Skillet S’more Pie

Charcoal briquets: 4 bottom, 8 top
Photography By Jennifer Bakos | June 28, 2016

Ingredients

  • 1¼ cups all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons cold butter, diced
  • 2 tablespoons + 2 teaspoons honey
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 15 oz Hershey milk chocolate, chopped into rectangular pieces
  • 10 oz bag of marshmallows

Preparation

At home: Combine the flour, brown sugar, baking soda, baking powder, and salt in a food processor, pulsing to combine. Add the butter and pulse until the mixture resembles small peas. Combine the honey, milk, and vanilla extract and pour over the dry ingredients. Pulse until just combined. Transfer the dough to a container and refrigerate for up to one day before baking.

At the campsite: Spread the dough in a thin layer in a 12-inch cast-iron skillet. Place over four charcoal briquets, cover, and spread eight briquets on top. Bake about twenty minutes, or until puffed and turning golden brown. Remove cover and scatter chocolate pieces evenly over the top of the crust. Cover with marshmallows. Return the lid and briquets to the pot and bake until chocolate is melted and marshmallows begin to turn golden brown, about ten minutes. Check halfway through and if marshmallows are browning too quickly, remove a few of the briquets.

Ingredients

  • 1¼ cups all-purpose flour
  • ½ cup packed brown sugar
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 3 tablespoons cold butter, diced
  • 2 tablespoons + 2 teaspoons honey
  • 2 tablespoons milk
  • ¼ teaspoon vanilla extract
  • 15 oz Hershey milk chocolate, chopped into rectangular pieces
  • 10 oz bag of marshmallows
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