Finally, I let the cookies set fully. If I’m in a hurry, I place the tray in the fridge for about 15 minutes. Once the chocolate firms up, the cookies become sturdy enough to stack, box, or serve. The finished result always makes me smile—they look like little gourmet treats, but they’re simple enough for anyone to make. And the very first bite? It’s everything I love about s’mores, transformed into the perfect bite-size cookie.
Pro Tips for Best Results
I tested the marshmallow layer three different ways, and one thing I learned is that a thin layer of marshmallow crème actually works better than a thick one. Too much crème causes the crackers to slide around when dipping, making the cookie harder to coat. A moderate amount offers the perfect gooey texture without the slipping struggle. I also highly recommend freezing the sandwich portion for five minutes before dipping them in chocolate. The cold helps the marshmallow firm slightly, preventing it from shifting.
Another tip I learned the hard way is that chocolate almond bark melts perfectly smooth when you chop it into smaller pieces first. When I tried melting the whole block, it heated unevenly and became clumpy. Now I always break it into chunks so it melts evenly and stays glossy. If the chocolate becomes too thick while dipping, I simply reheat it in 10-second bursts until fluid again. Consistency is everything when dipping sandwich-style cookies.
Make sure your graham cracker crumbs are finely crushed. When I left them too chunky during one test batch, they didn’t stick well to the chocolate and fell off after the cookies set. A finer texture clings much better and creates that signature s’mores crunch. I also love mixing a pinch of salt into the crumbs—it sounds small, but that tiny hit of salt enhances the chocolate flavor beautifully.
Lastly, let the cookies set completely before storing them. The chocolate may look firm at first glance, but if it’s even slightly soft, stacking or packaging will cause smudging. I now tap the surface gently with my fingertip—if it doesn’t leave a mark, they’re ready. A little patience makes the final presentation so much more impressive.
Common Mistakes to Avoid
The biggest mistake is adding too much marshmallow crème. I absolutely did this the first time and ended up with marshmallow oozing everywhere as I dipped them. It caused a sticky mess and made several cookies fall apart in the chocolate. Less crème actually leads to better structure and a cleaner look. Another issue is rushing the dipping process. If you don’t let the chocolate fully melt before starting, the coating becomes thick and lumpy.
Using the wrong type of chocolate can lead to problems too. When I used regular chocolate chips without thinning them, the chocolate turned grainy and clumped on the fork. Almond bark melts so much smoother and requires no extra oil. If you must use chocolate chips, add a teaspoon of coconut oil or shortening to help it coat evenly. Temperature matters as well: melted chocolate that’s too hot can cause the marshmallow to liquify, making the sandwiches slide open.(See the next page below to continue…)