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Indoors Skillet S’mores

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Can you believe that summer is almost over?!!!  One can’t help but notice stores already starting to put out fall decor and accents on their shelves, so I was curious to find out exactly when fall starts officially.  Turns out that will start precisely on September 22nd, which means less than one month from now.  I got excited because fall is my favorite season.  But at the same time, I know that I will miss many summer treats such as our tropical Coconut-Banana Pudding, and the refreshing Chai Vanilla Milkshake, Quinoa Pilaf Salad Cups, and most of all our Frozen S’mores Cups.   I am just crazy for S’mores, so I got the idea of making this ridiculously easy, three-ingredient Indoors Skillet S’mores…  Just the sound of those words gets me all ecstatic, how about you?!

Skillet S'mores -- Three-ingredient, comforting, warm, ooey gooey treat...

I’ve always associated S’mores with campfires, and so with summertime…  But making this comforting, warm S’mores treat made me realize that it also goes well with both fall and winter, too…  Such a versatile, scrumptious treat, don’t you think?

Skillet S’mores is the perfect excuse to get friends together at the end of this summer, or just two, cozy under a blanket on a Fall/Winter night, while scooping all the chocolate-marshmallow gooey filling up with a Graham cracker.  This Skillet S’mores makes an effortless dessert to celebrate the upcoming Labor’s Day… Definitely a day when one doesn’t want to work. 🙂

If you’ll please excuse me!  I am getting super anxious to dive into that scrumptious S’mores skillet…  Have a great holiday weekend!

xx

Skillet S'mores -- Three-ingredient, scrumptious, ooey gooey treat!!!

skillet-s'mores
5 from 1 vote
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Indoors Skillet S'mores...Scooping Graham crackers in warm scrumptiousness!

Ooey gooey, warm Indoors S'mores to be enjoyed all year round!!!
Keyword chocolate, dessert
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 8
Author Denise Browning

Ingredients

  • 12 (1-ouce) squares of semisweet or dark baking chocolate chopped (I used semisweet)
  • 4 cups of miniature marshmallows
  • Graham crackers to scoop the S'mores filling with

Instructions

  1. Preheat oven to 450º F (232º C).
  2. In a 10-inch cast iron skillet, add the chocolate (semisweet or dark according to your preference) in an even layer. Sprinkle marshmallows on top of the chopped chocolate.
  3. Bake until marshmallows are browned and chocolate is melted, about 4-5 minutes, as follows: The first 2-3 minutes, loosely cover skillet with a sheet of aluminum foil (tented so that it will not stick to the marshmallows)... Then, remove aluminum foil for the last 2 minutes so that marshmallows can brown. Let stand for approximately 4 minutes before serving with the crackers on the side. Enjoy! If you are serving this Skillet S'mores for one to a couple of people, you can decrease the ingredient amounts by half like I did, and use a smaller skillet.

Recipe Notes

Recipe adapted from Taste of the South Magazine -- Sept./Oct. 2013 edition.

Bring your favorite chocolate dessert to Roxana’s home baking #chocolateparty and win amazing prizes from OXO, Calphalon, Keurig, Imperial Sugar, Honey Ridge Farmsand Land O Lakes® Butter.

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Comments

  3. Ash-foodfashionparty

    What an awesome recipe…I wouldn’t mind dunking into it..:)..
    Oh, can’t believe school’s started and routine’s crazy..anyways hope you are doing good and your little one’s OK. Have a great weekend.

    Reply

  5. The Café Sucre Farine

    This is brilliant Denise! What a fabulous idea. We wanted s’mores last week but all the wood was wet and we couldn’t build a campfire. I wish I had had your wonderful recipe, it would have saved the day! Pinned!

    Reply

  12. Kammie @ Sensual Appeal

    I won’t lie – my heart skipped a beat when I saw this. S’mores are a love of mine but I do not have them often at all. Barely ever, actually. But every time I do, it’s like the best moment ever ;P

    This is just too amazing. That melty chocolate… oh my word.
    Pinned!

    Reply

    • Denise Browning

      Hi, Jennifer! A cast-iron skillet is necessary for this recipe because its excellent heat retention (distributed evenly) and non-stick surface. This way, the chocolate will melt evenly (you don’t want one side melted and the other semi-melted) and also won’t stick to the bottom of the skillet and get burned. The only cookware that I know that could be a suitable substitute is a non-stick stainless steel skillet with thick bottom (1/2 inch thick).

      Cast iron skillet is sold in different sizes. I like to make this recipe for my family of four in a small (about 6 inches) cast iron skillet. It’s cheaper and less heavy than the standard-size skillet. I hope this helps!!!! Have a great day!

      Reply

    • Denise Browning

      Hi, Kimberly! No, you don’t need to grease the pan but if you want, so go ahead… This is the type of treat that has to be eaten in a few minutes — while warm, otherwise the chocolate will solidify again. While warm, the melted chocolate will come out of the pan without problem. When it cools down, chocolate will solidify no matter the pan was greased or not. The only difference is pan will be easier to clean if was greased. That’s all! Since I did not grease my pan, I soaked it in warm water for a few minutes and chocolate came out easily. Have a great day…

      Denise

      Reply

  24. Nanny Kate

    Looks great in theory. Execution, not so much. Followed directions exactly. Marshmallows burned on top but not gooey. Chocolate only semi-melted. Think it needs a cooler oven and longer bake time. Just my two cents.

    Reply

    • Denise Browning

      Nanny Kate:
      I am so sorry yours did not turn out well. I posted the recipe here because I tested it first and mine came out perfect every time — as well as many others who have made it. Ovens vary. This is a fact! Unfortunately I have no way to control the precision of every single oven’s temperature. Since your oven possibly runs hotter than the average, try baking at a lower temp for a longer time, as you said. The recipe itself is not the problem… I am thinking it may be your oven. I am sorry but it is the truth. Have a great day!

      Reply

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