Irresistible S’mores on a Stick

I used to think s’mores were only for camping trips until my kids started begging for them every weekend. The whole campfire setup seemed like too much work for a Tuesday night craving.

That’s when I discovered s’mores on a stick—all the gooey goodness of traditional s’mores without needing to build a fire in the backyard. You just skewer everything together and pop it in the oven. My family can’t tell the difference, and I don’t have to worry about anyone catching their marshmallow on fire.

What Kind of Marshmallows Should I Use?

Regular-sized marshmallows work perfectly for this recipe, and you can find them at any grocery store. You could also use jumbo marshmallows if you want bigger bites, but you might need to adjust your stick size accordingly. Fresh marshmallows will give you the best results since they’re softer and easier to work with than ones that have been sitting around for a while. If your marshmallows feel a bit stale, don’t worry – they’ll still taste great once they’re coated in chocolate and graham crackers.

Options for Substitutions

This fun treat is pretty forgiving when it comes to swaps, so here are some easy substitutions:

• Chocolate melting wafers: If you don’t have melting wafers, regular chocolate chips work great too. You might need to add a teaspoon of coconut oil or shortening to help them melt smoothly for dipping.
• Graham crackers: No graham crackers? Try crushing up digestive biscuits, vanilla wafers, or even chocolate chip cookies for a fun twist. You can also use store-bought graham cracker crumbs to save time.
• Marshmallows: Regular-sized marshmallows are perfect for this recipe, but you can use mini marshmallows if that’s what you have – just thread 3-4 minis per stick instead of one large one.
• Chocolate type: Feel free to mix up the chocolate! Try white chocolate, dark chocolate, or even peanut butter chips for different flavor combinations.

Watch Out for These Mistakes While Cooking

The biggest mistake when making s’mores on a stick is overheating your chocolate, which can cause it to seize up and become grainy – keep your melting temperature low and stir gently to maintain that smooth, dippable consistency.

Another common error is not letting the chocolate cool slightly before dipping, as chocolate that’s too hot will slide right off your marshmallows instead of creating a nice coating.

To get the graham cracker crumbs to stick properly, make sure to roll your chocolate-dipped marshmallows in the crushed crackers while the chocolate is still wet but not dripping.

For the cleanest results, use wooden skewers or popsicle sticks and have everything ready to go before you start dipping, since the chocolate will start to set quickly once it begins cooling.

What to Serve With S’mores on a Stick?

S’mores on a stick are pretty perfect on their own, but they’re amazing alongside a mug of hot chocolate or cold milk for dipping. If you’re serving these at a party or gathering, set up a little dessert station with fresh strawberries and banana slices for extra dipping options in that melted chocolate. These treats also pair nicely with vanilla ice cream if you want to make them even more indulgent, or you can serve them with some warm apple cider during fall gatherings. For outdoor events like camping or backyard fires, they’re great with roasted marshmallows or other campfire treats to keep the s’mores theme going strong.

Storage Instructions

Keep Fresh: These s’mores on a stick are best enjoyed right away while the chocolate is still set but not too hard. If you need to store them, place them in a single layer in an airtight container at room temperature for up to 2 days. Just keep them away from heat so the chocolate doesn’t melt!

Chill: Pop them in the fridge if your kitchen is warm or if you want the chocolate coating to stay nice and firm. They’ll keep in the refrigerator for up to a week, though the graham cracker coating might lose some of its crunch over time.

Make Ahead: You can definitely make these a day or two before a party or gathering. Just store them properly and they’ll be ready to go when your guests arrive. The flavors actually meld together nicely after sitting for a bit, making them taste even more like traditional s’mores!

Preparation Time	10-15 minutes
Cooking Time	5-10 minutes
Total Time	15-25 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 600-700
• Protein: 5-10 g
• Fat: 25-35 g
• Carbohydrates: 90-100 g

Ingredients

• 10 to 12 marshmallows (large, fresh ones work best)
• 3 to 5 oz chocolate wafers
• 5 graham cracker sheets (crushed into bite-sized pieces)

Step 1: Prepare Your Mise en Place

• 5 graham cracker sheets
• wooden sticks

Crush the graham cracker sheets into bite-sized pieces directly in their packaging or a sealed bag by breaking them with your hands or a rolling pin—this keeps cleanup minimal and contains the crumbs.

Pour the crushed graham crackers into a shallow dish or plate for easy dipping later.

Have your marshmallows, chocolate wafers, wooden sticks, and a torch all within arm’s reach before you begin assembly.

Step 2: Assemble Marshmallows on Sticks

• 10 to 12 marshmallows
• wooden sticks

Insert a wooden stick firmly into the center of each marshmallow, pushing it about halfway through so the marshmallow is securely anchored.

Work through all 10 to 12 marshmallows and set them aside on a clean surface or plate—make sure they’re stable and won’t tip over.

Step 3: Melt the Chocolate

• 3 to 5 oz chocolate wafers

Break or chop the chocolate wafers into small, uniform pieces to help them melt evenly.

Melt them using a double boiler (bowl set over simmering water) or microwave in 30-second intervals, stirring between each interval, until completely smooth and pourable.

I find that melting chocolate gently prevents it from becoming grainy or too thick—aim for a consistency that coats smoothly but isn’t overly thin.

Pour the melted chocolate into a tall, narrow cup or bowl deep enough to dip marshmallows without the stick touching the bottom.

Step 4: Coat Marshmallows in Chocolate and Crackers

• marshmallows on sticks from Step 2
• melted chocolate from Step 3
• crushed graham crackers from Step 1

Working with one stick at a time, quickly dip the marshmallow into the melted chocolate, rotating it to coat all sides evenly—a quick 2 to 3 second dip is all you need.

Immediately transfer the chocolate-coated marshmallow to the crushed graham crackers and roll it gently to coat the chocolate layer completely, pressing slightly so the crackers adhere.

Set each finished marshmallow stick on a clean plate or parchment paper.

I recommend working quickly through all the marshmallows while the chocolate is still warm and fluid, as this gives you the smoothest coating.

Step 5: Toast and Finish

• chocolate and cracker-coated marshmallows from Step 4

Using a kitchen torch, gently wave the flame over the chocolate-cracker-coated marshmallow, rotating the stick slowly to toast the exterior evenly—aim for light caramelization and a slightly softened interior, about 30 to 60 seconds per marshmallow depending on your torch intensity.

The heat will slightly melt the chocolate layer and toast the graham crackers for added flavor and texture.

Let each finished marshmallow cool for 30 seconds before serving, as they’ll be quite hot inside.