Toasty S’mores Truffles pack everything you love about s’mores into one delicious bite. Graham cracker crumbs combine with cookie butter, mini marshmallows, and marshmallow cream to make the truffle. Then melted chocolate coats the candy and toasted marshmallows top off these campfire favorites!
Line one of the baking sheets with a piece of parchment paper.
Crush the graham crackers to fine crumbs. You can use a food processor or put the cracker sheets in a Ziploc bag and run a rolling pin over them. Reserve about 1 to 2 tablespoons to dust the top of the truffles.
Chop the 1/3 cup of mini marshmallows into small pieces.
In a small mixing bowl, add the cookie butter, marshmallow cream, chopped mini marshmallows, and crushed graham crackers.
1/2 cup cookie butter, 1/2 cup marshmallow cream, 1/3 cup mini marshmallows, 1 cup graham crackers, crushed
Using a small cookie scoop (about 1 and 1/2 tablespoons), scoop equal size truffle balls and place them on the lined baking sheet. Refrigerate or freeze the truffles for at least 30 minutes. We want the truffles to be chilled and firm to make dunking them in the chocolate easy.
Toasting the Marshmallows - There are two ways to toast the marshmallows. 1.) Using a kitchen torch. Or 2.) Broiling in the oven (the Broil setting on your oven). For either, place a handful of mini marshmallows on the un-lined baking sheet. Either torch or broil to your toasted preference. If broiling, it will only take a couple of minutes. Keep an eye on the marshmallows so they don't burn.
Chocolate Coating - Once the truffles are chilled, make the chocolate coating. In a small microwave-safe bowl, add the chocolate chips and coconut oil. Melt in 15 second increments, stirring after each, until the chocolate is mostly melted. Heating the chocolate too long will cause it to seize. Any small bits of chocolate will melt with the residual heat. Note - You can also melt the chocolate in a double boiler (a mixing bowl set over a saucepan of simmering water).
3/4 cup chocolate chips, any kind, 1 and 1/2 teaspoons cold pressed refined coconut oil
Coat the Truffles - Allow the chocolate to cool slightly before dunking the truffles. Using a fork, flip the truffles around in the chocolate to thoroughly coat. Lift out of the chocolate on the fork, scraping excess chocolate on the side of the bowl. Place the truffles back onto the lined baking sheet.
Sprinkle the reserved graham cracker crumbs over the top of the coated truffles. Using your fingers or fork, take pieces of the toasted marshmallow and place on top of the truffles.
Refrigerate the truffles for at least 15 minutes to allow the chocolate to set up and get firm. I recommend storing the truffles in the refrigerator, so the chocolate doesn't melt. Enjoy!
Notes
Serving Size - This recipe is easily doubled to make a larger batch.
Truffle Size - I use a small cookie scoop for the truffles, but you can make them as large or small as you like.
Cookie Butter - You can easily find the cookie butter at your grocery, Target, Walmart, or Amazon.
Ingredient Substitutions - Swap the cookie butter for any nut butter.
Storing Leftovers - I recommend keeping the truffles covered in the refrigerator so the chocolate doesn't melt.
Freezing Leftovers - You can freeze the truffles in a Ziploc bag for up to 3 months.