It’s the middle of winter in Minnesota and I wanted something to remind me of the flavors of summer to make for a quick dessert. For me there is nothing more nostalgic than the flavors of s’mores. Of course, I have made s’mores over a bonfire in the middle of winter, sometimes on the ice of a frozen lake. But let’s face, it the opportunity doesn’t always present itself or it’s too cold to want to do that. That’s where these Individual Skillet S’more come in. They are perfect for those cold days when you want to hibernate and curl up under a blanket with some hot chocolate and a good book, or a good movie.
I made these (and named them) in mini Lodge cast iron skillets (#CommissionsEarned) that Derek gave me for Christmas. But I actually created the recipe using mini tart pans almost 2 years before but haven’t taken the time to photograph it until now. The vessel isn’t set in stone, the idea is to get a crust of graham cracker on the bottom, melt a little chocolate and broil some marshmallows. This is a quick and satisfying dessert. When you take a bite, you get the graham cracker crunch, the gooey chocolate, and toasted marshmallow flavors. It’s also way less messy than s’mores – for those of us who care about that. When I’m making them at a bonfire by the lake, I honestly don’t care if I have to dip my hands in the water to wash them or my face off.
Here’s what you need:
Yes, those are mini Hershey’s candy bars left over from Halloween. No, I did not make these in October/November. Yes, I still have Halloween candy leftover at my house. What can I say? I don’t have a very big sweet tooth when it comes to candy. And they are in a bowl in a cabinet when they are out of sight.
Start by crushing some graham crackers and pouring in some melted butter. The best ratio that worked best for my 3.5 inch skillets was 1 graham cracker and a half T butter, per skillet or per person. If you are using a larger vessel to make these adjust accordingly. I also noticed in the grocery store, near the premade graham cracker pie crusts that you can also buy pre-crushed graham crackers. Who knew?
Mix the butter and graham cracker together with a fork.
Divide the graham cracker evenly into the skillets and press down with your fingers
Bake at 375 degrees for about 8 minutes to set the crust.
Break up the chocolate and arrange in an even layer in the pans. See how it is starting to soften and turn glossy from the heat of the crust?
We’re going to pop it back into the oven for about 2 minutes until all of the chocolate is glossy and gooey.
Take it out and top it with mini marshmallows.
Use a culinary torch, or broil for 1 to 2 minutes, to toast the tops of all of the marshmallows.
Dig in while it’s still warm and gooey with the chocolate.
- 2 graham crackers
- 1 T butter, melted
- Chocolate bars, such as Hershey’s
- Mini marshmallows
- Preheat oven to 375 degrees.
- Crush graham crackers. In a small bowl, use a fork to mix the melted butter into the graham crackers.
- Press graham cracker mixture into small castiron skillets, tart pans, ramekins or other pan about 3.5 inches in diameter.
- Bake for 8 minutes until crust is set.
- Place chocolate bars on top of the crust, breaking as needed to fit. Bake for 1 to 2 minutes until chocolate is glossy and gooey.
- Remove from oven and top with mini marshmallows.
- Toast marshmallows with a culinary torch or broil for 1-2 minutes.
- Enjoy immediately while it’s warm and gooey.
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