Oven Roasted S'mores Skillet
I often ask Jared if there is a dish that I made that got him to fall in love with me.
I ask it often, because his reply is Salmon Chowder. This astounds me because he has a large sweet tooth, and I thought his favorite would be this Oven Roasted S’mores Skillet recipe that I am about to share with you! When I made it for him for the first time, he was incredulous. S’mores without a fire? Blasphemy! But he quickly changed his tune, and became so enraptured by it that we continued to make it for dessert throughout the week following our initial skillet. So I guess he was enraptured by the s’mores recipe, but apparently not me. At least not until I made him Salmon Chowder. ;-)
Regardless of how this recipe played into our relationship, I am quite fond of it despite my lack of a sweet tooth. It’s also the perfect recipe to celebrate today, August 30th: National Toasted Marshmallow Day. FYI: National S’mores Day is on August 10th but we’re rolling it in with this holiday!
I love a well toasted marshmallow. They remind me of camping in the Summer and Thanksgiving sweet potatoes in the Autumn. But it’s not Thanksgiving yet, and since most of us don’t live out in the woods, constant camping isn’t always an option. And sometimes you just need toasted marshmallows, OKAY?!?
Apologies, dear reader, my true sugar dragon is showing its ugly face. I am not normally a sweets kind of person, but I can’t resist this recipe. It’s my “TA-DA” recipe. We made it for our friends’ 10th anniversary dinner while camping at Diamond Lake (a more detailed post to follow). Below are a few images from that, however we didn’t quite get the golden toasted top in open fire that we’d get if we were using an oven broiler. We’ll have to workshop that one a bit for future camping trips.
Anyhow, this recipe is super easy, takes no time at all, and uses only 3 ingredients. It’s easily shared with a group, but we always have trouble wanting to share. It’s the perfect recipe to wrap up our food month AND our summer.
Oven Roasted S’mores Skillet
Serves 4-5 people or 1 greedy person ;-)
- Marshmallows (any size)
- Chocolate Chips
- Graham Crackers
Lower your oven rack to the bottom rung and turn it on to Broil.
In a cast iron skillet, cover the bottom with chocolate chips (we recommend semi-sweet). Do as thick a layer as you like!
Place marshmallows about a ½ inch apart. Because they will expand, you may have to cut the marshmallows in half if they are jumbo or extra large. You may also want to space them a bit further. If you have mini marshmallows I wouldn’t worry about spacing. This part is pretty much to taste, so experiment how you like!
Place the skillet on the rack you placed at the bottom of your oven.
Let the marshmallows toast until they are golden brown. For us it takes about 6-7 minutes. This amount of time varies between ovens so you’ll want to keep an eye on the skillet so it does not burn.
Pull out of the oven and let it cool for about 5 minutes. The chocolate is deceptively hot, so please wait and don’t burn yourself!
Serve once it’s cool enough.
Happy belated S’mores Day
and Happy Toasted Marshmallow Day!
What are your thoughts and feelings about marshmallows? Comment below!
I imagine it might be a surprisingly divisive topic. ;-)