These are the best s’mores I’ve had yet! There’s something about the ginormous mess of a traditional s’mores that makes them a little less pleasant for me especially having a three year old. I’m the type of mom that strips the kid’s clothes off as soon as they get a spot on them and scrubs them. I can’t help it. I already twitch at the thought of grass stains when he goes to school. The horror.
So back to these little balls of joy. They are a no bake treat, which everyone loves in the summer time, right? They are filled with graham crackers and Jet-Puffed mallow bits. Those delicious little crunchy marshmallow bits that come in a hot cocoa packet, those are mallow bits and I loveeee them!
I could go for another batch of these s’mores truffles before August is over. If I can hide my graham crackers from the boy and the hubs, I might just be able to pull it off too. It’s a chore though, since Wesley can ransack a cupboard in minutes!
Oh, they also make chocolate Jet-Puffed mallow bits if you’re into those. They didn’t make it to see this recipe.. Sad day. But, I thought I would give you a heads up that they are available and I’m sure would taste just as delicious as the white ones.
- 18 honey graham crackers honey graham crackers
- 8 oz. cream cheese room temperature
- 3 T. granulated sugar
- 3/4 cup Jet-Puffed Mallow Bits
- 12 oz. chocolate candy melts
- Crush the graham crackers into a fine crumb. You can either do this by placing the graham crackers in a freezer bag and using a rolling pin or a food processor.
- In a large bowl, place the cream cheese and sugar. Mix on low until combined.
- Add in the graham cracker crumbs and mix until all the crumbs are moistened and form a ball.
- Add in the mallow bits and give it a stir.
- Scoop out a ball using a small cookie scoop or spoon. Roll the truffles between your two hands to make a perfectly shaped truffle. They will be lumpy from all the little marshmallow bits. The chocolate will hide pretty much all of that though.
- After rolling the truffles, place them on a sheet pan lined with parchment paper.
- Place the milk chocolate melting wafers into a microwave safe bowl. Microwave in 30 second intervals until the chocolate is smooth. Stir the chocolate after every interval in the microwave. Mine took a total of 2 minutes to completely melt and have no lumps.
- Place a truffle on a fork and dip it in the chocolate. Roll it around to make sure it's completely covered.
- Using a skewer or small knife, push the truffle back onto the parchment paper. It will have some chocolate fall onto the parchment paper around the truffle. If you don't like how that looks, cut it off with a knife after it dries. It will take about 30 minutes to an hour to dry.
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