Scoopable S'mores

March 2026 | Eat + Drink

article by Maloree Murphy | photo by Lovely Hitchcock

S’mores are great, but they’re even better by the scoop. This tot-skillet version turns the campfire classic into a warm, gooey dessert that’s easy to share.

Ingredients

TOTS & BASE

1 (28–32 oz) bag frozen tater tots
2 Tablespoons melted butter (I like to use Kerrygold)
2 Tablespoons brown sugar
1 teaspoon cinnamon

CHOCOLATE LAYER

2 Cups milk

(whole is best, but any milk alternative works)

1/2 Cup heavy cream

(or use more milk if you don’t have it)

1/2 Cup sugar
1/4 Cup unsweetened cocoa powder
3 Tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon vanilla
1 Cup chopped dark chocolate

MARSHMALLOW STREUSEL

2 Cups mini marshmallows
1/2 Cup quick oats
1/3 Cup crushed graham crackers (about 4–5 sheets)
3 Tablespoons melted butter
2 Tablespoons brown sugar

Heat oven to 425°F. Butter a 10–12" cast iron skillet.
Season the tots. Toss frozen tots with 2 Tablespoons melted butter + 2 Tablespoons brown sugar + 1 teaspoom cinnamon + pinch of salt.
Bake tots. Spread in a single layer and bake for 20 minutes, flipping once.
Pour about 2½ Cups prepared chocolate pudding/sauce over the hot tots (homemade from the recipe, or your favorite thick chocolate sauce). Gently shake the pan to settle it in.
Sprinkle on the marshmallow streusel (marshmallows + graham + oats + butter + brown sugar + pinch of salt).
Bake 8–10 minutes until bubbly and toasted. Broil 30–60 seconds if you want it extra golden.
Rest 10 minutes before scooping.

Can this be done over a campfire?

Yes. Cook it over hot coals, not flames. Crisp the tots in a buttered cast-iron skillet over medium heat (move it to a cooler spot if it browns too fast). Once the tots are golden, add the chocolate and the topping. Cover the skillet with a lid or foil and heat it on the cooler side of the fire until the chocolate is warm and the marshmallows are melty and lightly toasted, usually 6–10 minutes. Rotate the skillet often so the bottom doesn’t scorch.

Originally printed in the March 2026 issue of Simply Local Magazine

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Scoopable S'mores

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