Strawberry S’mores

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If you’ve ever had a chocolate covered strawberry and thought “this is great, but how could I make it more extra,” strawberry s’mores are the answer. You take a fresh strawberry, dip half in marshmallow creme, dip the other half in melted chocolate, roll the chocolate side in crushed graham crackers, and then toast the marshmallow side until it’s golden and gooey. It’s basically every component of a classic s’more wrapped around a juicy strawberry, and it might be better than the original. No campfire required.

If you love using fresh strawberries as the base for a fun treat, these chocolate covered strawberry ghosts are another great way to dress them up for Halloween with just melted chocolate and a few minutes of work.

These take about 10 minutes to throw together and they’re so fun to make. It’s the kind of recipe that’s perfect for a date night, a kids activity, a party platter, or just treating yourself when you want something a little indulgent but don’t want to commit to a full dessert. If you’ve tried my Chocolate Covered Mandarin Oranges, this is the same energy but with that smoky toasted marshmallow element that takes it to another level.

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What Makes These Strawberry S’mores So Good

The whole magic here is the contrast. You’ve got a cold, juicy, fresh strawberry in the center, then a layer of warm gooey marshmallow on one side, and crunchy chocolate-coated graham cracker on the other. Every single bite hits multiple textures and temperatures at once, and it just works. The strawberry’s natural acidity also cuts through the sweetness of the marshmallow and chocolate, so they don’t feel as heavy as a traditional s’more.

For another fun marshmallow spin, these Marshmallow-Stuffed Funfetti Cookies (Air Fryer) hide a gooey marshmallow center inside a birthday cake cookie dough and come together in minutes.

The other thing I love is how easy they are. You don’t need to make anything from scratch (marshmallow creme out of a jar, melted chocolate, store-bought graham crackers), and the whole process is basically just dipping. It’s the kind of recipe that looks way more impressive than the effort required, which makes it perfect for entertaining. If you’re into easy crowd-pleasing desserts, you should also check out my Biscoff Marshmallow Treats for another no-fuss treat.

Tips for Making the Best Strawberry S’mores

1. Use Big, Firm Strawberries

Pick the largest, firmest strawberries you can find. They need to hold up to being skewered and dipped without falling apart. Smaller or overly soft strawberries will turn mushy and won’t stand up to the marshmallow creme. Wash them thoroughly and dry them completely before dipping. Any moisture on the surface will cause the chocolate to seize up.

2. Pat Them Dry, Like Really Dry

This is the most important tip. Wet strawberries are the enemy of melted chocolate. After washing them, pat each one dry with a paper towel and let them sit out for a few minutes to make sure all the surface moisture is gone. If you skip this, your chocolate will turn weird and potentially won’t stick when it hits the wet surface.

3. Use a Toothpick or Skewer

A toothpick stuck through the green stem (or where the stem was) gives you something to hold onto while dipping and toasting. Don’t try to dip them with your fingers, you’ll get marshmallow and chocolate everywhere and it’ll be a mess. The toothpick also makes it easy to display them upright on a plate or in a foam block.

4. Dip the Marshmallow Side First

Always do the marshmallow creme first, then the chocolate. The marshmallow creme is sticky and stays in place, but the chocolate needs to set, so doing chocolate last lets you immediately roll it in the graham crackers while it’s still wet. Hold the strawberry by the toothpick and tilt it as you dip so you only coat half of each side.

5. Toast Carefully

Use a kitchen torch on low to toast the marshmallow side. Hold the torch a few inches away and move it around constantly so you get an even golden brown without burning. If you don’t have a torch, you can stick them under your oven broiler for a few seconds, but watch them like a hawk because the marshmallow will burn fast. Keep the chocolate side away from any direct heat.

Storage and Leftovers

Strawberry s’mores are 100% best eaten fresh, like right after you make them. The strawberry will release juice the longer they sit, and the toasted marshmallow loses that perfect texture. I wouldn’t make these more than 30 minutes before serving. If you’re hosting, you can prep all the components ahead (wash strawberries, melt chocolate, crush graham crackers) and assemble them right before guests arrive.

For more easy fruit-based desserts, check out my Frozen Berry Yogurt Clusters or my Mango Sticky Rice Spring Rolls.

Ingredients

• 10 large fresh strawberries
• 1/2 cup marshmallow creme
• 1/2 cup Dark Chocolate Melting Wafers
• 1/2 cup crushed graham crackers

Equipment

• Kitchen Torch
• Mixing Bowls

Instructions

1. Wash the strawberries and pat them completely dry with paper towels. Insert a toothpick into the top of each strawberry where the stem was.
2. Melt the Dark Chocolate Melting Wafers in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth.
3. Pour the crushed graham crackers into a small bowl and the marshmallow creme into another small bowl.
4. Hold a strawberry by the toothpick and dip half of it into the marshmallow creme, coating one side completely. Set aside.
5. Dip the other half of the strawberry into the melted chocolate, then immediately roll the chocolate side in the crushed graham crackers.
6. Repeat with the remaining strawberries.
7. Use a kitchen torch on low to toast the marshmallow side until golden brown, keeping the chocolate side away from direct heat.
8. Serve immediately.

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