Can I make sheet pan smores ahead of time?

Sheet pan smores are best made right before serving so the chocolate stays melted and the marshmallows stay soft. You can prep the graham crackers and chocolate ahead, but broiling and assembling should happen at the last minute for the best texture.

Why did my marshmallows burn so fast under the broiler?

Marshmallows can go from golden to burned in seconds under a broiler. This is completely normal, which is why it’s important to stay close and pull them out as soon as they’re lightly browned.

What’s the best chocolate to use for sheet pan smores?

Standard milk chocolate bars melt the most evenly and give you that classic s’mores flavor. Dark chocolate works too, but very thick or filled chocolates may not melt as smoothly under the broiler.

Can I use jumbo marshmallows instead of regular ones?

You can, but jumbo marshmallows take longer to heat through and may brown on the outside before the inside gets soft. Regular marshmallows give more consistent results for sheet pan smores.

How long do sheet pan smores stay gooey after assembling?

They stay perfectly melty for about five minutes while warm. After that, the chocolate will start to set, but they’re still delicious with a softer, more settled texture.

Sheet Pan Smores – Easy Oven Dessert for Sharing

Description

These sheet pan smores bring all the classic flavors of a campfire s’more into the oven. Made with graham crackers, melted chocolate, and toasted marshmallows, they’re an easy, cozy dessert for sharing.

Ingredients

Scale

24 graham cracker halves
6 milk chocolate bars (1.55 oz each), broken into pieces
24 regular marshmallows

Cook Mode Keep your screen awake while you cook

Instructions

Preheat the oven to broil and position the rack near the top, leaving enough space for the sheet pans.
Arrange the graham cracker halves in a single layer across two rimmed sheet pans.
Place chocolate pieces evenly on each graham cracker half on one sheet pan.
Broil the chocolate briefly until it looks glossy and softened, then remove the pan and set aside.
Place one marshmallow on each graham cracker half on the second sheet pan.
Broil the marshmallows, watching closely, until puffed and lightly golden.
Optionally flip the marshmallows and broil briefly to toast the other side.
While everything is hot, press each chocolate-topped cracker onto a marshmallow cracker to form smores.
Serve warm while the chocolate is melted and the marshmallows are gooey.

Notes

Stay close to the oven while broiling, as marshmallows can burn quickly.
Milk chocolate melts most evenly, but dark chocolate can be used for a less sweet option.
Best enjoyed immediately while warm and gooey.

Prep Time: 5 minutes
Cook Time: 5 minutes
Category: Dessert
Method: Broiling
Cuisine: American

Nutrition

Serving Size: 1 smore
Calories: 220
Sugar: 22 g
Sodium: 95 mg
Fat: 10 g
Saturated Fat: 6 g
Unsaturated Fat: 3 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 10 mg