These S'mores Strawberries are a Yummy Twist on a Classic!

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S’mores strawberries are a fun twist on traditional chocolate covered strawberries. They’re perfect for summer and so easy to make!

S’mores Strawberries

There is just something about a chocolate-covered strawberry that I can’t resist! They’re so tasty and juicy, and it’s mainly all fruit so it’s probably kind of healthy, right?! 😉 That’s why I’m so excited to share with you a fun twist on this classic dessert – s’mores strawberries!

All the goodness of a traditional chocolate-dipped strawberry, but with extra flavor added to mimic our favorite summer treat. These s’mores strawberries are SO tasty (and a little dangerous…) and are such a fun dessert to bring to a graduation party, summer BBQ, or just a weekend hangout with your family!

Plus, they’re actually so easy to whip up and chill perfectly in the fridge. Here’s how to make these cuties!

Ingredients needed:

Large, ripe strawberries (I used long stem berries for easy dipping. They’re with the regular strawberries but have a different package and usually come in a lesser quantity per package because they are larger.)
7 oz jar Marshmallow Creme
Melting chocolate (I like the Ghirardelli brand)
Graham crackers or graham cracker crumbs
Optional – if you don’t want to leave the stems on the strawberries, you can buy a package of treat sticks in the cake decorating section to stick into the berries instead

How to make chocolate covered s’mores strawberries

Start by removing the leaves and washing your strawberries; let them dry completely.

Prepare the graham cracker coating by crushing the graham crackers in a food processor or in a Ziploc bag with a rolling pin. Spread the crumbs onto a plate or wide, shallow bowl.

Note: I went the Ziploc bag route but wish I would have used my food processor to get the crumbs really fine. They were still a little chunkier than I realized when I started dipping!

Melt the chocolate in the microwave or on the stove. You’ll want to use a dish that is deep enough to fully submerge the strawberries. I melted my chocolate in a glass measuring cup, and transferred to a small glass for dipping.

Dip each strawberry first into the marshmallow creme. Move around in a circle a little to get it coated completely.

Then, immediately dip the strawberry into the melted chocolate, moving in a circular motion again to coat. Let the excess chocolate drip off into the cup.

Immediately roll the chocolate-covered strawberry in the graham cracker crumbs until completely coated. Place on a plate to let the chocolate harden.

Repeat this process with all of your strawberries. Keep an eye on the melted chocolate, and if it’s starting to harden, you can pop it back in the microwave for 30 seconds on half power to loosen it back up.

Refrigerate your strawberries for at least one hour to let the chocolate harden completely.

These are best served cold, so make sure to refrigerate until right before serving. I would recommend making this same-day but not before as they can get a little…leaky? Drooly? I’m not sure how to describe it but they don’t keep super well.