How to Make Smores in the Oven
Preheat your oven to 400°F (205°C)., Break some graham crackers in half., Top each graham cracker half with a marshmallow., Bake the s'mores for 3 to 5 minutes., Place a piece of plain chocolate on top of each s'more., Top each s'more with a graham...
Step-by-Step Guide
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Step 1: Preheat your oven to 400°F (205°C).
Place half of the broken crackers on a baking sheet, leaving some space between each one.
Save the rest for later.
How many graham crackers you break depends on how many s'mores you want to make.
One graham cracker is enough to make one s'more. , Place the marshmallow flat-side-down on top of the cracker so that it doesn't roll off. , They are ready when the marshmallows turn puffy and golden-brown., The best type of chocolate to use for s'mores is the kind that you can break into smaller bars.
You should be able to fit 2 to 4 squares on each s'more. , Gently press down on the cracker to create a seal., This will give the chocolate time to soften up and turn gooey.
It will also allow the marshmallow cool down a little. -
Step 2: Break some graham crackers in half.
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Step 3: Top each graham cracker half with a marshmallow.
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Step 4: Bake the s'mores for 3 to 5 minutes.
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Step 5: Place a piece of plain chocolate on top of each s'more.
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Step 6: Top each s'more with a graham cracker half.
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Step 7: Wait 1 minute before digging in.
Detailed Guide
Place half of the broken crackers on a baking sheet, leaving some space between each one.
Save the rest for later.
How many graham crackers you break depends on how many s'mores you want to make.
One graham cracker is enough to make one s'more. , Place the marshmallow flat-side-down on top of the cracker so that it doesn't roll off. , They are ready when the marshmallows turn puffy and golden-brown., The best type of chocolate to use for s'mores is the kind that you can break into smaller bars.
You should be able to fit 2 to 4 squares on each s'more. , Gently press down on the cracker to create a seal., This will give the chocolate time to soften up and turn gooey.
It will also allow the marshmallow cool down a little.
About the Author
Carol Bell
Carol Bell has dedicated 10 years to mastering education and learning. As a content creator, Carol focuses on providing actionable tips and step-by-step guides.
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