One-Pan Campfire S’mores Skillet Blondie with Toasted Marshmallows Tips, FAQ & printable recipe

Tips for success

For the best texture, serve the blondie warm, straight from the skillet. If it cools completely, the chocolate will firm up and the marshmallows will lose their gooeyness.

Reheat individual portions in the microwave for 15-20 seconds to restore the molten quality. The skillet itself can be placed back in a low oven for a few minutes, but be careful not to overheat.

To make the graham crust extra crunchy, toast the crumbs in a dry skillet for a few minutes before mixing with butter.

This adds a deeper, toasty flavor that complements the brown butter. Alternatively, use a mix of graham cracker crumbs and a pinch of salt to balance the sweetness.

Variations

• Peanut Butter Swirl: Drop spoonfuls of creamy peanut butter over the blondie batter before baking, then swirl with a knife. The peanut butter adds richness and a salty contrast. Use peanut butter cups instead of chocolate bars for extra indulgence.
• Salted Caramel: Drizzle store-bought or homemade salted caramel sauce over the baked blondie before adding the chocolate and marshmallows. The caramel adds a gooey, sweet layer that pairs perfectly with the toasted marshmallows.
• Banana S'mores: Slice a ripe banana and arrange over the blondie batter before baking. The banana softens and adds natural sweetness. Top with chocolate and marshmallows as usual; the banana adds a fruity note.
• Mint Chocolate: Use mint-flavored chocolate bars instead of plain milk chocolate. The cool mint flavor contrasts with the warm, gooey blondie. Crush a few mint candies and sprinkle over the top before broiling for extra crunch.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave for 20-30 seconds or in a 350°F oven for 5 minutes.

Freezer

Freeze the baked blondie (without topping) for up to 2 months.

Reheat

Reheat individual portions in the microwave for 20-30 seconds, or place the skillet in a 350°F oven for 5-10 minutes until warmed through.

Store leftover blondie in an airtight container in the refrigerator for up to 3 days. The texture will become more firm when chilled; reheat in the microwave or oven to restore gooeyness. If storing in the skillet, cover with foil or plastic wrap.

The blondie can be baked (without the chocolate and marshmallow topping) up to 1 day ahead. Cool completely, cover, and store at room temperature.

When ready to serve, reheat in a 350°F (175°C) oven for 5-10 minutes, then add the chocolate and marshmallows and broil as directed.

Serving ideas

Serve the blondie warm, straight from the skillet, with a scoop of vanilla ice cream. The cold ice cream melting over the warm, gooey blondie creates a delightful contrast.

For extra indulgence, drizzle with caramel sauce or sprinkle with a pinch of flaky sea salt.

This dessert is perfect for sharing. Place the skillet in the center of the table with spoons and let everyone dig in. It pairs well with coffee or cold milk. For a camping-themed party, serve in paper cups with wooden spoons for a rustic feel.

Frequently asked questions

Recipe card

One-Pan Campfire S'mores Skillet Blondie with Toasted Marshmallows

Prep 15 minCook 20 minTotal 35 minServes 8

Ingredients

• 1 cup crushed graham crackers
• 3 tbsp unsalted butter, melted
• 115 g unsalted butter, for browning
• 1 cup packed brown sugar
• 1 large egg
• 1 large egg yolk
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• milk chocolate bars, broken into squares, to taste
• mini marshmallows, to taste
• vanilla ice cream, for serving

Instructions

1. Heat the oven to 350°F (175°C). In a small bowl, stir the crushed graham crackers with the melted butter until evenly moistened. Press the mixture firmly into the bottom of an 8-inch cast iron skillet, forming an even layer. Set aside.
2. In a small saucepan, melt the 115 g butter over medium heat. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty, about 3-4 minutes. Remove from heat and let cool slightly.
3. In a large bowl, whisk the browned butter with the brown sugar until combined. Whisk in the egg and egg yolk until smooth. Add the flour and baking powder, and fold with a rubber spatula until just combined—do not overmix.
4. Spread the blondie batter evenly over the graham crust in the skillet. Bake at 350°F (175°C) for 18 minutes, until the edges are set and the center is just barely set but still moist.
5. Remove the skillet from the oven. Immediately arrange the chocolate bar squares evenly over the hot blondie. Scatter the mini marshmallows over the chocolate, covering the surface.
6. Turn the oven to broil. Place the skillet under the broiler for 2 minutes, watching closely, until the marshmallows puff and turn golden brown in spots. Remove from the oven.
7. Let the skillet blondie cool for 5 minutes on a wire rack (or a heatproof surface). Serve warm, spooning out portions with a large spoon, and top each serving with a scoop of vanilla ice cream if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

420

Protein

5 g

Carbohydrates

55 g

Fat

21 g

Automatic estimate from the ingredient list, not laboratory-verified.