It’s no secret that I love S’mores. The combination of chocolate, marshmallow, and graham crackers is just heavenly. Unlike many people, I don’t see S’mores as a seasonal food only eaten in summer or fall, I’m looking at you DQ S’mores Blizzard! I like S’mores all year long. Recently I saw a picture on Facebook of S’mores on a cookie sheet. I knew I needed to try it so I created Sheet Pan S’mores for our family July 4th celebration.
Sheet Pan S’mores are best when they are warm and gooey so I pre-baked the crust at home and then I assembled the other ingredients after our cookout-eat in, it’s too hot to eat outside in Florida in July. When everyone was ready for something sweet, I popped the pan into the oven and in just a few minutes we were enjoying the ooey gooey deliciousness. It was so good I didn’t get any picture of individual pieces, they got eaten so fast!
Enjoy the ooey gooey deliciousness of s'mores indoors all year long with sheet pan s'mores!
- 1 8oz crescent roll dough
- 6 graham crackers full sheets
- 6 Hershey chocolate bars
- 1 bag marshmallows full size
Cover your cookie sheet with parchment paper.
Preheat oven to 400°F.
Lay the crescent roll dough out on the parchment paper, carefully stretching it.
Place the graham crackers in a food processor. Crush into crumbs.
Sprinkle half of the crumbs over the dough.
Bake the dough for 12-15 minutes, until golden brown.
Remove from the oven.
Place the chocolate bars on the dough in a single layer.
Line up the marshmallows on top of the chocolate.
Sprinkle the rest of the graham cracker crumbs over the top of the marshmallows.
Return to the oven and bake and additional 8-10 minutes. Watch carefully, as soon as the marshmallows start to puff up and get brown on top, remove them from the oven.
If you love S’mores as much as I do, check out my other S’mores recipe!
- S’mores Lasagna Overnight Refrigerated Treat
- Candy Cane S’mores Bars
- S’mores Dip
- S’mores Cones
- S’mores Cups
- S’mores Bars
- S’mores Chocolate Chip Cookies
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