S’mores Bites Recipe – Simple, Sweet, and Kid-Friendly!

Want all the gooey, chocolatey, graham-crackery goodness of s’mores without sitting around a fire pit pretending you know how to roast marshmallows properly? These bite-sized beauties are about to become your new obsession. They’re like s’mores but in adorable, poppable form—because apparently everything is better when it’s mini and you can eat seventeen of them without anyone judging your life choices.

Why This Recipe is Awesome

No campfire required, which means no smoke in your eyes, no burnt fingertips, and zero chance of accidentally setting something on fire that shouldn’t be on fire. These little gems give you all the nostalgic feels without any of the outdoor survival skills.

They’re basically foolproof—if you can melt chocolate and not burn graham crackers, you’re golden. Perfect for when you want to look like a dessert wizard but don’t actually want to do wizard-level work. Plus, they’re bite-sized, which means you can eat way more of them while convincing yourself you’re practicing portion control.

The best part? They’re make-ahead friendly and travel well, so you can bring childhood nostalgia to any gathering. Watch grown adults turn into kids again when they see these little beauties on the dessert table.

S’mores Bites That’ll Make You Forget Campfires Even Exist

Recipe by FoodarshiaCourse: DessertCuisine: AmericanDifficulty: Easy

Servings

12

servings

Prep time

10

minutes

Cooking time

7

minutes

Calories

95

kcal

Total time

15

minutes

These S’mores Bites bring all the classic campfire flavors into bite-sized treats! Toasty marshmallows, rich chocolate, and crunchy graham cracker crusts come together in this easy, oven-baked dessert.

Ingredients

• 1 cup graham cracker crumbs

• 1/4 cup melted butter

• 2 tbsp granulated sugar

• 12 large marshmallows (halved)

• 24 milk chocolate squares or chocolate chips

Directions

• Preheat your oven to 350°F (175°C).
• In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
• Spoon the mixture into a mini muffin tin, pressing down to form a crust base.
• Bake for 4–5 minutes until lightly golden.
• Remove and top each crust with half a marshmallow (cut side down).
• Return to oven for another 2–3 minutes, until marshmallows puff slightly.
• Immediately press a chocolate square into each marshmallow.
• Let cool before removing from the tin.

Notes

• Nutrition may vary depending on the type of chocolate, butter, and marshmallows used. For lighter options, try low-fat graham crackers and dark chocolate squares.

Common Mistakes to Avoid

Using regular-sized marshmallows. They’re too big and won’t distribute evenly. Mini marshmallows are your friends—they melt perfectly and fit just right in these little cups.

Not greasing the muffin tin well enough. These contain melted marshmallow, which is basically edible glue. Grease every nook and cranny, or prepare for a wrestling match with your muffin tin.

Overbaking them. You want golden marshmallows, not charcoal briquettes. Keep an eye on them during the last few minutes—they can go from perfect to burnt faster than you’d think.

Trying to remove them too soon. I know waiting is torture, but if you try to pop them out while they’re still hot, they’ll fall apart and stick to everything.

Alternatives & Substitutions

No mini muffin tin? Use a regular muffin tin and make bigger portions—just increase the ingredient amounts proportionally. You could also press the mixture into an 8×8 pan and cut into squares.

Want different chocolate? Dark chocolate makes these more sophisticated, white chocolate is surprisingly delicious, and peanut butter chips create a whole new flavor adventure. Mix and match for variety.

Making them gluten-free? Use gluten-free graham crackers—the rest of the recipe stays exactly the same.

No sweetened condensed milk? You can melt the chocolate with a splash of heavy cream instead, though it won’t be quite as rich and gooey.

FAQ (Frequently Asked Questions)

Can I make these ahead of time? Absolutely! Store them in an airtight container for up to 3 days. They actually taste better after sitting overnight—the flavors meld together beautifully.

Do they freeze well? Surprisingly, yes! Store them in a freezer-safe container for up to a month. Thaw at room temperature for about 30 minutes before serving.

My chocolate mixture is too thick. Help! Add a tablespoon of milk or cream to thin it out. The mixture should be pourable but not runny.

Can I double this recipe? Sure! Just make them in batches unless you have multiple mini muffin tins. The recipe scales up perfectly.

What if I don’t have sweetened condensed milk? Regular milk won’t work the same way, but you could try melting the chocolate with a bit of butter and heavy cream instead.

Final Thoughts

There you have it—s’mores bites that capture all the magic of campfire treats without requiring any actual camping skills. They’re nostalgic, delicious, and guaranteed to make everyone at your next gathering very, very happy.

These little gems prove that sometimes the best things come in small packages. They’re easier than traditional s’mores, neater to eat, and way more impressive-looking. Plus, you can make them year-round without waiting for camping season or fighting with a fire pit.

So go ahead and make a batch—your inner child will thank you, and your friends will think you’re some kind of dessert genius. Win-win all around!