No Bake S’mores Truffles

Now, I know this blog is called “The Sunday Baker” but today’s bake doesn’t actually require any baking. If you are dealing with a burn ban and 90 degree weather like we have here in the Great Northwest this is the fake bake for you! No ovens or campfires required. So in the spirit of hot summer days here are some pretty and fun little s’mores truffles.

The idea is similar to cake pops except the “cake” is crushed up graham crackers and the “icing” is marshmallow fluff. This post was inspired by A Dash of Sanity‘s no bake s’mores bites. I changed it here and there, but let’s be honest I never would have come up with this one on my own. Visit her site for tons of amazing recipes.

Okay let’s get started!

You’ll need about 20 graham crackers (2 packages plus 2 graham crackers), 7 oz marshmallow fluff, 3 Tbsp melted butter, and 2 cups chocolate chips.

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In the food processor grind up 18 of the crackers into a fine sand. My pup despises the food processor so she’s on high alert here…

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Pour that into a big bowl. Grind the other two crackers and set aside for topping the truffles at the end.

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Now comes the sticky part. Add the butter and marshmallow fluff to the graham cracker sand and mix. I don’t think there’s any way to get around using your hands. Squish and squish until it is a sticky dough.

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Roll the dough into about 1” balls. If yours is too sticky let it chill in the fridge for a few minutes before trying to roll it into balls. Place the balls on a cookie sheet lined with parchment paper.

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Now let them chill out in the fridge for at least 10 minutes to make dipping them in chocolate much easier. While they are chilling you can chill yourself…or you can be productive and melt the chocolate for dipping.

Put the chocolate in a microwave safe bowl and heat for 30 seconds. Stir and continue microwaving in 15 second intervals until it is melted. Let it sit for a little while just so it’s not scalding hot when you try to dip your s’mores truffles.

To coat first dip about half of the ball in the chocolate and sit on the baking sheet wet side up. Continue with the rest. Put it in the fridge for another 5 minutes to harden the chocolate (maybe I just needed to do this because it was 90 degrees when I tried to dip and the chocolate was taking forever to set). Continue and dip the other half of the sphere. Top them off with the ground up crackers from earlier. Pop them back into the fridge to harden the chocolate.

And here they are! Cute little balls of fluffy fun. I am storing mine in the fridge due to the aforementioned heat wave, but I suppose there’s no reason you can’t store yours in an airtight container at room temp too.

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Adorable, right? I hope you enjoy making and eating these little guys and I’ll see you next Sunday!

Yields about 18 1” balls

Ingredients:

  • 20 graham crackers (2 packages plus 2 graham crackers)
  • 7 oz marshmallow fluff
  • 3 Tbsp melted butter
  • 2 cups chocolate chips

Method:

  1. In the food processor grind up 18 of the crackers into a fine sand. Pour that into a big bowl. Grind the other two crackers and set aside for topping the truffles at the end.
  2. Add the butter and marshmallow fluff to the graham cracker sand and mix using your hands until it comes together in a sticky dough.
  3. Roll the dough into about 1” balls. If yours is too sticky let it chill in the fridge for a few minutes before trying to roll it into balls. Place the balls on a cookie sheet lined with parchment paper. Let them chill in the fridge for at least 10 minutes.
  4. Make the chocolate coating by melting the chocolate chips in a microwave safe dish for 30 seconds. Then stir and keep microwaving in 15 second intervals until it is smoothly melted.
  5. To coat first dip about half of the ball in the chocolate and sit on the baking sheet wet side up. Continue with the rest. Put it in the fridge for another 5 minutes to harden the chocolate. Continue and dip the other half of the sphere. Top them off with the ground up crackers from earlier. Put them back into the fridge to harden the chocolate. Enjoy!

xoxo,

Olivia

 

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