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Chocolate Covered S'mores
There is something undeniably magical about the way a s'more evolves from simple campfire snacks into an irresistible dessert treat. I love making these because they bring that nostalgic, gooey marshmallow joy right to your kitchen counter without needing a single matchstick or smoky fire. Honestly, this recipe is perfect for those unpredictable weeknight evenings when you want something indulgent but don't have time to bake a full batch of cookies or brownies. The secret to getting it just right? Don't skip the step of letting the toasted marshmallows cool slightly before dipping them! If you rush that part, the hot sugar will melt your chocolate coating instantly, leading to a messy slide off the fork rather than a perfect shell. Take a breath, let the heat settle, and then gently submerge those golden treats into the rich ganache for a flawless finish every time.
Ingredients
Method
- Prepare your workspace: Line a large baking sheet with parchment paper. Place a wire cooling rack on top of the lined sheet so you can easily move the dipped treats around later without disturbing the chocolate setting.
- Melt the ganache: Pour the heavy cream into a small saucepan and heat it over medium-low heat until it just begins to simmer, watching for tiny bubbles to form at the edges. Remove from heat immediately and stir in the chocolate chips and butter cubes.
- Combine and cool slightly: Let the mixture sit undisturbed for about 3 minutes until smooth. Stir gently until fully melted and glossy. You want this ganache to be liquid enough to dip but not so hot that it burns your fingers. Let it sit on the counter for about 10–15 minutes to cool down slightly; it should still flow easily but won't melt a marshmallow instantly.
- Toast the marshmallows: While the ganache cools, use a fork or skewer to hold each of your 6 large marshmallows over an open flame (gas stove works perfectly) or under a broiler on high. Rotate them constantly until they are golden brown with slight charred spots all over. Be careful not to burn them! Transfer them immediately to a plate.
- Dip the treats: Once your marshmallows have cooled for about 1–2 minutes (they should be soft but not dripping hot), hold one by one and gently dip about two-thirds of the way into the chocolate ganache. Let any excess drip off for a second.
- Assemble: Place a toasted marshmallow in the center of one graham cracker square. Immediately place a second graham cracker square on top to sandwich it. You can press gently with your palm if you like, but don't squash it flat!
- Set and serve: Place the assembled s'mores onto the wire rack set over your parchment-lined baking sheet. Allow them to sit at room temperature for 20–30 minutes until the chocolate has hardened completely into a smooth shell before serving.
Nutrition
Notes
Substitutions: If you aren't a fan of graham crackers, you can swap them for vanilla wafer cookies or even thin slices of pound cake for a twist! For dairy-free options, look for high-quality coconut cream to make the ganache instead of heavy cream.
Storage Notes: These are best eaten fresh while the chocolate is still slightly soft and chewy. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days; bring them to room temperature before eating for the best texture.
Serving Suggestions: Serve these with a tall glass of cold milk or a strong cup of coffee to balance out the sweetness. They make for incredible party favors if you wrap them individually in cellophane bags!
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