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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.
I see that it says not to freeze these, but should they be kept out or in the fridge, if you are giving them for people to take home?
Thank you!
Store at room temperature in an airtight container on the counter!
I’ve made these twice now and they were well loved. Make sure you really push down and pack in the graham cracker base. If not packed in the muffin tin tight, they fall apart. Do not overcook the graham cracker. I made them in both just the pan and in cupcake liners and both worked great, though I sprayed both down with canola oil. I also used a bit of peanut butter with the chocolate and loved it. The first time I tried to use the broiler to toast, but it really made the marshmallow texture off and it really stuck to the pan. When I didn’t use the broiler, they turned out perfect. Will make again for sure!
These look so good! I can’t wait to try them!!!
Beth,
What a great idea and a delicious recipe! Thanks for sharing. This was easy to make and VERY easy to love! Will be using this all summer( and I have a feeling the other three seasons will get their chance too!)
I found that there was too much butter in the recipe and the base seemed greasy. I’d reduce it to at least 5 tbsp.
These were super easy and a big hit. I made two batches and didn’t bake the graham crackers as long with the second batch as they were a little too crunchy. I used 5 mini marshmallows in place of the half marshmallow.
Thank you!
I loved the idea of making a bite sized smore for my daughter’s birthday. Unfortunately something wasn’t quite right, they were overly buttery..like bad..I tried cooking for a longer time and they did absolutely nothing. I’m wondering if the recipe meant 6 teaspoons instead of 6 table spoons? Either way, I was disappointed but oh well.
These are soooooooooooo good!!!!
I made them and took to church for camp day. They were a hit. Everyone loved them. I made them exactly as the recipe said with no problems at all.
I haven’t made these yet. I am wondering if it is absolutely necessary to add sugar to the base? Just trying to cut down on the amount of sugar if possible. Thanks!
The sugar helps to bind the crust together when it bakes, but you could eliminate it. Just know the crust might be more crumbly.