Mini S’mores Pies That’ll Steal Your Heart

Remember those summer nights gathered around a campfire, watching marshmallows turn golden brown while chocolate slowly melted between graham crackers? That's exactly the magic I wanted to capture in these Mini S'mores Pies - all the nostalgic flavors we love, but in adorable handheld form perfect for parties, picnics, or just treating yourself. When my kids begged for s'mores on a rainy Tuesday night last month, this recipe was born out of desperation (and a well-stocked pantry).

What makes these little pies so special is how they balance that classic s'mores texture - the crunch of graham crust, the fudgy brownie center, and that irresistible gooey marshmallow topping. They're ridiculously easy to make (we're talking 30 minutes start to finish!) yet impressive enough to become your new go-to dessert. Trust me, once you try these, you'll never look at regular s'mores the same way again.

Why You’ll Love These Mini S’mores Pies

Let me count the ways these little pies will steal your heart:

• Nostalgia in every bite – All the campfire magic without the sticky fingers
• Ready in 30 minutes – Faster than building a fire (and no smoke in your eyes!)
• Perfectly portable – Toss them in lunchboxes or bring to potlucks
• Endless customization – Swap in flavored marshmallows or add peanut butter chips
• Kids go crazy for them – Mine beg to "test" the marshmallow topping quality (wink)

Seriously, what's not to love?

Ingredients for Mini S’mores Pies

Gather these simple ingredients - I bet you have most in your pantry already! The beauty of this recipe is how it transforms basic items into something magical. Here's what you'll need:

• 1 package (about 18 oz) of your favorite brownie mix (plus the eggs/oil/water it calls for)
• 8 mini graham cracker crusts (the 4-inch size works perfectly)
• 1 cup mini marshmallows - the small ones melt better (but regular cut-up marshmallows work in a pinch)
• ¾ cup chocolate chips - I use semi-sweet, but milk chocolate gives that classic s'mores taste

That's it! Though I sometimes add a sprinkle of sea salt on top if I'm feeling fancy. The crusts and brownie mix make this so easy, but trust me - it tastes like you slaved for hours.

Equipment You’ll Need

Don't worry - you won't need any fancy gadgets for these pies! Just grab:

• A medium mixing bowl
• Measuring cups and spoons
• A whisk or wooden spoon
• Your trusty oven

That's seriously all it takes - I told you this recipe was easy!

How to Make Mini S’mores Pies

Okay, let's get to the fun part - making these adorable little pies! I promise it's easier than you think. Just follow these simple steps, and you'll be enjoying gooey s'mores goodness in no time:

Preparing the Brownie Batter

1. Preheat your oven to the temperature listed on your brownie mix package (usually 350°F). This gives the oven time to reach the perfect temperature while you prep everything else.
2. Mix the brownie batter according to package directions in a medium bowl. I like to whisk mine until it's nice and smooth - no lumps! The consistency should be thick but pourable, like pancake batter.
3. Line up your mini crusts on a baking sheet for easy handling. This prevents spills and makes transferring them in/out of the oven a breeze.

Baking and Topping the Pies

4. Fill each crust about ¾ full with brownie batter. Leave a little space at the top - the batter will rise as it bakes! Pro tip: Use an ice cream scoop for neat, even portions.
5. Bake for 15-18 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs. Watch carefully - mini pies bake faster than regular brownies!
6. Remove from oven and immediately top each pie with marshmallows and chocolate chips. Work quickly here - the residual heat helps everything melt perfectly.
7. Return to oven for 1-2 minutes just until marshmallows puff up. Keep the oven light on and watch closely - they go from perfect to burnt fast!
8. Let cool for 10 minutes before serving. I know it's hard to wait, but the filling sets as it cools. The marshmallows will form that perfect crispy-to-gooey texture we all love in s'mores.

See? Simple as can be! The hardest part is resisting eating them all straight from the baking sheet. Though I won't judge if you "test" one while they're still warm...

Tips for Perfect Mini S’mores Pies

After making dozens (okay, maybe hundreds) of these little pies, I've learned all the tricks to s'mores success:

• Don't overfill the crusts! Leave about ¼ inch at the top - the brownie rises as it bakes.
• For extra toasty marshmallows, pop them under the broiler for 30 seconds after baking (watch closely!).
• Press marshmallows lightly into the warm brownie so they stick when melted.
• Cool completely if you're transporting them - the chocolate sets better this way.

Trust me, these little tweaks make all the difference between good and oh-my-goodness amazing!

Variations for Mini S’mores Pies

The beauty of these little pies is how easily you can mix things up! Here are some of my favorite twists:

• Peanut butter lovers: Swap chocolate chips for peanut butter chips (or do half and half!)
• Berry delicious: Toss in a handful of freeze-dried raspberries with the marshmallows
• Tropical vibes: Use coconut marshmallows and sprinkle toasted coconut on top
• Extra crunchy: Mix crushed pretzels into the brownie batter before baking

Honestly, the possibilities are endless - have fun making this recipe your own!

Serving and Storing Mini S’mores Pies

Oh my goodness, these little pies are absolute heaven served warm when the marshmallows are still gooey and the chocolate is melty - just like traditional s'mores fresh off the campfire! I love popping them in the microwave for 10 seconds before serving if they've cooled too much. For storage, just tuck them into an airtight container at room temperature for up to 3 days (if they last that long - mine never do!). The marshmallows might lose their fluffiness overnight, but a quick zap in the microwave brings them right back to perfection.

Nutritional Information

Here's a general idea of what you're getting in each delicious bite (per mini pie), but remember - exact numbers can vary based on your specific ingredients:

• Calories: Around 250
• Sugar: 20g
• Fat: 10g

Of course, I never actually count when I'm enjoying one of these - some things are just worth every delicious calorie!

Frequently Asked Questions

Can I use homemade brownie batter instead of a mix?
Absolutely! I do this all the time with my favorite from-scratch brownie recipe. Just prepare it as usual and fill the crusts about ¾ full - homemade batter tends to rise more than boxed mixes.

How can I prevent the marshmallows from burning?
The key is watching them like a hawk during that final 1-2 minutes in the oven. If they're browning too fast, turn off the oven and let residual heat do the work - those last few seconds make all the difference!

Can I make these ahead for a party?
You bet! Bake the brownie-filled crusts a day in advance, then just add marshmallows and chocolate chips before serving. Pop them back in the oven for 2 minutes to get that fresh-baked gooeyness.

What's the best way to transport these mini pies?
I line a baking sheet with parchment and space them out so they don't stick together. For extra security, put cupcake liners between them in a container - no sliding around!

Can I use large marshmallows instead of minis?
Sure thing! Just cut them into quarters so they melt evenly. The minis are my go-to because they distribute better, but big marshmallows give that classic campfire look when toasted.

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