|Original Pinterest Pin|
Courtesy of Dessert For Two
I can tell you it looked awfully good and it was a cold weekend afternoon and we were craving something sweet. I thought, what the heck, why not?
It worked, I mean it really worked. It was fabulous. Maybe too fabulous! Tom had to cut himself off; I could only eat about three graham crackers worth. The blessing in this recipe, the longer it sits, then the chocolate firms up and you have to reheat it, which really helps you not over do it. BUT keep in mind, there were just two of us eating this. If you have a family or friends over of 4 or more. There won't be any left to reheat and it will be gone long before it cools down enough to firm up!
This is definitely a keeper recipe!
Approximate 1-2 c of chocolate chips – your choice.
Approximately 10-16 full-size marshmallows, cut in half.
Or you can use 1-2 c of mini-marshmallows.
Graham Crackers for dipping.
Using an 8 inch cast iron pan, prepared and sprayed with nonstick cooking spray, pour your chocolate chips into the bottom of the pan, spreading evenly around.
Top with the marshmallows.
Bake in a 450 degree oven for approximately 8 minutes, until tops of the marshmallows are golden brown and the chocolate is melted.
Tips – if you want a greater amount of marshmallow (as you would in a ‘Smore – don’t halve the full-size marshmallows. If you want less ‘mallow, than use the mini-marshmallows or the halved, full-sized ones.
The thicker the layer of chips, the longer it will take to melt and you might burn your marshmallow.
Leftover and need to reheat – just place a piece of tinfoil over the top of the pan and heat through for 8-10 minutes. Your ‘mallows wont burn and the chocolate will melt!