Grilled Sheet Pan S’mores

There is something about warm, gooey s’mores that instantly makes people gather around. Grilled Sheet Pan S’mores bring all the nostalgic campfire flavor—crispy graham crackers, melted chocolate, and toasted marshmallows—but in an easier, party-friendly version made right on the grill.

Instead of building individual s’mores one at a time, everything comes together in one pan for less mess and bigger payoff. The slightly toasted marshmallow edges, melty chocolate center, and crisp graham cracker layers make every bite feel familiar in the best way.

Even better, these slice beautifully into small party-size rectangles, making them perfect for cookouts, backyard dinners, Memorial Day weekends, or summer nights when everyone somehow keeps coming back for one more piece.

Recipe Yield: 16 party-size s’mores bars

INGREDIENTS

12 full graham cracker sheets, divided
2½ cups mini marshmallows
2½ cups milk chocolate chunks or chopped milk chocolate bars
3 tbsp unsalted butter, melted
1 tsp vanilla extract
¼ tsp fine sea salt
1 pinch flaky sea salt for finishing (optional)

INSTRUCTIONS

1. Preheat the grill and prepare the pan:
Preheat grill to medium-low heat, about 325–350°F. Lightly grease a 9×13 disposable foil pan or grill-safe metal pan.

2. Build the graham cracker base:
Break 6 full graham cracker sheets in half along the perforation to make 12 smaller rectangles. Arrange them in an even single layer across the bottom of the pan. Stir together the melted butter, vanilla extract, and fine sea salt, then lightly brush over the crackers to help keep them crisp and flavorful.

3. Add the chocolate layer:
Scatter the chopped milk chocolate evenly across the graham crackers, gently spreading it so every section gets chocolate without piling it too thick.

4. Add the marshmallows:
Sprinkle the mini marshmallows evenly over the chocolate, making sure they mostly cover the surface while still leaving a few small gaps for even melting.

5. Add the top layer:
Break the remaining 6 graham cracker sheets in half and place them evenly over the marshmallows. Gently press very lightly. Small gaps are perfect because the marshmallow can puff and peek through while grilling.

6. Grill gently:
Place the pan on indirect heat and close the grill lid. Cook for 8–12 minutes, checking after 8 minutes, until the chocolate melts and the marshmallows soften and lightly toast. Rotate the pan halfway through if one side of your grill runs hotter.

7. Cool and slice:
Carefully remove the pan from the grill and let the s’mores cool for 10–15 minutes so they can set slightly. Sprinkle lightly with flaky sea salt if using. Then cut into 16 party-size s’mores bars.

8. Serve warm:
Serve while warm for the best gooey texture, although they stay delicious once slightly cooled and are easier to grab for parties.

Helpful Tips to Perfect This Recipe

• Use chopped chocolate instead of full bars:
  Chopped milk chocolate melts more evenly across the pan, so every party-size square gets gooey chocolate without empty spots.
• Keep the heat indirect:
  Since marshmallows toast quickly, indirect grill heat prevents burning while giving the chocolate enough time to melt fully underneath.
• Cool slightly before slicing:
  Although it feels impossible to wait, letting grilled sheet pan s’mores sit for 10–15 minutes helps everything settle just enough for cleaner slices without losing that melty center.