Like the rest of the states, we are experiencing a major heat wave in our area. Temperatures are soaring above 100 degrees F and the sweat starts to pour out the minute you step outside. No one has time to sit around a hot, blazing fire these days, so I decided to bring these s’mores indoors to beat this heat. Sheet Pan S’mores can be made in less than 30 minutes and are great for a family night or for a party.
In fact, I made these for the Fourth of July weekend to go alongside the Whipped Cream Berry Bites that I made this past week. You can show up to the party with these made ahead of time and guests can eat them warmed up from the stove/oven or straight from the refrigerator. My preference to indulge in this dessert is to zap it in the microwave for 10-12 seconds before consuming. That will give you the feeling that you just warmed the marshmallow up over the hot fire before sticking it between the graham cracker with oozing chocolate.
If the kids are upset about no fire, just have them help you with patting down the crust or spreading out the chocolate. But be careful because once it was time to add the marshmallows, my kids just wanted to eat them. I basically had to hide them and let them know that it was now a recipe for grownups to finish. Luckily, they aren’t old enough to know that momma is fooling them and that I wanted to try it out first before they got their tiny little fingers on it. I might have even tried a bite during their naptime, I mean for photography reasons. I needed to make sure the recipe was decent before I started to set up for the photography scene.
The weekend is NOW here and so is the heat. Don’t let it get you and the kids down, so break out the S’more ingredients and get ready for Sheet Pan S’mores.
ENJOY ~ Meagan
Sheet Pan S'mores
Yield: 16-20 squares
Prep Time: 5 minutes
Cook Time: 12 minutes
Total Time: 17 minutes plus cool time
- 1 14.4 ounce box graham crackers
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon ground cinnamon
- 2 large eggs, beaten
- 12 ounces semi-sweet chocolate
- 35 jumbo marshmallows
Preheat oven to 350 degrees F.
In a food processor add the graham crackers, sugar, salt, butter, cinnamon and eggs. Pulse until graham crackers are fine crumbs and mixture looks grainy. Pour into a 9X12 greased baking sheet. Using your hands flatten the mixture and make sure it's in all four corners. Pierce with a fork and bake in the oven for 10 minutes.
Remove and top with the chocolate. Once the chocolate starts to melt spread it out with a spatula covering the crust. Allow to cool for 30 minutes.
Top with marshmallows and broil for 1 minute 30 seconds. Remove from oven and slightly press down on marshmallows to break open a little bit.
You may have to clean knife after a couple of cuts.
*Eat warm or place in refrigerator for 20 minutes to harden chocolate.
Graham Cracker crust recipe is adapted from Cooking Light.