Whether you are looking for a super easy treat that you could whip up at a moments notice, or following WW and want a dessert that’s lower in points, or you just love s’mores, then these s’mores clusters are for you!
They’re about as easy as a recipe gets – just melt, mix, and chill. No baking required, so they’re pretty much foolproof. They’re also super easy to customize – make them gluten free by swapping in gluten free graham crackers, make them vegan by using vegan chocolate, and you can always add any other mix-ins you like!
Making s’mores clusters
These are a breeze to make. Simply melt your chocolate together with a bit of coconut oil (or you can use butter) and pour it over your mix-ins (in this case, marshmallows and graham cracker), and top with some extra mix ins + sprinkles and you’re ready to go!
I like to make these around the holidays – they’re a nice alternative to Christmas cookies and are way quicker, so they’re great to whip up in a pinch.
To make these, you’ll need:
- Mini marshmallows (set some aside for topping)
- Graham cracker crumbs
- Chocolate chips (if following WW, use Lily’s, otherwise use any you like!)
- Coconut oil, to ensure the chocolate has a nice fudgy texture that you can bite through
Set aside some marshmallows and graham cracker crumbs for topping. In a medium mixing bowl, combine mini marshmallows and graham crackers that have been broken into small chunks. Combine chocolate and coconut oil and melt in the microwave in 30 second intervals, stirring in between. It should take about 90 sec total to melt. Let cool slightly and pour over marshmallow mixture and mix to thoroughly coat everything. Press into a lined muffin tin (I use silicone liners which are great), but you can use some oil spray or regular cupcake liners too. Top with extra marshmallows, graham cracker crumbs, sprinkles, etc. Pop into the fridge for at least an hour to let the chocolate solidify completely. Store at room temp for up to 4 days – enjoy!
S’mores Clusters
Equipment
- Mixing Bowl
- Muffin Pan
Ingredients
- 3/4 cup chocolate chips if following WW, use Lily's
- 3/4 Tsp coconut oil
- 2 cups mini marshmallows
- 2 low fat graham cracker sheets substitute GF graham crackers to make this gluten free
- Extra marshmallows plus graham cracker crumbs, sprinkles for topping
Instructions
- Set aside some marshmallows and Graham cracker crumbs for topping.
- In a medium mixing bowl, combine mini marshmallows and graham crackers that have been broken into small chunks.
- Combine chocolate and coconut oil and melt in the microwave in 30 second intervals, stirring in between. It should take about 90 sec total to melt. Let cool slightly and pour over marshmallow mixture and mix to thoroughly coat everything.
- Press into a lined muffin tin (I use silicone liners, or you can use some oil spray or regular cupcake liners too). Top with extra marshmallows, graham cracker crumbs, sprinkles, etc.
- Pop into the fridge for at least an hour to let the chocolate solidify completely. Store at room temp for up to 4 days – enjoy!
