Got some extra Halloween candy lying around? Raid those bags and buckets and repurpose those delicious treats into S’mores!
Purists may scoff, but that’s cool because more for us. Besides, it’s hard to argue when your mouth is full of sweet, salty, peanut-butter-cup–marshmallow-graham gooeyness.
This recipe is excerpted from Sheet Pan Suppers, available wherever books and ebooks are sold.
INGREDIENTS
12 graham crackers, broken into 24 squares
12 pieces “fun-size” chocolate candy
12 marshmallows
INSTRUCTIONS
1. Preheat the broiler with a rack about 4 inches from the heat. Line a sheet pan with aluminum foil (not essential but it makes cleanup easier).
2. Lay half of the graham cracker squares on the prepared pan and top each with a piece of candy. Place a marshmallow on top of each piece of candy.
3. Place the pan on the rack under the broiler. Watch carefully for the marshmallows to brown on top— it can take as little as 20 seconds, depending on your oven.
4. Remove the pan from the oven and carefully use a pair of kitchen tongs to flip each marshmallow over so the uncooked side now faces up. Broil the s’mores, again watching carefully, until the second side of each marshmallow is good and toasty, another 20 seconds or so.
5. Remove the pan from the oven and top each of the marshmallows with one of the remaining graham crackers, smushing them together gently. Enjoy immediately!
