S’mores Bites

Table of Contents

1. S'MORES BITES INGREDIENTS
2. HOW TO MAKE THIS S’MORES BITES RECIPE                      
3. HOW TO SERVE
4. STORAGE
5. FAQ
6. More RECIPES you'll Love
7. JUMP TO RECIPE

These delicious s’mores bites are an easy way to make bite-sized s’mores in your oven. A buttery graham cracker crust filled with gooey marshmallows and melted chocolate makes these sweet treats a winner. You don’t need a campfire to make these tasty treats — just a mini muffin pan and five simple ingredients.

For three more fun ways to make s’mores, check out S’mores Dip, S’mores Bars, and S’mores Hand Pies.

S’MORES BITES INGREDIENTS

You will need:                                                

• 1 cup graham cracker crumbs
• 5 tablespoons melted butter
• ¼ cup powdered sugar
• 12 marshmallows
• 2 (1.55-ounce) Hershey bars         

PRO TIP: You can make your own graham crumbs by running graham crackers through a food processor or put them in a Ziploc bag and crush them with a rolling pin.

SUBSTITUTIONS AND ADDITIONS

CARAMEL: To make these s’mores bites extra gooey, add a piece of caramel candy on top of a section of a Hershey’s bar in each cup.

DARK CHOCOLATE: If you’re craving a rich chocolate flavor, swap out the original milk chocolate Hershey’s bars for dark chocolate ones.

HERSHEY’S CHOCOLATE: Instead of a square of Hershey’s chocolate, you could put a Hershey’s kiss on top of each of these sweet treats.

HOW TO MAKE THIS S’MORES BITES RECIPE                      

STEP ONE: Preheat the oven to 350°F. Grease a mini-muffin pan with non-stick butter spray.

PRO TIP: Make sure to spray the pan really well. I sprayed the pan almost 4 times, rotating the pan with each spray. You don’t want any of the s’mores yumminess to stick.

STEP TWO: In a medium-sized bowl, mix graham cracker crumbs and powdered sugar.

STEP THREE: Add melted butter to the mixture and mix with a spoon.

PRO TIP: If your crumbs stick well together when you press the crumbs in your palm that’s a good sign it should make a good crust.

NOTE ON THE CRUST: When adding the melted butter to the crust, some people find that there is too much butter, and it pools in the mixture. My recommendation is to slowly add the butter and mix it in a little at a time until your mixture looks like the picture below. If it does not look like the photo and you are finding your butter is pooling, or it is too wet, you should add some additional graham cracker crumbs and powdered sugar to achieve the consistency as pictured. The graham crackers that you use absorb differently, and this will determine how much butter you will want to add. You want the mixture to be moist but not wet. The butter should not pool, but the mixture should stick together when you press it into the pan for the crust.

STEP FOUR: Evenly distribute the mixture to the 24 mini muffin cups (use a tablespoon measuring spoon and fill it about ¾ full, not quite to the top). Fill all of the 24 cups first before pressing down so you can make sure you have distributed the crumbs evenly. Using the same tablespoon measuring spoon, press crumbs along the bottom and sides to make a “cup” shape. Use firm pressure and kind of twist the spoon. You can also use the edge of the measuring spoon to tamp down any loose crumbs especially at the top edge of the cup. 

STEP FIVE: Bake for 5 minutes.

STEP SIX: While the graham cracker cups are baking, cut 12 large marshmallows in half.

PRO TIP: Kitchen scissors sprayed make cutting marshmallows in half super easy.

STEP SEVEN: Remove the pan from the oven and place the cut marshmallow half, cut side down, onto each mini graham cup in the middle.

STEP EIGHT: Set your oven to broil. The placement of the rack will depend on your oven (I have a gas oven and placed the rack about 6 inches from the broiler). Broil for 1 to 3 minutes, watch closely so they don’t burn. Rotate the pan to get all marshmallows toasted evenly. 

PRO TIP: Keep a close eye on the marshmallows while they are in the oven as they will quickly turn from golden brown to burnt. Depending on the oven, you may need less than a minute to brown them.

STEP NINE: Once the top of the marshmallows are toasted and golden brown, remove the pans from the oven and place either one Reese’s or a square of the Hershey’s chocolate bar on top of each marshmallow. The heat from the marshmallow will melt the piece of chocolate.

STEP TEN: Let cool for one hour.

STEP ELEVEN: Use a teaspoon or knife to wedge under the s’mores cups and pop each one out of the muffin tin.

PRO TIP: These treats are one-bite treats. Cutting them may crack the crust so go ahead and pop the whole thing in your mouth!

HOW TO SERVE

These mini s’mores cups are a great way to bring camping indoors. Serve these treats on a summer night after a barbecue dinner of hamburgers and corn or in the winter after a comforting meal of shepherd’s pie.

Add a cold drink of iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash them down.

STORAGE

ON THE COUNTER/IN THE FRIDGE: Store these indoor s’mores bites in a single layer in an airtight container or plastic bag at room temperature or in your fridge. They will keep for up to 7 days. Be sure to cool them completely before storing. The best way to store them is at room temperature. 

IN THE FREEZER: It’s not recommended to freeze them as it will change the texture of the bites.

These mini s’mores bites are a way to bring the fun of cooking around a campfire to the comfort of your own kitchen. They’re baked in a mini muffin tin in the oven as cookie cups with layers of chocolate (or Reese’s!) and marshmallows.

FAQ

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