Indoor S'mores with Chocolate Grahams and Caramel
Skip the campfire — these broiler s'mores use chocolate graham crackers, Hershey's caramel chocolate, and jumbo vanilla marshmallows for an upgraded classic ready in under 10 minutes.
Servings: 4
Ingredients
- 8 crackers Honey Maid Chocolate Fresh Stacks graham crackers broken into halves — you need 8 pieces
- 4 large Great Value S'more Vanilla Flavored Marshmallows
- 2 squares Hershey's Milk Chocolate with Caramel 1 square per s'more is the sweet spot for ratio; use 2 squares if you want a more chocolate-forward bite — personal preference
Instructions
- Position the broiler rack. Move an oven rack to about 6 inches below the broiler element. Set the broiler to high and allow it to fully preheat for 3–5 minutes.
- Prepare the pan. Line a half sheet pan with a silicone baking mat. Place the marshmallows on the mat, spaced at least 2 inches apart so they have room to puff without touching.
- Stage the graham crackers. While the broiler heats, break the chocolate graham crackers at the score line. Lay out 4 bottom cracker halves on a separate plate or cutting board. Break 1 square of Hershey's Caramel bar onto each bottom cracker — this is the ratio we find works best, letting the caramel and marshmallow share the spotlight without the chocolate overwhelming the stack. If you want a more chocolate-forward s'more, use 2 squares. Set aside the 4 top cracker halves.
- Broil the marshmallows. Slide the sheet pan under the broiler. Watch continuously. After about 60–90 seconds, the tops will begin to turn golden. When the tops are nicely browned, use tongs or a fork to flip each marshmallow over. They will hold their shape better than you expect — no sticking, no collapsing, a clean turn. Broil the second side for another 60–90 seconds until it matches the first. You are after deep golden on both sides, with the interior fully molten. Pull immediately.
- Assemble. Working quickly, use a spatula or fork to transfer one marshmallow to each prepared bottom cracker, toasted side up. Place a top cracker half on each marshmallow and press gently but firmly, compressing the marshmallow slightly so it spreads to the cracker edge. The heat will soften the caramel chocolate as you press.
- Rest briefly. Let sit for 30–45 seconds before serving. This allows the chocolate to soften fully and the marshmallow to set slightly so the stack holds together.
Notes
- The vanilla marshmallows in this recipe are the Great Value S'more Vanilla Flavored variety — larger than standard marshmallows and subtly vanilla-forward. Standard large marshmallows will work as a substitute, but the flavor difference is noticeable.
- Do not skip the flip. It sounds like it would be messy, but the marshmallows hold their shape on the silicone mat and turn cleanly with tongs or a fork. Two toasted sides means more caramelization, a more complex flavor, and a marshmallow that is evenly molten all the way through rather than soft on one side and raw on the other.
- One square of Hershey's Caramel per s'more is our preferred ratio — enough chocolate and caramel to taste without overpowering the toasted marshmallow. Two squares tips the balance toward a more chocolate-forward bite. Both are correct. Taste your way to your preference.
- For a deeper caramel flavor, allow the marshmallow to get darker before pulling — closer to a mahogany brown than golden. The slight bitterness of a well-toasted exterior plays particularly well against the sweet caramel layer.
- If you want to scale this up for a group, use multiple sheet pans and rotate them through the broiler in batches. The marshmallows hold their heat briefly, so the first batch will still be warm when the second comes out.
- Chocolate grahams are the base of this remodel, but cinnamon grahams are a worthy variation if you want to go in a spiced direction. The interplay between cinnamon and caramel is its own kind of excellent.
- Leftovers are not really a concept here. These are best eaten immediately, while the marshmallow is still warm and the chocolate has not re-solidified.
