S’mores Cobbler Chocolate Marshmallow

S’mores cobbler brings together gooey marshmallows, melted chocolate, and sweet graham crackers in one easy dessert that tastes just like a summer campfire treat without the mess or the bugs. It is my go-to when I need something crowd-pleasing and decadent but do not have time for fancy steps or fussy layering.

I put this together once for a Friday movie night when we could not go outside and everyone begged for a second helping. The smell alone made the whole house feel cozy.

Ingredients

• Instant chocolate pudding: makes a fudgy chocolate base look for one with deep cocoa flavor
• Cold whole milk: helps the pudding set creamy and thick use full-fat for the best texture
• Graham crackers: add crunch and that nostalgic s’mores taste pick a fresh box so they stay crisp
• Hershey’s chocolate squares: melt beautifully and deliver that familiar chocolate pull use the classic milk chocolate version
• Chocolate or devil’s food cake mix: adds an easy shortcut for topping look for a rich dark mix for extra intensity
• Slightly cold butter: helps the cake topping crisp up in the oven slice thin so it melts evenly
• Large marshmallows: puff and toast for gooey magic cut them in half so they melt nicely all over the top

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 350 F so everything bakes evenly and the toppings brown without scorching

Make the Pudding Layer:

Whisk instant chocolate pudding mix with cold milk until thick and smooth then spread it evenly over the bottom of a lightly greased nine-by-thirteen baking pan

Layer Graham Crackers and Chocolate:

Arrange graham cracker halves in rows over the pudding leaving some gaps for the chocolate to melt through then scatter half the Hershey’s squares over the crackers for a melty center

Add Cake Mix and Butter:

Sprinkle the dry cake mix completely over your crackers and chocolate use your hands to gently level it then place thin slices of cold butter over the top as evenly as you can so the cake cooks up crispy and golden

Bake:

Place the pan in the oven and bake for twenty-two to twenty-five minutes until the top looks set and the edges are bubbling watch closely since ovens vary

Stir:

Remove from the oven and gently stir any visibly dry cake mix into the moist areas using a spoon break up some graham crackers if needed to make sure all powdery patches get moistened

Layer Marshmallows and More Chocolate:

Carefully place cut marshmallow halves all over the top then tuck the remaining chocolate squares among the marshmallows for bites of extra melty chocolate

Broil the Top:

Put the pan back in the oven and broil for about one minute watching every second until the marshmallows are golden brown and puffy do not walk away as they can burn quickly

Rest and Serve:

Let the cobbler rest for a few minutes the gooey filling will thicken slightly for perfect serving enjoy warm with a big spoon

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The marshmallows are my favorite part because they get perfectly toasty on top while melting into the chocolatey cobbler underneath. I remember my little one sneaking the toasted bubbles before anyone else could even grab a spoonful.

Storage Tips

Store any leftovers covered in the fridge for up to three days. I like to scoop individual servings into airtight containers. Reheat briefly in the microwave or low oven just until the marshmallows get soft again. It will not stay crunchy but it is still delicious.

Ingredient Substitutions

You can swap in a gluten-free cake mix and gluten-free graham-style crackers to make this dessert celiac-friendly. Any melting chocolate bar will work if you do not have Hershey’s. Feel free to use mini marshmallows in place of large ones just be generous so each bite gets that gooey magic.

Serving Suggestions

Serve it straight from the baking dish for a relaxed family vibe. Top with a scoop of vanilla ice cream for something extra. For birthday parties or sleepovers you can portion into cups and top with a drizzle of melted chocolate.

Campfire Treats Meet Kitchen Simplicity

S’mores have a special place in American summer nostalgia but cobbler form makes them accessible year-round. The blending of hot chocolate pudding with cake and roasted marshmallow is always comforting and instantly brings back memories of backyard bonfires.

Frequently Asked Questions

→ Can I use milk chocolate chips instead of chocolate bars?

Yes, milk chocolate chips can easily be substituted for chocolate bars for a similar melt and flavor combination.

→ How do I know when the marshmallows are perfectly broiled?

Watch closely; when marshmallows are golden brown on top, they are done. This usually takes just about a minute under the broiler.

→ Is it okay to prepare ahead and reheat later?

It's best enjoyed fresh, but reheating gently in the oven will help maintain a gooey texture. Avoid microwaving the marshmallows as they may become chewy.

→ Are there gluten-free alternatives for the ingredients?

You can use gluten-free cake mix and graham crackers if dietary needs require, with similar preparation steps and results.

→ What type of cake mix works best for this dish?

Chocolate or devil’s food cake mix works best to complement the rich, layered flavors of chocolate and marshmallow.