Easy S’mores Croissants

This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases, at no extra cost to you.

S’mores croissants turn a buttery croissant into a no-campfire s’more: you toast the croissant, split it open, and stuff it with toasted marshmallows and a Hershey’s chocolate bar so it melts into the warm layers. It’s the classic s’mores flavor without the fire pit, and this s’mores croissant recipe takes about 15 minutes.

Growing up as a city kid in San Francisco, s’mores were a special-occasion food for me. We were not exactly a campfire-every-weekend kind of family, so the times I did get to make them, on school outdoor ed trips or once in a while at home, always felt like a treat. This version brings that feeling back without needing a fire at all.

And honestly, wrapping s’mores inside a buttery chocolate croissant just makes sense. You’re combining two great things, so of course it is going to be good.

Get Recipe Ingredients

View this post on Instagram

A post shared by Nomtastic Foods 🍽️ Easy Recipes & Dope Kitchen Gadgets (@nomtasticfoods)

What Makes These S’mores Croissants So Good

A croissant is already flaky, buttery, and a little sweet, so it’s the perfect stand-in for a graham cracker. Toast it and it turns crisp on the outside while staying soft in the middle. Tuck in a golden, toasted marshmallow and a slab of Hershey’s chocolate, and the residual heat melts everything into a gooey center.

You get the same toasty, chocolatey, marshmallow pull of a campfire s’more, but with more richness from the croissant. It feels a little more grown-up while still hitting that nostalgic note. Croissants make a great shortcut base for dessert in general, which is the same trick behind my viral cookie croissant (the crookie).

Can you make s’mores without a campfire?

Yes, you don’t need a campfire at all. You can toast the marshmallows with a kitchen torch, under the broiler, or over a gas stove flame, then let the oven-warmed croissant and hot marshmallow melt the chocolate. Hershey’s has several no-campfire methods, and Once Upon a Chef shows a quick broiler approach for toasting marshmallows indoors. The oven handles a whole crowd just as well: my ghost s’mores dip is a baked skillet version of the same no-campfire idea.

What can I fill my croissants with?

For this recipe, the filling is toasted marshmallows and a Hershey’s milk chocolate bar, which keeps it true to a classic s’more. If you want to riff, sliced strawberries, a smear of chocolate-hazelnut spread, peanut butter cups, or a sprinkle of crushed graham crackers all work beautifully. The strawberry route is the one I keep coming back to, and it’s the same pairing behind my strawberry s’mores.

How do you keep the chocolate melted in a s’mores croissant?

Warmth is the key. Toast the croissant first so it is hot, use a freshly toasted marshmallow, and lay the chocolate right on top of the marshmallow so the heat softens it from below. If you want it fully melted, put the assembled croissant back in the oven with the door cracked for about 30 seconds. Serve it right away, while everything is still warm and stringy.

Tips for Making S’mores Croissants

1. Warm the croissants first

A cold croissant won’t melt the chocolate the way a hot one does. Give them 8 minutes in a 350F oven to crisp up before you add anything.

2. Toast the marshmallows until deeply golden

That caramelized, slightly charred edge is the whole point of a s’more. Take the marshmallows further than you think, just short of a full flame-out.

3. Let the heat do the melting

Press the chocolate bar right onto the hot marshmallows so it starts to soften on contact. A quick 30 seconds back in a barely-open oven finishes the job if you want it fully gooey.

4. Use good croissants

Bakery-style or all-butter croissants give you more flake and flavor. The better the croissant, the better the s’more.

Storage and Leftovers

S’mores croissants are a make-and-eat dessert, so enjoy them warm and fresh. They don’t store well once assembled, because the marshmallow gets stiff and the croissant loses its crunch. If you want to prep ahead, toast the croissants earlier in the day, then fill and warm them just before serving. I wouldn’t refrigerate the finished croissants.

Equipment

• Baking Pan
• Parchment Paper
• Bread Knife
• Kitchen Torch (optional, for toasting marshmallows)

Ingredients

• 4 croissants
• 8 Marshmallows
• 4 Hershey’s Chocolate Bars

Instructions

1. Preheat your oven to 350F. Line a baking pan with parchment paper, set the croissants on it, and warm them in the oven for 8 minutes to crisp them up. (Only the plain croissant goes in at this stage.)
2. Take them out and use a bread knife to cut each croissant lengthwise almost all the way through, leaving one side attached. Set aside.
3. Toast 2 marshmallows (a kitchen torch, the broiler, or a stove flame all work) and tuck them inside a croissant. Lay a Hershey’s bar over the hot marshmallows so it starts to melt.
4. For more melt, put the filled croissants back on the pan and into the oven with the door cracked for about 30 seconds.
5. Serve warm and gooey.

If you can find a chocolate croissant instead of a plain one, use it. There’s already chocolate baked through the layers, so it melts along with the bar and you get it the whole way through instead of only in the middle.

It’s a s’more you can make on a Tuesday in an apartment, which is the entire appeal for me. 🙌

If you make these s’mores croissants, leave a star rating on the recipe card below and let me know in the comments how they turned out. Tell me what you filled yours with.

Print Print