Sheet Pan S'mores
These ooey-gooey s'mores are made on a sheet pan in the oven. This large batch variation on a classic recipe uses toasted marshmallows, melted chocolate bars, and a quick graham cracker crust. Perfect for feeding a crowd or if your BBQ moves inside because of rain!
Servings 18 servings
Ingredients
- 18 (at least) large marshmallows
- 1-2 cups (at least) mini marshmallows
- 1/4 cup unsalted butter, melted
- pinch of salt
- 1 whole egg
- 1 egg white
- 1 14.4-oz box of graham crackers
- 16 oz chocolate*
Instructions
PREP INSTRUCTIONS
- Microwave the butter in a small bowl for 30-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.
- Break the chocolate up into pieces and microwave in a medium bowl for 30-second intervals, stirring in between, until completely melted and smooth. Set aside to cool slightly.
- Separate your egg white (discard or save your egg yolk for another use). Add the egg white and the whole egg to a small bowl, then whisk together lightly with a fork. Set aside.
- Line a 13x18 inch sheet pan/cookie sheet** with parchment paper. Set aside.
- Preheat your oven to 350F.
BAKING INSTRUCTIONS
- Break up the graham crackers into medium-sized pieces and place in the bowl of a large food processor. Pulse until the crackers are reduced to fine crumbs. You may need to do this in two batches, depending on the size of your food processor.
- Pour the graham cracker crumbs into a large bowl. Use a spatula or wooden spoon to mix in the melted butter, salt, and the egg mixture. Stir until the crumbs are moistened and all ingredients are completely blended.
- Press the moistened graham cracker crumbs into a single layer on the prepared baking sheet. Bake at 350F for 8-10 minutes, or until crust is set and golden brown.
- Remove the sheet pan from the oven and immediately pour the melted chocolate on top of the crust. Use an offset spatula to carefully smooth the chocolate into a single, even layer over the crust, making sure you get edge-to-edge coverage.
- Freeze the sheet pan for 30 minutes, or until the crust and chocolate are completely cool. Alternatively, you could refrigerate overnight if you are making the s'mores in advance.
- Right before you’re ready to serve the s’mores, remove the sheet pan from the fridge/freezer. Place the large marshmallows along top of the chocolate layer (in whatever pattern you want!).
- Move your oven rack to the middle of the oven, then turn the Broiler on HIGH.
- Place the sheet pan vertically into the oven on the middle rack and close the door. Broil on HIGH for 1-2 minutes, keeping watch the entire time, until marshmallows are light brown. DO NOT WALK AWAY. I REPEAT, DO NOT. Marshmallows burn very easily.
- Remove sheet pan and sprinkle the mini marshmallows over the s’mores. Replace sheet pan in oven and broil on HIGH for another minute, or until all marshmallows are toasted to your liking.
- Serve Sheet Pan S’mores directly from the sheet pan or scoop into bowls. Drizzle with chocolate syrup if desired. At room temperature, you can slice the s’mores into pieces and eat them sandwich style.
Notes
*Use milk chocolate for a super sweet but classic s’mores flavor. Use dark or semisweet chocolate for less sugary treats.
**If you want thicker s'mores slices that can be more easily hand held, bake crust in a 9x13 baking dish.