Sheet-Pan S’mores with Flaky Sea Salt

Why You’ll Love This Recipe

• All the classic campfire s’mores flavors, no fire pit required.
• One pan, minimal mess, ready in just minutes.
• Perfectly gooey marshmallows and melty chocolate every time.
• A pinch of flaky salt makes the sweetness pop.

Grocery List

• Produce: None required
• Dairy: None
• Pantry: Graham crackers, semisweet or milk chocolate bar(s), large marshmallows, flaky sea salt, neutral oil or nonstick spray

Full Ingredients

Core Ingredients

• 12 graham cracker squares (from 6 full crackers)
• 4 oz (113 g) semisweet or milk chocolate, cut into 12 squares
• 12 large marshmallows (about 84 g total)
• 1/2 tsp flaky sea salt
• Neutral oil or nonstick spray, for greasing the foil

Optional for Serving

• 12 additional graham cracker squares, for sandwiching
• Warm caramel sauce, for drizzling (1–2 tbsp)
• Toasted coconut flakes (1–2 tbsp)

Step-by-Step Instructions

Step 1: Preheat and position the rack

Set your oven rack 6 inches below the broiler element. Preheat the broiler to High, about 500–550°F. This distance gives you quick browning without burning.

Step 2: Prep the pan

Line a rimmed sheet pan with aluminum foil and lightly coat the foil with neutral oil or nonstick spray. Avoid parchment paper under the broiler, as it can scorch.

Step 3: Build the base

Arrange 12 graham cracker squares on the prepared pan. Place one square of chocolate (about 9–10 g each) on each graham. Keeping the chocolate under the marshmallow helps it soften while the marshmallow toasts.

Step 4: Add marshmallows

Set one large marshmallow on top of each chocolate piece. For the neatest look, press gently so it sticks in place. If your marshmallows are very round, you can trim a thin slice off the bottom so they sit flat.

Step 5: Broil until gooey

Broil for 45–90 seconds, watching closely. Rotate the pan halfway through for even color. The marshmallows should puff and turn golden to deep amber on top, and the chocolate should look glossy and softened.

Step 6: Finish and serve

Remove the pan and let the s’mores rest for 1 minute to settle. Sprinkle each with a pinch of flaky sea salt. Serve open-faced or press on a second graham cracker square to make a classic sandwich. Enjoy warm.

Pro Tips

• Use foil, not parchment, under the broiler to prevent scorching.
• Keep the oven door slightly ajar (electric broilers) to monitor browning in real time.
• For ultra-even toasting, halve marshmallows crosswise and place cut-side down.
• Want extra-melty chocolate? Pre-warm the grahams with chocolate alone for 15–20 seconds, then add the marshmallows and finish broiling.
• Rotate the pan halfway through; broilers can have hot spots.

Variations

• Peanut Butter Crunch: Spread a thin layer of peanut butter on the graham before adding chocolate.
• Mocha Dark Chocolate: Use dark chocolate and finish with a tiny pinch of espresso powder plus the flaky salt.
• Cookie Butter: Swap chocolate for cookie butter, then broil marshmallows on top and drizzle with caramel.

Storage & Make-Ahead

S’mores are best enjoyed immediately. If needed, store cooled leftovers in an airtight container at room temperature for up to 1 day (they will firm up). Rewarm on a foil-lined pan under the broiler for 10–15 seconds or in a 300°F oven for 3–4 minutes to soften. Avoid microwaving for long, as marshmallows can over-expand and collapse.

Nutrition (per serving)

Approximate for one open-faced s’more: 110 calories; 18 g carbohydrates; 4 g fat; 1 g protein; 70 mg sodium; 13 g sugars. Values will vary based on chocolate type and cracker brand.