Recipe courtesy of Jeff Mauro
Save Recipe Print
Total:
20 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Special equipment: a kitchen torch, optional

Preheat the oven to 450 degrees F. Line a baking sheet with parchment.

Roll out each dough piece on a lightly floured surface into a roughly 5-inch square. Space them evenly on the prepared baking sheet. 

Place half a chocolate bar on each square. Top each with a quarter of the graham cracker crumbles and 1/2 teaspoon smoked salt. Fold in the opposite corners so that all 4 meet in the middle, then pinch the seams and middle to seal. 

Mix together the sugar and cinnamon in a small bowl. Brush each pocket with butter and sprinkle with the sugar mixture. Bake until golden, about 10 minutes. 

While still hot, top each pocket with a marshmallow, pressing slightly to adhere. Use a kitchen torch to toast the marshmallows. (Alternatively, turn the oven to broil and broil, watching carefully, to toast the marshmallows, about a minute.) Serve warm.

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

Categories:

My Private Notes

Add a Note
Get the Recipe

Ice Cream Social in a Bag

Get shaking with this unique way of making ice cream in five minutes.

IDEAS YOU'LL LOVE

4-Ingredient S'mores Pie

Recipe courtesy of Food Network Kitchen

Sunny's Easy S'mores Funnel Cake

Recipe courtesy of Sunny Anderson

S'Mauros: Skillet S'Mores

Recipe courtesy of Jeff Mauro

Port of San Francisco Sundae

Recipe courtesy of Sandra Lee

Chocolate Porter Cupcakes, Porter Ganache, Caramel Corn Crunch, Toasted Meringue

Recipe courtesy of Courtney Bonning

Standing Ovation: Sweet Chocolate Port Cupcakes, Port Wine Reduction Syrup, Raspberry Creme Fraiche Filling, French Chocolate Mousse

Recipe courtesy of Sweet Arleen's

Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce

Recipe courtesy of Jean-Pierre Brehier

Vanilla, Chocolate and Kahlua Chiffon Cake with Port Wine and Raspberry Sauce

Recipe courtesy of Jean-Pierre Brehier

S'mores Bark

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories