S'mores Bites
This S’mores Bites recipe uses only 5 ingredients and takes 15 minutes of hands-on time to make! The graham crackers stay crunchy, the marshmallows are fluffy, and the peanut butter gives them an ultra-creamy texture.
Servings 27 pieces
Calories 113kcal
Ingredients
- 1 cup semi-sweet mini chocolate chips
- ¼ cup unsweetened peanut butter
- 2 tablespoons vegan butter
- ¾ cup chopped graham crackers plus a few pieces to decorate the top
- 1 ½ cups mini marshmallows plus a few to decorate the top
Instructions
- Line the pan: Line a loaf pan with parchment paper. For a double batch, use a 9x9 or 8x8 inch square pan.
- Melt the base: In a medium pot on low heat, melt together the chocolate chips, peanut butter, and vegan butter. Stir frequently to prevent burning.
- Graham Cracker Pieces: Stir in the graham cracker pieces and remove from heat. Allow to cool for 3-5 minutes so you don't melt the marshmallows.
- Marshmallows: Add the marshmallows and stir gently to coat.
- Spread in the pan: Spread the mixture in the lined pan by gently pressing it into the corners with a spatula.
- Toppings: Arrange additional mini marshmallows and remaining graham cracker pieces across the top to decorate and refrigerate until firm (about 2 hours).
- Cut into bite-sized pieces: Once chilled, remove the s'mores bar from the pan by lifting out the parchment paper and cut it into bite-size squares.
Notes
Make it vegan: Use vegan marshmallows for a vegan dessert!
Read the blog post for more allergy-friendly substitutions.
Storage: Store leftover s'mores bites in an airtight container in the refrigerator or at a cool room temperature for up to a week. If at room temperature, make sure it's not warm enough to melt the chocolate.
Nutrition
Calories: 113kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 4mg | Sodium: 42mg | Potassium: 64mg | Fiber: 1g | Sugar: 7g | Vitamin A: 44IU | Calcium: 10mg | Iron: 1mg