I'll admit making s'mores over a campfire is the best method, but, if your living with a statewide burn ban and don't have a fireplace, this is a fabulous alternative. On the up side, this method does produce perfectly uniform, golden marshmallows.
Ingredients
- 4 grahams crackers
- 2 milks chocolate candy bars
- 12 marshmallows
Instructions
-
1
Preheat the oven broiler. Line a small pan with aluminum foil and lightly coat with cooking spray.
-
2
Break the graham crackers in half and lay 4 of the squares out on a serving plate. Break the candy bars in half and lay one piece on each of the graham crackers on the plate.
-
3
Arrange the marshmallows in a single layer in the prepared pan.
-
4
Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
-
5
Remove the marshmallows from the pan and place three on each of the chocolate squares. Top with the remaining graham cracker halves.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Green Tea (Matcha) Tiramisu
I'd like to share Japanese desserts. This recipe is no bake; just mix all ingredients and sit it in refrigerator and so easy to make. Enjoy my favorite recipe!
Seafood Skillet Dip
This seafood skillet dip is a dip you won't stop eating. Cream cheese, mixed with light seasoning, fresh shrimp, lump crab, salmon, and Colby-Jack cheese is baked in a skillet and served warm with chips, crackers, or lightly toasted bread.
Homemade Tater Tots
Once you try these tater tots, you'll never have to buy frozen store-bought tots again! A delicious way for kids and adults to enjoy their childhood favorite. Garnish with fresh parsley and serve hot with remoulade sauce for dipping.