Indulging in the comforting nostalgia of campfire s’mores has never been easier—or quicker. With these Five Minute Mini S’mores Pies, I get all the gooey, chocolatey satisfaction of a traditional s’more, minus the smoke and mess. These adorable little treats are a game-changer when I’m short on time but craving something irresistibly sweet.

Five Minute Mini S’mores Pies Recipe

Why You’ll Love This Recipe

I love how fast and easy these mini pies come together—no fancy equipment, no complicated steps. Just a few pantry staples and five minutes in the oven. The flavor is pure childhood joy: buttery graham cracker crust, melty chocolate, and toasty marshmallows. They’re a hit with kids and adults alike, perfect for movie nights, last-minute guests, or anytime I want a treat that feels special but takes no time at all.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 cup graham cracker crumbs
6 tbsp melted butter
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
Pie crust molds or muffin tin

directions

Preheat the oven to 350°F (175°C).
In a bowl, I mix the graham cracker crumbs and melted butter until well combined.
I press the mixture firmly into each mold to form the mini crusts.
I fill each crust with chocolate chips, slightly mounded for extra gooeyness.
I top each one with mini marshmallows, packing them in snugly.
I bake the pies for 5–7 minutes, just until the marshmallows are puffed and golden.
After baking, I let them cool for a few minutes before serving warm.

Servings and timing

This recipe makes approximately 12 mini pies.

Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Serving Size: 1 mini pie (about 40g)
Calories per serving: 200

Variations

When I want to mix things up, I swap the graham cracker crust for crushed chocolate cookies or add a layer of peanut butter between the chocolate chips and marshmallows. A drizzle of caramel or a sprinkle of sea salt on top also adds a sophisticated twist. Sometimes, I use dark chocolate chips for a richer flavor or even add chopped nuts for crunch.

storage/reheating

I store any leftover pies in an airtight container in the refrigerator for up to 3 days. When I’m ready to reheat, I pop them in the oven at 300°F for a few minutes until warm. I avoid using the microwave—it tends to melt the marshmallows too much and softens the crust.

FAQs

Can I make Five Minute Mini S’mores Pies ahead of time?

Yes, I often prep the crusts and even fill them with chocolate and marshmallows in advance. I store them in the fridge and bake them right before serving for that fresh-out-of-the-oven feel.

What type of chocolate is best for these pies?

I typically use semi-sweet chocolate chips because they melt well and aren’t overly sweet, but I’ve also used dark chocolate and even milk chocolate depending on my mood.

Can I use different crust options?

Absolutely. I’ve used chocolate cookie crumbs, shortbread, and even crushed pretzels for a salty-sweet variation. Just mix with melted butter and press into the molds the same way.

How do I keep the crusts from falling apart?

I make sure the graham cracker and butter mixture is fully combined and pressed very firmly into the molds. Letting them cool slightly before removing from the tins also helps them set properly.

Can I use jumbo marshmallows instead of mini ones?

Mini marshmallows toast and melt more evenly, but in a pinch, I cut jumbo ones into smaller pieces. It works just fine!

Conclusion

These Five Minute Mini S’mores Pies are my go-to when I need a fast, fun, and deeply satisfying dessert. They bring all the comfort of campfire s’mores with none of the hassle—and every time I make them, they vanish in minutes. Whether I’m hosting friends or just treating myself after dinner, these little pies always deliver big on flavor and nostalgia.