S’more Cobbler

S’more Cobbler

I’m under no illusion that summer seems to be coming to an end, but with the high temperatures and cool but

with the high temperatures and cool nights there is no better time to make S’mores.Except that you may not have the time to sit, roast and chat with all the homework and projects being piled on. As well as meetings, back to schools nights and sports. No better time then to try this S’more Cobbler. It doesn’t take long to prepare and while you’re eating dinner you can have this in the oven, so you are ready to relax and enjoy at

Except that you may not have the time to sit, roast and chat with all the homework and projects being piled on. As well as meetings, back to schools nights and sports. No better time then to try this S’more Cobbler. It doesn’t take long to prepare and while you’re eating dinner you can have this in the oven, so you are ready to relax and enjoy at

As well as meetings, back to schools nights and sports. No better time then to try this S’more Cobbler. It doesn’t take long to prepare and while you’re eating dinner you can have this in the oven, so you are ready to relax and enjoy at

It doesn’t take long to prepare and while you’re eating dinner you can have this in the oven, so you are ready to relax and enjoy at your convenience.

T.

This simple ingredients always taste so good together, don’t they?

mmmm…looking yummy!

I let the marshmallow cool a few minuted before cutting. It was sticky, but what s’more isn’t?

The melted marshmallow is the perfect topper to this S’more.

Below is the recipe and instructions for the S’more Cobbler.

*Before placing marshmallows on top, mix any dry cake with fork into butter.

S’more Cobbler (printable recipe)

  • 1 box chocolate cake mix
  • 1 cup whole milk
  • 1 5oz chocolate pudding (cook&serve)
  • 1/2 cup butter
  • 6 whole graham crackers
  • 1/2 cup mini chocolate chips
  • 40 large marshmallows
  1. Combine milk and pudding mix and place into greased 13×9 baking dish
  2. Place graham crackers (broken in half) on top of pudding mixture with space in between each one
  3. Add 1/2 cup mini chocolate chips
  4. Spread DRY cake mix over top and place the butter by tablespoons on top of dry mixture.
  5. Bake at 350 degrees for 25 minutes. Mix slightly so there isn’t large areas of dry ingredients.
  6. Add marshmallows and bake for 8-10 minutes and if needed 1-2 minutes under a high broiler until brown.

88 Comments

    1. I did not, it was best eaten warm. Can stay unrefrigerated for a day or two. Usually doesn’t last that long ๐Ÿ™‚

  1. I’m delusional. I’m pretending summer is never gonna end. So go ahead, keep coming with the s’more recipes. It’ll help me stay in my state of denial ๐Ÿ˜‰ What a creative idea!

  2. Oh goodness, before clicking on the link to the rest of your cobblers I said to myself, *I wonder if this segment is going to be a fabulous as your pizza one?* One look at the link and my question was answered…Yup, definitely just as fabulous!

    1. Thanks Marla, that is from Tablespoon ๐Ÿ™‚
      I’m working on having my site redesigned with the printable recipe feature

  3. i just tried the recipe tonight and unfortunately, it is not great. the marshmallow topping is amazing but the dry cake mix/butter layer puzzles me. i followed directions but the finished result was still very dusty, and overall the finished cobbler was too grainy to eat. maybe i’m doing something wrong, but i think this recipe would be better if the cake mix were turned into batter before baking.

    1. I’m so sad to hear the recipe didn’t turn out right. I am going to email you and hopefully we find out why.

    2. This is the part that I am worried about to! You really just stick the butter on top of the try cake mix? Does the butter need to be softened? I want to make this for Thanksgiving but I want to perfect it first!

    3. Hi Victoria,
      Believe it or not you just add the butter it melts and creates it’s magic. If you have any worries, you could soften it and mix it in, I DID NOT. I’ve had others ask, When you take it out of the oven to put the marshmallows on that is when I would give it a quick stir if there is still dry particles, the moisture from the base does bubble up and the butter settles and blends it. It’s similar to a dump cake, and the butter is not mixed in. When the marshmallows heat they blend in and there was no dry area when we ate it. You could always make a test batch…I’m sure you’ll hear no complaints if you ask people to be your taste tester, this went over so well I’ve been asked to make it numerous times since.
      Happy Baking
      ~Diane

    4. We had the same result – unfortunately for a Thanksgiving Day dessert trolly. I generally do not use an unproven recipe for holidays, but did this time. I so knew better! LOL

      Anyway – only my 14 yo daughter found it edible.

  4. I made this tonight, and it turned out AMAZING!! My family and friends loved it, and everyone is asking for the recipe. Great job and I can’t wait to try some of your other recipes ๐Ÿ™‚

    1. good thing looking doesn’t contain calories ๐Ÿ™‚ sadly no healthy recipes are coming up this week….but I’ll work on it.

    1. I’m planning on making it again soon.
      I’ve had a few people comment that it had a dry cake, grainy texture. After baking it for 25 minutes, before you put on marshmallows if there is any very dry area of cake mix, stir the butter into that area. Then add marshmallows. The moisture from the melted marshmallows absorbed the cake mix when I baked it and I did not have any trouble, can’t wait to hear how you like it. Lots said they had great results.

  5. When dealing with the pudding and milk layer, are we supposed to cook the pudding and then spread it at the bottom of the pan, or pour the liquid mixture into the pan and begin placing things on top?

  6. Diane – just made this! It’s awesome. I did add a bit extra butter…(shh!). It was super yummy and all my hall mates definitely enjoyed. People keep coming into my room to snack on it. It’s more than halfway done. Thanks for the great recipe! Can’t wait to try this same concept with different flavors, it’s so good!

    1. I’m so glad everyone liked it!!! The flavor possibilities are endless. I created this along with 5 other cobblers ๐Ÿ™‚ they sure are fun. I didn’t like the photos of some so I will be remaking them before I post the pineapple coconut cobbler. I did post Caramel Apple Oatmeal Cobbler and Pumpkin Cobbler both were big hits too ๐Ÿ™‚

  7. Sweet mother of s’mores this was good! I did have to stir it up after the initial 25 baking but the final product had no dry spots.

  8. I made this tonight after seeing it on pinterest. The pics look amazing, but once it was all said and done it was just… eh, alright. Nothing to rave home about. Followed the directions pretty closely, but like others it was grainy in texture. With 9 minutes left on my timer set at 25 min. I went ahead and tried to stir it up a little bc too much of the cake mixture on top was still dry, despite using 1/2 cup of butter on top. That one thing is where I would say that I didn’t follow the directions exactly. Otherwise, it was the exact same.

  9. Made this for the first time last night for New Year’s Eve. My guests are big s’mores fans and I wanted to surprise them. I am sorry to say it was a big disappointment. Cutting into the marshmallows was the first sign of trouble. They were so gooey and ended up separating from the cake part. Then the cake was dry and crumbly and just fell all apart. Eating it was messy with the marshmallow stretching in long strings. It was a disaster.

    1. sorry about that the recipe used to show, not sure what happened, it was an embeded recipe from Tablespoon’s website (only the link works that is connected to the word “smore cobbler” where it says below is the recipe.
      I re-entered the recipe and made it printable for you, thank you for letting me know there was an error.
      Here is the recipe https://www.createdby-diane.com/2011/08/smore-cobbler.html
      Here is a printable link to the recipe https://docs.google.com/document/d/1-aSJSK-oxTkeVzwhDGat349geE7wwJLdaXhKBlJK_sg/edit?pli=1&hl=en_US
      Happy Baking!

  10. I just made this and it was alright nothing amazing didn’t really taste like smores. I used 1 cup of butter and it was still a little grainy in some spots. The taste of the pudding mix was kind of over powering so next time I’ll use 2 cups of milk to tone it down. Marshmallows were so delicious though!

  11. As a English man the s’more thing is not something i have tried before, but my American finance is a big fan so i saw this cobbler and gave it a go.

    I was a little concerned regarding the comments made about the dry mixture but I am happy to report there were no such problems and the s’more cobbler was much enjoyed by all.

    Thanks for such a fun recipe!

  12. Oh my! Where in the world did you dream this up?!?! It looks really good and sweet! I am normally not a s’more fan, but I could go for this. Yumtastic!

  13. This looks great & super easy!
    Is there any way to make it without the cakemix/puddingmix.
    I like to do everything from scratch, but I don’t know if the recipe will work if it’s not in a powder form.
    Thanks!

    1. The recipe is really adaptable. If you want to do it from scratch, just mix all the dry ingredients of your favorite cake and use those, the pudding I’m not as sure about, I’m sure if you search there is a way to create it. If you decide to mix the cake like you would normally do and place it in the bottom of the pan, I think some kind of chocolate sauce of fudge sauce would make it rich and moist so it’s not dry when baked to get that gooey S’more type of baked item going on instead of regular cake, but then again, Cake with graham cracker crumbs, chocolate chips and marshmallow sound YUMMY to me ๐Ÿ™‚

  14. Tried this recipe exactly and was super bummed it didn’t turn out well. The pudding was really chewy and the cake was dry. Didn’t look anything like the picture either ๐Ÿ™

    1. sorry you didn’t have great results with this one, it does sound like it may have been over baked or the temperature too high.

    1. I haven’t tried that. I’m not sure how the marshmallow would re-heat, you may want to try to bake the first part and do that marshmallow portion the day of.

    2. If I made it the night before I served it and put the marshmallows on the day of, should I leave the rest in the pan and keep it out of the refrigerator the whole time?

    3. you question is not very clear.”should I leave the rest in the pan” If you prepare and bake it the night before it can be left at room temperature to be topped with marshmallows the next day and then the brown the marshmallows should be fine. You’ll have to let me know how it goes. I haven’t made it ahead of time.

  15. Pingback: s’mores chocolate fudge bars | Diary of a Crazed Cook

Leave a Reply to sarah Cancel reply

Your email address will not be published. Required fields are marked *