S’mores Truffles

Short description

These S’mores Truffles are bite-sized, no-bake treats made with a creamy graham cracker base, marshmallow fluff, and a surprise marshmallow center, all coated in melted chocolate and sprinkled with crushed graham crackers. I love making them when I’m craving that classic campfire flavor without needing a fire at all.

Why I’ll Love This Recipe

I love how these truffles give me all the goodness of s’mores in a neat, mess-free package. They’re easy to make, don’t require an oven, and are a big hit at gatherings. I like that they’re made from simple ingredients and come together quickly, making them perfect for when I want a sweet treat fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 18 whole graham crackers (finely crushed)

• ½ cup cream cheese, room temperature

• ½ cup marshmallow fluff

• ½ cup mini marshmallows

• 2 cups milk chocolate chips

• 1 teaspoon shortening

• Extra graham cracker crumbs for sprinkling

Directions

1. I start by lining a baking sheet with parchment paper.

2. Then I crush the graham crackers into fine crumbs using a food processor.

3. I mix the cream cheese and marshmallow fluff into the crumbs until I get a moist dough.

4. I scoop out about 1 tablespoon of the dough, flatten it slightly, place a mini marshmallow in the center, then roll it into a ball.

5. Once all the truffles are formed, I place them on the baking sheet and freeze them for 20 minutes.

6. While they chill, I melt the chocolate chips and shortening together until smooth.

7. I dip each truffle into the melted chocolate, tap off the excess, place them back on the sheet, and sprinkle with graham cracker crumbs.

8. Finally, I refrigerate the truffles for 10 minutes until the chocolate is set.

Servings and timing

This recipe makes about 24 truffles. It takes around 10 minutes to prep, plus 30 minutes of chilling time, so I can have them ready in about 40 minutes total.

Variations

• I sometimes use dark or semi-sweet chocolate for a more intense flavor.

• For a crunchy touch, I like to sprinkle chopped nuts on top instead of graham cracker crumbs.

• If I’m out of shortening, I use coconut oil as a substitute in the chocolate coating.

storage/reheating

I store these truffles in an airtight container in the fridge for up to 2 weeks. They also freeze well—I just thaw them slightly in the fridge before serving. No reheating is needed.

FAQs

How do I prevent the truffles from falling apart?

Chilling them before dipping helps the dough firm up so they don’t fall apart in the melted chocolate.

Can I make the dough without a food processor?

Yes, I crush the graham crackers in a zip-top bag using a rolling pin and mix everything by hand.

What if my dough is too sticky or wet?

I add more crushed graham crackers if it’s too wet, or a bit more cream cheese if it’s too dry.

Can I use different marshmallow types?

Mini marshmallows work best, but I’ve also used quartered large marshmallows when that’s what I had.

Do I need to refrigerate the truffles?

Yes, because of the cream cheese and marshmallow base, I always keep them chilled to maintain their texture and freshness.

Conclusion

These S’mores Truffles bring all the joy of traditional s’mores into a fun, poppable dessert. I love making them for parties, holidays, or just when I want something sweet without the mess of a campfire. They’re quick, easy, and always delicious.

S’mores Truffles

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• Author: Chef Sara
• Total Time: 40 minutes
• Yield: 24 truffles
• Diet: Vegetarian

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Description

Bite-sized, no-bake treats with a creamy graham cracker and marshmallow fluff base, a gooey marshmallow center, and a rich milk chocolate coating, finished with a sprinkle of crushed graham crackers—classic s’mores flavor in truffle form.

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Ingredients

18 whole graham crackers, finely crushed

½ cup cream cheese, room temperature

½ cup marshmallow fluff

½ cup mini marshmallows

2 cups milk chocolate chips

1 teaspoon shortening (or coconut oil)

Extra graham cracker crumbs for sprinkling

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Instructions

1. Line a baking sheet with parchment paper.
2. Crush graham crackers into fine crumbs using a food processor.
3. Mix cream cheese and marshmallow fluff into crumbs until a dough forms.
4. Scoop 1 tablespoon of dough, flatten slightly, add a mini marshmallow, and roll into a ball.
5. Place truffles on the baking sheet and freeze for 20 minutes.
6. Melt chocolate chips and shortening together until smooth.
7. Dip each truffle in chocolate, tap off excess, return to sheet, and sprinkle with graham cracker crumbs.
8. Refrigerate for 10 minutes until chocolate is set.

Notes

• Use dark or semi-sweet chocolate for richer flavor.
• Top with chopped nuts instead of graham crumbs for variation.
• Coconut oil can replace shortening in the chocolate coating.
• Quartered large marshmallows work if mini marshmallows aren’t available.
• Store in fridge to maintain texture and freshness.

• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Bake
• Cuisine: American

Nutrition

• Serving Size: 1 truffle
• Calories: 120
• Sugar: 10g
• Sodium: 60mg
• Fat: 6g
• Saturated Fat: 4g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 1g
• Protein: 1g
• Cholesterol: 5mg