Oven Skillet S’mores
Andrea Potischman
Feb 4, 2018
Oven s’mores are my new thing. S’mores make me happy in the summer; toasting marshmallows on long skewers brings me joy (all except the part when my boys start sparring with the utensils). National S’mores Day is not till August 10th, but who can wait that long? Having a skillet version any time of year will keep me plugging along until the warm nights of summer arrive again. This is not a s’mores dip recipe, something that has become popular recently.
This is a true “oven” s’mores recipe to make in a cast iron pan in the oven. S’mores dip has melted chocolate and marshmallows in it, requiring you to dip the graham cracker in it. I see how that could be good, but that is not my thing. For it to be a s’more, I need it all together. This recipe is all the ingredients in one. You scoop it out on plates and serve. Trust me, you won’t be disappointed.
Ingredient-wise, you can do whatever pleases you: homemade or store-bought marshmallows; specialty or a simple box of graham crackers; high-end chocolate or a checkout line candy bar. There is lots of room for interpretation. But for me, s’mores are not gourmet, they are a simple campfire treat made with Hersey’s chocolate bars, Nabisco Honey Maid graham crackers, and Kraft Jet-Puffed marshmallows.
Oven Skillet S'mores
Ingredients:
- Two (1.55 ounce) Hershey's chocolate bars, broken into squares
- 6 Kraft Honey Maid graham cracker squares
- One (10-ounce) bag of Kraft Jet-Puffed large marshmallows
Directions:
- Preheat the oven to 450 degrees F. Once the oven is hot, place an 8-inch cast iron skillet in the oven to warm up for about 5 minutes.
- Carefully remove the skillet from the oven and place on the stove. Sprinkle the chocolate in one even layer on the bottom of the skillet.
- Next, place the graham crackers on top of the chocolate, breaking the crackers as needed into smaller pieces to make a layer completely covering the chocolate. Arrange the marshmallows uniformly (and upright) on the top of the graham crackers. The marshmallows should be snug and not have too much room between them.
- Place the skillet back in the oven on the top rack and bake for about 10 minutes or until the marshmallows are puffed and golden. Note: If you want more coloration on the marshmallows like I do, turn on the broiler and lightly broil for about 20 seconds watching very closely so the marshmallows don't burn.
- To serve, place a generous scoop on each serving plate and enjoy.
Yum!! But t I have to ask… how exactly does one clean the pan afterwards?!
Lol. Only a cast iron pan could handle this and it does!