Best 6 Mini Smores Recipes

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Calling all s'mores lovers! Get ready to embark on a delectable journey with our collection of irresistible mini s'mores recipes. These bite-sized treats are perfect for any occasion, whether you're hosting a party, satisfying your sweet tooth, or simply craving a nostalgic campfire experience. With a variety of flavor combinations and cooking methods, our recipes offer something for everyone. From classic s'mores made with graham crackers, chocolate, and toasted marshmallows to unique creations like s'mores dip and s'mores cookies, you'll find a recipe that suits your taste buds. So gather your ingredients, preheat your oven or fire up your grill, and let's dive into the world of mini s'mores!

Let's cook with our recipes!

MINI SMORES PIE RECIPE BY TASTY



Mini Smores Pie Recipe by Tasty image

Here's what you need: graham cracker, unsalted butter, granulated sugar, heavy cream, unsalted butter, granulated sugar, dark chocolate, eggs, large marshmallows, foil cupcake liner, Muffin pan

Provided by Milloni Merchant

Categories     Bakery Goods

Yield 20 mini pies

Number Of Ingredients 11

2 packets graham cracker, finely crushed
1 stick unsalted butter, melted
⅓ cup granulated sugar
1 ¼ cups heavy cream
4 tablespoons unsalted butter, cubed
⅓ cup granulated sugar
10 oz dark chocolate, chopped
3 eggs, plus 2 yolks
20 large marshmallows
foil cupcake liner
Muffin pan

Steps:

  • Preheat oven to 350˚F (175˚C)
  • Combine crushed graham crackers, melted butter, and sugar in a bowl until all of the crumbs are moistened with butter.
  • Fill foil cupcake liners halfway, then using a small spoon or your fingers push down the crumbs to form your crust.
  • Bake 5-7 minutes, until they are just starting to turn golden brown. Set aside.
  • Lower oven temperature to 275˚F (140˚C).
  • Combine the cream, butter, and sugar into a microwave safe bowl and microwave for 90-120 seconds, stirring halfway through.
  • Add chopped chocolate and stir until all the chocolate is melted.
  • Whisk 3 eggs and 2 yolks in a separate bowl. While stirring eggs, add a small amount of warm chocolate/cream mixture into the eggs (to gently warm up your eggs so they don't scramble!)
  • Pour the egg mixture back into the chocolate/cream mixture and stir to completely combine the two.
  • Pour the chocolate filling into cupcake foils leaving a little bit of room at the top ( ¼-⅛ of an inch (6-3 mm) or so).
  • Bake for 15-17 minutes, until the chocolate filling is just set and wobbles very slightly shaken
  • Turn on the broiler to high and top each pie with a marshmallow.
  • Broil the pies until the marshmallows just start to char and brown. If the tops brown too quickly for the marshmallow to spread across the entire top of the pie, take the pan out and once they have cooled for a minute, press down on the top of the marshmallow and the gooey insides will come out and spill on the top of your pie!
  • Enjoy!

Nutrition Facts : Calories 184 calories, Carbohydrate 16 grams, Fat 14 grams, Fiber 0 grams, Protein 2 grams, Sugar 13 grams

MINI TACO S'MORES



Mini Taco S'mores image

A genius muffin-tin hack makes quick work of turning out mini taco shells and a kitchen blowtorch gives these gooey dessert tacos a campfire taste. And did we mention the melted chocolate inside?

Provided by Food Network Kitchen

Categories     dessert

Time 45m

Yield 34 mini tacos

Number Of Ingredients 7

Ten 8-inch flour tortillas
1 stick (8 tablespoons) unsalted butter, chopped
1/4 cup granulated sugar
1 teaspoon ground cinnamon
3 cups mini marshmallows
Six 1.55-ounce milk chocolate bars, such as Hershey's, broken into rectangles
2 graham cracker sheets, finely crushed

Steps:

  • Preheat the oven to 350 degrees F. Use a 3-inch round cookie cutter to cut 34 rounds from the tortillas.
  • Microwave the butter, sugar and cinnamon in a medium microwave-safe bowl in 30-second intervals, stirring in between each, until the butter is melted. Brush both sides of the tortilla rounds with the butter mixture.
  • Flip two 12-cup muffin tins upside down. Place the tortilla rounds in between the muffin cups in both directions, folding them to create mini taco shells (you should get 17 per muffin tin). Bake until the shells are crisp and just beginning to turn light golden brown, 11 to 13 minutes.
  • Carefully overstuff each shell with mini marshmallows while they are still warm and in the muffin tins. Using a kitchen blowtorch, toast the marshmallows until golden brown all over. Stuff 1 milk chocolate rectangle on top of the marshmallows on each taco, pushing it down so the warm marshmallows melt the chocolate. Let sit until partially melted, about 5 minutes, then use the kitchen blowtorch to melt the chocolate completely.
  • Put the remaining chocolate in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between each, until melted, about 1 minute.
  • Transfer the tacos to a serving platter, sprinkle with the graham cracker crumbs and serve warm alongside the melted chocolate for dipping.

MINI S'MORES



Mini S'mores image

Combine marshmallow creme, chocolate, graham crackers and more for a summery delight at any time of year. -Stephanie Tewell, Elizabeth, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield about 4 dozen.

Number Of Ingredients 6

2 cups milk chocolate chips
1/2 cup heavy whipping cream
1 package (14.4 ounces) graham crackers, quartered
1 cup marshmallow creme
2 cartons (7 ounces each) milk chocolate for dipping
4 ounces white candy coating, melted, optional

Steps:

  • Place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; stir with a whisk until smooth. Cool to room temperature or until mixture reaches a spreading consistency, about 10 minutes., Spread chocolate mixture over half of the graham crackers. Spread marshmallow creme over remaining graham crackers; place over chocolate-covered crackers, pressing to adhere., Melt dipping chocolate according to package directions. Dip each s'more halfway into dipping chocolate; allow excess to drip off. Place on waxed paper-lined baking sheets; let stand until dipping chocolate is set., If desired, drizzle tops with melted white candy coating; let stand until set. Store in an airtight container in the refrigerator.

Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 66mg sodium, Carbohydrate 19g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.

MINI S'MORES PIES



Mini S'mores Pies image

Using the handy shortcut of Pillsbury refrigerated pie crusts, these fast-prep hand pies combine crunchy graham crackers, melty chocolate and ooey-gooey marshmallows in one portable, snackable treat.

Provided by Sarah Caron

Categories     Dessert

Time 2h20m

Yield 6

Number Of Ingredients 4

1/2 cup whipping cream
1 bar (6.8 oz) milk chocolate candy, unwrapped, chopped
1 package (4 oz) single-serve graham cracker crusts (6 crusts)
1 cup miniature marshmallows

Steps:

  • In small saucepan, heat whipping cream over medium heat until almost boiling. Stir in chopped chocolate; let stand 10 minutes. Stir with whisk until smooth.
  • Spoon chocolate mixture evenly into crusts. Refrigerate at least 2 hours until firm.
  • When ready to serve, set oven control to broil. Arrange marshmallows over pies. Place on cookie sheet. Broil 1 to 2 minutes until marshmallows are lightly toasted.

Nutrition Facts : ServingSize 1 Serving

S'MORES MINI CAKES



S'mores Mini Cakes image

These tiered mini cakes are as fun to make as traditional s'mores.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 14

10 tablespoons unsalted butter, softened, plus more for pan
1 cup all-purpose flour
2/3 cup untoasted wheat germ
1 teaspoon baking powder
2 teaspoons ground cinnamon
3/4 teaspoon salt
1 cup packed light-brown sugar
2 tablespoons clover honey, or other mild honey
3 large eggs
1 teaspoon pure vanilla extract
6 ounces semisweet chocolate, chopped
5 ounces heavy cream
1 tablespoon light corn syrup
8 large plus 8 mini marshmallows

Steps:

  • Preheat oven to 350 degrees. Butter a 9-inch square cake pan; line with parchment paper, allowing a 2-inch overhang. Make the cakes: Whisk flour, wheat germ, baking powder, cinnamon, and salt in a medium bowl. Put butter, brown sugar, and honey into mixer bowl; mix on medium-high speed until pale and fluffy. Reduce speed to medium; mix in eggs and vanilla. Add flour mixture; mix until just combined.
  • Spread batter into prepared pan; smooth top. Bake until golden brown and a cake tester inserted in center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in pan 15 minutes. Lift out; let cool completely on wire rack. Can be stored, wrapped in plastic, up to 1 day.
  • Cut out 8 rounds with 2 1/4-inch cutter and 8 rounds with 7/8-inch cutter. Transfer to baking sheet lined with parchment.
  • Make the glaze: Put chocolate in a small bowl. Heat cream and corn syrup in a small pan over medium-high heat until just simmering. Pour over chocolate; stir until chocolate has melted. Let cool, stirring occasionally, 20 to 25 minutes.
  • Spoon a dollop of glaze over each cake and large marshmallow, spreading so it runs down sides. Stack: large cake, large marshmallow, small cake, mini marshmallow.

MINI S'MORES ECLAIR RECIPE BY TASTY



Mini S'mores Eclair Recipe by Tasty image

Here's what you need: graham crackers, unsalted butter, salt, water, flour, eggs, marshmallow fluff, dark chocolate bar, heavy cream, mini marshmallow

Provided by Scott Loitsch

Categories     Desserts

Yield 20 mini eclairs

Number Of Ingredients 10

4.8 oz graham crackers, 1 envenlope
½ cup unsalted butter, cubed
1 teaspoon salt
1 cup water
¾ cup flour
4 eggs, +1 for egg wash
14 oz marshmallow fluff
4 oz dark chocolate bar
½ cup heavy cream
mini marshmallow, for decorating

Steps:

  • In a medium saucepan, add the butter, water, and salt over medium heat. Allow all the butter to melt and bring the mixture to a boil.
  • As soon as the mixture begins to boil, reduce heat to medium-low and add in the flour and graham cracker crumbs. Using a wooden spoon, mix thoroughly to combine.
  • Continue stirring (about two minutes). The dough should form into a ball and easily pull away from the sided of the pan. Remove the mixture from heat and leave to cool for 5 minutes.
  • Add in the eggs to the cooled dough, one at a time, being sure to fully incorporate each egg before adding the next. (The eggs will initially be difficult to incorporate into the dough - but continue stirring vigorously and they will eventually come together to form a smooth shiny dough)
  • Preheat oven to 425˚F (220˚C)
  • Once the dough comes together, transfer it to a piping bag and pipe onto a parchment-paper-lined baking sheet into 2-3 inch (5-7cm) logs.
  • Smooth out any peaks/tails caused by piping with a wet fingertip (this will ensure your eclairs cook evenly and maintain an even shape)
  • Brush the eclairs with beaten egg.
  • Bake in a preheated oven for 10 minutes at 425˚F. Then, without opening the oven, reduce heat to 350˚ (175˚C) and bake for an additional 15 minutes.
  • Remove eclairs from oven. Using the tip of a knife, cut a small "x" into the bottom of each eclair and transfer ("x" side up) to a cooling rack. (this will allow any excess steam/moisture to escape ensuring your eclairs maintain their shape).
  • Fill a piping bag fitted with a narrow tip with marshmallow fluff.
  • Just before serving, pipe the fluff into the cooled eclairs.
  • Break apart chocolate and add to a small microwave safe bowl.
  • To a separate, small microwave safe bowl, add the heavy cream.
  • Microwave the cream for one minute. Remove and immediately pour the hot cream over the chocolate pieces. Stir until the chocolate has melted and a nice ganache has formed. (if necessary place the bowl with chocolate and cream in the microwave for 10 second increments, stirring after each until smooth).
  • Dip the top side of the filled eclairs into the melted chocolate.
  • Sprinkle with additional graham cracker crumbs and top with mini marshmallows (if you have a kitchen torch you can "toast" the marshmallows to make them super cute). Best served immediately!
  • Enjoy!

Nutrition Facts : Calories 220 calories, Carbohydrate 28 grams, Fat 11 grams, Fiber 0 grams, Protein 3 grams, Sugar 15 grams

Tips:

  • Use a variety of graham crackers: Try different flavors like chocolate, honey, or cinnamon to add a unique twist to your s'mores.
  • Experiment with different chocolates: From classic milk chocolate to dark chocolate or even white chocolate, the possibilities are endless. You can also use a combination of chocolates for a richer flavor.
  • Don't be afraid to mix and match marshmallows: Use different colors or flavors of marshmallows to create a fun and visually appealing s'more. You can even try using flavored marshmallows like strawberry or vanilla.
  • Get creative with your toppings: Add a sprinkle of sea salt, a drizzle of caramel sauce, or a dollop of whipped cream to your s'more for an extra special touch.
  • Make it a party: Mini s'mores are perfect for parties or gatherings. Set up a s'mores bar with all the fixings and let your guests create their own unique combinations.

Conclusion:

Mini s'mores are a delicious and versatile treat that can be enjoyed by people of all ages. With endless possibilities for customization, you can create mini s'mores that are perfect for any occasion. So next time you're looking for a sweet and satisfying snack, give mini s'mores a try. You won't be disappointed!

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