S'mores Candy Bites
S'mores Candy Bites are super easy to make using just the microwave, and they're just as delicious as your favorite campfire treat. It's like a s'mores candy bar in bite size pieces. Be warned - you won't be able to stop at just one!
Servings: 24 candies
Ingredients
- 4 oz Almond Bark see note about chocolate options
- 4 oz Semi Sweet Chocolate chips approx. 2/3 of a cup
- 1 and 1/4 cups Miniature Marshmallows
- 1 and 1/4 cups Golden Grahams Cereal
- 2 tablespoons Golden Grahams Cereal, crushed
Instructions
- Prepare a cookie sheet by lining it with wax paper or parchment paper OR set out 24 mini cupcake liners. Finely crush the additional 2 tablespoons of graham cereal and set aside.
- Place the chocolate in a medium glass or pyrex bowl that is microwave safe. The bowl should be large enough to mix in the marshmallows and cereal (do not add those ingredients yet).
- Melt the chocolate in the microwave. Melt for 30 seconds, then stir thoroughly. Then continue melting in 15 second intervals, stirring thoroughly after each time in the microwave. It shouldn't take more than 45-60 seconds total to melt the chocolate.
- Immediately stir in the marshmallows and graham cereal, stirring thoroughly until everything is coated.
- Scoop out candy by rounded tablespoons and drop onto the prepared cookie sheet or into each mini cupcake liner. It's easiest to do this with a cookie dough scoop. Work quickly so you can scoop them all before the chocolate begins to set. Sprinkle some of the crushed cereal on top of each candy.
- Place the candies in the fridge for 30 minutes to set up, then remove from the refrigerator and store at room temperature. You can leave them to set at room temperature but it will take much longer for them to completely set, especially is your house is warm.
- When candies are completely set, store in an airtight container.
Notes
This recipe calls for 8 total ounces of chocolate. You can decide what type of chocolate you'd like to use. Milk chocolate is the classic flavor for s'mores; however working with chocolate can be a little complicated. If you get it too warm, it will lose it's temper, meaning it won't set up correctly - the chocolate won't be hard and will melt as soon as you touch it. If you are comfortable working with and/or tempering chocolate, go ahead and use a nice brand of dipping chocolate. Just DO NOT refrigerate them to help them set up faster or the chocolate with develop grey streaks.
Because most people aren't comfortable tempering chocolate, this recipe calls for half almond bark (aka vanilla candy coating) and half semi sweet chocolate chips. The two products combine to give you a milk chocolate flavor, but the almond bark ensures the candy bites set up with a nice snap, and allows you to refrigerate the candies to speed up the setting process. Alternately, you could use Ghirardelli Chocolate Flavored Melting Wafers, which are also easy to work with.
I like to melt the chocolate in a pyrex bowl (as opposed to a plastic bowl) because the bowl stays warm, giving you more time for scooping before the chocolate begins to set.
I do not recommend doubling the batch because the chocolate may begin to set before you get all the candies scooped.