Description
Halloween Mini S’mores Pies are a spooky, bite-sized twist on the classic campfire treat—featuring a buttery graham crust, rich melted chocolate, and toasted marshmallows. Fast, festive, and kid-friendly, they’re perfect for parties, snack tables, and easy holiday baking.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 6 tbsp melted butter
- 1/4 cup sugar
- 1 1/2 cups semi-sweet chocolate chips (or chopped chocolate bars)
- 2 cups mini marshmallows (or large marshmallows cut in half)
- Halloween sprinkles, candy eyes, or ghost toppers (for decoration)
Optional additions: Drizzle of caramel, peanut butter chips, or orange-colored candy melts for a festive twist.
Instructions
- Preheat: Heat oven to 350°F (175°C).
- Make crust: In a bowl, mix graham crumbs, melted butter, and sugar until sandy. Press into the bottoms of a mini muffin tin or mini pie pans.
- Bake crust: Bake 5–7 minutes until lightly golden.
- Melt chocolate: Sprinkle chocolate chips over the warm crusts; let soften, then spread evenly.
- Add marshmallows: Top with mini marshmallows to cover the chocolate layer.
- Toast: Return to oven 2–3 minutes until marshmallows puff and turn golden.
- Decorate: While warm, add candy eyes, sprinkles, or ghost toppers.
- Serve: Cool slightly, then serve warm and gooey.
Notes
- Ghost-themed cups: Top with a ghost-shaped marshmallow or pipe small frosting ghosts; draw faces with black icing.
- Watch closely: Marshmallows brown quickly—keep an eye on the oven.
- Use quality chocolate: Chopped bars melt smoothly and boost flavor.
- Stick while warm: Add sprinkles/eyes while marshmallow is still gooey.
- Diet swaps: GF grahams for gluten-free; dairy-free chocolate and gelatin-free marshmallows for dairy-free.
- Presentation: Serve on a black stand with cobwebs; use Halloween liners; label as “Ghostly S’mores.”
- Common mistakes: Don’t overfill, don’t burn marshmallows, let pies set a few minutes, and use liners to prevent sticking.
- Storage: Refrigerate in an airtight container up to 3 days. Reheat at 300°F (150°C) ~5 minutes to soften. Not freezer-friendly.
- Category: Dessert
- Method: Baked