Oven Baked S'mores

Chewy cookie, toasted marshmallows and a whole lots of chocolate chips and mini eggs, what's not to love!

This recipe makes one tray of oven baked s'mores. A chewy cookie base stuffed full of white and dark chocolate chips and crushed mini eggs, topped with a layer of gooey, toasted marshmallows. It's best served slightly warmed so that the chocolate is all melty and the marshmallows are gooey and fluffy. You could even add a yummy scoop of vegan ice cream on top!

These oven baked s'mores are best eaten warm on the day of baking or simply re-heat any leftover slices before eating by popping them in the microwave or back in the oven for a few minutes.

Makes one 7" x 11" tray bake

Cookie base ingredients;                    

240g plain flour                                                         

100g brown cane sugar                                           

90g white granulated or caster sugar                   

4g baking powder                                                     

2g baking soda                                                           

1/2 tsp vanilla powder

90g vegan butter or spread

20g white chocolate chips or buttons

20g ‘milk’ or dark chocolate chips or buttons                        

40g crushed vegan mini eggs     

20g cold water

You will also need;

300g giant vegan marshmallows

20g white chocolate chips or buttons

20g ‘milk’ or dark chocolate chips or buttons                        

20g crushed vegan mini eggs     

You will also need; a 7" x 11" baking tin, baking paper, spoon or spatula for mixing, large mixing bowl

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How to make your s'mores;

1. Pre heat the oven to 180°c

2. Line your baking tin with baking paper, this will make sure your s'mores do not stick

3. Add the vegan butter, brown sugar and granulated sugar to your bowl and mix until smooth, light and fluffy

4. Add the flour, vanilla powder, baking powder and baking soda to the bowl

5. Add the cold water and mix again until you have a smooth, thick cookie dough.  If you are used a vegan spread you may not need all the water, it they are usually wetter.  If you are using a vegan block butter you will probably need all the water, as they are usually a firmer mixture.

6. Add all the chocolate chips and the vegan mini eggs and mix through evenly

7. Press the dough down into the bottom of the baking tin and smooth out with your hands until you have an even base

8. Bake for 8-10 minutes until the cookie is starting to turn golden

9. Carefully, as the baking tin will be very hot! Remove the baking tin from the oven and turn the oven up to 250c

10. Take care not to burn yourself on the hot tin and carefully arrange a layer of large marshmallows over the top of the cookie

11. Place the extra chocolate chips or buttons amongst the marshmallows, then return to the oven for 3-5 minutes. Keep a careful eye on the marshmallows, you want them toasted but not burnt!

12. Once the marshmallows are nicely toasted remove from the oven and scatter the over the crushed mini eggs

13. Now your warm and gooey s'mores are ready to eat!

Tips & Tricks!

• I used Moo Free white and dark chocolate buttons

• My giant pink vegan marshmallows are from Freedom Mallow! (gifted)

• My vegan mini eggs are from Mummy Meegz

• This is my cake tin - my tin is 7" x 11" x 2" - https://amzn.to/45YU9Do

• I always use this vanilla powder https://amzn.to/46GsRSC