Make irresistible S'mores Clusters with graham crackers, marshmallows, and chocolate. This easy no-bake recipe is a perfect summer treat in minutes.

I first tried Trader Joe's s'mores clusters a few summers ago and was instantly hooked. The combination of crunchy graham, chewy marshmallows, and smooth chocolate is irresistible. But I knew I could make them even better at home with just five ingredients. These homemade clusters taste so similar to the store-bought version, fresher, actually, because you control the chocolate. No campfire required, and they come together in minutes.

Why You’ll Love This S’mores Clusters

Only 5 ingredients, you probably already have graham crackers, chocolate chips, marshmallows, coconut oil, and flaky salt in your pantry.
No oven needed, just a microwave and a fridge. Perfect for hot summer days when you don't want to turn on the stove.
Customizable, swap chocolate types, add nuts, or drizzle with white chocolate. They're endlessly adaptable.

Key Ingredients for S’mores Clusters

Graham crackers, 7 sheets break into about 1½ cups of bite-size pieces. Use honey or cinnamon grahams; both work well. Avoid the low-fat kind, they're too crumbly.
Chocolate chips, semisweet is classic, but milk or dark chocolate are great. The coconut oil helps the chocolate set shiny and firm, so don't skip it.
Mini marshmallows, regular marshmallows are too big. The minis distribute evenly and stay soft inside the clusters.

Tools You’ll Need for S’mores Clusters

Large baking sheet, to hold the clusters without touching
Parchment paper, for easy release and cleanup
Microwave-safe bowl, for melting chocolate
Spatula, for stirring the mixture gently
Cookie scoop or spoon, to portion the clusters evenly

Tips for Perfect S’mores Clusters Every Time

Microwave the chocolate in 30-second bursts and stir well each time. If you overheat it, the chocolate can seize and become grainy. Work quickly once you stir in the grahams and marshmallows, the chocolate starts setting fast. Use a light touch when mixing to keep the marshmallows from squishing. For even clusters, spoon about 2 tablespoons per piece and leave space between them so they harden separately.

Fun Variations on S’mores Clusters

Swap the semisweet chips for white chocolate or peanut butter chips, both taste fantastic with graham and marshmallow. If you're a nut lover, fold in chopped almonds or pecans before spooning. For a festive twist, drizzle the set clusters with melted white chocolate and sprinkle with crushed candy canes around the holidays. You can also use gluten-free graham crackers to make these celiac-friendly; everything else is naturally gluten-free.

How to Serve S’mores Clusters

These clusters are great straight from the fridge, cold and firm with a satisfying snap. Serve them on a platter at summer barbecues or potlucks. They also make a lovely homemade gift packed in a tin. For a dessert board, pair them with fresh berries and a bowl of vanilla ice cream. The sweet chocolate and salty finish go perfectly with a cold glass of milk.

Storing S’mores Clusters for Later

Once the clusters are firm, transfer them to an airtight container. Store in the refrigerator for up to 2 weeks. They stay crunchy and the chocolate holds its snap. If you're stacking them, separate layers with parchment to prevent sticking.

Freezing S’mores Clusters

For longer storage, freeze the clusters in a single layer on a baking sheet until solid, then pack them in a freezer bag or container. They'll keep for up to 3 months. Eat them straight from the freezer, they're deliciously cold and firm. No need to thaw; just grab and go.

Recipe

S'mores Clusters

4.8/5 (5 ratings)

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Prep: 15 min
Total: 45 min
Servings: 15 servings
Cuisine: American
Course: Snack

Ingredients

Instructions

Line a large baking sheet with parchment paper and set aside.
Break the graham crackers into bite size pieces. You should have about 1 1/2 cups of graham pieces. Set aside.
Add the chocolate chips and coconut oil to a large microwave safe bowl. Place in the microwave and heat in 30 second intervals, stirring in between each interval, until smooth.
Add the graham cracker pieces and mini marshmallows to the melted chocolate. Gently stir with a spatula until well coated.
Spoon the mixture onto the prepared baking sheet, forming clusters, about 2 tablespoons per cluster. Make sure the clusters aren’t touching. Sprinkle with flaky sea salt.
Refrigerate for 1 hour or until the chocolate is set and the clusters are firm. You can also freeze them for 20 to 30 minutes to speed up the process. Transfer to an airtight container and store in the fridge for up to 2 weeks or freeze for up to 3 months.