Caramel Skillet S’mores
Here’s a delicious dessert recipe you make in an oven-safe skillet. It’ll make your heart flutter just a bit (in a good way). Enjoy!
- 1 11 oz. tube refrigerated French bread dough
- 3 T. sugar
- ½ C. graham cracker crumbs
- ½ C. butter divided
- 1½ C. mini marshmallows
- 1 8 oz. pkg. mini Rolos candies
- ¼ C. chopped pecans
Preheat the oven to 350°. Slice the dough into ten rounds. Cut each round into four equal pieces. In a big zippered plastic bag, mix the sugar and cracker crumbs; set aside.
Melt 5 tablespoons of the butter in a 10″ oven-proof skillet over low heat; swirl the skillet to coat with butter. Remove from the heat and set aside.
Melt the remaining 3 tablespoons butter in the microwave. Working with a few dough pieces at a time, dip them in melted butter and then coat in the set-aside crumb mixture. Arrange all coated pieces in the buttered skillet. Top with mashmallows and candies, pressing them gently into the dough. Sprinkle with pecans. Bake about 25 minutes or until the bread is done. Cool slightly before serving.