These S'mores Truffles are filled with tiny dehydrated marshmallows, graham cracker crumbs, and coated with a chocolate almond bark. They're so easy to make and have all of the flavors of a real S'more!
S'mores are the perfect summertime treat, but these truffles can be served any time of the year. Another s'mores treat to satisfy your craving is this s'mores dip that takes 15 minutes to put together.
- Graham Crackers - You can use any flavor of graham cracker that you prefer. I like the honey graham crackers. You can also just use the prepackage graham cracker crumbs.
- Cream Cheese - Make sure the cream cheese is at room temperature.
- Sugar - Granulated sugar or brown sugar can work in this recipe.
- Mallow Bits - I like to use the tiny dehydrated marshmallows like what you find in the hot cocoa packets. Kraft carries the mallow bits, but just grab the marshmallow lover's hot cocoa if you can't find the Kraft brand.
- Chocolate Almond Bark - You can also use coating chocolate or chocolate wafers, but I have had the best luck with the chocolate almond bark.
How to make S'mores Truffles
These truffles taste great and can be whipped up in no time.
Step 1 - Crush the graham crackers into crumbs. You can do this with a food processor, blender, or in a storage bag with a rolling pin.
Step 2 - Beat the cream cheese and sugar until smooth in a medium bowl with a hand mixer.
Step 3 - Mix in the graham cracker crumbs until a ball forms.
Step 4 - Fold in the dehydrated marshmallows.
Step 5 - Scoop the truffles using a cookie scoop. Roll into balls and place on a piece of parchment paper.
Step 6 - Melt the almond bark and dip the balls until coated. Tap off the remaining chocolate and place it back on the parchment paper. Use a skewer to scooch it off the fork.
Since these truffles contain cream cheese, they'll need to be stored in an airtight container in the fridge. They will last up to a week.
Chilled truffles or cake pops are my favorite. The chocolate coating is crunchy and the inside is soft.
To freeze these s'mores truffles, add them to a freezer bag or freezer-safe container and place them in the freezer for up to 3 months.
To defrost them, place them in the fridge overnight. Be aware, that the chocolate coating may crack as the truffles defrost.
More bite-sized treats to enjoy
- Maple Bacon Cake Pops (Easy Cake Pops)
- Strawberry Shortcake Truffles
- Cream Cheese Carrot Cake Cake Pops
- 18 honey graham crackers honey graham crackers
- 8 ounces cream cheese room temperature
- 3 tablespoons granulated sugar
- ¾ cup Jet-Puffed Mallow Bits
- 12 ounces chocolate almond bark or candy melts
- Add the graham crackers to a food processor. Pulse until fine crumbs form. You can also place the crackers in a storage bag and crush them using a rolling pin.
- In a large bowl, add the cream cheese and sugar. Beat with a hand mixer on medium speed until combined.
- Add in the graham cracker crumbs and beat until all the crumbs come together and form a ball.
- Fold in the mallow bits.
- Scoop out the truffles using a small 1 tablespoon cookie scoop or spoon. Roll the truffles between your hands to make a ball. They will be lumpy from all the little marshmallow bits.
- After rolling the truffles, place them on a parchment-lined sheet pan or cookie sheet.
- Place the chocolate almond bark into a microwave-safe bowl. Microwave in 30-second intervals until the chocolate is smooth and completely melted. Stir after each interval. Mine took a total of 2 minutes to completely melt and have no lumps.
- Place the rolled truffles on top of a fork and dip them in the melted chocolate. Roll it around to make sure it's completely covered. Gently tap the wrist that's holding the fork to remove any excess chocolate.
- Using a skewer, 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.
- Store in an airtight container in the refrigerator.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)