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A gooey, nostalgic dessert that layers chocolate pudding, graham crackers, cake mix, chocolate squares and toasted marshmallows for ultimate s'mores comfort.
This S'mores Cobbler is the kind of dessert that brings back backyard memories and transforms them into an easy weeknight treat. I discovered this layered version one rainy afternoon when I wanted the campfire flavors without the campfire. It captures the toasty sweetness of marshmallows, the snap of graham crackers, and pockets of melted chocolate inside a tender cake-like topping. The contrast of creamy chocolate pudding under broken grahams and the toasted marshmallow crown makes every spoonful nostalgic and comforting.
It became a favorite at family gatherings because it is quick to assemble, bakes into a bubbly, fudgy center, and finishes with perfectly browned marshmallows in minutes under the broiler. The textures are what make it special: a silky pudding base, slightly softened graham pieces that still give structure, melted chocolate pockets, and a cakey crumb from the dry mix that soaks up butter and steam. Serve it warm with a scoop of vanilla ice cream and watch everyone go back for seconds.
My family instantly loved this cobbler the first time I served it. My kids insisted on sitting at the counter to watch the marshmallows brown under the broiler. At a summer gathering, neighbors asked for the recipe twice; they loved that it tastes like camping without leaving the kitchen. Over the years I learned small tweaks—using slightly cold butter sliced thin ensures that pockets of fat melt into the cake mix, creating a tender crumb rather than a greasy puddle.
My favorite aspect is how the pudding layer anchors the whole dessert, creating a silky counterpoint to the toasted marshmallows. At family parties I noticed adults love the nostalgic flavors while kids fight over the extra toasted marshmallows. Over time I've learned to slice the butter thin and keep it slightly cold so it creates small pockets as it melts, which yields a better texture than melting one large puddle of fat into the cake mix.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in a microwave for 20 to 30 seconds or place the dish in a 325 degrees F oven covered with foil until warmed through, then re-toast marshmallows under the broiler if desired. For longer storage, freeze slices wrapped tightly in plastic and foil for up to 3 months; thaw overnight in the refrigerator before reheating gently. When refrigerating, use shallow containers to cool quickly and prevent sogginess.
If you prefer a slightly lighter finish, swap the whole milk for 2% or a plant-based milk, though texture will be less rich. Use gluten-free graham-style crackers and a gluten-free chocolate cake mix to make a gluten-free version, keeping in mind texture will vary. Dark chocolate squares add deeper chocolate intensity; white chocolate creates a sweeter, creamier profile. For a vegetarian-friendly marshmallow, choose a brand made without gelatin. You can also replace butter with a non-dairy stick if making a dairy-free adaptation.
Serve warm from the oven with a generous scoop of vanilla bean ice cream or a dollop of whipped cream to cut the sweetness. Garnish with a sprinkle of crushed graham crackers or a dusting of cocoa powder for presentation. For a party, spoon into small ramekins and broil marshmallows individually for dramatic tableside toasting. Paired with coffee or a flavored milk, the cobbler makes a nostalgic end to a casual meal.
S'mores traces its roots to American campfire tradition, born from the simple combination of graham crackers, chocolate, and toasted marshmallow. This cobbler adapts those flavors into a baked, family-style dessert that echoes the campfire ritual. The layered technique reflects American home baking practices—using pantry staples like boxed mixes and instant pudding to create quick treats that replicate the flavors of outdoor gatherings inside the kitchen.
In summer, serve cold with fresh berries to balance sweetness; in fall, add a pinch of cinnamon or pumpkin pie spice to the cake mix for seasonal warmth. At winter holidays, use peppermint bark squares among the chocolate pieces for a festive twist. For a spring adaptation, fold a few tablespoons of strawberry jam into the pudding layer and use white chocolate squares for a lighter, fruity profile.
Assemble the cobbler through the baking step and cover tightly for up to 24 hours in the refrigerator; bake when ready to serve. Slice thin portions and store in single-serve containers for grab-and-go desserts or lunchbox treats. Label and date any frozen portions and thaw in the refrigerator before reheating. Keep an extra bag of marshmallows on hand to refresh the top after reheating for that toasted finish.
This S'mores Cobbler celebrates the simple joy of campfire treats adapted to a bustling home kitchen—quick to assemble, easy to customize, and always a crowd pleaser. Give it a try and make it your own with little swaps and seasonal twists.
Slice the butter thin and keep slightly cold so it distributes as small pockets while baking, creating a tender crumb.
Watch the broiler at all times; marshmallows can brown in seconds and you may need to rotate the pan for even color.
If pudding isn’t thick after mixing, give it an extra minute to set; it should hold slightly before pouring into the dish.
Use fun-size chocolate squares for even pockets of melted chocolate; tuck some under marshmallows for gooey centers.
Let the cobbler rest 3 to 5 minutes after broiling; this prevents the filling from running and avoids burns while serving.
This nourishing s’mores cobbler recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes. Assemble through the baking step and refrigerate covered for up to 24 hours, then bake as directed and finish under the broiler.
Broil for a very short time—30 to 90 seconds—and watch constantly until the marshmallows are medium golden.
Freeze baked portions wrapped in plastic and foil for up to 3 months. Thaw overnight in the refrigerator before reheating.
This S’mores Cobbler recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.
Preheat the oven to 350 degrees F and place a rack in the center so the heat distributes evenly while baking.
Whisk the dry instant pudding mix with 1 1/2 cups cold milk until thickened, about 1 to 2 minutes, then spread into a lightly greased 9x13-inch pan.
Arrange graham cracker halves in rows over the pudding; small gaps are acceptable because the crackers will soften as it bakes.
Place half of the fun-size chocolate squares evenly across the graham crackers so molten pockets of chocolate form while baking.
Sprinkle the dry cake mix over the grahams and chocolate, then dot with thin slices of slightly cold butter to encourage a tender topping.
Bake at 350 degrees F for 22 to 25 minutes until edges are bubbling and the top begins to set; ovens vary so check at 22 minutes.
Remove from oven and stir any dry cake mix into the warm cobbler so it hydrates, breaking up graham crackers slightly if needed.
Arrange marshmallow halves over the surface and tuck the remaining chocolate squares among them so they melt while toasting.
Broil on high for about 30 to 90 seconds until marshmallows reach a medium golden brown; watch constantly to prevent burning.
Let rest 3 to 5 minutes to set. Serve warm with ice cream or whipped cream and enjoy.
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This recipe looks amazing! Can't wait to try it.
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