Summertime is officially here! And summer means s’mores, of course! The delicious combination of buttery graham crackers, toasted (or even slightly burnt) marshmallows, and melting milk chocolate always elicits childhood memories of summer. But sometimes, you want s’mores without the fire (or charcoal BBQ). Luckily, I’ve found three phenomenal ways to enjoy s’mores, and all of them can be made ahead of time. So get out your marshmallows, graham crackers, and chocolate – here we go!
These were the most labor-intensive of the three options for me. Balancing the pre-dipped marshmallows can be tricky due to the lollipop stick. However, I saw a recipe where someone had cut the sticks in half, so I definitely recommend doing that first. My favorite part about these is that there’s very little sticky mess for you and those enjoying them. You may choose to lightly toast the marshmallows (with a kitchen torch) after they’re on the sticks, but it’s not necessary.
What you need:
- 20 long lollipop sticks, cut in half
- 40 large marshmallows
- 2 cups chocolate chips
- 4 Tbsp vegetable shortening
- 1 cup graham cracker crumbs
How to make them:
- Line a cookie sheet with parchment paper. Place graham cracker crumbs on a shallow plate or dish; set aside.
- Melt the chocolate chips in a tall cup (I used a 12-ounce coffee mug) for one minute. Stir the chocolate and continue to microwave in 20-second intervals until completely melted.
- Dip a lollipop stick about one-quarter inch into the melted chocolate before sticking it into a marshmallow. Place the flat side of the marshmallow on the cookie sheet so the stick is up. Continue this process until all marshmallows have a stick in them. Chill marshmallows in fridge for five minutes to harden chocolate.
- While marshmallows are chilling, reheat the melted chocolate for 30 seconds and then stir in the shortening. Stir until shortening is completely melted and incorporated into the chocolate.
- Fully submerge marshmallow into melted chocolate, then lightly tap on edge of cup to remove excess chocolate. Roll sides of marshmallow in graham cracker crumbs before covering bottom in crumbs. Place back on cookie sheet and repeat until all marshmallows are transformed into s’mores pops. Chill them in fridge for 15 minutes or until completely set.
Chocolate Dipped S’mores
The most traditional twist on this beloved summer treat. They’re quick to make, and you only need to have your oven on for a few minutes to heat up the marshmallows. Best of all, they look pretty fancy and are sure to impress everyone at your next backyard BBQ or pool party!
What you need:
- 16 full sheets of graham crackers
- 16 large marshmallows
- 1 1/2 cups chocolate chips
- 2 Tbsp vegetable shortening
How to make them:
- Preheat oven to 350F. Break graham cracker sheets in half (like you would for regular s’mores) so you have 32 total graham halves; set aside.
- Line a cookie sheet with parchment or aluminum foil. Cut both circular ends off the marshmallows so both sides are sticky.
- Place 16 of the graham cracker halves onto the cookie sheet. Place a marshmallow onto each graham cracker (with one of the sticky sides down, the other exposed). Bake them in the oven for five minutes. The marshmallow will puff up a bit, but won’t toast.
- Remove cookie sheet from oven and immediately place another graham cracker half on each marshmallow. Squish the crackers down to slightly flatten the marshmallow. Chill these in the fridge for about 30 minutes.
- Remove cookie sheet from the fridge. Place the chocolate chips in a tall cup (I used a 12-ounce mug) and microwave for one minute. Stir the chocolate and continue to microwave in 20-second intervals until completely melted. Stir in the vegetable shortening until completely incorporated into the melted chocolate.
- Dip the chocolate-less s’mores halfway into the chocolate, using a spoon if necessary to cover half the graham in chocolate. Place back onto cookie sheet and repeat until all of them are covered in chocolate. Chill them in fridge for 20 minutes or until completely set.
These require the most time, but are definitely the fanciest of the bunch. Essentially, you make a graham cracker crust, pour chocolate ganache over that, and then place marshmallow halves (or marshmallow fluff) on top before toasting them. And if you wanna be real extra, you can make your own marshmallow fluff for the top. They look absolutely stunning, and you’ll probably be asked which bakery they’re from. To which you can respond, “Oh, these? I made them.” And then bask in the glory of being the most amazing parent on the planet!
What you need:
- 2 cups graham cracker crumbs
- 1/3 cup light brown sugar
- 2 Tbsp granulated sugar
- 1/8 tsp salt
- 1/2 cup (1 stick) unsalted butter, melted
- 12-ounce bag of chocolate chips
- 1 1/2 cups heavy cream
- 15 jumbo marshmallows (or homemade marshmallow fluff)
How to make them:
- Preheat the oven to 375F. Line a 13 x 9 baking dish with parchment (spray the dish with nonstick cooking spray to help it stay in place). Set aside.
- To make the crust, combine graham cracker crumbs, sugars, salt, and melted butter in large bowl. Use a fork to thoroughly mix, then pour into parchment-lined baking dish. Use your hands or the bottom of a glass to flatten into pan, then bake for 8 – 10 minutes. Set on wire rack to cool completely.
- For the chocolate filling, place chocolate chips in a heat-proof medium bowl. Pour cream into a small saucepan and heat over medium-high heat until bubbles start to appear at the edges of the pan. Pour heated cream over chocolate and allow to sit for three minutes.
- Use a spatula to stir chocolate and cream together completely, then pour over cooled crust. Spread chocolate filling over crust, then chill in fridge for 15 minutes to allow it to set a bit (but not completely).
- While chocolate filling is cooling, cut jumbo marshmallows lengthwise (to create half-circle shapes on each end). Place marshmallows cut-side down onto chocolate in straight lines, then chill in fridge until completely set (about 3 hours).
- Remove s’mores bars from pan, then cut into bars or squares (use marshmallows as guide for cutting lines). If you choose, toast the tops of the marshmallows with a kitchen torch before serving.