Description
Indulgent mini s’mores pies bring campfire nostalgia right to your kitchen, blending graham cracker crust, silky chocolate ganache, and pillowy marshmallow topping. Sweet memories await when you savor these delightful bite-sized desserts that perfectly capture summer’s most beloved treat.
Ingredients
Scale
Main Ingredients:
- 1 cup graham cracker crumbs
- 1/2 cup unsalted butter
- 2 cups marshmallows
- 1 cup chocolate chips
- 1/4 cup heavy cream
Crust Base:
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 1 large egg
Toppings:
- 1/2 cup mini marshmallows
- 2 tbsp chocolate syrup
Instructions
- Preheat the oven to 350°F and prepare a mini muffin tin with non-stick cooking spray.
- Combine graham cracker crumbs, melted butter, sugar, and salt in a mixing bowl, stirring until the mixture resembles coarse, damp sand.
- Press the graham cracker mixture firmly into the bottom and sides of each mini muffin cavity, creating a uniform crust layer.
- Bake the graham cracker crusts for 8 minutes until lightly golden, then remove from the oven and let cool slightly.
- In a microwave-safe bowl, melt chocolate chips with heavy cream in 30-second intervals, stirring between each interval until smooth and glossy.
- Whisk the egg into the chocolate mixture until fully incorporated, creating a rich chocolate filling.
- Pour the chocolate ganache evenly into each graham cracker crust, filling approximately 3/4 of the way.
- Top each mini pie with a sprinkle of mini marshmallows, covering the chocolate layer.
- Return the mini pies to the oven and bake for an additional 5-7 minutes, or until marshmallows are puffy and lightly toasted.
- Remove from the oven and let cool in the tin for 10 minutes, then carefully transfer to a wire rack.
- Drizzle chocolate syrup over the cooled mini pies just before serving for an extra decadent touch.
- Serve warm or at room temperature, enjoying the gooey marshmallow and rich chocolate combination.
Notes
- Swap graham crackers with gluten-free alternatives like almond flour or oat-based crackers for a celiac-friendly version.
- Use dark chocolate chips for a richer, less sweet ganache that cuts through the marshmallow’s sweetness.
- Experiment with different marshmallow flavors like coconut or peppermint to create unique seasonal variations.
- Ensure graham cracker crust is firmly packed to prevent crumbling and maintain structural integrity during baking.
- Prep Time: 15 minutes
- Cook Time: 18-20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 250
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg