So, S’mores + Pretzels: How Did I Get Here?
Alright, let me just set the scene for you—I was in my kitchen, snacking on a sad, mostly empty bag of mini pretzels, when my kids come barreling in asking for s’mores (it was July, so, totally on-brand for them). There’s no campfire in sight, and honestly, the only thing I had in abundance was impatience… and maybe a pile of dirty dishes. So, I got a little MacGyver about it and threw together these S’mores Pretzel Bites on a whim. And you know what? Total hit. If my neighbor Christy is reading this, yes, I still owe you more chocolate chips for that first batch I stole. Sorry not sorry.
Why You’ll Love This (or Why I Keep Making It)
I make these S’mores Pretzel Bites whenever the kids want a treat but I don’t want to babysit a campfire—or when I just want something salty and sweet to eat straight from the tray (don’t judge). My family goes bonkers for them, probably because they’re like snackable, poppable happiness—you get a punch of sugar and salt in every nibble. Plus, it’s all the best parts of s’mores without your hair smelling like smoke. And, little victory here, you don’t need a ton of fancy stuff. Oh, and if you’ve ever melted marshmallow to the pan, welcome to my club. Got the T-shirt and everything.
You’ll Need These (With Substitutes & Grandma’s Advice)
- Mini pretzels (any shape, though I do love the twists—my grandma insisted on Snyder’s, but, honestly, store brand’s fine too)
- Mini marshmallows (sometimes I use the regular ones and snip ‘em up, especially if that’s all I have left)
- Milk chocolate chips (in a pinch, I actually reached for dark chocolate once, and it was honestly great; white chocolate is also pretty wild)
- Optional: Graham cracker crumbs (if you’re feeling fancy or just want the full s’more experience—I crush them with a mug, and it’s kinda therapeutic)
- Butter (just a bit; for greasing or because it’s good, but skip it if you want to feel slightly more virtuous)
How I Do It (But You Can Improvise!)
- First, line a baking sheet with parchment paper—I used to skip this and, trust me, scraping caramelized sugar off a tray is…not fun.
- Lay out about half your pretzels in pairs; matching isn’t critical, but I pretend it matters. Place them in little groups of two.
- Pop a mini marshmallow (or half a big one if that’s what you have, chopped with kitchen scissors) on each pretzel.
- Toss the tray under your broiler on low for about a minute, maybe a tad more. Keep a hawk eye on it because these suckers brown fast. This is when I usually shout, “Who burned the marshmallows?” and then realize it was me.
- Once those marshmallows are just golden, pull ‘em out. Immediately press a few chocolate chips right on top—don’t wait or they won’t melt enough. Place the second pretzel on top and squish lightly. This is my cue to eat like, three off the tray. Don’t tell anyone.
- For bonus points, sprinkle with graham cracker crumbs. Sometimes I skip this (see: laziness).
- Let everything cool for a few minutes so you don’t accidentally scald a finger—though I’ve done that, too.
Notes From the Trenches
- If your marshmallows end up sliding off, just nudge them back in place. Or eat the ones that escape—your call.
- I thought freezing these would be genius, but actually, the marshmallow texture gets a bit weird. Still edible, but odd.
- Graham cracker crumbs do make ‘em taste more traditional, but sometimes I skip because crumbs EVERYWHERE (I’m still finding them weeks later…)
Tried-and-Tested Variations: Some Better Than Others
- Peanut butter chips instead of chocolate—wow, just wow. Next time I might swirl them together.
- Smashed up potato chips instead of pretzels worked…sort of? It gets messy and the bites didn’t hold up, but was fun for the five seconds it lasted.
- A sprinkle of sea salt on top is just delightful. Not mandatory, but I think it elevates the whole thing.
Gear I Use (And One Sneaky Hack)
- Baking tray/sheet (Yes, it really does make life easier)
- Parchment paper is my friend, but wax paper works in a pinch as long as you’re not broiling for long. If you have nothing, lightly greased foil almost works, but makes for a stickier mess.
- I do use tongs for flipping sometimes, but you can also just use your fingers. Not recommended if you’re in a rush, though—hot sugar is no joke.
How Long Do These Hang Around?
In theory, store them in an airtight container at room temp for about 3 days. In practice? I’ve literally never had a batch last past breakfast the next day because someone—sometimes me, sometimes a mysterious midnight snacker—makes off with them all. If they happen to get a bit stale, a quick 5-second zap in the microwave brings them back to life. Sort of.
How I Like to Serve ‘Em (or, S’mores Pretzel Bites, Everywhere)
Mostly I just plop the whole tray on the table and call it a day, but if I’m feeling extra, I’ll pile them with strawberries for some color. My little one likes dunking them in extra chocolate sauce (try this recipe—it’s actually easier than you think). Oh—and occasionally, I’ll sandwich in a thin slice of banana. Controversial opinion, but it works for me.
What I’ve Messed Up (& What You’ll Want to Avoid)
- Don’t walk away during the broiling, even for a second. I did, once, and basically made tiny smoke bombs. Lesson learned—stick close and trust your gut, or your nose…
- Press gently but not too hard when making the sandwiches or all the squishy part oozes out every which way.
- Actually, I find that chilling the assembled bites for just ten minutes helps them set without turning rock-hard.
Frequently Asked Questions From My Inbox (And Brain)
- Can I use jumbo marshmallows? Sure, just cut them up; I’ve done it a bunch, though it gets a bit gooier than planned.
- Do these work with gluten-free pretzels? Yep! I used Snyder’s gluten-free pretzel sticks, and my neighbor who’s gluten-free said, “These are dangerously good.” Didn’t know if I should be worried or proud after that.
- Could I do this without an oven? Totally: you can microwave the marshmallow-topped pretzels on a plate for 10 seconds (sometimes less). Just keep a close eye—microwaves have minds of their own.
- What’s the best chocolate? I love classic Hershey’s, but chocolate chips or chopped chocolate bars—whatever you’ve got! Sometimes I’ll grab Baker’s or even Aldi’s off-brand and nobody complains (well, except my chocolate-snob cousin—lookin’ at you, Dave).
- My marshmallow’s going everywhere—what am I doing wrong? Happens to the best of us. Try pressing less firmly, or letting the marshmallow cool a few seconds before squishing.
On a totally unrelated note, has anyone else noticed that chocolate chips always end up in the oddest places after baking? Found one in my shoe once. Life’s little mysteries, huh?
Ingredients
- 48 mini pretzels
- 12 large marshmallows, cut in half
- 24 milk chocolate squares (such as Hershey’s)
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon coconut oil (optional, for melting chocolate)
- 1/4 cup graham cracker crumbs
- 2 tablespoons mini chocolate chips (for topping)
Instructions
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1Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
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2Arrange half of the pretzels in a single layer on the baking sheet. Top each with a chocolate square and a marshmallow half (cut side down).
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3Place the baking sheet in the oven for 3-4 minutes, or until the marshmallows begin to soften and puff.
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4Remove from oven and immediately top each marshmallow with another pretzel, pressing down gently to make a sandwich. Let cool slightly.
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5Melt semi-sweet chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth. Dip each pretzel bite halfway into the chocolate and place back on parchment.
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6Sprinkle dipped chocolate with graham cracker crumbs and mini chocolate chips. Allow chocolate to set before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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