3-INGREDIENT TOASTED S'MORES BARK by Lindsey | Dolly and Oatmeal

frank loves s’mores. like, lives for them. he recently came home from a little stop at whole foods with their seasonal s’mores holiday bark. while most times he’s disappointed by s’mores chocolate bars/barks/ice creams/ice cream sandwiches, this whole foods version was pretty spot on (it was so overly sweet to me, but i usually find things too sweet). he was so psyched about this bark, but had one gripe: the ratio of graham crackers, to marshmallows, to chocolate was off. frank’s never one to criticize food for the most part. he eats what i make, has constructive comments when i ask for advice, and is just generally the most easy going person when it comes to all things food.

so i love when he loves certain food. and he loves s’mores so much that i wanted to give him his perfect ratio - his dream s’mores bark! the first couple of version were off. we both agreed it was too sweet. so i tried a higher percentage of cacao and that seemed to do the trick. then came the ratio. while i’m not quite the s’mores lover frank is, i do think that anything claiming to be “s’mores” generally has way too much chocolate, and not nearly enough graham crackers or marshmallows. so, i upped the 1/2 cup of marshmallows and graham crackers to 3/4 cup, plus an additional 1/4 cup graham crackers for topping.

and while i was making these, i got pretty opinionated about the marshmallows. you rarely get anything “s’mores” with actual toasted marshmallows, but isn’t that the whole point? that toasty flavor gives them that subtle smokiness which is so notorious with a proper campfire s’more. so here we have it, toasted s’mores with the perfect ratio. it’s not so much a recipe, more of guide of how to make the best dang s’more bark there is (in frank’s humble opinion).

wishing you all the loveliest holiday filled with laughter, and hugs, and love, and wonderful memories! xo!

3-ingredient toasted s’mores bark | gf

| makes one 13x9” tray |

  • 3/4 dandies brand mini marshmallows

  • 12 ounces dark chocolate (preferably 70% cacao)

  • 3/4 cup plus 1/4 cup crushed gluten free graham crackers (i use smoreables)


  1. heat your oven to a high broil. line a 13x9-inch jellyroll pan with parchment paper (i like to coat the pan with some oil and then place the parchment on top just to prevent it from slipping when you spread the melted chocolate bark).

  2. line a large baking sheet with parchment paper, and spread the marshmallows out evenly so that none are touching. once the oven is hot, carefully slide the pan in. broil marshmallows about 1 minute, rotating the pan halfway through to toast evenly. remove from the oven and let cool completely.

  3. while the marshmallows are cooling, melt the chocolate. in a heatproof bowl over simmering water, melt the chocolate, stirring every so often. after it’s completely melted, remove from heat and let cool completely.

  4. dump the marshmallows into the cooled melted chocolate, reserving a few for topping. dump the graham crackers in as well, and mix until thoroughly combined.

  5. pour the chocolate bark mix into the jellyroll pan and use and offset spatula to evenly spread it into the corners and sides of the pan. top with remaining marshmallows, and graham crackers.

  6. freeze for 30-40 minutes, until completely solid. use your hands or a sharp knife to break up the bark into jagged pieces.

  7. store in a lidded container in the refrigerator for up to 2 weeks.

more holiday recipes:

holiday chocolate bark, 3 ways

holiday chocolate bark, 3 ways

chocolate tahini cake w/ tahini frosting

chocolate tahini cake w/ tahini frosting

frozen s’mores sandwiches

frozen s’mores sandwiches

s'more pie w/ toasted marshmallow meringue by Lindsey | Dolly and Oatmeal

it was a big weekend over here with my husband turning 30 and all.  lots of fun celebrating with food, family, and a beautiful sailboat ride through new york harbor.    not to mention this s'more pie.  frank loves s'mores, so naturally i thought i would make him some combination of graham crackers, chocolate, and marshmallow.  i experimented weeks before making this pie with variations of marshmallows.  i even bought grass-fed gelatin to make a traditional kind of gooey marshmallow,  and it came out pretty good.  however, i had a little difficulty wrapping my head around what the powdery substance truly contained, and opted to make another version of marshmallow that didn't contain ground pig hooves (or whatever gelatin is made from).   

a few things to note here...for the graham cracker crust, i used store bought gluten free and vegan graham crackers.  they are not the easiest to find in your local grocery, but can be found online.  i swapped the butter for coconut oil which makes the crust a bit more crumbly, but still delicious.  i also added 1/2 cup more crumbs than the original recipe because the crust was quite thin.  for the chocolate filling, i used dairy, soy and nut free chocolate (mostly because it's dairy free) semi sweet chocolate.  any other semi sweet chocolate will work, or your could go with milk chocolate for a sweeter, more traditional s'more taste.  i used full fat coconut milk for the heavy cream.  the marshmallow is egg-based, but if you're vegan, my blogger friend sophia has been experimenting with flax meringue over at her beautiful blog.  i haven't had the time to make it yet, but it sounds too intriguing not try at some point! 

s'more pie w/ toasted marshmallow meringue

| gluten + dairy free | 

crust and chocolate filling adapted from Smitten Kitchen. marshmallow meringue adapted from Honestly Yum

| makes a 9" pie | 

for the crust

  • 6 tablespoons extra virgin coconut oil, melted
  • 2 cups S'moreables graham cracker crumbs (roughly 18 crackers, finely ground in a food processor)

for the chocolate filling

  • 7 ounces Enjoy Life semi sweet chocolate (or any other chocolate semi sweet chocolate) 
  • 1 cup unsweetened, full fat coconut milk (from a 15 ounce can) 
  • 1 organic, free range egg

for the marshmallow meringue

  • 1 cup pure cane sugar
  • 4 organic, free range egg whites
  • pinch of salt
  • splash of pure vanilla extract



make the crust

  • preheat oven to 350° and lightly oil a pie plate with coconut oil.  in a medium sized bowl, mix the graham cracker crumbs and coconut oil; turn out onto pie dish.  press evenly into the bottom and sides of the pan.  bake in the center of the oven for 12-15 minutes; until shell is crisp and slightly browned.  let cool to room temperature, about 1 hour

make the chocolate filling

  • preheat oven back to 350°.  put chocolate in a heatproof bowl.  in a saucepan, bring coconut milk just to a boil, then pour hot cream over chocolate.  let stand for 1 minute, use a whisk to combine until smooth.  gently, whisk in the egg and a pinch of salt until combined; pour into graham cracker shell.  bake in the middle of the oven for 25 minutes, until the chocolate is softly set and giggles a bit in the center.  (deb recommends covering the edges of the graham cracker crust with tin foil before baking the chocolate, however i did not as the graham crackers i used did not burn from extra time in the oven.)
  • on a rack, cool pie to room temperature.  the filling will firm as it cools, about 1 hour

make the marshmallow meringue

  • combine 3/4 cup of the sugar with 1/4 cup of water in a heavy saucepan over medium-high heat.  attach a candy thermometer to the side of the pan and simmer syrup without stirring until the thermometer reads a temperature of 240°, occasionally swirling the pan.  place the egg whites, salt and vanilla in the bowl of a stand mixer fitted with a whisk.  whip on high until frothy and add the 1/4 cup of sugar.  whip until peaks form
  • reduce speed to medium, and with the mixer running on low pour the hot syrup into the meringue in a steady stream, being careful not to let it touch the side of the bowl or the whisk attachment (if the syrup hits the bowl or whisk it will harden and be difficult to clean.  if it ends up hitting anything just soak in hot water.) 
  • gently spread the marshmallow over the top of the pie.  if eating immediately, turn your oven to broil and toast the marshmallow meringue until lightly browned 30-50 seconds.  if not eating immediately wait to toast until you're ready to eat.  the pie can stay in the fridge for up to one day before toasting

slice carefully and enjoy!