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!
