S’mores always bring me back to summer nights around the fire—sticky fingers, gooey marshmallows, and that unmistakable combo of graham crackers and chocolate. But as much as I love the classic campfire version, these S’mores Bites have officially taken over my dessert game. No fire required, no mess, and the best part? I can make them in under 15 minutes any time of year.
The first time I made these was for a party where I needed something fast and crowd-pleasing. They were gone within minutes. Now, I whip them up for everything from school bake sales to backyard BBQs. They’re compact, crunchy, chocolatey, and perfectly sweet—basically a bite-sized version of everything I love about s’mores.
Let me show you exactly how I make them, and why you’ll want to keep these on repeat.
Why These S’mores Bites Work
You don’t have to build a campfire or turn on the oven to get that nostalgic s’mores flavor. Here’s why these are a staple in my kitchen:
- No baking, no fuss: A microwave is all you need.
- Minimal ingredients: Just three main components, and you might already have them on hand.
- Make-ahead friendly: They hold their shape beautifully and stay fresh for days.
- Perfect portion control: One bite (or maybe three) is all it takes to satisfy a craving.
Ingredients You’ll Need
(Makes about 30 bites | Prep Time: 10–15 mins | Chill Time: 15 mins)
- 7 graham cracker sheets, crushed (about 1 cup of fine crumbs)
- 6 tablespoons unsalted butter, melted
- 1/4 cup powdered sugar
- 2 Hershey’s chocolate bars, broken into rectangles
- 12 large marshmallows, cut in half
- Non-stick mini muffin tin
Optional toppings: crushed graham crackers, chocolate drizzle, or mini marshmallows for extra flair
How I Make These S’mores Bites
1. Make the Graham Cracker Base
First, I crush the graham crackers into fine crumbs using a food processor or by sealing them in a zip-top bag and smashing with a rolling pin. Then I stir in the powdered sugar and melted butter until the mixture resembles wet sand.
2. Press Into the Muffin Tin
I spray a mini muffin tin with non-stick spray and spoon a heaping tablespoon of the graham mixture into each cup. Then I press it down firmly with my fingers or the back of a spoon to form a compact crust.
3. Add Chocolate and Marshmallow
Next, I press one piece of chocolate into the center of each graham base, followed by a halved marshmallow (cut side down). The marshmallow sits right on top like a little dome.
4. Heat Until Gooey
I pop the entire muffin tin into the oven under the broiler for just 1–2 minutes, watching closely. The marshmallows puff up and get golden on top—just like the real deal. (If I’m using a microwave instead, I heat them for about 15–20 seconds, one row at a time, to melt the chocolate and soften the marshmallow.)
5. Let Them Set
Once they’re out of the oven, I let the bites cool for about 15 minutes so they firm up and can be removed easily. A little twist with a butter knife helps pop them out cleanly.
Pro Tips From My Kitchen
- Use a mini tart shaper: It’s the easiest way to press the graham cracker crust evenly into each cup.
- Want toasted marshmallows without an oven? Use a kitchen torch for that golden finish.
- Double the batch: These go fast—especially at parties.
- Try chocolate chips: If you don’t have Hershey bars, a few semisweet chips in each cup melt perfectly.
- Sprinkle sea salt: A tiny pinch of flaky salt on top takes them over the top.
How I Serve and Store Them
These are perfect for serving at room temp, which makes them super easy to bring to potlucks or wrap up in treat bags. I usually let them cool fully in the tin before transferring them to a plate or airtight container.
They keep really well for up to 3 days at room temperature (longer if you refrigerate them). I don’t usually bother with freezing—these disappear too fast.
If I want to make them ahead for a party, I’ll prep the crusts and store them in the tin, then add the chocolate and marshmallows and broil right before serving.
FAQs From My Kitchen
Q: Can I make these gluten-free?
A: Yep! Just swap in gluten-free graham crackers. Everything else stays the same.
Q: What if I don’t have a mini muffin tin?
A: You can use a regular muffin tin and double the ingredients per cup—it’ll just make fewer but larger bites.
Q: Do they get too hard after cooling?
A: Not at all. The graham base stays firm but not crunchy, and the marshmallow stays soft as long as you don’t over-broil.
Q: Can I use mini marshmallows instead of large ones?
A: You can! Stack 3–4 minis in each cup for a similar effect.
Why You’ll Want to Make These Again and Again
These s’mores bites take everything I love about summer desserts and shrink it into one irresistible little treat. They’re sweet, simple, and so satisfying. Plus, no one will believe you didn’t spend hours baking them.
Whether you’re craving a cozy snack in winter or want an easy dessert for a summer cookout, these deliver every time. Trust me—once you make them, you’ll be hooked. And if you’re like me, you’ll never go back to messy, sticky s’mores again.
These S’mores Bites Are the No-Bake Dessert I Make All Year Long
Ingredients
- 1 cup of graham cracker crumbs
- 4 cups powdered sugar
- 1 cup of unsweetened cocoa powder
- 1 cup of mini marshmallows
- 1/2 cup of melted butter
- 1/2 cup of chocolate chips
- 1 teaspoon of vanilla extract
Instructions
- In a large mixing bowl, combine the graham cracker crumbs, powdered sugar, cocoa powder, and melted butter.
- Mix until well combined, and then stir in the mini marshmallows and chocolate chips.
- Add the vanilla extract and mix until everything is evenly distributed.
- Press the mixture into a lined 9×9 inch baking dish, ensuring it's packed tightly.
- Refrigerate for at least 30 minutes to set.
- Once set, cut into squares and serve. Enjoy your no-bake S'mores bites!
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