S'mores Casserole
This indoor S'mores Casserole captures all the gooey, chocolatey magic of campfire s'mores without the fire. Layers of graham cracker cookie dough, melted chocolate, and marshmallows create the perfect dessert.
Ingredients
Cookie Dough Base
- 11 tbsp butter unsalted, melted
- 1/3 cup white sugar
- 1/2 cup brown sugar
- 2 tsp vanilla extract
- 1 large egg whole
- 1 egg yolk extra
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- 2/3 cup graham cracker crumbs about 9 sheets, divided
- 1 cup mini marshmallows divided
- 1/2 cup chocolate chunks chopped fine
Filling and Topping
- 2 Hershey's chocolate bars full-sized, divided
Instructions
Prepare the Pan
- Preheat oven to 350°F (175°C).
- Grease an 8×8 inch baking pan with cooking spray or line with parchment paper.
Make the Cookie Dough
- Melt butter in a microwave-safe bowl in 30-second bursts. Let cool for 1-2 minutes.
- Add white sugar and brown sugar to the melted butter. Beat with an electric mixer for 1-2 minutes until smooth and lighter in color.
- Add whole egg, egg yolk, and vanilla extract. Beat until thick and glossy.
- Add flour, baking powder, salt, and 1/3 cup graham cracker crumbs. Mix on low speed just until no flour streaks remain. Do not overmix.
- Fold in 1/2 cup mini marshmallows and all chocolate chunks using a rubber spatula with gentle motions.
Assemble the Layers
- Press half the cookie dough into the bottom of the prepared pan in an even layer.
- Break one Hershey's bar into pieces and scatter over the dough layer.
- Sprinkle remaining 1/2 cup mini marshmallows over the chocolate. Press down gently with fingertips.
- Drop small blobs of remaining cookie dough across the surface. Gently press and spread to cover the marshmallow-chocolate layer completely.
- Press remaining 1/3 cup graham cracker crumbs into the top layer.
Bake and Finish
- Bake for 22 minutes, until edges pull slightly away from pan, top is golden brown, and center looks set (not jiggly).
- Immediately after removing from oven, break up the second Hershey's bar and lay pieces on top of the hot casserole.
- Let cool for 15-20 minutes before cutting into 9 squares.
- Serve warm with vanilla ice cream, whipped cream, or chocolate sauce if desired.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 1 week.
Reheating: Microwave individual pieces for 15-20 seconds or warm entire pan covered with foil at 300°F for 5-10 minutes.
Make Ahead: Assemble completely and refrigerate up to 24 hours before baking. Let sit at room temperature for 15 minutes before baking, adding 2-3 extra minutes to bake time.
Variations: Try peanut butter cups instead of Hershey's, use marshmallow fluff for smoother center, add caramel or cream cheese layer, or use dark chocolate for less sweetness.
Tips: Use chocolate chunks instead of chips for better melting. Don't overbake - remove when edges look done even if center seems barely set. Use hot knife wiped clean between cuts for cleanest slices.