No Campfire? Here’s How to Make S’mores in a Skillet

The ultimate fall party dessert is inspired by summer sleepaway camps

Photo: Kevin Mills

Summer camp’s freewheeling spirit lives on all year round at Campfire Grill in Flat Rock, North Carolina. Located less than an hour outside of Asheville, the restaurant pays homage to the region’s many sleepaway camps through its woodsy aesthetic and vintage photos (provided by those same nearby camps). “Myself and many of our staff are all living in the area because we grew up coming here for summer camp,” says Amelia Lindsey, who attended Camp Ton-A-Wandah as a youth and now co-owns the restaurant along with her husband, executive chef Kip Lindsey, and restaurateur Starr Teel. Campfire Grill’s wood-fired fare, fortunately, is decidedly more elevated than the grub found in any mess hall.

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A smoker in the parking lot foretells the meal ahead—dishes like smoked chicken wings, locally caught trout and catfish, and molten spinach queso dip. The pièce de résistance, however, is the s’mores skillet. Conceived by Teel, the dip version of the camping classic combines graham cracker crumbs, chocolate chips, and mini marshmallows, plus a hearty drizzle of chocolate sauce. “It translates so well for a party, and you don’t have to have a firepit,” Lindsey says. 

Ending a shared meal with s’mores just makes sense. “There’s an intrinsic nostalgia that goes along with s’mores that makes them so powerful,” Lindsey says. “That closeness is what we really want to create night after night at Campfire Grill.”

Making it at home is easy, no campfire required. All you need is a cast-iron skillet and an oven. Here, Lindsey shares a scaled-up version ideal for home gatherings or tailgate parties.


  • Skillet S’mores (yield: 10–12 servings)

  • For the skillet

    • 1 4.8-oz. package graham crackers

    • 3 oz. melted butter

    • ½ cup brown sugar

    • ⅓ tsp. sea salt

    • 1¾ cup or 12 oz. milk chocolate chips

    • 1 10-oz. bag mini marshmallows

  • For the chocolate sauce

    • ½ cup high-quality cocoa powder (like Guittard natural cocoa powder)

    • 1 cup sugar

    • Pinch sea salt

    • 1½ tsp. pure vanilla extract

  • For serving

    • 1 package graham crackers


  1. Make the chocolate sauce: Combine the cocoa, sugar, and salt in a heavy-bottomed saucepan over high heat. While whisking, add ½ cup of water (or more depending on desired consistency) and stir until smooth. Bring the mixture to a boil, boil for 1 minute, and remove from heat. Whisk in vanilla extract. Set aside and cool. 

  2. Make the skillet: Preheat oven to 450°F. Using a food processor, pulse the graham crackers into a medium crumb. This should produce a little over 1 cup of crumbs. Combine the graham crumbs, butter, brown sugar, and sea salt in a mixing bowl until evenly combined.

  3. In a 9-inch cast-iron skillet (or other oven-safe dish), spread the graham mixture. Layer the chocolate chips over the graham mixture, and the mini marshmallows over the chips.

  4. Bake for 10 minutes or until golden brown. Rotate the pan 180° in the oven at 5 minutes for an even toast.

  5. Remove the skillet from the oven and place on a heat-proof surface. Drizzle the chocolate sauce over the top. Serve warm with graham crackers on the side.