I made these s’mores cracker cookies using Ritz crackers sandwiched with marshmallow crème, then dipped in melted chocolate almond bark and topped with crushed graham crackers, marshmallow bits, and mini chocolate chips. They’re an easy, no-bake treat that tastes like campfire s’mores—but way easier to make.

Ritz S’mores Cracker Cookies

Why I’ll Love This Recipe

I don’t need an oven—just a microwave or stovetop to melt the chocolate.
The salty, buttery Ritz crackers mix perfectly with the sweetness of marshmallow and chocolate.
I can customize the toppings however I want—extra chocolate chips, sprinkles, or crushed candy.
These cookies are fun to make and even more fun to eat, especially when I’m short on time.
They store well, so I can make them ahead for parties or snacks during the week.

Ingredients

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

48 Ritz Crackers
7 oz marshmallow crème
24 oz chocolate almond bark
1 cup crushed graham crackers
Marshmallow bits (optional)
Mini chocolate chips (optional)

Directions

I melt the chocolate almond bark in the microwave in short intervals, stirring until smooth.
I line a baking sheet with parchment or wax paper.
I place 24 Ritz crackers on the tray and spoon about 1 to 2 teaspoons of marshmallow crème onto each.
I top each with another Ritz cracker to create sandwiches.
I dip each sandwich in the melted chocolate, making sure it’s fully coated, then gently shake off the excess.
While the chocolate is still wet, I sprinkle on crushed graham crackers, marshmallow bits, and mini chocolate chips.
I let the cookies sit at room temperature (or in the fridge) until the chocolate hardens completely.

Servings and Timing

Makes about 24 sandwich cookies
Prep time: 15 minutes
Total time (including setting): 20–25 minutes

Variations

I sometimes swap the almond bark for white chocolate or dark chocolate to change up the flavor.
A layer of peanut butter or Nutella inside the crackers adds a fun twist.
I’ve used colored sprinkles for a festive version during holidays.
For extra crunch, I like to roll the edges in crushed peanuts or toffee bits.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days.
In warmer weather, I keep them in the fridge so the chocolate doesn’t melt.
No reheating needed—just let them sit a few minutes if they’ve been chilled, so they soften up a bit.

FAQs

Can I use regular marshmallows instead of marshmallow crème?

Yes, I can. I cut large marshmallows in half or use mini ones. They may not spread as evenly as the crème, but they still taste great.

What’s the best way to melt the chocolate almond bark?

I use a microwave, heating it in 30-second intervals and stirring in between. If I’m using the stovetop, I melt it slowly over low heat to avoid burning.

How can I keep the crackers from sliding while dipping in chocolate?

I press them together gently after adding the marshmallow crème and let them sit for a minute before dipping. That helps them stay together during coating.

Can I make these ahead of time?

Definitely. I often make them a day in advance. Just keep them stored in a cool, dry place or in the fridge if it’s warm.

Can I freeze these cookies?

Yes, I freeze them once the chocolate is fully set. I place them in a freezer-safe container with layers of wax paper between to prevent sticking. When ready to eat, I thaw them at room temperature.

Conclusion

These Ritz S’mores Cracker Cookies are everything I love in a dessert—sweet, salty, gooey, crunchy, and super easy to make. I don’t need a campfire to enjoy that classic s’mores flavor, and they come together in minutes. Whether I’m making a batch for a party or just satisfying a late-night craving, this recipe never disappoints.