S’mores Energy Bites: My Go-To Snack Recipe With a Twist
Alright, Let’s Chat About S’mores Energy Bites
Oh man, you ever get that craving for s’mores but absolutely zero interest in starting a campfire? Me too. (I think I attempted one in the backyard once, and mostly just smoked out half the neighborhood—sorry again, Mrs. Patel!) Honestly, these S’mores Energy Bites were born form desperation and a serious sweet tooth around 3pm. They’re basically my sneaky way of feeling a little healthier, but they taste like treats from childhood summer nights, minus the sticky marshmallow fingers. My nephew actually calls these “magic cookie balls”—not sure where he got that, but hey, if the shoe fits.
Why I Keep Making These Over and Over
I make this recipe when I want something sweet but, you know, don’t want to bake (read: don’t want to deal with oven cleaning again). My family goes wild for these—especially my sister, who historically can’t handle snacks that require unplugging tablets. (She once tried to microwave actual s’mores. The marshmallow nearly exploded; long story.) So these are just as tasty, require no flame, and don’t make anyone run for the fire extinguisher. Plus, if I’m being honest, I’ve made them for a few potlucks where—oops—I forgot until the morning of, and no one’s the wiser.
What You’ll Need (but I’m Not Judging Substitutions)
- 1 1/2 cups old-fashioned oats (I use quick oats in a pinch; both work!)
- 1/2 cup graham cracker crumbs (my grandmother swore by Honey Maid, but honestly, the store brand is fine—sometimes I just put whole crackers in a bag and whack them with a rolling pin because it feels good)
- 1/2 cup creamy peanut butter (almond or sunbutter also works, if you prefer or need nut-free)
- 1/3 cup honey or pure maple syrup (maple’s pricier but has this lovely flavor)
- 1 teaspoon vanilla extract (real if you can swing it, but the cheap stuff gets the job done)
- 1/3 cup mini chocolate chips (sometimes I chop up a leftover chocolate bar—waste not, want not)
- 1/2 cup mini marshmallows (I’ll admit, I chop them in half for better distribution; or use the fancy vegan ones if you’re feeling extra)
- Pinch of salt (if your peanut butter isn’t salted, otherwise just skip it)
Making S’mores Energy Bites: Step-by-Step-ish
- Grab a big bowl. Like, bigger than you think you’ll need. Dump in the oats, graham cracker crumbs, mini chocolate chips, and mini marshmallows. Sometimes I get distracted and add the chocolate or marshmallows later—which, for the record, works just fine.
- Mix peanut butter, honey, and vanilla. In a smaller bowl or measuring jug, stir the peanut butter, honey, and vanilla together until smooth-ish. (This is where I end up licking the spoon—no shame.) If your peanut butter is super thick, pop it in the microwave for 10 seconds. Actually, I find it works better if you do this even if it’s not thick because it just blends easier.
- Combine wet and dry stuff. Pour the sticky mixture over your oat combo and mix, mix, mix. At first it looks too dry—don’t panic, it almost always comes together with a bit of elbow grease. Use your hands if you want. I do. Kids love this part (just wash their hands first, obviously!).
- Chill the mixture a bit. Stick the bowl in the fridge for about 20 minutes; it firms up and makes rolling easier. (If you’re impatient, like I occasionally am, you can start rolling right away, but expect sticky hands.)
- Roll into balls. Scoop out a tablespoon (or a big heaping spoonful if you’re feeling wild) and roll it between your palms till it’s bite-sized. Makes about 16; unless you keep sneaking them. They’re not supposed to look perfect.
- Chill again, if you want. You can eat ‘em now, or let them set up in the fridge for 10 more minutes. If you’re in my house, someone’s already snagged two before I even finish.
Things I’ve Learned (Usually the Hard Way)
- If the mix is too sticky, add a tiny bit more oats or crumbs. Too dry? More honey. Don’t overthink it.
- Chop or squish marshmallows a bit if you want them more evenly spaced, though I sometimes skip this when I’m in a rush.
- I once tried stirring in extra chocolate chunks—actually, too much chocolate and they don’t hold together as well (shocking, I know, but the mess was… legendary).
Variations? Oh I’ve Played Around A Bit
- Used almond butter instead (yum, but it’s pricy around here—good for a treat)
- Mini M&Ms instead of choc chips—fun for kiddos’ parties
- Tried shredded coconut once; honestly, meh. Not bad, but didn’t wow anyone (including me)
- Added a handful of raisins for extra chewy bits—my husband was suspicious but ended up loving it
Do You Need Fancy Gear?
Big bowl and a spoon, that’s it. I do use a cookie scoop when I want them pretty (which isn’t often). No processor needed—although, on second thought, you could pulse the oats if you want things smoother. If you don’t have a fridge, well, that might be tricky (maybe set them on a cool windowsill? Not in July, though). Actually, I saw Ali’s recipe on Gimme Some Oven use a mixer, but I think that’s overkill here.
How to Store ‘Em (If They Last!)
Pop these babies in an airtight container, stick them in the fridge, and they’re good for about a week. Or the freezer works too, for a month or so, but honestly, they rarely last past the next afternoon. My kids will hunt them down (fridge, lunchbox, coat pocket once—don’t ask).
How We Serve S’mores Bites At Home
I love them straight from the fridge (nice and chewy, and somehow taste even more like a treat the next day). Sometimes I put two in a bowl with a dollop of plain Greek yogurt—breakfast of champions, or at least breakfast of moms who forgot to make oatmeal. Oh, my cousin likes to float one in her coffee like a donut hole, which is weirdly good if you’re into that sorta thing.
Pro Tips From Someone Who’s Messed Up A Few Times
- Once, I rushed the chill step and the mixture stuck to everything (hands, counter, toddler’s hair). So, just wait that extra 20 minutes!
- Don’t skip the salt if your nut butter is salt-free—it really does wake up the flavor (found that out the bland way)
- Actually, I find these taste better the next day; flavors meld together more
Some FAQs I’ve Actually Gotten
- Can I make these nut-free? Yep! Sunbutter or even tahini works. They taste different but still good. (But if you’re using sunflower butter, be careful—it can turn green if mixed with baking soda. Weird, right? Not a problem here though)
- Are they gluten-free? Just swap in gluten-free graham crackers. Easy fix. And obviously, double-check your oats.
- Can I double or triple the recipe? Absolutely—just use a big enough bowl. Learned that the hard way, when half ended up in the sink because I thought I could mix in a salad bowl. You can’t!
- How sweet are these? Not sickly sweet, promise. But you can dial back the honey or maple if you want. (Or up it; I’m not the snack police.)
- For more snack ideas, Sally’s Energy Bites are also in my regular rotation.
So there you have it. S’mores Energy Bites—snack time magic, no campfire required. If you come up with an ingenious tweak, let me know. Unless it’s adding pickles. Except, now I’m almost curious…
Ingredients
- 1 cup old-fashioned rolled oats
- 1/2 cup graham cracker crumbs
- 1/3 cup creamy peanut butter
- 1/3 cup honey
- 1/4 cup mini chocolate chips
- 1/2 cup mini marshmallows
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon vanilla extract
Instructions
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1In a large mixing bowl, combine the rolled oats, graham cracker crumbs, and cocoa powder.
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2Add the peanut butter, honey, and vanilla extract to the dry ingredients. Mix until fully combined and the mixture becomes sticky.
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3Fold in the mini chocolate chips and mini marshmallows until evenly distributed.
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4Scoop out tablespoon-sized portions and roll them into balls using your hands.
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5Place the energy bites on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to set.
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6Store in an airtight container in the refrigerator for up to one week.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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