No-Fire. No-Bake S’MORE Bites

 There’s something about S’MORES that is just craveable. Chocolate and graham crackers that I can’t get enough of what about you? 

Toothsome S’MORES. A one-bowl recipe you’ll make over and over! So, let’s get moving so you can make them enjoy later today! refrigerated smore bites on a stick

Refrigerated S’MORE Bites. Simple! 

No fire, no baking, no oven! Those are the most glorious, sexy, S’MORE words we all want to hear. So, does it get any better than this? 

Yes! Refrigerated s’more bites are made in BULK. 

What that means is that your favorite spring, summer, and Fall treats, suddenly are a year-round, bulk dessert! No more, making a S’MORE one by one and piece by piece. 

Let’s blow that out of the water and amp up our creative skills using one bowl and just about 10 minutes of your time. 

Because the refrigerator will do all the hard work! Yahoo. 

When To Make Refrigerated S’more Bites? 

refrigerated smores bites on stickIrresistible refrigerated s’more bites will be the first dessert anyone visits at the dessert table at a party and the first to disappear. 

Bring them to every and any party you are going to. They are so easy to make. 

Create them first thing in the morning and a few hours later they are done! 

Place the refrigerated s’more bites on a stick, so it is like a campfire s’more and it also keeps fewer hands touching all individual bites! 

Which Method Will You Choose When Making Refrigerated S’MORE bites? 

So, since I make these often, I have to go-to methods. 

Let me give you some insight, the road to easy S’more making doesn’t get any better than this recipe. 

But, it does get sticky, ooey, and gooey and makes for the perfect taste-testing event! 

Choose your refrigerated s’more bite artillery. 

Pot or bowl? 

Stovetop or microwave? 

Parchment or foil? 

Thick or thinner? 

Yes, lots of choices but EVERY choice comes with a different representation of the end resulting in refrigerated s’more bites. 

Chocolate + Refrigerated S’more bites 

chocolate graham crackers in bowl for refrigerated smore bitesThe chocolate you will use in this recipe is the same chocolate you would use if you were baking chocolate chip cookies. 

So you see, this is quite a flexible recipe because you can use dark chocolate if you want more indulgent and rich refrigerated S’more bites or you can use milk chocolate. 

Mini morsels or regular morsels. 

It does not matter! 

As for the marshmallows, I’ve used the campfire biggies and cut them into a few pieces as well as minis and regular size, use what you have! 

Start the  Nonstick party! 

Keep this recipe simple as can be and that includes the process of making the refrigerated S’more bites. 

First things first, you’ll need nonstick spray. 

You’ll also need to decide if you are using a deep pan 8×8 or if you are using a 9×11 you can use either. 

Do note, that using a 9×11 allows you to thin these out a bit and yield more refrigerated s’more bars than you would get with the 8×8. 

So do you like chunky bites? Opt for the 8×8. 

All of that said, line either container with either foil or parchment. 

Tip for refrigerated s’more bites 

anything made with chocolate is good smore bitesFoil crimps the side of the pans better and makes dumping the mixture easier without the worry of movement of the liner. 

However, you can use some clips and attach the parchment paper or cut the parchment bigger and fold it under the pan and it won’t move. 

I prefer parchment especially with cutting the bars. 

But, I have used foil and you will see my photos show foil. 

Oh, decisions, decisions! 

Nonstick Continued 

Now, there are a few more tools you will want to saturate with nonstick” 

  • spatula
  • mixing spoon
  • and any other utensil that will come in contact with the marshmallow mixture. 

Optional Sticks For the refrigerated s’more bites 

I’ve never met a s’more that is not sticky and messy in some way, so why would these be any different? 

If you want to minimize handling and mess, I suggest sticks inserted into each bite. 

Especially if you are party bound. 

Naturally, you can layer these in a pan with an airtight lid and you can layer parchment between them and they won’t stick. 

Uncovering only the layers you need as you go. 

However, you can also put a stick in each of the bites and place them on a tray so that they can be grabbed at will without moving any parchment paper. 

Before You Toss the Pan in the refrigerator 

Once you are done prepping these and ready to refrigerate, now is the time to make them festive. 

Before the refrigerated s’more bites set up, add sprinkles, or confetti to them to add a bit of zip! 

You don’t have to, but it just adds a little party flair to them. 

Cutting And Alternate Thoughts: refrigerated s’more bites 

Once the s’more bites are set, and solid, you can cut them. 

There is NO set cut on these. In fact, everyone will cut them to preference. 

If you are using a skewer cut them smaller, like 1 ½” x 1 ½” and place 2-3 on a skewer. 

Otherwise, cut them as thin or thick and as large or not as you prefer. 

Sitting Out + Storage

My only note of caution on this whole recipe is as follows. 

For those that want these for a blistering hot, summer day, keep them refrigerated until the last minute. 

What I do know from sharing these at parties is that as soon as they are ‘i-spied’ they are demolished. 

In the event you have any left, toss them back in the fridge. 

Alternatively, place them on a dish with ice underneath and you will be fine, for those that don’t shove them in as fast as a group of kids! 

Keep these refrigerated until you are ready to serve. 

These are delicious cold and at room temperature. 

Use an airtight container and place it in the refrigerator for up to a week. 

Fancier Additions? 

If you are an over-the-top chocoholic and want a bit more chocolate, then, I suggest once the bars are cut, add more chocolate. 

Here’s how. 

Melt chocolate in the microwave per directions. 

Stir. 

And once smooth and easy to work with, go ahead and drizzle the refrigerated s’more bites with the chocolate. 

Enjoy and make sure to share your refrigerated s’more bites by tagging me on Instagram @dana.vento! ~ XO 

Recipe 

Refrigerated S'MORE Bites

refrigerated smore bites on a stick 1 1
Prep Time10 minutes
Additional Time2 hours
Total Time2 hours10 minutes

Ingredients

  • nonstick cooking spray
  • 9 cups Marshmallows (2- 10 oz bags MINI) + 1 Cup
  • 1/2 Stick of butter
  • 1 (11-12 oz package) of milk chocolate, dark chocolate whatever kind of chocolate morsels.
  • 1 Tsp Vanilla
  • Pinch of Salt (optional)
  • 1 Sleeve of Graham Crackers (some crushed some in small pieces + you can always add more if needed)
  • 4 Tablespoons of Hot Fudge (optional but yummy)

Instructions

Start off by lining your pan of choice (8x8 or 9 x 11) with either parchment paper or foil. (read the post for tips about foil v. parchment)

If you are using foil you will need to spray it generously with nonstick spray.

However, if you are using parchment paper a light mist will work.

Set this prepped pan aside.

Next. Microwave Method - see notes below for Stove and Pan

In a large mixing bowl, place 6-7 cups of the marshmallows (reserve the rest).

Add in the butter. + vanilla + salt

Microwave to melt the mixture (microwaves vary, mine takes 2 1/2 minutes) then stir smooth. (use a spoon or spatula covered with nonstick spray)

Once smooth, add in 1 cup of the chocolate chips. (reserve the rest) Stir.

Next, add in 1 1/2 c of the graham crackers. and some of the graham cracker pieces (reserve a few)

Follow with more marshmallows (reserve just about 10)

Add in the last of the chocolate chips.

Transfer mixture using a prepped nonstick spatula from the bowl into the baking pan.

Spread.

Add the remaining marshmallows, and graham crackers, and any chocolate chips.

Lightly mist your spatula with nonstick spray and give the entire pan a good 'press' to set these together.

If you are adding in hot fudge, leave it cold and drop by the teaspoon in various sections, pressing it in just a bit with the end of the spoon.

Refrigerate for at least 2 hours.

Remove foil or parchment from pan

Transfer to cutting board.

Cut into pieces. (whether skewer or not)

If serving, serve.

Store in refrigerator for up to 2 weeks. (good luck they won't last!)

Notes

STOVE METHOD:

Honestly, the stove is harder and hotter and messier. (heavy to lift and pour into the pan at the end.)

But if you prefer.

In a large saucepot (deep is best)

place 6-7 cups of the marshmallows (reserve the rest).

Add in the butter. + vanilla + salt

Keep the heat on medium-low.

stir it constantly so it does not burn (even on low heat)

It will take about 8 minutes for the marshmallows to melt and smooth.

Once they do. Follow the steps above.

Once smooth, add in 1 cup of the chocolate chips. (reserve the rest) Stir.

Next, add in 1 1/2 c of the graham crackers. and some of the graham cracker pieces (reserve a few)

Follow with more marshmallows (reserve just about 10)

Add in the last of the chocolate chips.

Transfer mixture using a prepped nonstick spatula from the bowl into the baking pan.

Spread.

Add the remaining marshmallows, and graham crackers, and any chocolate chips.

If you are adding in hot fudge, leave it cold and drop by the teaspoon in various sections, pressing it in just a bit with the end of the spoon.

Refrigerate for at least 2 hours.

Remove foil or parchment from pan

Transfer to cutting board.

Cut into pieces. (whether skewer or not)

If serving, serve.

Store in refrigerator for up to 2 weeks. (good luck they won't last!)