Description
Delightful and easy-to-make S’mores Bites featuring a crunchy graham cracker crust, melted milk chocolate, and gooey marshmallows, perfect for a nostalgic treat or party snack.
Ingredients
Crust
- 7 whole graham crackers (finely crushed, equals 1 cup)
- ¼ cup (28g) powdered sugar
- 6 Tbsp (86g) unsalted butter, melted
Filling
- 2 milk chocolate candy bars (1.55 oz each, divided into rectangles)
- 12 large marshmallows, cut in half
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Crush Graham Crackers: Finely crush 7 whole graham crackers using a food processor, slap chop, or by smashing them in a sealed plastic bag until they reach crumb consistency.
- Mix Crust Ingredients: In a small bowl, combine the graham cracker crumbs, ¼ cup powdered sugar, and 6 tablespoons melted unsalted butter, mixing thoroughly to create a moist crumb mixture.
- Form Crust Cups: Slightly grease a 24-cup mini muffin pan. Evenly divide and press the crumb mixture into each cup, forming shallow crust cups for the s’mores bites.
- Bake Crust Cups: Bake the crust in the preheated oven for 4-5 minutes or until the edges turn golden brown, then remove from oven.
- Prepare Chocolate and Marshmallows: While baking, break the milk chocolate bars into individual rectangles and cut the large marshmallows in half using scissors dipped in cold water for clean cuts.
- Assemble S’mores Bites: Place one chocolate rectangle into each baked crust cup, followed by placing one marshmallow half, cut-side down, on top of the chocolate.
- Bake to Soften Marshmallows: Return the pan to the oven and bake for 2-4 minutes until marshmallows just soften.
- Optional Broil for Toasty Tops: For browned marshmallow tops, switch the oven to broil and broil the bites for 1-2 minutes, watching closely to prevent burning.
- Cool and Serve: Remove from oven and cool on a wire rack for 15 minutes before carefully removing from the mini muffin pan to serve.
Notes
- If you don’t have a food processor, use a plastic bag and rolling pin or a heavy skillet to crush the graham crackers.
- Using scissors dipped in cold water helps to cut marshmallows cleanly and prevents sticking.
- Broiling is optional but adds a delicious toasted finish to the marshmallows—watch closely to avoid burning.
- Store leftovers in an airtight container at room temperature for up to 2 days for best texture.
- Mini muffin pans can be greased with butter or cooking spray to ensure easy removal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
