S’mores Chocolates with Marshmallow Fluff

Do you enjoy S’mores?  I grew up making this yummy campfire treat at least a few times a year.  There’s something about the oozy marshmallow, rich chocolate and crunch graham that makes this treat so fun and memorable.  If S’mores are a favorite in your home you are going to love these S’mores Chocolates (shaped like a little present which is perfect for the holidays).  They bring all the classic flavors of a traditional s’mores minus the campfire.

You will love how easy these are to make.

Ingredients Needed:

• Honey graham crackers
• chocolate
• marshmallow fluff – this can usually be found in the baking isle next to the chocolate chips

Using a Mold To Make Chocolates

To learn the basics on how to use, care for and clean plastic chocolate mold check out this blog post where I share Tips & Tricks for Making Homemade Chocolates.

How To Make S’mores Chocolates

Melt The Chocolate

Once your chocolate mold is prepped and ready, begin by melting the chocolate. Heat the chocolate in the microwave for 30 seconds at a time (stir in between) until the chocolate is smooth.

Pro tip: Once the chocolate has small lumps, stop heating and just stir until the chocolate becomes smooth. This will insure the chocolate doesn’t over heat.  

Coat The Chocolate Mold

Once the chocolate is melted and smooth fill each mold cup about half way, then using a small food grade paint brush, “paint” the melted chocolate up the sides–coat completely.  Hold the mold up to the light to confirm it’s fully coated.  

Here is an example of what it will look like if it’s not completely coated.  You can see the bottom middle mold cup has thin spots. These need to be filled in or the filling will leak once the chocolate is unmolded.

Once all the cavities have been coated in chocolate allow the chocolate to set. If coated properly, light will not show through the chocolate. To speed up the process of setting, you can pop the mold into the freezer for a couple of minute.

Pro tip: Set a time when the mold goes into the freezer. It won’t take very long to set in the freezer, maybe a couple of minutes, because the chocolate layer is thin. Over chilling the chocolate will increase the chances of it cracking when it comes out. This may cause the filling to leak or ooze when finished.

Add The Marshmallow Filling

When the chocolate is set, you are ready for the filling.  This is my favorite part, the ooey gooey marshmallow.  To make this much easier, use a ziploc bag or piping bag.  Fill it with the marshmallow creme then pipe it into the hollow chocolate cups. Don’t over fill! Leave a small gap at the top of each mold to allow for a good chocolate seal.

Seal The Tops

Once the marshmallow is in the center add a dollop of melted chocolate right on top to cover and seal the filling. Use the brush to smooth the chocolate to the edges and tap the mold lightly to help it settle.

Add The Graham Cracker

From here you have two options, sprinkle the wet chocolate with crushed graham crackers (the method I choose) or take a graham cracker square about the side of the bottom of the mold and stick it right on the wet chocolate.

Set And Demold The S’mores Chocolates

Lastly, pop the filled chocolate mold back into the freezer for a few minutes.  Once the chocolates have set they will slip right out of the mold. I like to pop mine out on a cookie sheet to avoid a chocolate/graham cracker crumb mess.

Aren’t they so fun?! What’s your favorite chocolate filling?

Rachel

S’mores Chocolates

4 from 1 vote

These S’mores Chocolates bring all the classic flavors of a tradition s’mores in a cute chocolate package.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Chill Time 30 minutes mins

Total Time 50 minutes mins

Servings: 24 -36 chocolates, depending on size of mold

Calories: 97

Ingredients

  

1x2x3x?

• 2 cups chocolate melted, milk or dark
• 1 jar marshmallow creme
• 3-6 graham cracker sheets (depending on if you sprinkle or add a whole square, about 1/2 sleeve

Method

 

1. Fill chocolate mold about half way full of melted chocolate. Using a food grade paint brush, brush chocolate up sides. Hold up to light to make sure the mold is completely coated.
2. Freeze for a few minutes until chocolate is set.
3. Fill a piping or ziploc bag with marshmallow creme. Pip a small amount of creme in each coated mold cup. Leave enough space to put a layer co chocolate on top to seal.
4. Cover creme with melted chocolate. While chocolate is still wet, sprinkle graham cracker crumbs or place a square piece the same size as the bottom of the chocolate.
5. Freeze again for a few minutes until set.
6. Pop out onto a clean surface or cookie sheet.

Nutrition

Serving: 1gCalories: 97kcalCarbohydrates: 12gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 4mgSodium: 34mgFiber: 1gSugar: 8g

Notes

If chocolate molds have never been used or have been washed with soap, lightly oil and remove all excess oil before starting. This will help chocolates come out clean and will add a beautiful sheen. When done with chocolate molds rinse with warm water and dry thoroughly. Avoid any water when working with chocolate. If chocolate comes in contact with water it will cause white spots or streaks. When chocolates are fully set and chilled they should slip right out of molds.

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Let us know how it was!

Originally Published: 12/05/2016 Updated: 02/11/2026