Number one feature we miss about our old house now that we've moved into a rental? The yard. And with it, the fire pit that we built ourselves two summers ago. We loved having little bonfires in the backyard--roasting hot dogs for dinner and making S'mores over the fire before tucking the kids into bed.
We barely have a yard in the townhouse we're renting, and we definitely don't have a fire pit.
But we have the next best thing: a broil setting on the oven. So the S'mores-making continues indoors. And this time, they're dippable. Any day can be a S'mores day.
When Forrest saw me getting the ingredients out of the pantry, he excitedly said, "Oh! Are we having . . . um . . . are we having those . . . those marshmallow sandwich things?" Yes. We need to work on the proper summer vocab, but at least he gets the concept.
It makes me proud that he sees marshmallows, chocolate, and graham crackers and instantly thinks S'mores (or at the very least, marshmallow sandwich things). At least I have done this one thing right as a parent. I have trained my children in the fine art of the S'more.
Start by moving an oven rock to the top position, and setting the oven to 'broil.' While it preheats, toss the butter in a cast iron skillet (mine is 12 inches), and place it in the oven to melt. Check on it while you prep the other ingredients--you don't want the butter to scorch.
When the butter is melted, pull the skillet out and swirl carefully to coat it with butter.
Then toss your chocolate into the skillet.
And top it with marshmallows.
Return the skillet to the oven for about a minute--just long enough to toast the marshmallows--then pull it out and dig in with the graham crackers.
Deliciously gooey, creamy, melty, sticky S'mores . . . in under 10 minutes, no fire necessary.