This batch of S'more Cracker Cookies began as a small experiment on a rainy Saturday when I wanted the nostalgic campfire flavor of s'mores without building a fire. I discovered the combination years ago when I combined pantry staples — buttery Ritz crackers, marshmallow crème, and chocolate almond bark — for a quick treat. The result was so addictive that it became my go-to party nibble. The contrast of crunchy crackers, pillowy marshmallow, and glossy chocolate is simple, joyous, and universally appealing.

I keep the ingredients on hand for last-minute guests and holiday trays. These little sandwiches travel well to potlucks, and kids love assembling them. What makes them special is the ease: no baking, only melting and dipping. The marshmallow crème creates an even, spreadable center that avoids the mess of roasted marshmallows while giving the same sweet, sticky mouthfeel. Every bite is a tiny, perfectly balanced s'more experience that brings out smiles and requests for the recipe.

Ingredients

• Ritz crackers (48): Choose the original buttery round crackers for their crisp texture and neutral saltiness that contrasts the sweet filling. Look for a fresh package to avoid stale snaps.
• Marshmallow crème (7 ounces): A spreadable marshmallow filling that gives a smooth, even center. Brands like Marshmallow Fluff are reliable; measure by weight or use about 3/4 cup.
• Chocolate almond bark (24 ounces): Almond bark melts smoothly and hardens with a glossy finish. Use high-quality bark or melting wafers; note that almond bark contains almonds and often milk solids.
• Graham crackers, crushed (1 cup): Finely crushed for sprinkling — they provide the classic s'more flavor. Use store-bought honey graham crumbs or crush whole sheets in a zip-top bag with a rolling pin.
• Marshmallow bits (optional): Tiny marshmallows add playful texture and visual appeal when sprinkled on top while chocolate is wet.
• Mini chocolate chips (optional): Use sparingly as a garnish for extra chocolate bursts and a pretty finish.

Instructions

Prepare your workspace: Line a long baking sheet with wax paper or parchment and arrange 48 crackers in pairs for easy assembly. Set out a microwave-safe bowl for the chocolate, a small spoon for the marshmallow crème, and a plate for crushed graham crackers. Have tongs ready for dipping. This prep will keep the process moving quickly and prevent chocolate from hardening before you finish. Melt the chocolate: Break or chop the 24 ounces of chocolate almond bark into even pieces for uniform melting. Place in a microwave-safe bowl and heat in 40-second bursts at medium-high, stirring thoroughly between each interval. The chocolate should reach a smooth, glossy consistency; avoid overheating to prevent graininess. Total microwave time will vary but plan for 2 to 4 minutes with stirring. Make the sandwiches: Spoon a small dollop — about 1 teaspoon — of marshmallow crème onto the center of 24 crackers. Top each with another cracker and press gently to distribute the filling evenly and create a thin edge of marshmallow. Avoid overfilling: too much filling will squeeze out during dipping and make finishing messy. Dip each sandwich: Using tongs, pick up a sandwich and lower it into the melted chocolate, covering the top and edges. Lift and tap gently on the side of the bowl to remove excess chocolate—three light taps usually does the trick. If the chocolate begins to cool and thicken, return the bowl to the microwave for a short burst and stir. Garnish while wet: Place the dipped sandwich on the prepared wax paper. Immediately sprinkle with graham cracker crumbs, marshmallow bits, and mini chocolate chips as desired — these will adhere while the chocolate is still fluid. Work in batches so toppings stay fresh and the chocolate remains dip-ready. Set and finish: Allow the chocolate to harden at room temperature for 20 to 30 minutes, or speed this up by chilling the tray in the refrigerator for 10 to 15 minutes. Once set, transfer to an airtight container or serve on a platter. Keep chilled if your room is warm to prevent softening.

Storage Tips

Store finished sandwiches in a single layer or separated with parchment in an airtight container. At room temperature they stay firm for a few hours, but refrigeration (up to 5 days) keeps the chocolate glossy and the marshmallow center stable. For longer storage, freeze on a tray until solid, then stack with parchment and place into a freezer bag for up to 3 months. Thaw in the refrigerator to avoid condensation which can make the chocolate bloom.

Ingredient Substitutions

If you prefer a dairy-free option, choose a dairy-free chocolate melting wafer and confirm marshmallow crème is gelatin-free or use a vegan marshmallow spread. Swap Ritz crackers for gluten-free buttery rounds to make a gluten-free version — note the texture will change slightly. If almond bark isn’t available, use chopped semi-sweet chocolate with a teaspoon of coconut oil to thin for dipping.

Serving Suggestions

Serve on a wooden board or decorative platter with extra crushed graham crackers and small bowls of marshmallow bits and mini chips for guests to garnish. Pair with hot chocolate or a coffee bar for a cozy holiday spread. For kid-friendly parties, set up a dipping station where children can choose toppings; for adult gatherings, drizzle extra dark chocolate over the platter for a more sophisticated look.

Cultural Background

These treats are an inspired riff on American campfire s'mores — the classic three-layer sandwich of graham cracker, marshmallow, and chocolate dating back to early 20th-century camping culture. By using Ritz crackers and almond bark, the recipe translates smoky nostalgia into a no-campfire, kitchen-friendly sweet that honors the flavors while adapting to modern entertaining.

Seasonal Adaptations

Customize for seasons: add peppermint pieces and crushed candy canes at Christmas, top with toasted coconut for summer luau vibes, or sprinkle sea salt and chili flakes for an autumnal sweet-and-spicy note. Replace mini chips with toasted pecans or dried cranberries for holiday color and texture variations.

Meal Prep Tips

Assemble cracker sandwiches without dipping and store them in an airtight container for up to 24 hours; dip and decorate shortly before serving to maintain crispness. If prepping for a large event, melt chocolate in a wide shallow pan and keep it warm in a double-boiler set-up to maintain dip-ready consistency. Use a cooling rack over a tray to rest dipped cookies and catch drips.

These S'more Cracker Cookies manage to be playful, streamlined, and crowd-pleasing. Whether you make them for a casual snack or a holiday dessert table, they bring the giddy comfort of s'mores into bite-sized, elegant treats. Try making a double batch — they disappear fast.