S'mores Bites

close up shot of s'mores bites topped with s'mores and a piece of Hershey's

Print Recipe

5 from 3 votes

With melted chocolate and gooey marshmallows, these fun mini s'mores bites, make it easy to enjoy s'mores anytime!

Prep Time10

Cook Time8

Cool Time1

Total Time1 18

Course: Dessert

Cuisine: American

Keyword: S'mores Bites Recipe

Servings:

Calories: 47kcal

Ingredients

1 cup graham cracker crumbs
¼ cup powderd sugar
5 tablespoons melted butter
12 marshmallows
2 Hershey’s chocolate bars, (1.55 ounce bars)

Instructions

Preheat the oven to 350°F. Grease a mini-muffin pan with non-stick butter spray. Spray it really well! I sprayed the pan almost 4 times, rotating the pan with each spray.
In a medium-sized bowl, mix graham cracker crumbs and powdered sugar. Add the melted butter and mix with a spoon. 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.
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. Use the same tablespoon measuring spoon and press the crumbs down into the cup. 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.
Bake for 5 minutes.
While the graham cracker cups are baking, cut 12 large marshmallows in half.
Remove the pan from the oven and place the cut marshmallow, cut side down, onto each mini graham cup in the middle.
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, watching closely so they don’t burn. Rotate the pan to get all marshmallows toasted evenly.
Turn your oven on broil. Put the pan back in the oven and broil for 2 minutes (keep a close eye on them)! Take them out as soon as they start to brown. Watch them while they are in the oven as they will quickly turn from brown to burnt.
Once the top of the marshmallows are toasted and brown, remove them from the oven and place a square of Hershey’s chocolate on top of the hot marshmallow. The heat from the marshmallow will melt the chocolate piece.
Let cool for one hour.
Use a teaspoon or knife to wedge under the s'mores cups and pop each one out of the muffin tin.

Video

Notes

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.
Make sure to spray the pan really well. You don’t want any of the s’mores yumminess to stick.
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.
Kitchen scissors make cutting marshmallows in half super easy.
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.
These treats are one-bite treats. Cutting them may crack the crust so go ahead and pop the whole thing in your mouth!
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.

Nutrition