When we noticed there was an entire day dedicated to s’mores, it didn’t take us long to grab our new Individual Skillet and try some sticky marshmallowy recipes.
We created a Gourmet S’mores Skillet that grownups and kids alike will devour. Warning: you might want to double or triple this recipe.
This spin on a campfire classic can be made right at home in the oven, which means it can be made any time of the year. And that’s just fine with us!
It starts with a layer of a buttery pretzel crust. We subbed pretzels for graham crackers because, let’s face it, sometimes after eating s’mores we’re left craving a bag of chips. And then you need something sweet again. It’s an endless cycle of salty/sweet. We figured, let’s just put the salt in the sweet and save all the trouble and extra calories.
Next is a layer of creamy dark chocolate fudgy goodness. We traded the milk chocolate that’s traditionally used in s’mores for decadent dark chocolate because here at Fiesta Dinnerware, we’re colorful and different. Our recipes are a little different too! The saltiness of the pretzels combined with the richness of the dark chocolate is completely divine.
The final layer is simply marshmallows. That’s what ultimately makes a s’more a s’more, right? We chose mini marshmallows, but you could use larger marshmallows if you’d like. The marshmallows toasted to a perfect golden brown under the broiler in our Individual Skillet, featured in the new Foundry cast iron-like finish.
- 1 cup finely crushed pretzels (about 3 handfuls)
- 4 tablespoons sugar
- 12 tablespoons melted butter
- 12 ounces dark chocolate chips
- 1 (14-ounce) can sweetened condensed milk
- 1 (10.5 ounce) bag marshmallows
- Preheat oven to 325 degrees F. Grease two Fiesta Individual Skillet Bakers or 1 8x8" baking pan with butter.
- Make the pretzel crust. In a medium bowl, stir together the pretzel crumbs, sugar and melted butter until all of the crumbs are evenly moistened. Pour half into the prepared Fiesta Individual Skillets or the full amount into an 8x8" pan and press evenly into a tight, compact layer. Bake until it is lightly browned and has a faint toasted smell, about 10 minutes. Remove from the oven.
- Make the chocolate filling. Place the chocolate and sweetened condensed milk in a heatproof bowl and set it over a small pan of barely simmering water. Stir occasionally until it is completely melted and smooth. Immediately pour it over the pretzel crust and spread it into an even layer.
- Immediately place the marshmallows on top of the chocolate filling, pressing down slightly. When ready to serve, turn on your oven's broiler and place the pan on the center rack. Broil until the marshmallows are puffed and browned, 1-2 minutes. Removed from the oven and let cool briefly.
While it’s still warm and melty, be sure to share this special treat with someone you really love. It’s a good thing this recipe makes enough to fill two Fiesta skillets!