Almost as fast as making s’mores, with no campfire (or oven) needed. And not nearly as messy. These little bites will satisfy your s’mores craving pronto!
Confession: I’ve eaten a lot of raw cookie dough in my time. I don’t really stop to think about it. I’ve never been sick from it-yet. It’s just never been high on my “worry priorities” list, which is plenty long already. And yes, I know it isn’t recommended because raw eggs, which are present in some form in most cookie doughs, carry health risks. I don’t eat it every day, more like every so often. (And I’m not recommending you eat raw cookie dough, either. This is about naughty things I do.) In light of the possible risks of eating raw eggs, many cookie dough truffle recipes have been developed without eggs so they could be enjoyed raw and without risk. They’re traditional cookie recipes, sans eggs. Sounds good, right?
Then came 2016 and E. coli in flour, and suddenly you began to wonder what on earth isn’t contaminated. Check your flour bag and I’m betting there’s a warning not to consume raw flour. Actually, it was there before 2016. But suddenly there was foodblogger flogging over those delicious, but raw flour-containing cookie dough bites, as angry parents and discerning foodies let loose on the internet. I wasn’t blogging then, but I took note.
I don’t like angry emails. But I do like graham crackers, chocolate chips, and marshmallows, which are the main ingredients in these little morsels. No raw eggs, no raw flour. Some crushed up graham crackers take the place of raw flour here and give these little bites their distinctive s’mores taste. I like to snip the mini marshmallows only because they allow each little ball of graham goodness to get several pieces of marshmallow, and it also makes them easier to roll into balls. Kitchen shears make this easy and quick.
Roll in more graham cracker crumbs and freeze briefly to set up all the way-so you can eat them ASAP. I swirled a little chocolate on top of some of mine (do this before freezing) for looks. Totally optional. I do not recommend dipping them completely in chocolate as a lot of cookie dough truffle recipes call for. Taste one and you’ll know why: s’mores are very sweet and a chocolate dunking is too much of a good thing.
Keep these on hand in the fridge to satisfy any middle-of-the-night s’more attacks. Because it’s not convenient to start a blaze in the fire pit at 2:00 am.
No Bake S'mores Bites
- ½ c. butter, softened
- ¼ c. sugar
- ¼ c. brown sugar, packed
- ½ tsp. vanilla
- 1 ¼ c. graham cracker crumbs, divided use
- ½ c. mini chocolate chips
- ½ c. mini marshmallows, cut up
- Melted chocolate for decorating, if desired
- Step 1 Snip (or cut with a sharp knife) the marshmallows with kitchen shears into two or three pieces, each. Set aside.
- Step 2 With a hand or stand mixer beat butter, sugar and brown sugar until well-combined, about 2 minutes.
- Step 3 Stir in vanilla.
- Step 4 Stir in one cup of the graham cracker crumbs. Put remaining ¼ cup crumbs in a small bowl and set aside.
- Step 5 Stir in chocolate chips and marshmallows.
- Step 6 Form balls of dough, one tablespoon each, and roll in remaining ¼ cup graham cracker crumbs.
- Step 7 If desired, melted chocolate may be swirled on top.
- Step 8 Put in freezer for 10 minutes to quickly set up. Store in refrigerator.