Smores Tutorial
April 16, 2023
A Step-by-Step Guide to Making Chocolate Mold S’mores with Marshmallow Fluff and Fun Fillings
These Chocolate S’mores are a fun, mess-free way to enjoy the classic combo of graham crackers, marshmallow fluff, and chocolate—all layered and set right in the mold. No campfire required, no dipping involved—just build, chill, and decorate.
Why You’ll Love This Recipe
- It’s a no-bake dessert that’s fun to assemble.
- Uses chocolate molds for a clean, polished look.
- The center is filled with gooey marshmallow fluff.
- Customizable with fillings like Nutella, fruit curd, or cookie butter.
- Great for holidays, birthdays, or party favors.
Ingredient Notes
- Ghirardelli Melting Wafers melt smoothly and taste like real chocolate—great for molds.
- Chefmaster Candy Color is oil-based and safe for chocolate—don’t use water-based food coloring or the chocolate will seize.
- Classic marshmallow fluff gives that gooey center—Jet-Puffed or store brand both work.
- Use standard graham crackers and break them into squares to fit the mold.
- Fruit curd, Nutella, cookie butter, or jam can be added as an optional second layer for extra flavor.
- Sprinkles, glitter sugar, and royal icing toppers make these perfect for decorating and gifting.
Before You Make
Do I need to temper the chocolate?
Nope! Ghirardelli melts and Sweet Tooth Fairy meltables don’t require tempering. They harden beautifully straight from the fridge.
What kind of mold should I use?
Use a plastic candy mold like the ones from Spinning Leaf. They’re sturdy, have clean edges, and are designed for layered chocolate treats like this.
Can I use regular food coloring?
Only oil-based candy coloring works here. Water-based food coloring will cause the chocolate to seize and ruin the texture.
S’mores Tutorial
Ingredients
Supply Info:
- S’mores Mold: add link
- Melts: Ghirardelli (found at Target or Publix)
- Marshmallow Fluff: “widely available at grocery stores” and add link
- Coloring: Chefmaster Candy Color (for chocolate only!)
- Flavored Meltables: Sweet Tooth Fairy from Michaels (I prefer these over their regular melts)
Instructions
- Heat Ghirardelli melts in 30-second intervals in the microwave, stirring between each, until smooth. This usually takes about 1 minute and 30 seconds total. Once melted, stir in candy coloring or flavoring if you’re using any. (Make sure it’s oil-based coloring like Chefmaster—regular food coloring will cause the chocolate to seize.) You can also use Sweet Tooth Fairy flavored melts.
- Spoon melted chocolate into each mold cavity, filling it about 1/3 of the way. Tap the mold gently on the counter so the chocolate spreads evenly and coats the entire bottom.
- Press a graham cracker square into each mold cavity. Push lightly so that the chocolate rises slightly around the edges.
- Pipe a small amount of marshmallow fluff into the center of each cracker. Don’t overfill—when you add the second cracker, it’ll press the fluff down.
- Add a spoonful of fruit curd, Nutella, or any other second filling if you’re adding one.
- Place the second graham cracker on top and press gently so there’s enough room to add more chocolate around it.
- Pour more melted chocolate into each cavity until the crackers are fully covered.
- Once all cavities are filled, gently tap the mold on the counter again to remove air bubbles and help everything settle.
- If any crackers float to the top, gently press them back down with a fork or knife.
- Use an offset spatula to scrape and smooth the backs, cleaning up any extra chocolate along the edges.
- Place the mold in the fridge for at least 30 minutes to chill and harden.
- Once set, flip the mold onto a parchment-lined tray or cutting board. Use your thumb to gently press the back of each cavity—the warmth from your finger will help release the s’mores.
- Melt more chocolate and transfer it to a piping bag or bottle with a fine tip. If you’re adding color, mix it in after melting.
- Drizzle the chocolate over each s’more one at a time, then immediately add sprinkles, sanding sugar, cookie crumbs, or any topping. Do this step one at a time since the chocolate will set quickly on the cold s’mores.
- To attach a royal icing decoration or other topper, add a small amount of melted chocolate to the back of the decoration and press it onto the s’more.
- Move the decorated s’mores to a new tray or board lined with parchment so the drizzled chocolate doesn’t settle and stick to the surface.
- Let the s’mores set at room temperature or chill for another 5–10 minutes.
- Serve at room temperature for the best flavor and texture.
FAQ
Can I make these ahead of time?
Yes! They keep well in the fridge for 1-2 days.
How do I keep the graham crackers from floating?
Press the cracker down gently and tap the mold after filling. If it still rises, use a fork or knife to press it back into place.
How do I get them out of the plastic mold cleanly?
Once fully chilled, flip the mold over and press gently on the back of each cavity. The warmth from your finger will help pop them out without cracking.
What’s the best way to decorate them?
Drizzle melted chocolate on top one at a time and immediately add sprinkles, glitter, or crumbs so they stick before the chocolate sets.
Sprinkle of Fun
Turn your kitchen into a campsite and make these Chocolate S’mores for the ultimate indoor campout. Set up sleeping bags in the living room, pop some popcorn, and queue up a movie marathon—no bugs, no firewood, just sweet treats and screen-time magic. It’s the perfect way to bring the fun of s’mores night inside.
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How long are these good for? Thanks! 😊
Hi! I’ve kept them in the fridge for 3-4 days, but I’m sure if they’re in a container you could add on a couple more 🙂
Where do you find the decorative toppers to the s’mores?
Sprinkle Pop has them! 🙂
Hi, I was curious if you have put fresh fruit (ex. strawberry slices) in your s’mores. If so, were they successful and how long do they stay fresh? I’m assuming you would want to keep them refrigerated until ready to eat. TIA!
Hi!! I have! I usually eat them within a day or two and always leave them in the fridge. I have a hunch they’d last longer, but I haven’t tried. I’ll put it on my project to -do list 🙂