This No-Bake Frozen S'mores Recipe is a classic summer treat made easy, with only three ingredients, and no campfire required!
My best tip is to let these thaw slightly at room temperature after taking out of the freezer for the best texture. They can be a little hard to bite into when straight from the freezer, so a little de-thawing time ~ about 3-5 minutes is best.
*This recipe was originally posted in July 2013, but has since been updated.
If s'mores don't happen at least once, did summer even happen, bro?
Not in my books. Not to brag or anything, but I am a master at s'mores making. It's taken time, patience, and a lot of practice, but it's been an amazing journey. Thanks to everyone who ate my crappy s'mores in the process, but it was SO worth it. Now a frozen s'mores recipe? That one is a little easier to master if you ask me.
Ingredients you'll need
- honey graham crackers
- marshmallow spread (aka Fluff)
- semi-sweet chocolate chips
Break 12 sheets of the honey graham crackers into squares & place on a parchment lined baking sheet. Top half of the squares with two tablespoons of marshmallow spread & top with remaining graham cracker squares.
Freeze the sandwiches for at least an hour. Before taking them out of the freezer, place 1 ½ cups of semi-sweet chocolate chips in a microwave-safe bowl, and microwave 30 seconds at a time, stirring at each interval. Continue heating and stirring until chocolate is melted.
Remove s'mores sandwiches from the freezer, and dip each one in enough chocolate to coat one half. Return to parchment-lined baking sheet, and freeze until chocolate has hardened, or until ready to serve.
*If you love these, try Caramel Apple S'mores this fall too!*
- Don't forget to freeze these after you add the marshmallow. If you do, they will be far too messy to dip into the chocolate. Just trust me on this one.
- If you want to make these even easier, you can spread the chocolate on one of the graham crackers before forming into a sandwich and freezing. These just look prettier.
- If your chocolate is getting too sticky, you can add a small drop of cooking oil or melted coconut oil to thin it out. AVOID water coming into contact with the chocolate, or it will turn into a sticky, lumpy mess. No good.
- Using a parchment-lined baking sheet or silicon mat makes these the easiest to separate once frozen.
What kind of graham crackers do I use?
For the classic s'mores recipe, the honey graham crackers are the most traditional type, but if you're a super chocolate lover, you can always use chocolate graham crackers instead.
What If I Can't Find Marshmallow Spread?
You can always use regular marshmallows if you aren't able to find marshmallow fluff. Just place a marshmallow as you would with the spread, add them to a microwave-safe plate, and heat for about 10 seconds, or until the marshmallow is puffy and soft. Complete the rest of the recipe as listed.
Can I make these ahead of time?
Certainly! If still serving the day of, there's no need to wrap or store in an extra container. If enjoying a few days later then when you made them, I suggest wrapping each one individually in plastic wrap and aluminum foil (great for stashing in a cooler!), or storing in ziptop freezer bags. These stay for up to 1-2 weeks.
- Use store brands. Utilize store brands for the graham crackers and chocolate for a cost-effective option, that doesn't sacrifice flavor or quality.
- Buy in bulk. Larger containers, such as for the marshmallow spread are more cost-effective than smaller versions. Only purchase larger containers if you will use it, or are doubling recipe.
more s'mores recipes:
Did you make this recipe? Rate & leave a comment below to let me know how it turned out!