For me, the highlight of any camping trip is the s’more—those melty, crunchy, chocolate-and-marshmallow sandwiches that taste like childhood summers. I once tried tracking down who invented s’mores and discovered that their origin is fuzzy; historians note the treat evolved over time. If you’re not into food trivia, skip ahead to the recipe photos. If you are, know that s’mores have a cozy, slightly mysterious history that only adds to their charm. One tip: planning on eating just one is unrealistic.
Living in the Pacific Northwest has its perks, but one downside during late summer is frequent burn bans. We enjoy long, dry summers here, which raises wildfire risk and often means no campfires—and for any s’mores lovers, that’s a disappointment. The image of gloomy weather doesn’t fit either; our summers are typically dry and sunny, which is why campfire restrictions are so common.
To solve that problem, I developed these oven-baked Mini S’mores Tarts. They capture all the classic flavors—graham cracker, melted chocolate, and toasted marshmallow—without needing a bonfire. Baked in a mini muffin tin, they’re portable, shareable, and perfect for parties, potlucks, or an at-home s’mores craving. Baking the crust ahead gives a nice toasted flavor similar to what you get from a campfire.
If you want extra gooey marshmallows, feel free to finish them with a kitchen torch for that lightly charred top. If you don’t have a torch, the oven does a great job of warming and softening the marshmallows so they stay pillowy and delicious. These tarts are great straight from the refrigerator for firm chocolate or at room temperature when the chocolate is softer—both are terrific depending on your preference.
- 9 graham crackers, crushed*
- 6 tbsp. melted butter
- 1 1/2 cups chocolate chips, melted
- 2 tbsp. heavy cream
- 36-40 mini marshmallows
- Preheat oven to 350°F (175°C).
- Spray a mini muffin tin (12–14 cups) with nonstick cooking spray and line each cup with a small strip of parchment for easy removal.
- Combine crushed graham crackers and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of each prepared cup.
- Bake 10–12 minutes, or until the graham crust turns golden and smells toasted. Remove and let cool slightly.
- Stir chocolate chips and heavy cream together until smooth, then spoon the melted chocolate over each graham base.
- Top each tart with three mini marshmallows.
- Refrigerate for at least 1 hour, or until the chocolate is set.
- Remove the tarts while chilled for easiest release. Serve immediately if you prefer a firmer chocolate, or let them come to room temperature for a softer, melty bite. For toasted marshmallow tops, briefly use a kitchen torch or place the tops under a hot broiler for a few seconds—watch carefully.
- Enjoy these bite-sized, oven-baked s’mores anytime you crave that campfire flavor.
Storage and serving tips: store leftover tarts in an airtight container in the refrigerator for up to 4 days. To refresh the gooey texture, let them sit briefly at room temperature or heat gently in the microwave for a few seconds. Variations include using dark chocolate for a deeper flavor, stirring in a spoonful of peanut butter with the melted chocolate, or swapping mini marshmallows for larger marshmallows cut in quarters.
These Mini S’mores Tarts are an easy, crowd-pleasing dessert that bring campfire nostalgia to the oven. They’re simple to prepare, fun to serve, and perfect whenever you want that toasted marshmallow and chocolate combination without the need for a fire.