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!
Toasty S’mores Truffles
We can’t let summer pass without s’mores! These toasty s’mores truffles have all of the components of the classic s’more’s sandwich, plus a couple extras to make these candies your new favorite treat to enjoy by the bonfire.
And if you’re looking for even more s’mores treats, try my peanut butter s’mores icebox cake or the strawberry s’mores parfaits!
Everything To Love About These Truffles
- Easy – One bowl, a cookie scoop, and a little patience is what it takes to make these S’mores Truffles. The patience comes in while you are waiting for the truffles to set.
- Compact – Small, sweet, and easy to pop the whole thing right in your mouth!
- Portable – Show up at the cookout with the s’mores already made.
- Flavor bomb! – Graham cracker, marshmallow, chocolate, and cookie butter in one bite. Plus a toasty marshmallow on top!
- Honors the original – We add a little cookie butter to work as a binder for these truffles, but other than that, all of fixing’s you use for an original s’more are honored in these truffles.
What You Need To Make S’mores Truffles
Ingredients
- Graham Crackers – Use regular graham crackers or even cinnamon graham crackers.
- Cookie Butter – The cookie butter acts as a binder to keep the truffles intact. The same cookie butter I use in my cookie butter fudge!
- Marshmallow Cream – A little marshmallow cream also helps to bind the ingredients together, and adds more marshmallow flavor!
- Mini Marshmallows
- Chocolate Chips or Baker’s Chocolate – Either chocolate chips or Baker’s chocolate bar will work to make the chocolate coating. I like the bar chocolate because I find it melts smoother than chocolate chips.
- Coconut Oil – Coconut oil is added to the chocolate when melting to make it a little shiny and help the chocolate set.
Baking Equipment
- Mixing Bowls
- Small Baking Sheet
- Cookie Scoop – A small cookie scoop will make portioning the dough easy.
- Small Kitchen Torch – A small kitchen torch is great to have on hand for toasting the marshmallows on top of the truffles.
How To Make Homemade S’mores Truffle Candies
- Crush the graham crackers – Make it easy on yourself and put the sheets of graham crackers in a large plastic Ziploc bag, and crush them using your rolling pin or hands. Reserve a small handful to sprinkle on top of the truffles.
- Add the graham crumbs, marshmallow cream, cookie butter, and small marshmallow pieces to a bowl – Mix everything together until combined.
- Form the s’mores dough into truffles – You can use your hands, or a small cookie scoop to help you here.
- Chill the truffles – Dipping anything in melted chocolate goes a lot smoother if that anything is chilled. Plus, chilling the truffles allows them to firm up into a ball.
- Toast the marshmallow topping – With the small kitchen torch or in the oven on broil.
- Melt the chocolate – Either in the microwave or with a double boiler.
- Coat the truffles in chocolate – I use a fork to dip, coat, and retrieve the truffles in the chocolate.
- Top with graham cracker crumbs – Set the finished truffles on a baking sheet and sprinkle with the reserved graham cracker crumbs.
- Top with toasty marshmallows – The best part! Spread the toasted marshmallows on top!
- Chill the truffles – Again! We want the chocolate to set, so pop the truffles back into the fridge for a few minutes to let the chocolate harden.
Tips For Making S’mores Truffles
- Use cookie butter – Or any nut butter you prefer. The cookie butter acts as a binder for the truffles, and it adds more flavor layers to the truffles.
- Use a cookie scoop – Any size cookie scoop will work – it just depends on how big your want the truffles! The cookie scoop makes forming the truffles incredibly easy, and it ensures equal portions.
- Chill the truffles – The truffles will need a couple turns in the refrigerator to chill them so they set up.
- Don’t overheat the chocolate – Otherwise, it will seize up. I recommend to stop heating the chocolate once most of it has melted. Any small pieces will melt with the residual heat.
- Toast the marshmallow topping – A small kitchen torch is worth the investment if you like toasting marshmallows, meringue, or making creme brulee.
- Double, triple, quadruple the recipe – There is not a lot of baking science involved in the making of these truffles. So feel free to make as big a batch as you like.
- Get creative with flavors – Peanut butter instead of cookie butter? How about adding chocolate chips? Or a sprinkle of cinnamon? Or maybe some chopped nuts for added texture? The flavor options are nearly endless.
- Store leftovers in the refrigerator – The truffles are coated with chocolate, which likes to melt. Keep the truffles in the refrigerator to avoid the melt!
Common Questions For Making Toasty S’mores Truffles
Can I double the recipe to make a larger batch of S’mores Truffles?
Yes!
Do I have to use cookie butter?
You do not, but I like it for the cinnamon spice flavor. That said, I do recommend a nut butter of some kind to work as a binder to keep the truffles from falling apart.
Where do I find cookie butter?
I have seen Biscoff cookie butter, and even store-brand, at most of my grocery stores. It is usually in the aisle with the peanut butter.
What is the best kind of chocolate to use to melt?
I like using Baker’s chocolate bars because they melt smooth. But chocolate chips will work fine.
Why do I add coconut oil to the chocolate?
The coconut oil adds a little shine to the chocolate, and it helps the chocolate set into a firm coating.
I don’t have a kitchen torch. Is there another way to toast the marshmallows that go on top?
Spread the marshmallows onto an un-lined baking sheet and broil them in the oven for a few minutes. But, keep an eye on them! All oven broilers work differently, and broiling may not take that long.
How do I store leftover S’mores Truffles?
In the refrigerator to keep the chocolate from melting!
Toasty S’mores Truffles
Yield: 12 Truffles
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!
Equipment
- 2 Small Baking Sheets ((Quarter or Eighth Size))
Ingredients
- 1/2 cup cookie butter
- 1/2 cup marshmallow cream
- 1/3 cup mini marshmallows (plus more for toasting to top the truffles)
- 1 cup graham crackers, crushed (about 6 to 7 graham cracker sheets)
- 3/4 cup chocolate chips, any kind (or chocolate Baker's bar)
- 1 and 1/2 teaspoons cold pressed refined coconut oil
Instructions
- 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!
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RECIPE 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.