Compliment the perfect camping night with this delicious s’mores casserole recipe! The crunchy graham crackers, toasty marshmallows, and gooey chocolate make this the perfect summer snack. From A Paige of Positivity, you’ll love this summer treat!
EQUIPMENT
Stand mixer or electric hand mixer
8×8 baking pan
Rubber Spatula
Mixing Bowl
Measuring cups and spoons
INGREDIENTS
11 tbsp butter, melted
⅓ cup white sugar
½ cup brown sugar
2 tsp vanilla extract
1 egg
1 egg yolk
1 ½ cups all purpose flour
1 tsp baking powder
pinch salt
⅔ cup graham cracker crumbs, about 9 whole sheets
1 cup mini marshmallows, divided
½ cup mini semi-sweet chocolate chips
2 full sized Hershey’s milk chocolate bars
INSTRUCTIONS
Preheat the oven to 350°F. Melt butter in a glass mixing bowl in 30 second intervals until melted. Add brown sugar and white sugar to the bowl and use an electric mixer to beat until everything is well combined.
Add in the egg + yolk and vanilla extract. Beat again.
Pour the all purpose flour, baking powder, salt, and ⅓ cup graham cracker crumbs to the batter. Mix again until cookie dough forms.
Add in ½ cup of mini marshmallows, chocolate chips, and fold together.
Grease an 8×8 square pan with spray oil or line with parchment paper.
Layer ½ of the cookie dough into the bottom of the prepared pan. Break 1 Hershey’s bar into pieces and spread pieces in an even layer on the dough. Add the remaining ½ cup mini marshmallows and press them into the dough.
Add the remaining cookie dough on top of the chocolate/marshmallow layer. Then press the remaining ⅓ of graham crackers into the top.
Bake for 22-25 minutes.
Remove from the oven and place the remaining Hershey’s Bar pieces onto the top while it’s still hot.
Allow the casserole to cool before cutting into squares. Serve with a little vanilla ice cream or whipped cream if desired and enjoy!
