Skillet S’Mores

Skillet S’Mores

This is one of those recipe that isn’t really a recipe. It’s kind of like how sum­mer vaca­tion isn’t really a vaca­tion for par­ents. We’re all still fight­ing the good fight and get­ting meals on the table for our fam­i­lies. Thank­fully sum­mer makes cook­ing a lot eas­ier since we can basi­cally throw any­thing on a bar­be­cue. (In fact, look for some of our fun bar­be­cue meals in the near future.) You can also put lots of deli­cious things over a camp­fire.

Last sum­mer Scar­lett loved it when our neigh­bor would shout to her from the beach–as he stoked a rag­ing fire in his pit–”Get the eggs!” And then, no mat­ter what she was doing, she’d be off. She’d raid our refrig­er­a­tor for eggs, bread and but­ter and head to the beach where he’d make her a skil­let break­fast over the flames. The only pay­ment he’d take for feed­ing my hun­gry kid was a big, hot cup of cof­fee. Scar­lett loved sit­ting on the beach eat­ing but­ter soaked eggs off a sandy plate. But I loved that he was will­ing to give her the expe­ri­ence since I’m far less adven­tur­ous. My ver­sion of that kind of spon­tane­ity are these Skil­let S’mores. I don’t always put them over our fire pit at night, most times I just pop them in the oven, espe­cially if it’s a rainy day. How­ever, if you eat them around the fire you get the same effect. And before you dive into the recipe for your usual crum­ble, don’t under­es­ti­mate the appeal of this sim­ple dessert. I’ve brought this easy treat to numer­ous par­ties (just heat it there) and I’ve seen adults fight just as hard as the kids to get their cracker into the pan. And, besides, is there any­thing that says sum­mer vaca­tion more than s’mores?


Skillet S’Mores


  • 2 bags of dark choco­late chips
  • 17 marsh­mal­lows, cut in half
  • 1 box of gra­ham crackers


Pre­heat oven to 350.

In a 9-inch, oven­proof skil­let, pour the choco­late chips in an even layer across the bot­tom. Arrange the marsh­mal­low halves along the top, cov­er­ing all the chips. Bake in the oven for 10 min­utes, or until marsh­mal­lows are lightly browned and choco­late is melted. Be care­ful not to over bake the choco­late. (I've had it seize once when I for­got it in the oven. Sorry Anne and Chris.) Serve with stacks of gra­ham crack­ers to dip and enjoy.

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