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Skillet S’mores

No campfire? No problem! Enjoy gooey, chocolatey s’mores any time. 

July 16, 2018

No campfire? No problem! Enjoy gooey, chocolatey s’mores any time of year using a cast iron skillet. This recipe is for a 10-inch skillet, but you can easily adjust to fit any pan size.

Serves 6 to 8 people.


  • 1 scant tablespoon butter at room temperature 
  • 1-and-1/2 cups good-quality milk-chocolate chips
  • 16 to 18 large marshmallows
  • graham crackers or other flat cookies


Place a 10-inch cast iron skillet or other heat-proof pan in the center rack of the oven and heat to 450 degrees F.

Meanwhile, cut marshmallows in half horizontally with scissors.

Remembering that the pan is red hot, carefully remove pan from oven, set on a pad or rack, and add the butter. Brush to cover bottom and sides of pan. Butter will immediately sizzle and turn brown — that’s good!

Quickly pour chocolate chips evenly over the bottom of the skillet.

Carefully arrange marshmallow-halves over the chocolate chips to cover, adding extras if needed.

Bake for about 5 minutes, until marshmallows are toasty on top. Keep an eye on them toward the end, they can quickly burn.

Remove skillet from oven and let sit for 5 minutes. This allows the chips to completely melt.

With a serving spoon, scoop out portions of the marshmallow and chocolate, and sandwich between two graham crackers. Eat immediately!

Cook’s note: For a decadent variation, use chocolate chip cookies instead of graham crackers. You may use a combination of other chocolate chips, such as semisweet, but you’ll need at least half milk chocolate chips to get the true s’mores taste.


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