In honor of National Smores Month, I decided to switch up the classic s'more and create s'mores bites. These are chocolate truffles with graham cracker crust topped with a toasted marshmallow. It's everything you love about a s'more in a bite-sized treat.
9 sheets graham crackers
1/3 cup butter, melted
1/8 cup sugar
8 ounces chocolate, chopped
3/4 cup heavy cream
1 bag of marshmallows
Use a food processor to pulse the graham crackers until they are fine crumbs.
In a bowl, mix together the graham cracker crumbs, melted butter, and sugar until combined.
Pour the crumb mixture into a greased or lined mini muffin pan, I used about 1/2 of a tablespoon, and press into the bottom of the pan, creating a crust.
Bake the crust for 10 minutes at 350 degrees, and let cool before using.
While the crust is baking, place the heavy cream in a saucepan on low heat and allow to simmer.
Once warm, remove the pot from the heat, and place the chocolate into the pot and stir until melted.
Pour the chocolate into a bowl, cover with saran wrap, and place in the fridge for at least two hours for the chocolate to set.
Once the chocolate has set, use a cookie scoop to scoop the chocolate into the muffin pan on top of the crust. I used about one small scoop per bite.
Top the chocolate with the marshmallows and place in oven on broil until the tops are golden for 1-2 minutes.
I used a mini muffin pan, but these s'more bites can be made in a regular-sized muffin pan or a baking dish.
If you're not planning to eat the s'more bites immediately, stop at step 8, cover, and place them in the fridge until ready to enjoy, then follow step 9.