The first time I made Ritz Cracker S’mores Cookies, I remember standing in my kitchen on a quiet evening, craving something nostalgic but also fun and a little messy in that childhood-kind-of-way. The moment I opened the marshmallow crème, that familiar sugary scent filled my kitchen and instantly brought me back to summers around the campfire. As the chocolate melted and the graham crackers crumbled between my fingers, I realized I had found the ultimate shortcut to classic s’mores—only better, because each little cookie felt like a tiny, irresistible sandwich of salty, sweet perfection.
Why You’ll Love This Recipe
You’ll love this recipe because it captures everything magical about s’mores without needing a campfire or dealing with sticky fingers and falling marshmallows. The buttery Ritz crackers add a salty crunch that makes every bite more addictive than the last, while the marshmallow crème melts just enough to feel gooey and indulgent. You’ll also appreciate how easily these come together—even when you’re in a hurry, you can whip up a big batch for parties, holidays, or just a comforting late-night snack. Once you taste them, you’ll understand why these are the kind of treats people remember.
Ingredients
- 48 Ritz crackers
- 7 oz marshmallow crème
- 24 oz chocolate almond bark
- 1 cup crushed graham crackers
- Marshmallow bits
- Mini chocolate chips
When it comes to substitutions, you can absolutely use regular chocolate chips in place of almond bark, but I’ve found almond bark melts smoother and coats the crackers beautifully. If you can’t find marshmallow crème, you can melt mini marshmallows with a teaspoon of butter, but it won’t be quite as silky. Any brand of buttery crackers works, though Ritz gives the perfect flavor and texture. You can even add chopped chocolate bars instead of mini chips if you want a more rustic, chunky style s’mores bite.
Equipment Needed
- Baking sheet
- Parchment paper
- Microwave-safe bowl
- Spatula
- Fork or dipping tool
Parchment paper is essential because the chocolate coating can get messy, and cleanup becomes effortless when everything releases cleanly. I love using a fork for dipping the cookies; it lets the excess chocolate drip away so the shells stay smooth and even. A microwave-safe bowl melts the chocolate the fastest, but a double boiler is a great alternative if you prefer more control. A baking sheet helps keep everything organized as the cookies set, and a flexible spatula is perfect for moving finished treats without cracking them.
Step-by-Step Instructions
I start by laying out all my Ritz crackers on a parchment-lined baking sheet. This step feels almost therapeutic, like lining up little soldiers ready for delicious transformation. I spread a generous dollop of marshmallow crème on half the crackers—it’s sticky, yes, but the fluffiness makes the job fun. The moment the crème hits the cracker, the buttery aroma mixes with the marshmallow sweetness in a way that instantly makes my kitchen smell like comfort food heaven.
Next, I place a second cracker on top of each marshmallow-covered one to form little sandwiches. The trick here is pressing gently so the crème spreads evenly but doesn’t squish out the sides. If it does, I smooth it with a knife to keep the edges tidy. Once all the sandwiches are assembled, I melt my chocolate almond bark. I heat it in short 30-second bursts, stirring each time until smooth. There’s something mesmerizing about watching the chocolate transform from solid chunks into a velvety, glossy pool.
Now comes the dipping—a step I find both calming and satisfying. I drop each sandwich into the warm chocolate, flip it gently with a fork, and then lift it out, letting any extra chocolate drip back into the bowl. I place each coated sandwich back onto the parchment, and while the chocolate is still soft, I sprinkle crushed graham crackers, marshmallow bits, and mini chocolate chips over the top. The toppings not only make them adorable but bring all the s’mores flavors together in each bite.(See the next page below to continue…)