These Decadent Chocolate S’Mores Roll-Ups with Crisp Graham Cracker Crust turn the camping favorite into an easy, crowd-pleasing dessert you can make at home in under 30 minutes. I’ve tested this recipe multiple times, refining the crust and baking time so the chocolate melts without the marshmallows burning. If you like graham-cracker crust ideas, you might also enjoy this bright twist on graham-cracker rolls with citrus in my take on key lime pie rolls with graham cracker crust.
Why Make This Recipe
- Crispy, buttery graham-cracker coating gives contrast to gooey chocolate and toasted marshmallow for a classic flavor combo.
- Quick and convenient — prep in about 15 minutes and bake in roughly 12 minutes, great for last-minute desserts.
- Kid-friendly and fun to assemble; rolling is easy and doubles as a family activity.
- Portable and individually portioned, perfect for picnics, potlucks, or after-school treats.
- Personal note: I love how the crushed graham cracker on the outside keeps these from being sticky while adding the exact nostalgic crunch I want.
Also, if you like desserts that balance texture, try this rich, no-bake graham-cracker option for another easy treat: Irresistible No-Bake Peanut Butter Pie with Graham Cracker Crust.
Recipe Overview
- Prep time: 15 minutes
- Cook time: 10–12 minutes at 375°F (190°C)
- Total time: ~27 minutes (including a short cool-down)
- Servings: 8 roll-ups (serves 4–6 as a dessert)
- Difficulty: Easy
- Method: Assembly of fillings into tortillas, brush with butter, roll in crushed graham crackers, then bake on a parchment-lined sheet until golden and marshmallows are puffed.
My Experience Making This Recipe
On my first test, the marshmallows browned too quickly while the tortillas stayed pale — I adjusted the oven to 375°F and rotated the tray halfway through. I also found brushing the rolls with melted butter before coating them in crumbs gives a reliably crisp exterior.
How to Make Decadent Chocolate S’Mores Roll-Ups with Crisp Graham Cracker Crust
Start by pulsing 1 1/2 cups (150 g) graham cracker crumbs with 2 tablespoons (28 g) melted butter to make the crust coating. Lay out eight 8-inch flour tortillas (or thin crescent dough), place 1–2 tablespoons of chocolate chips or chopped semisweet chocolate and a handful of mini marshmallows in each, then roll tightly. Brush each roll with about 1 teaspoon of melted butter, roll in the graham-cracker crumbs, and place seam-side down on a parchment-lined baking sheet. Bake at 375°F (190°C) for 10–12 minutes until the tortilla is golden and the marshmallows are soft and slightly browned.
Expert Tips for Success
- Use room-temperature marshmallows and chocolate so they warm evenly; cold fillings can slow melting.
- Press the seam flat and place seam-side down on the pan to prevent unrolling while baking.
- If you want extra crunch, toast the graham-cracker crumbs in a dry skillet for 2–3 minutes before coating. This deepens flavor the same way chocolate benefits from careful tempering in recipes like chocolate truffle tarts with huckleberries.
- For even browning, rotate the baking sheet halfway through baking and use the middle rack of the oven.
- Use a pastry brush for an even butter coating; too much butter makes the crumbs soggy, too little and they won’t stick.
How to Serve Decadent Chocolate S’Mores Roll-Ups with Crisp Graham Cracker Crust
- Serve warm right from the oven with a scoop of vanilla ice cream or a drizzle of salted caramel.
- Make a s’mores platter for parties: arrange roll-ups with skewers, extra mini marshmallows, and chocolate squares for dipping.
- For a brunch twist, pair them with a savory main like a creamy pasta or hearty bake — they go surprisingly well after something like this spicy chili chicken Alfredo with smoked feta and crispy asparagus.
- Garnish with a dusting of powdered sugar and extra crushed graham crackers for a pretty finish.
Storage and Reheating Guide
- Room temperature: Store cooled roll-ups in an airtight container for up to 24 hours to keep the crust crisp.
- Refrigerator: Keep in an airtight container for up to 3 days; bring to room temperature before reheating to avoid overly chewy marshmallows.
- Freezing: Wrap individually in plastic wrap and freeze in a sealed bag for up to 1 month; thaw in the fridge overnight.
- Reheating: Warm in a 350°F (175°C) oven for 6–8 minutes (from room temp) or 10–12 minutes from refrigerated. Avoid microwaving more than 15–20 seconds as it can make the crust soggy.
Recipe Variations
- Gluten-free: Use gluten-free flour tortillas or crepes and confirm graham crumbs are GF; adjust baking time by a minute or two if the wrap is thinner. Also consider serving with a side of fresh berries.
- Dairy-free/vegan: Swap to dairy-free chocolate, vegan marshmallows, and replace butter with melted coconut oil; bake the same way but watch browning closely.
- Peanut-butter chocolate: Spread 1 tablespoon of creamy peanut butter inside each wrap before adding chocolate for a Reese’s-style filling. If you want another dessert with a peanut-butter graham base, try this no-bake pie idea: Irresistible No-Bake Peanut Butter Pie with Graham Cracker Crust (note: link used earlier for additional inspiration).
- Party platter: For a balanced spread, pair these sweets with a savory side like a vegetable casserole — a good option is this comforting summer squash casserole with a crispy topping.
Nutritional Highlights
- These roll-ups are a treat-style dessert high in sugar and calories — enjoy in moderation as an occasional indulgence.
- They provide quick energy from carbs and sugar but are low in protein and fiber unless you add nut butter or serve with fruit.
- Allergen info: contains gluten (unless substituted), dairy (butter, chocolate), and may contain soy or nuts depending on chocolate; discuss substitutions for allergies and portion sizes.
Troubleshooting Common Issues
- Soggy crust: If the crust wets out, toast the graham crumbs first and use slightly less butter on the outside. Bake on a hot sheet; a preheated baking sheet promotes crisping.
- Marshmallows burning before chocolate melts: Lower oven to 375°F (190°C) and move rack to the middle; tent loosely with foil if tops brown too fast.
- Roll-ups unrolling in the oven: Ensure you roll tightly and place seam-side down; dab a little water on the seam if needed to seal, or use a toothpick while baking and remove before serving.
Frequently Asked Questions
Q: Can I make these ahead of time for a party?
A: Yes — assemble them, wrap individually in plastic, and refrigerate for up to 24 hours before baking. Bake straight from chilled but add 1–2 extra minutes to the baking time. This keeps the marshmallows fresh and prevents them from becoming overly sticky during storage.
Q: Can I use crescent roll dough instead of tortillas?
A: Absolutely. Crescent dough yields a flakier, richer exterior and may brown faster; lower oven to 350°F (175°C) and bake 12–14 minutes, watching closely to avoid over-browning.
Q: How do I prevent the chocolate from leaking out?
A: Use chopped chocolate or chocolate chips (about 1–2 tablespoons per roll) placed away from the seam. Press fillings gently inward when rolling and seal the seam firmly to keep everything contained.
Q: What’s the best way to get an even, crunchy graham coating?
A: Use fine crumbs (pulse in a food processor) and press them onto a lightly buttered roll using a pastry brush for even coverage. Toasting the crumbs briefly in a skillet before coating adds flavor and dries them for a better crunch.
Decadent Chocolate S’Mores Roll-Ups with Crisp Graham Cracker Crust
- Total Time: 27 minutes
- Yield: 8 roll-ups (serves 4–6 as a dessert) 1x
- Diet: Vegetarian
Description
An easy, crowd-pleasing dessert that transforms the classic camping favorite into delicious roll-ups with a crispy graham cracker crust.
Ingredients
- 1 1/2 cups (150 g) graham cracker crumbs
- 2 tablespoons (28 g) melted butter
- 8 (8-inch) flour tortillas (or thin crescent dough)
- 1–2 tablespoons chocolate chips or chopped semisweet chocolate
- A handful of mini marshmallows
- 1 teaspoon melted butter for brushing
Instructions
- Start by pulsing 1 1/2 cups graham cracker crumbs with 2 tablespoons melted butter to make the crust coating.
- Lay out eight flour tortillas and place 1–2 tablespoons of chocolate and a handful of mini marshmallows in each.
- Roll tightly and brush each roll with about 1 teaspoon of melted butter.
- Roll in the graham-cracker crumbs and place seam-side down on a parchment-lined baking sheet.
- Bake at 375°F (190°C) for 10–12 minutes until golden and marshmallows are puffed.
Notes
Serve warm with a scoop of vanilla ice cream or a drizzle of salted caramel. For extra crunch, toast graham cracker crumbs before coating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll-up
- Calories: 200
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg