A simple version of everyone’s favorite camping treat: S'mores! Made in a baking dish so you can make it even without a campfire, and perfect to make for a crowd. Use graham crackers or digestive biscuits, and your favorite milk chocolate!
Bring out a baking dish or pie dish. Exact size is not important, but it should be around 10 inches (25 cm) across for a round one or 11x7 inches (28x18 cm) for a rectangular one. You can also use multiple smaller dishes.
If you're not using a non-stick pan, butter the dish.
butter
Break half of the crackers or biscuits into smaller pieces and place in the bottom of the dish.
16 full sheet graham crackers or digestive biscuits
Break the chocolate into pieces and place on top of the crackers.
7 ounces milk chocolate
Spread out half of the marshmallows on top, then add the rest of the biscuits or crackers broken into pieces, followed by the second half of marshmallows.
2 cups mini marshmallows, 16 full sheet graham crackers or digestive biscuits
Make sure there are no pieces of biscuits or crackers that are sticking up too much, or they might burn.
Bake in the middle of the oven for 12-15 minutes, until marshmallows and chocolates are melted and marshmallows are browned, but not burned. If they start to burn but it's not melted enough yet, cover with aluminium foil and bake a little longer.
Video
Notes
Ingredient notes & substitutions
Crackers: I made this with digestive crackers / biscuits, but graham crackers work just as well
Milk chocolate: Use your favorite kind, either in bar form or chocolate chips. You can even use a flavored version for a twist!
Marshamallows: I like mini marshmallows, but you can also use regular sized ones that you tear into smaller pieces
Tips & tricks
Make sure there aren't any crackers sticking up too much, or those pieces will burn
Keep an eye on it while baking - the marshmallows can burn really fast. If they start to burn before it's done, cover with aluminium foil and bake a little longer.
Prep ahead by combining all the ingredients in the pie dish up to 24 hours before baking, then bake when time comes for dessert. You can store it covered in room temperature.
Store leftovers covered in the fridge for up to 4 days
Reheat leftovers in the oven. Cover with aluminium foil and bake at 300℉ (150℃) for 10 minutes.