This s’more-inspired summertime treat is perfect for a potluck or picnic, or if you happen to be entertaining a big crowd. Like most of the recipes I’m testing these days, they also have the benefit of being baked in one pan, so the ease in which these come together ensures it’s a recipe worth knowing about.
I tossed around the idea of topping the golden graham cracker crust with chocolate pudding, or spooning thick swirls of marshmallow frosting over top of the entire dish, but in the end simplicity won out and what you have here is something even a 10-year-old could create.
We start with a typical graham cracker crust that is pressed into a rimmed pan and baked for 10 minutes. When removed from the oven, simply scatter chocolate chips over the hot, golden crust and when they begin to melt, spread them evenly in a thin layer over the surface of the crust. Cool completely, and then top with marshmallows. Broil until toasted and golden brown. You can serve these warm and gooey, or at room temperature, as both are equally delicious.
While I don’t consider myself s’mores obsessed, I have somehow managed to create a new dessert using the holy trinity of summer dessert ingredients – graham crackers, chocolate and marshmallow – almost every year since 2010. First it was s’mores on a stick, followed by a DIY s’mores kit and s’mores fudge. In 2012 I made s’mores cookies and in 2013 it was a s’mores sheet cake. In the last two years, I’ve made a few of my more favourite creations: 2015 brought a skillet s’mores dip to our table, and last year the no-bake s’mores squares were the hit of the summer. If, for whatever reason, these sheet pan s’mores aren’t for you, I have a feeling you’ll find something in the recipe archives you’ll approve of.
Tell us, what s’mores-inspired creation are you most likely to try?
Sheet Pan S’mores
- 1 (400g) box graham crackers
- ¼ cup granulated sugar
- Large pinch kosher salt
- ¼ cup melted butter, cooled
- 2 large eggs, lightly beaten
- 1 ½ cups chocolate chips
- 12 jumbo marshmallows, halved through the middle
Prep and Cook
- 1Preheat oven to 350°F and lightly grease a 10x15-inch baking sheet.
- 2In a food processor, blitz the graham crackers until they form a fine crumb. Add the sugar, salt, butter and eggs and pulse until the mixture begins to look grainy and holds together. Dump it out into the middle of the prepared pan and, using dampened fingers, press into an even layer on the bottom of the pan. Pierce all over with a fork and bake for 10 – 12 minutes, or until firm and golden brown.
- 3Turn the oven to broil. Remove baking pan from the oven and immediately sprinkle with chocolate chips. Once the chocolate begins to melt, use a spatula to spread it into an even layer over the crust. Cool for 10 minutes.
- 4Top with halved marshmallows and broil for 1 – 2 minutes, or until the marshmallows are toasted and golden brown. Remove from the oven and gently press on the marshmallows so some of the marshmallow goo seeps out the sides. Cut into as many squares as desired and eat immediately, or serve at room temperature.
Crust recipe adapted from Cooking Light magazine.
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