Sheet Pan S’mores Casserole
This sheet pan s’mores casserole combines graham crackers, marshmallows, and chocolate into a gooey, shareable dessert perfect for any occasion.
Equipment
- 1 large sheet pan lined with parchment paper
- 1 Oven preheated to 350°F
- 1 Mixing Bowl for melting butter
Ingredients
Main Ingredients
- 8 sheets of graham crackers
- 4 cups mini marshmallows
- 2 cups milk chocolate chips
- 1/4 cup unsalted butter melted
Optional Add-ons
- 1/2 cup peanut butter chips
- 1/4 cup crushed pretzels
- 1/4 cup caramel sauce
- 1/4 cup toasted coconut flakes
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a large sheet pan with parchment paper, ensuring the paper covers the entire surface.
- Place graham crackers in a single layer on the prepared sheet pan, covering the entire surface.
- Sprinkle half of the mini marshmallows and half of the chocolate chips evenly over the graham crackers. Drizzle with melted butter.
- Repeat with another layer of graham crackers, remaining marshmallows, and chocolate chips, covering all areas of the sheet pan.
- Place the sheet pan in the oven and bake for 10 to 12 minutes, watching closely to prevent burning. Bake until marshmallows are golden brown and chocolate is melted.
- Remove the casserole from the oven and let it cool slightly to allow the layers to set before serving.
- Cut the casserole into slices and serve warm for the best gooey marshmallow experience.
- Store any leftovers in an airtight container at room temperature for up to two days. Reheat in a low oven if desired.
Notes
Pro Tips: For gooier marshmallows, slightly underbake and let cool outside the oven. Ingredient Substitutions: Use gluten-free graham crackers if needed. How to Serve: Best served warm with a cold glass of milk. Storage & Freshness: Store at room temperature in an airtight container. Make-Ahead Tips: Prepare the layers ahead of time and bake just before serving.