Broiler S'mores Skillet with Graham Rubble

By Sprig Originals ✓ · cooked up in Sprig

A cast-iron skillet of chocolate melted into a fudgy pool, blanketed with marshmallows and blasted under the broiler until the tops are blistered and campfire-black. Buttery graham rubble goes on last so it stays crunchy, and a scoop of cold vanilla ice cream melts into the whole thing. Ten minutes, one pan, and the toasted char is the entire point.

Ingredients

• 5 sheets graham crackers
• 1 1/2 tbsp unsalted butter, melted
• 1 tbsp light brown sugar
• 1 pinch flaky sea salt

• 1 tsp unsalted butter, for the skillet
• 6 oz semisweet or bittersweet chocolate (60–70%), coarsely chopped or chips
• 2 oz milk chocolate, coarsely chopped
• 3 tbsp heavy cream
• 1/2 tsp vanilla extract
• 1/4 tsp kosher salt
• 3 cups marshmallows (about 20 standard, or 3 cups mini)

• 1 pint vanilla bean ice cream
• Flaky sea salt, for finishing

Instructions

1. Set an oven rack about 6 inches below the broiler element and turn the broiler to high. Let it preheat for a full 5 minutes — a fully hot broiler is what gives you blistered marshmallow tops instead of pale melted ones.
2. Make the graham rubble: break the graham crackers into a zip-top bag and crush with a rolling pin or the bottom of a glass into a mix of coarse crumbs and pea-sized shards (you want texture, not dust). Tip into a small bowl, add the melted butter, brown sugar and a pinch of flaky salt, and toss until the crumbs clump slightly. Set aside.
3. Rub the inside of an 8- to 10-inch cast-iron skillet with the 1 teaspoon of butter. Scatter both chocolates evenly across the bottom, then drizzle over the heavy cream and vanilla and sprinkle with the kosher salt.
4. Place the skillet on the stovetop over low heat for 2 to 3 minutes, just until the chocolate at the edges slumps and looks glossy. Stir gently once or twice with a heatproof spatula to blend the cream in — the chocolate should be about half melted and spreadable. Do not let it bubble or scorch. Smooth it into an even layer and turn off the heat.
5. Cover the chocolate with the marshmallows in a single tight layer, standing them on end if using standard-size, or mounding minis right to the edge of the skillet. Leave no bare chocolate showing.
6. Slide the skillet onto the rack under the broiler and cook for 60 to 120 seconds, watching the entire time and never walking away. Pull it the moment the tops are deep brown with genuinely black blistered patches. Rotate the skillet halfway through if your broiler runs hot on one side.
7. Immediately scatter the graham rubble over the top so it lands on the hot marshmallow and sticks without going soggy. Finish with a small pinch of flaky sea salt.
8. Let the skillet rest 2 to 3 minutes — the chocolate underneath is molten and the pan handle is dangerously hot, so wrap it in a folded towel. Set the skillet on a trivet in the middle of the table with two big scoops of vanilla ice cream nestled in the center or in bowls alongside, and hand out long spoons to dig from the toasted top straight down into the chocolate.

Chef's tips

Nutrition (per serving, estimated)

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