Have you guy jumped in on the unicorn craze? I’ve seen unicorn hot chocolate, unicorn ice cream, unicorn toast – and a variety of other pastel rainbow foods lately. I’m a mom of three little boys, so the unicorn trend hasn’t hit our household. BUT, I have a bad sweet tooth, so pretty delicious desserts are always up my alley.
I have really fond memories of eating s’mores by the campfire as a kid. My family loved to camp and my sisters and I would try to perfectly toast our mallows, while my brother torched his. The combo of graham cracker, marshmallow, and chocolate is one of my favorites. A friend of mine makes a s’mores bar that I can’t wait to get my hands on.
I’ve really been enjoying cooking with cast iron lately, and this Staub fry pan had skillet s’mores written all over it from the moment I laid eyes on it. I wanted to bring that flavor of fireside s’mores inside where it could be consumed anytime I wanted.
This dessert has a layer of chocolate chips, peanut butter cups, and is topped with colored marshmallows. It comes together in a snap and you’ll be dipping graham crackers into this warm, bubbly treat in a matter of minutes. Find a quick how-to video below:
These skillet s’mores would be the perfect addition to an Easter feast, but can be enjoyed year-round without having a campfire at your fingertips. This recipe totally converted me to the unicorn trend! Pastel rainbows forever!
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- 16 ounces semi-sweet chocolate chips
- 10-12 mini peanut butter cups
- 10 ounces colored mini marshmallows
- graham crackers for dipping
- Move oven rack to the top third of your oven.
- Preheat oven to 350 degrees.
- In a 10 inch cast iron skillet layer chocolate chips, peanut butter cups, and marshmallows.
- Bake for 3 minutes.
- Switch oven function to broil and brown top of marshmallows. This will take about a minute, so watch them closely so they don't burn.
- Serve with graham crackers.