Toasty S’mores Truffles pack everything you love about S’mores into one delicious bite. Graham cracker crumbs are combined 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. So, what makes these S’mores Truffles so special, you ask?
- 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. And, you’re likely to impress everyone on how you managed to pack all of the s’more goodness into one small treat!
- Flavor Bomb! – Graham cracker, marshmallow, chocolate, AND cookie butter in one bite. And we certainly do not leave out the toasty marshmallow flavor – it is literally the cherry 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
- Graham Crackers
- Cookie Butter – The cookie butter acts as a binder to keep the truffles, well, truffles. And I think the spicy sweet notes of cookie butter work perfectly with s’mores.
- 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 will work to make the chocolate coating. I prefer Baker’s chocolate because I find it melts smoother than chocolate chips. I used a Baker’s chocolate that is slightly sweeter than semi-sweet.
- Coconut Oil – Coconut oil is added to the chocolate when melting to make it a little shiny and help the chocolate set.
- Mixing Bowls
- Small Baking Sheet
- Cookie Scoop
- 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
There is no bonfire needed to make these homemade S’mores treats. However, have no fear! We still achieve that iconic toasty marshmallow flavor. And like I’ve said before, recipes are intended to be guides, and that couldn’t be more true for these Toasty S’mores Truffles. Because we aren’t baking anything, working with leavening agents, liquids, fat, flour, etc., etc., you can add or remove flavors to suit your taste.
Easy steps to make S’mores Truffles
Make the Truffle Dough
- 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. Can you use peanut butter, or almond butter instead of the cookie butter? You bet! I am a huge fan of cookie butter because of the cinnamon spicy notes, and I think it works beautifully with chocolate.
- Form the s’mores dough into truffles – You can use your hands, or a small cookie scoop to help you here. Cookie scoops just make portioning (and baking) a lot easier.
- 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.
Assemble the Truffles
- Toast the marshmallow topping – Either using a small kitchen torch, or in the oven on broil. If using a kitchen torch, spread the marshmallows onto a small baking sheet and torch to your liking. If using the oven set on broil, spread the marshmallow onto a small baking sheet and keep your eye on them as they broil!
- Melt the chocolate – You have two options here for melting the chocolate. 1.) Melt in the microwave in short increments – stirring after each. Or, 2.) Melt in a double boiler (a mixing bowl set on top of a saucepan of simmering water). I often choose the latter because I can watch the chocolate melt. Whichever method you choose, don’t overheat the chocolate, or else it is likely to seize up.
- Coat the truffles in chocolate – I use a fork to dip, coat, and retrieve the truffles in the chocolate. Set the finished truffles on a baking sheet and sprinkle with the reserved graham cracker crumbs. And then the best part – spread some of 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. First – after forming them into truffle balls so they can firm up, which will make dunking them in chocolate easier. And second – after they have been coated in chocolate. The chocolate needs a little time to set up firm.
- Don’t overheat the chocolate – I actually recommend stop heating the chocolate once most of it has melted. Any small pieces will melt with the residual heat. It may be tempting to get all of the bits and pieces melted, but chocolate can quickly seize up if overheated.
- Toast the marshmallow topping – I don’t know that we can rightfully call this dessert a s’more without toasted marshmallow! 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. Chocolate likes to melt. Keep the truffles in the refrigerator to avoid the melt!
Common Questions For Making Toasty S’mores Truffles
You do not have to use cookie butter, and I like to use it because I like 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.
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.
You could omit it and add more marshmallow bits if you like. Though, it also works as a binder, so you may want to add a little more cookie butter.
I like using Baker’s chocolate bars because they melt smooth. A lot of times, chocolate chips will have added ingredients to help give them their morsel shape, that causes them to not melt as smooth.
The coconut oil adds a little shine to the chocolate, and it helps the chocolate set into a firm coating.
If you don’t want them to fall apart, chill them! They need to be chilled after forming into balls, and after being dipped in chocolate. The chocolate needs time to set up.
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.
In the refrigerator to keep the chocolate from melting!
More Candy Recipes
- Healthier Dark Chocolate Bark Candy
- Apple Cider Caramels with Ginger
- Coconut Cream Candies
- Healthier Coconut Candy Cups
- Cookie Butter Fudge
Toasty S’mores Truffles
- 2 – Small Baking Sheets (Quarter or Eighth Size)
- 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
- 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.