Smore Bites Recipe

A unique and creative smore recipe to make the ultimate campfire treat to be enjoyed all year round.


Makes 12 large muffin cups
20 ounces dark chocolate, shaved
3/4 cup graham cracker crumbs
2 Tablespoons butter, melted
16 large marshmallows
Tools: 12 hole muffin tray, 12 muffin liners, 1 silicon pastry brush (or a natural dye free paint brush)


Line muffin tray with liners.

Chop the dark chocolate into small shavings, and place half of the shavings into the top of a double boiler.

Over very low heat, begin to melt your dark chocolate, stirring slowly and frequently. Tip: Never melt chocolate over high heat, as you run the risk of ruining the consistency. Low heat is always best for chocolate melting. Also, be very careful not to get any water into your melting chocolate, as this will ruin it.

As the chocolate melts, add the remaining chocolate bit by bit, continuing to stir until all the chocolate is melted. This may take about 20 minutes.

Once the chocolate has melted, you can keep the double boiler on the stovetop where it is warm, but turn off the heat. Stir every once in awhile, and if the chocolate begins to harden, simply turn on the heat to very low again.

Spoon 1 Tablespoon of chocolate into the bottom of the muffin liners. (It is easiest to work about 3 liners at a time, so that the chocolate does not harden).

Use your pastry brush or paintbrush to gently paint the chocolate half way up the muffin liners.

If the chocolate is too thin (meaning you can see through it and into the liner), just add a bit more chocolate.

Repeat for all 12 liners, and then place in the freezer for 5-10 minutes.

In the meanwhile, preheat oven to 325F.

Place marshmallows in a oven safe bowl and put in oven for 3-5 minutes.

Mix together melted butter and graham crackers and set aside.

When marshmallows have slightly softened, remove from oven and use a wooden spoon to stir until they form a creamy mass.

Remove the dark chocolate cups from freezer.

Spoon 1 Tablespoon of graham cracker mixture and press into the bottom of each chocolate cup.

Spoon a heaping teaspoon of softened marshmallow on top of graham crackers.

To make this part easier, wet your fingers under cold water and use wet fingers to press down marshmallows so they are more even.

Top with 1 Tablespoon of melted white chocolate, tapping on counter to smooth out and using the back of a spoon to smooth the rest of the chocolate so there are no gaps.

Remove and enjoy. Garnish with extra chocolate sauce optional.

Store in airtight container in fridge or freezer.