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Close up of smores truffle with a bite
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5 from 1 review

Toasty S'mores Truffles

Toasty S’mores Truffles are made with graham cracker crumbs, marshmallow cream, and a chocolate shell. Then finished with a toasted marshmallow on top!
Prep Time15 mins
Cook Time0 mins
Chill45 mins
Total Time1 hr
Course: Dessert, Snack
Cuisine: American
Keyword: Candy, S'mores, Small Batch, Truffles
Servings: 12 Truffles
Author: Erin Cernich


  • 2 - Small Baking Sheets (Quarter or Eighth Size)



  • 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.
  • 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).
  • 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!


  • Toasting the Marshmallows - This is the Kitchen Torch I use to toast marshmallows.  
  • Serving Size -  You can make the truffles as big or small as you prefer.