There’s something deeply nostalgic about the classic s’mores combo—gooey marshmallows, melty chocolate, and that unmistakable graham cracker crunch. Growing up, it was a summer tradition to gather around the campfire and make s’mores with sticky fingers and lots of laughter. But let’s be real—sometimes I crave that taste without the smoke, the bugs, or having to build a fire. That’s where these Mini S’mores Pies come in. They’re everything I love about traditional s’mores, but wrapped into a cute, hand-held pie form you can make in your kitchen anytime of year.
These little treats are a favorite in my household for movie nights, potlucks, or just because I need a chocolate fix. They’re incredibly easy to whip up, and the best part? No campfire required. The mix of buttery graham cracker crust, rich chocolate filling, and toasty marshmallows hits all the right notes. So if you’re craving something sweet, warm, and a little nostalgic, you’re in for a treat.
What You Need To Make This Recipe
Graham Cracker Crumbs:
These give your pies that signature s’mores crunch and flavor. You can either crush graham crackers yourself (a rolling pin works great!) or buy pre-made crumbs for convenience. The buttery, slightly sweet base is essential to mimic that campfire s’more.
Granulated Sugar:
A small amount of sugar is added to the crust to sweeten it just enough and help it bind with the butter. It also helps give a lovely golden color when baked.
Unsalted Butter:
Melted butter is what holds your crust together and gives it that rich, indulgent taste. Make sure it’s unsalted so you can control the flavor.
Semi-Sweet Chocolate Chips:
They melt perfectly into that creamy, fudgy layer in the middle. I prefer semi-sweet for balance—not too bitter, not too sweet—but you can experiment with milk or dark if you’d like.
Mini Marshmallows:
The final touch! These puff up and turn golden in the oven, creating that gooey, toasted marshmallow topping we all love. Pile them high for the best texture.
Ingredients List
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 cup semi-sweet chocolate chips
- 1 ½ cups mini marshmallows
How to Make Mini S’mores Pies
Preheat and Prepare
Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or lightly grease each cup. This will make removing the pies easier once they’ve baked.
Make the Crust
In a bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until the texture feels like damp sand. Scoop a few spoonfuls into each muffin cup and press down firmly to form a crust. You want it compact, so don’t be afraid to press hard with your fingers or the bottom of a small glass.
Bake the Crust
Place the muffin tin in the oven and bake the crusts for 5–6 minutes, just until set and slightly golden. This step helps the crust hold together and creates a firm base for the filling.
Add the Chocolate Layer
Remove the tin from the oven and immediately sprinkle the chocolate chips over the warm crusts. Let them sit for a couple of minutes to melt, then gently spread with the back of a spoon or a small spatula.
Top with Marshmallows
Now for the fun part—add a generous handful of mini marshmallows on top of each pie. Don’t be shy! They’ll puff up in the oven and create that signature s’mores topping.
Final Bake
Return the tin to the oven for another 3–4 minutes, or until the marshmallows are just golden and starting to melt. If you like a more toasted finish, turn on the broiler for 30 seconds, but watch them closely—they can burn fast!
Cool and Serve
Let the pies cool for at least 10 minutes before removing from the tin. They’ll firm up as they cool. Serve warm for ultimate gooey goodness or let them chill for a firmer bite.
Tips for Making This Recipe
- Use a mini muffin tin if you want bite-sized treats for a party or buffet.
- Line your tin with paper cupcake liners for easy removal and a cleaner presentation.
- Chill the crusts for 10 minutes before baking if you want them extra sturdy.
- Torch the marshmallows with a kitchen torch for a true campfire-style char.
- Add peanut butter or hazelnut spread under the chocolate layer for a delicious twist.
- Let the pies set fully before removing if you want clean edges—especially if serving at a party.
FAQs
Can I make these ahead of time?
Yes! You can make the pies a day in advance and store them in an airtight container. Reheat slightly in the oven or microwave if you want that gooey texture again.
Can I use milk or dark chocolate instead of semi-sweet?
Absolutely. Just keep in mind that milk chocolate will be sweeter and dark chocolate a bit more intense. Pick your favorite or mix and match!
Do I need cupcake liners?
They help a lot with cleanup and make the pies easier to serve, but if you grease your tin well, you can go without.
Can I use large marshmallows?
Mini marshmallows work best for even melting, but you can cut large ones into smaller pieces if needed.
How long do these last?
They’re best enjoyed the day of, but will keep for up to 3 days in an airtight container at room temperature.