Bite-Sized S’mores Cake Pops
These S’mores Cake Pops are my new favorite campfire treat. It’s an easy bite-sized dessert recipe that’s full of the gooey, chocolatey, graham-crackery goodness of the classic campfire treat, but wrapped up in an adorable little pop.
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It’s great for any summer parties, fall parties, birthdays, bake sales, or a fun weekend baking project with your kids. My kids loved helping with the marshmallow topping, and I loved how easy it was to turn a boxed cake mix into something party-worthy.
If you love this recipe, I’m sure you’ll also want my DIY Pink Cake Pops!
How to Make S’mores Cake Pops
Ingredients you’ll need for this recipe
Step by Step Guide
1. First things first—bake your vanilla cake according to the box instructions. Let it cool completely before moving on.
2. Once cooled, crumble the cake into a big mixing bowl. Add the marshmallow fluff and mix it all up until it’s fully combined and holds its shape.
3. Roll the mixture into 12 to 16 balls and pop them onto a parchment-lined baking sheet.
4. Melt about 1/3 cup of your chocolate, then dip the tip of each cake pop stick into it before inserting it into each cake ball. This helps them stay put. Pop the whole tray in the freezer for about 20 minutes to firm up.
5. While those chill, crush your graham crackers into fine crumbs.
6. Melt the rest of the chocolate. Dip each cake pop into the chocolate, making sure it’s fully coated. Then roll the bottom half in graham cracker crumbs.
7. Top with mini marshmallows. If you have a kitchen torch, you can lightly toast the marshmallows for that real campfire vibe. If you don’t have a torch. You can pop them under the broiler for a few seconds—or just leave them as-is.
8. Freeze them for another 10 minutes to help the coating harden. Then they’re ready to serve!
Serve and Enjoy!
Important Recipe Notes
- Don’t skip the freezing steps! Chilling the cake balls before and after dipping helps everything stay together and prevents the chocolate from sliding off.
- Use a good-quality melting chocolate. It melts smoother and coats better. I like using milk chocolate melting wafers for that classic s’mores flavor, but you could totally swap in dark or even white chocolate if that’s your thing.
- Crush graham crackers finely. A food processor works great, but you can also use a zip-top bag and rolling pin. The finer the crumbs, the better they’ll stick to the chocolate coating.
- You can skip the marshmallow if you forgot to buy one and in a rush, just stick with the fluff inside.
- If you don’t have a kitchen torch. Just skip the toasting step or very carefully use your oven broiler for a few seconds—watch them closely so they don’t burn.
- Keep leftovers in an airtight container in the fridge for up to a week. They’re great for make-ahead party treats or late-night mom snacks.
S’mores Cake Pops
Ingredients
- 10 oz milk chocolate melting wafers
- 1 box vanilla cake mix
- 1 tbsp vegetable oil
- 1 pack graham crackers
- 1 cup mini marshmallows
- 1 cup marshmallow fluff
- 12 to 16 cake pop sticks
Instructions
- First things first—bake your vanilla cake according to the box instructions. Let it cool completely before moving on.
- Once cooled, crumble the cake into a big mixing bowl. Add the marshmallow fluff and mix it all up until it’s fully combined and holds its shape.
- Roll the mixture into 12 to 16 balls and pop them onto a parchment-lined baking sheet.
- Melt about 1/3 cup of your chocolate, then dip the tip of each cake pop stick into it before inserting it into each cake ball. This helps them stay put. Pop the whole tray in the freezer for about 20 minutes to firm up.
- While those chill, crush your graham crackers into fine crumbs.
- Melt the rest of the chocolate. Dip each cake pop into the chocolate, making sure it's fully coated. Then roll the bottom half in graham cracker crumbs.
- Top with mini marshmallows. If you have a kitchen torch, you can lightly toast the marshmallows for that real campfire vibe. If you don't have a torch. You can pop them under the broiler for a few seconds—or just leave them as-is.
- Freeze them for another 10 minutes to help the coating harden. Then they’re ready to serve!
