Description
This classic version captures the nostalgic flavor of the campfire treat in a bowl. A layer of rich milk chocolate is topped with fluffy mini marshmallows and baked until puffed and golden.
Ingredients
Scale
- 1 cup semisweet chocolate chips
- 1 cup mini marshmallows
- 1 teaspoon vanilla extract
- 1 package Honey Maid Graham Crackers, broken into pieces (8.8 oz)
- Salt for sprinkling (optional)
- 1 cup semisweet chocolate chips
- 1/2 cup creamy peanut butter
- 1/2 cup mini marshmallows
- 3 large Reese's Peanut Butter Cups, chopped into small pieces
- Graham crackers or pretzels for dipping
- 1 cup semisweet chocolate chips
- 1/2 cup crushed Oreo cookies (reserve some for topping)
- 1 cup mini marshmallows
- Whole Oreo cookies for serving
- 1 tablespoon milk (optional, for mixing)
- 1 cup semisweet chocolate chips
- 1/2 cup yellow or vanilla cake mix (dry)
- 1/2 cup mini marshmallows
- 2 tablespoons rainbow sprinkles (plus extra for garnish)
- Graham crackers or sugar cookies for dipping
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch skillet; spread chocolate chips in the bottom and bake for 5 to 7 minutes until melted and glossy, then stir gently; distribute mini marshmallows over the chocolate, return to oven for another 5 to 7 minutes until puffed and lightly browned, remove, drizzle with vanilla extract, sprinkle with salt, and serve immediately with graham cracker pieces.
- Preheat oven to 350°F (175°C); combine chocolate chips and peanut butter in a microwave-safe bowl, microwaving in 30-second intervals until smooth; pour into skillet, scatter chopped peanut butter cups on top, cover generously with mini marshmallows, and bake for 6 to 8 minutes until golden and bubbling; let cool for 2 minutes before serving with graham crackers or pretzels.
- Preheat oven to 350°F (175°C); mix chocolate chips with half of the crushed Oreos (adding milk if too dry), press firmly into skillet base, sprinkle remaining crushed Oreos and mini marshmallows on top, and bake for 7 to 9 minutes until puffed and edges are bubbling; allow to rest for 3 minutes so chocolate sets slightly, then serve with whole Oreo cookies.
- Preheat oven to 350°F (175°C); combine chocolate chips and dry cake mix until coated, transfer to skillet and press into an even layer, stir in mini marshmallows and 2 tablespoons of sprinkles, and bake for 8 to 10 minutes until golden and set but gooey; top with additional sprinkles immediately after removing from oven and serve warm with cookies.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: Keep a close eye on marshmallows during the final minutes to prevent burning; cover loosely with foil for the last minute if they brown too quickly.