We’ve been looking forward to making S’mores today but Mother Nature delivered us a cool, rainy day. Instead of calling it a bust, we decided to make a version of S’mores in the oven which Isabelle has named “Marshmallow Chocolate Split.” Next time you have a craving for S’mores and the weather doesn’t work out, try out this easy recipe.
Marshmallow Chocolate Split (Indoor S’mores)
6-7 Graham cracker sheets
½ cup butter
½ cup firmly packed brown sugar
2 cups mini marshmallows (or you can quarter large marshmallows like we did if you don’t have mini)
3 bars of Hershey’s Milk Chocolate
Heat oven to 350°F.
Line a 13x9 baking pan with foil leaving a 1 inch overhand on each end. Spray foil with cooking spray.
Line graham crackers up on foil so that ends touch.
Melt butter and brown sugar in a saucepan over medium heat. Stir constantly until mixture is smooth and comes to a boil. Approx. 5 minutes.
Spread butter/sugar mixture evenly over crackers.
Bake 9-12 minutes or until bubbly.
Remove pan from oven. Sprinkle with marshmallows and chocolate.
Continue to bake until marshmallows begin to soften, approx. 2-3 minutes.
Cool completely before lifting bars from pan using foil.
Cut in to bars, eat, and enter a sugar coma.
You can also use colored marshmallows/candies around different seasons to make it more festive. This dessert is really sweet so you could also try out a semi-sweet chocolate or dark chocolate if that’s more your style. For me, the sweeter the better!