can use the grill, the microwave, the stove, and dare I say a candle!
This recipe for S’mores Bites incorporates the 3 key ingredients that everyone loves, but is way more portable to bring to a party than a fire pit!
Why You’ll Love It
- 5 ingredients
- incorporates the classic s’mores flavor
- perfect to serve at a party
- a unique twist on original bonfire s’mores
I wouldn’t say s’mores bites are less messy than the original s’mores, perhaps a bit fancier, in which case we suggest that you devour them with your pinky finger out and with a napkin on your lap. Just joking!
What You’ll Need
For the full ingredient list and instructions, scroll down to the recipe card.
- graham crackers
- powdered sugar
- butter
- hershey’s chocolate bars
- large marshmallows
Special Tools
The only special tool you need to make this smores bite recipe is a mini muffin pan!
How to make S’mores Bites
Graham cracker layer
Finely crush the graham crackers into crumbs.
Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.
Evenly divide the crumb mixture into a mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups. Bake 4-5 minutes or until edges are golden.
This photo shows the bites post-baking and in the process of putting the chocolate squares on.
Hershey’s bars
Remove the pan from the oven and place one Hershey’s bar into each cup.
Marshmallows
Cut the large marshmallows in half. Place one marshmallow half, cut-side down, into each cup.
Once you added the marshmallows, then they go back in the oven.
The ‘hardest’ part of this recipe is probably crushing the graham crackers, which I did with my slap chop because I didn’t want to dirty up my food processor.
Total Time Required
- 5 minutes to prep the crust
- 5 minutes to pre-bake the crust
- 4 minutes to add the chocolate and marshmallows
- 2-4 minutes to bake until gooey
Marshmallow Cutting Tip
This is the easiest, non-sticky way to cut marshmallows in half. Dip scissors in a glass of water before cutting each marshmallow. The water will prevent the marshmallow from sticking to the scissors.
After finishing up your S’mores Bites, eat the leftover Hershey’s bars or you could save them for your next real bonfire!
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S’mores Bites
Ingredients
- 7 whole graham crackers, equals 1 cup, finely crushed
- ¼ cup powdered sugar
- 6 tablespoons unsalted butter, melted
- 2 milk chocolate candy bars (I used hershey's), divided into rectangles, 1.55 oz each
- 12 large marshmallows, cut in half
Instructions
- Preheat the oven to 350°F.
- Finely crush the graham crackers into crumbs, using whatever method you want. I used my slap chop, but a food processor would work or even putting them in a plastic bag and smashing.
- Combine graham cracker crumbs, powdered sugar and melted butter into a small bowl.
- Evenly divide crumb mixture into each cup of a 24 cup mini muffin pan, grease slightly before using. Press crumbs down to form shallow cups.
- Bake 4-5 minutes or until edges are golden.
- While that’s baking, break the candy breaks into the divided rectangle pieces. Also cut the marshmallows in half using a scissors that has been sitting in cold water.
- Remove the pan from the oven and place one chocolate rectangle into each cup.
- Place one marshmallow half, cut-side down, into each cup.
- Return to oven for 2-4 minutes or until marshmallows are just slightly softened.
- If you’d like the tops to be brown, turn the oven to broil, and broil the s’mores bites for 1-2 minutes.
- Cool on a cooling rack for 15 minutes before carefully removing them from the pan.
Video
Notes
Nutrition
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Hi, I just want to ask if I could make these in advance and how can I retain the gooey marshmallow and melted chocolate. Thanks
I wouldn’t recommend making them too far in advance – or you could try it out and see if they are still soft and gooey!
I loved them! They tasted so toasty! I did sub dark chocolate. Yum!
I love this recipe, however my crumb crust falls apart when I remove them from the tins. I’m letting them cool completely and I’ve double checked that I’m using the right amounts. Any suggestions to keep the crust from crumbling?
Tried this recipe, total disaster. Marshmellows melted and hardened and could not remove from pan
sprayed pan as directed and could not remove from pan, torn to pieces.
Hi Dale! I’m sorry to hear it didn’t turn out well. The marshmallows shouldn’t be in the oven long enough for them to melt, just long enough to toast them.
These look amazing! Quick question, if I wait until the day of to toast the marshmallows, do you think I could make the graham cracker cups before hand?
I would say yes!
Hi,
These look delish! Could I use mini marshmallows instead of cutting the big ones, if so about how many?
Thanks
Any tips on how to stop the crust from disintegrating? I pressed the crust mixture into the cups very carefully and meticulously before baking but less than half of them made it out of the pan without completely falling part. :(
those were delicious i will definitely be making more of those also don’t use to much graham powder because if you do they will be falling apart. thanks so much for that recipe.
do you think adding a little more butter will work – I think I need the amount of crackers to make 24 bites. Thanks!
Some of my crusts fell apart – what do I need to do to prevent that? But they were a big hit – very good, I am making more today and crushing the graham crackers to a finer consistency and adding a little more butter. The directions say bake the crusts “…until the edges bubble.” I don’t understand how the edges can bubble when it’s only cracker mix. Thank you !
Good point! I replaced bubbling with golden. Some crumbs will come off, but they shouldn’t fall apart. Make sure to press the cracker and butter mixture really well into the pan.
Made these today. Did them in cupcake pan in wrappers. Turned out great. Recipe made 9 regular size Smores. They were a tad messy, but well worth it. Simple and fast! Will definately make again!
Could you bake and take somewhere or are they better warm?
We eat these at room temperature all the time!