It was so hot last week! We officially hit temperatures in the 90s…right in the middle of spring! I knew I’d be needing those popsicles and cold desserts I’ve been talking about endlessly sooner than I thought.
Funny enough, I wasn’t craving cold food when the weather was scalding hot. Instead I was craving S’MORES! The 90-degree weather was the first sign that summer is around the corner, so perhaps the excitement of fun and outdoorsy activities to come kicked my tastebuds into summer mode? Maybe?
I don’t know what to tell you. But that’s the story I’m telling myself.
I made a variation of these S’mores Fudge Bars. My Skillet S’mores have a graham cracker base, chocolatey, decadent, and rich fudge, and a warm, fluffy and toasted marshmallow topping. Adding chocolate syrup and a couple scoops of chocolate ice cream took this dessert over the top! As soon as I had the first bite, I felt like I was sitting on a marshmallow cloud and no one could touch me. I’m pretty sure the world stopped for fifteen minutes.
Skillet S’mores
Makes two 8-inch skillet desserts
Ingredients:
- 9 large graham crackers
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, melted
- 14 oz (1 can) sweetened condensed milk
- 2 cups milk chocolate chips/chunks (you can also use semi-sweet) [1 bag chocolate chips]
- 1 cup mini marshmallows
Optional:
- Chocolate Syrup
- Chocolate Ice Cream (or ice cream flavor of your choice!)
Directions:
1. Preheat the oven to 350 degrees F.
2. In a food processor, crush and blend together the graham crackers, sugar, salt, and melted butter. Put half into a greased skillet and pat down until flat.
3. Bake in the oven for 5 minutes.
4. While it’s baking, melt together the chocolate chips and sweetened condensed milk on low heat on the stove. This will be the fudge! Layer half of the fudge onto the skillet when you take it out of the oven.
5. Add 1 cup of mini marshmallows in a layer on the skillet. Then put back into the oven and broil for 5 minutes. Check to see if the marshmallows are toasting/browning. Keep an eye on it to make sure it doesn’t burn.
6. Remove from the oven and let cool for 5 minutes. Then layer on the chocolate syrup and add a scoop or two of ice cream and enjoy!
Note: This dessert is great hot -or- cold! Yes, cold! If you want to enjoy this dish cold, refrigerate the dessert after it has come to room temperature. Refrigerate for 4-6 hours, or preferably overnight.
Yum
