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Pot of S'mores Recipe

Pot of S'mores Recipe

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho
TOTAL TIME: Prep/Total Time: 25 min. YIELD:12 servings

Ingredients

  • 1 package (14-1/2 ounces) whole graham crackers, crushed
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butterscotch chips
  • 2 cups miniature marshmallows

Directions

  • 1. Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
  • 2. Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
  • 3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
  • 4. Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.

Nutritional Facts

1 each: 584 calories, 28g fat (17g saturated fat), 31mg cholesterol, 326mg sodium, 83g carbohydrate (47g sugars, 3g fiber), 8g protein

Reviews for Pot of S'mores

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MY REVIEW
sransom99
Reviewed Jul. 25, 2013

"Made this for a girls youth activity at church and it was a huge hit. Everybody loved it and I had at least 5 of the leaders ask for the recipe. We will be making this a lot for our family campouts. We did add 1 c. more of marshmallows and did not use butterscotch chips instead, did 1 c. more of semi-sweet due to the reviews that it was too sweet."

MY REVIEW
chelicera
Reviewed Jun. 21, 2013

"We now have a new camping favorite!!! It is a great recipe."

MY REVIEW
footrenewspecialist
Reviewed Jul. 10, 2012

"These are awsome! We never have leftovers, the pot is scrapped clean!"

MY REVIEW
meganshakes
Reviewed Jul. 28, 2010

"Joanfw: I just made this in the oven and it turned out fine. I halved the recipe and put it in a 9-inch round cake pan and baked it at 350 for about 13 minutes. It is an ooey, gooey, yummy treat."

MY REVIEW
Joanfw
Reviewed Jul. 28, 2010

"How could this be adapted to oven cooking (vs. grill cooking)? Has anyone tried?"

MY REVIEW
MartinwoodForest
Reviewed Jul. 27, 2010

"To cover a few of the concerns listed before, it's clear that using a dutch oven is not necessary in the preparation of this dish. The pan pictured in the photograph is actually significantly smaller than the average sized dutch oven, and if one would take time to study the picture, one would discover that those are indeed miniature marshmallows that have puffed in the cooking process--compare them to the size of the butterscotch morsels next to them.

And for those caring cooks who worry about unwarranted negative reviews, I recommend not wasting your time responding to them--that's what they want. But do feel free to report them to the webmaster (most of them are just bored kids who create bogus accounts to stir up trouble)."

MY REVIEW
betty13crocker
Reviewed Jul. 27, 2010

"This is almost the same recipe as Hello Dolly's or Magic Dream bars... I'm thrilled to get the directions for a dutch oven because those are one of the best cookies on the planet and now I can make them when I'm camping!!! Thanks!!!

A few years back I came across a great recipe for a s'mores dip. It is a bag of chocolate chips, a can of sweetened cond. milk - microwave it for a few minutes until it's all melted - stir it and pour it into a glass pie pan. Top with dollops of marshmallow creme - microwave for about 30 seconds - take it out and swirl it with a toothpick or knife. Serve with graham cracker sticks - it's also a great dip for strawberries or bananas - whenever I make this it is gone quicker than quick - friends of mine are always requesting it."

MY REVIEW
c1cooper1
Reviewed Jul. 27, 2010

"OMGracious!! This was wonderful and a to die for summer recipe! Thank you!!"

MY REVIEW
AngelRyan75
Reviewed Jul. 27, 2010

"Wow are these ever good! We made them in our backyard fire pit and love them! Thank you so much for sharing :0)"

MY REVIEW
cheercoach1915
Reviewed Jul. 27, 2010

"The ONLY people rating ANY recipe should be ones who ACTUALLY made it. This rating is not for you to criticize photos or say how you THINK you might or might not like it. They're not asking if you WILL OR WON"T make it. This was a GREAT variation to be made at home when a campfire is unavailable. For those looking for a spin on smores. The recipe name is NOT just Smores... it is Pot of Smores meaning it's a variation of some kind. Unopened minds are ones who don't appreciate the art of cooking and diversity. Go find another site. I have been a subscriber for 15 years. You truly do not appreciate the value of this company and all the country cooks who contribue."

MY REVIEW
Carla Weeks
Reviewed Jul. 27, 2010

"I wouldn't make this recipe again as my family didn't care for it as much as other recipes I've used."

MY REVIEW
txkcarol
Reviewed Jul. 27, 2010

"Looks and sounds disgusting."

MY REVIEW
wombatt
Reviewed Jul. 27, 2010

"sounds awfull way to much stuff in it i've made it like this but only used choc chips g crackers and marshmallows turned out wonderful !!!!!!!"

MY REVIEW
dougjanie
Reviewed Jul. 27, 2010

"Actually, I think the picture is showing a serving size, not the entire recipe. So.......they could actually be mini marshmallows and a serving dish wouldn't require the aluminum foil. Other than that, the recipe sounds good but way too sweet.....and way to fattening for our tastes."

MY REVIEW
bubba73
Reviewed Jul. 27, 2010

"This was a little sweet, just cut back on the amount of butterscotch chips and condensed milk. Also the picture was not sent in by the person submitting the recipe, taste of home provided it."

MY REVIEW
dbray4
Reviewed Jul. 27, 2010

"First the picture is not a dutch oven and there is no foil, and those are not miniature marshmallows, and s'mores don't use sweetened condensed milk or butterscotch, not to say you can't make them the way you want to but call them something else and if your going to include a photo show it like you write it. I found the it too sweet for my liking."

MY REVIEW
sleopold
Reviewed Jul. 27, 2010

"The sweetened milk and extra chips only add excess sugar that the original S'mores didn't have and that none of need."

MY REVIEW
meanmary5
Reviewed Jul. 27, 2010

"Butterscotch chips do not belong in S'mores!!!"

MY REVIEW
ricosdada
Reviewed Feb. 1, 2010

"This is VERY sweet, but delicious. I did not have butterscotch chips, so I added extra chocolate chunks. I baked it in the oven @ 400 for 15 minutes. My son requests it often. Yummy!"

MY REVIEW
boosmama103
Reviewed Sep. 9, 2009

"Burns easily on the bottom, so keep low in heat. Is VERY sweet, must serve with ice cream or tall glass of milk. But it's amazing! Easily one of my most requested recipes of the summer!"

MY REVIEW
gavingrma_OH
Reviewed Aug. 11, 2009

"One of my pet peeves about this site is when recipes like this get bumped and everyone cannot see them.  Here is the recipe for those that are not subscribers.

Pot of S'mores Recipe

Pot of S'mores

Taste of Home - try a FREE ISSUE today!

Mom’s easy Dutch oven version of the popular campout treat is so good and gooey. The hardest part is waiting for the S’mores to cool so you can devour them. Yum! —June Dress, Boise, Idaho

SERVINGS: 12
CATEGORY: dessert
METHOD: Grill (gas or charcoal)
TIME: Prep/Total Time: 25 min.

Ingredients:

  • 1 package (14-1/2 ounces) whole graham crackers, crushed
  • 1/2 cup butter, melted
  • 1 can (14 ounces) sweetened condensed milk
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup butterscotch chips
  • 2 cups miniature marshmallows

Directions:

Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
    Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
    Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
    Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.

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