S'mores Bake

While campfire s'mores are irresistible and undeniably fun, get ready to be blown away by our delicious S'mores Bake. Replacing Hershey’s chocolate bars with rich and smooth Ghirardelli chocolate makes this ooey-gooey, decadent treat an indulgent eating experience even when you don’t have the campfire. Even better, using chocolate chips means less work and no waiting!

Ingredients

Small batch (2-4 servings)

1 pack of graham crackers (individual size)
¾ cup (approx. 130 grams) Ghirardelli chocolate chips (I like to use a 2:1 ratio of milk and semi-sweet chocolate chips, which equals ½ cup milk chocolate and ¼ cup semi-sweet chocolate chips.)
¾ cup (35 grams) mini marshmallows (Use enough marshmallows to completely cover the chocolate chips and form a slight mound in the center.)

Family size (6-8 servings)

1 14.4 oz. box graham crackers
1 cup (180 grams) Ghirardelli milk chocolate chips
1 cup (180 grams) Ghirardelli semi-sweet chocolate chips
1 10 oz. package large marshmallows

Instructions

1. Preheat the oven to 350°F for a conventional oven, or 325°F for a convection oven or air fryer

2. Choose the appropriate pan based on the desired batch size:

For a small batch (2 servings), use a small 4x8 inch server or a 5-inch to 6-inch pan

For a family batch (6-8 servings), use a 10-inch round skillet

3. Pour a layer of chocolate chips into the cast iron pan in an even layer

4. Add a thick layer of marshmallows on top of the chocolate chips

5. Bake in the preheated oven for 10-15 minutes, until the marshmallows turn golden brown on top

6. Open graham crackers and separate into sections

7. Arrange graham crackers and baked s’mores on a heat-proof tray

8. Serve immediately with graham crackers for dipping

Note: This recipe is best enjoyed immediately after baking and does not stay fresh for long. It is recommended to make only what will be eaten and serve it while hot.