Giant Choco S'mores (Print Version)
A homemade cookie base topped with marshmallows and gooey chocolate, giving you those campfire vibes without leaving the house.
# Ingredients:
→ Base Layer
01 -
½ teaspoon salt
02 -
½ teaspoon baking soda
03 -
1 cup graham cracker crumbs
04 -
2 large eggs
05 -
2 cups all-purpose flour
06 -
2 teaspoons vanilla extract
07 -
1 cup (2 sticks) unsalted butter, softened
08 -
1 cup packed light brown sugar
09 -
½ cup sugar (regular white kind)
→ Extras on Top
10 -
2 bars (1.55 oz each) Hershey chocolate bars, broken into pieces
11 -
2 cups tiny marshmallows
12 -
1 graham cracker sheet, crumbled
13 -
1½ cups milk chocolate chips (Hershey)
# Steps:
01 -
Coat a 16-inch round pizza pan with a spray of cooking oil. No need to heat the oven yet—chilling comes first.
02 -
Stir together the flour, crumbs from the graham crackers, baking soda, and salt in a small bowl.
03 -
Whip together butter, both sugars, and mix at medium-high speed for about 3 minutes until it's fluffy and looks pale.
04 -
Toss in one egg at a time, mixing after each, then stir in the vanilla until it all blends together smoothly.
05 -
Slowly add your dry mix into the wet mix. Stop when you don’t see any flour streaks left.
06 -
Spread the dough onto the pan evenly, leaving a 1-inch space along the edges. Cover with plastic wrap and pop it in the fridge for an hour.
07 -
Set the oven at 350°F and bake the crust for 22–25 minutes until it turns a soft golden shade.
08 -
Once out of the oven, sprinkle those chocolate chips all over the warm crust. Pop it back inside for just a minute to melt, then smooth it out—but leave a ½-inch border untouched.
09 -
Spread marshmallows on top and broil on the low setting until they look lightly toasted. Watch closely so they don’t catch fire.
10 -
Scatter the broken chocolate pieces and bits of graham crackers over the top.
# Helpful Notes:
01 -
Fine sea salt or kosher salt works best. If your butter is salted, lower the added salt to ¼ teaspoon.
02 -
Stick to a 16-inch pan—using a smaller one can make it overflow.
03 -
Chilling the dough is a must. It stops it from spreading too much when baking.
04 -
When pressing the dough, leave about 1 inch along the edges. It spreads while baking.
05 -
A pizza cutter makes slicing this super easy.