My Favorite Recipe for Marshmallow S’mores
Homemade Marshmallows are not only fun to make, but they also taste delicious! Today, I am sharing my favorite Marshmallow dessert recipe for S’mores.
I decided to make what I consider the most summer dessert ever … homemade Marshmallow S’mores! I love to make Marshmallows, so I made Vanilla Marshmallows today with Peanut Butter, Graham Cracker Crust, and Chocolate Bars. It’s the best marshmallow dessert!
This is by far my favorite marshmallow dessert recipe for s’mores. And why is that?
I used two of my favorite recipes to make this fantastic marshmallow dessert, and I have a vegan marshmallow recipe option, too!
And just in case you want more s’mores recipes, seven more are listed at the bottom of this post! Be sure to scroll down to see them all.
I have made these Vanilla Marshmallows twice before. The first time I made S’mores with Toasted Coconut and the second time I made Pink Peppermint Swirl Marshmallows. Both were delicious!
I may sometimes use affiliate links on this blog, which means a small commission is earned if you purchase via the link. The price will be the same whether you use the affiliate link or go directly to the vendor’s website using a non-affiliate link.
I thought making a graham cracker crust for these marshmallows would be fun. So, I used the recipe for my graham cracker crust with peanut butter I make with my Peanut Butter Fudge.
My boys tasted these tonight, and my favorite comment was, “Mom, these are amazing!”.
How to Make My Favorite Marshmallow Dessert Recipe for S’mores
Peanut Butter Graham Cracker Marshmallow S’mores are the best! Especially when the recipe is created from two of my favorites.
One trick to making marshmallows is to line the pan with saran wrap and spray it with cooking spray. Marshmallows are very sticky, so you want to make sure to follow this step.
After you make the peanut butter graham cracker crust, press it into the pan.
Cook the marshmallow mixture per the recipe below.
Add the marshmallow to the crust and place it in the refrigerator to thicken.
Once ready, lift the entire marshmallow out of the pan using the saran wrap.
Cut the marshmallow with a sharp knife dipped in hot water.
Peanut Butter Graham Cracker Marshmallow S'mores
These vanilla marshmallows are amazing. By adding a peanut butter graham cracker crust they are now even better!
Ingredients
- Peanut Butter Graham Cracker Crust
- • 8 oz. (1/2 box) of powdered or confectioners sugar
- • 1 cup graham cracker crumbs
- • 4 oz. jar chunky peanut butter
- • 1/2 cup butter, melted
- Vanilla Marshmallows
- • 1/2 cups cold water
- • 3 packets of gelatin (.75 oz.)
- • 2 cups sugar
- • 3/4 cups light corn syrup
- • 1/4 cup water
- • 1/8 tsp salt
- • 1 TBL vanilla
- Optional: Chocolate Bars
Instructions
Peanut Butter Graham Cracker Crust
1. Prepare a 7" x 7" baking pan by lining the bottom and edges of the pan with saran wrap. Spray with cooking spray.
2. Mix the first four ingredients. Press into the baking pan.
3. Refrigerate twenty minutes.
Vanilla Marshmallows
1. Place 1/2 cup water in the bowl of a stand-up mixer and sprinkle gelatin on top. Let sit while cooking the sugar mixture.
2. In a small saucepan combine sugar, light corn syrup, and 1/4 cup water. stir until mixed well. Heat until sugar starts to boil and continue to boil for one minute. Remove from
stove.
3. Add sugar mixture to gelatin and add salt. Turn on the mixer and mix for 12 - 13 minutes until sugar is barely warm and thick. Add vanilla and mix thoroughly.
4. Put on gloves and spray gloves with cooking spray. Transfer marshmallow mixture into the pan with peanut butter crust. Flatten the top with your fingers and place plastic on top (after covering plastic with cooking spray).
5. Place in refrigerator until set, about 90 minutes - 3 hours.
6. When set, take marshmallow out of the pan by gently lifting plastic wrap. Cut marshmallows with a long skinny knife, dipping into hot water to prevent sticking. Cut into
pieces.
7. Top with chocolate bars.
8. Optional - Place in a warm oven or under the broiler for two minutes until marshmallow and chocolate begin to melt. Serve immediately.
For a vegan option, substitute the butter with plant butter and instead of using gelatin, try using agar agar. I haven't tried it but I have heard it works well.
To use agar, simply dissolve it in hot liquid like water. Let it sit for about 60 minutes until it firms up. You don’t need to store it in the refrigerator.
Generally, agar agar powder can replace gelatin at a 1:1 ratio. In other words, if you need 2 teaspoons of gelatin, use 2 teaspoons of powdered agar agar. If you’re using agar agar flakes, use 1 tablespoon for every 1 teaspoon of agar agar powder.
How to Make Vegan a Marshmallow Dessert
If you are looking for a gelatin substitute, try using agar agar. I haven’t tried it, but I have heard it works well.
To use agar, dissolve it in a hot liquid like water and let it sit for about 60 minutes until it firms up. You don’t need to store it in the refrigerator.
Generally, agar agar powder can replace gelatin at a 1:1 ratio. In other words, if you need two teaspoons of gelatin, use two teaspoons of powdered agar agar. If you’re using agar agar flakes, use one tablespoon for every teaspoon of agar agar powder.
Serve these delicious marshmallows with chocolate bars. They are so delicious!
These s’mores are the best. They can be served as is or toasted under the broiler. This Marshmallow recipe is so good!
If you enjoy my blog, you can sign up to receive my updates here. .
Frequently Asked Questions
agar agar powder can replace gelatin at a 1:1 ratio. In other words, if you need two teaspoons of gelatin, use two teaspoons of powdered agar agar. If you’re using agar flakes, use one tablespoon for every one teaspoon of agar powder.
Yes, they are!
My Favorite Cake Stands
You can pin the image below to your entertaining boards on Pinterest (just click the Pin button in the top left corner) or follow me on Pinterest!
Leslie! These look amazing and I love the step-by-step tutorial with photos!
You are so welcome, Annie. I am glad you enjoy.
Wow! These look phenomenal. I will definitely have to try these! I like the idea of serving them with the little fun-sized chocolate bars. A variety of chocolate bars would be fun to try, too, like Krackle and Mr. Goodbar!
Yum! You can’t go wrong with those two!
Will these keep in the fridge if not serving right away? Or would you recommend cutting first and then storing in fridge (or at room temp)?? Thanks! These look amazing.
Just a thought. Might it be possible to put your chocolate on top of the graham crackers before you pour in your marshmallow mixture?That way, the chocolate would melt between the marshmallows and graham crackers.
Yes, great idea
Thanks!
Exactly my thought!👍🏻
Hi Leslie, I am from London Uk, I would love to make these, but unfortunately we cannot get corn syrup here, also the Graham Cracker crust, would this be the same as our digestive biscuit which we usually use for the base for cheese cakes.
Yes that would work!
Excited to try this recipe! 😋 This recipe will help to fill our summer s’mores cravings, since we have fire bans in our area preventing us to have campfire s’mores. 😕
Oh no! I am glad to give you this option!
I didn’t see the coconut version?
Search Homemade Marshmallow S’mores with Toasted Coconut on my blog and you will find it!
Laughing at myself…I thought you were writing about dresses, long morning! We love s’mores here even in hot weather making them inside. Thanks for sharing your recipes with fun different flavors!
S’mores are the best! I am glad to help.
Sounds great, but is there any way to reduce the amount of sugar and still get good results? Thanks so much.
It is up to your preference, I would say just try less sugar and see how they turn out! Hope this helps.
Can’t do peanut butter. Suggestions for alternative. Biscoff perhaps?
I would say just avoid the peanut butter and do graham cracker crust only!
Leslie,
These sound so good! YUM!!! I’d like to share a link to this post on my Sunday, Dirt Road Adventures. Thanks for all you inspiration.
Thanks Rachel! Of course, thanks!