Go Back
Graham Cracker Smores Bites Recipe
Ash Tyrrell

Graham Cracker Smores Bites Recipe

I still remember the first time I made these graham cracker s'mores bites for a backyard party, and I honestly couldn't believe how fast they disappeared from the tray. I love that I get every bit of a classic campfire s'more the crunchy crust, the melty chocolate, the toasty marshmallow without lighting a single match.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 7 minutes
Servings: 8
Ingredients Method Notes

Ingredients
  

  • 7 whole graham crackers finely crushed (about 1 cup of crumbs) — this forms the buttery base, so crush them fine for a crust that holds together.
  • ¼ cup powdered sugar — adds a touch of sweetness and helps bind the crumb mixture smoothly.
  • 6 tablespoons unsalted butter melted — pro tip: use melted, not softened, butter so the crumbs press together evenly.
  • 2 milk chocolate candy bars broken into rectangles (1.55 oz each) — classic milk chocolate melts beautifully, but you can swap in dark chocolate for a richer bite.
  • 12 large marshmallows sliced in half — cutting them in half gives you the perfect gooey topping without overwhelming the crust.

Method
 

  1. I always start by preheating my oven to 350°F so it's fully ready when my crust mixture is done. While it heats, I lightly grease my mini muffin pan so the bites release cleanly later. This small step saves me from any sticking frustration once the bites are baked and set.
  2. I crush my graham crackers into fine crumbs using a food processor, though a zip-top bag and rolling pin works just as well. Then I stir the crumbs together with powdered sugar and melted butter until everything looks like damp sand. I want the mixture to hold its shape when I press it between my fingers.
  3. I spoon the crumb mixture evenly into each cup of my mini muffin pan, using about a tablespoon per cup. I press down firmly with my fingers or the back of a small spoon to form a shallow, compact crust. Getting this layer tight now keeps my bites from crumbling apart later.
  4. I slide the pan into my preheated oven and bake the crusts for 4 to 5 minutes, just until the edges turn a light golden color. I keep a close eye on them since mini portions bake fast and can overcook quickly. While they bake, I break my chocolate bars into rectangles sized to fit each cup.
  5. As soon as the crusts come out, I place one chocolate rectangle into each warm cup so it starts softening right away. Then I top each one with a marshmallow half, cut-side down, pressing it gently onto the chocolate. The residual heat from the crust gets everything melting beautifully.
  6. If I want that classic toasted marshmallow look, I pop the pan back into the oven on broil for 1 to 2 minutes, watching constantly. Marshmallows go from golden to burnt in seconds under a broiler, so I never walk away during this step. Once they're bronzed and puffy, I pull the pan out immediately.
  7. I let the s'mores bites cool in the pan for about 5 minutes so the chocolate can firm up slightly before I move them. Using a small offset spatula, I gently lift each bite out of its cup without pressing into the gooey marshmallow top. From there, they're ready to serve warm or at room temperature.

Notes

  • I always grease my muffin pan generously, even if it says nonstick, because sticky marshmallows and melted chocolate can cling stubbornly otherwise.
  • I let the baked crusts sit for a minute before adding chocolate so I don't accidentally crack the edges while they're too hot and fragile.
  • I use mini marshmallows instead of halved large ones when I want a slightly neater, more uniform top on each bite.
  • I keep my oven light on during the broiling step so I can watch the marshmallows without opening the door and losing heat.
  • I double the recipe when I'm hosting a bigger crowd, since these mini s'mores bites vanish faster than almost anything else I serve.