Just because it’s winter time, doesn’t mean we shouldn’t be allowed to indulge in ooey, gooey campfire s’mores. Sure, we would freeze our you-know-whats off if we tried to sit out in the snow and roast marshmallows, but that’s besides the point. I wanted to find a way to bring this summertime treat indoors so I thought back to our most recent trip to Hershey Park, where we had individual ramekins of s’mores casserole, and couldn’t wait to make it at home. I made mine in a larger quantity, which is really great for entertaining, or just more to enjoy for yourself (!)
All the components of the classic treat are in this dish: a layer of sweet honey graham crackers, rich, melty fudge, and sticky, sugary, roasted marshmallows. Pitch a tent in the living room and pass the baking dish.
1 cup crushed graham crackers or graham cracker crumbs
1 jar Hershey’s special dark hot fudge, room temperature
5 Hershey’s milk chocolate bars, unwrapped
½ bag mini marshmallows
Place graham crackers in a Ziplock bag and pound with mallet to crush into crumbs.
Transfer crumbs into a 9X9 baking dish.
Cover bottom of baking dish with the graham cracker layer.
Spoon dark chocolate fudge onto the graham crackers, being careful not to shift the crumbs.
Press Hershey’s bars into the fudge. You will need to break pieces of one bar to evenly fill the gaps.
Top with marshmallows.
Bake at 350 degrees for 15-20 minutes, until top turns a light toasted brown. I put mine under the broiler for a few minutes to get a good roast on the marshmallows, but be sure to keep an eye on it because it can burn quickly.
Try to eat this without smiling….Just try.