Blackstone S'mores (No Campfire Needed)
S’mores on a griddle sound like heresy until you make them once. The campfire version is a lottery — one marshmallow catches fire while the next is still cold, and the chocolate never melts unless you plan ahead. On the Blackstone, a basting dome turns a corner of the flat top into a small oven: the chocolate softens on its cracker, the marshmallows puff and turn evenly golden, and every s’more comes out the same. No flame management, no sacrificial burnt marshmallows.
This is also the dessert to know if you camp with a griddle — fire bans don’t apply to a propane flat top the way they do to open campfires at many sites, which means s’mores stay on the menu when the fire ring is closed. It’s a two-minute setup with three ingredients, which makes it the easiest crowd-pleaser in the dessert arsenal.
Ingredients
- 8 graham cracker squares (4 full crackers, split)
- 2 Hershey’s milk chocolate bars, broken into cracker-sized pieces
- 4 large marshmallows
- A basting dome or large metal bowl
Instructions
Step 1: Preheat low
Heat the Blackstone to medium-low — 325–350°F. This is a melting job, not a searing job; hotter than this and the graham crackers scorch before the marshmallows toast.
Step 2: Stage the crackers
Place 4 graham cracker squares on the griddle and top each with a piece of chocolate. Set the marshmallows on the griddle right next to them.
Step 3: Dome it
Cover the crackers and marshmallows with the basting dome. Wait 2–3 minutes — the trapped heat softens the chocolate and puffs the marshmallows to golden.
Step 4: Assemble
Lift the dome. Use tongs or a spatula to set a marshmallow onto each chocolate-topped cracker, cap with the remaining crackers, and press gently until the marshmallow squishes to the edges.
Step 5: Serve immediately
S’mores wait for no one. Hand them off the griddle.
Tips
Watch the marshmallows, not the clock. At griddle temperatures they go from golden to burnt-bottom fast. Peek under the dome at the 2-minute mark.
No dome? Use a metal mixing bowl. Anything that traps heat above the food works — this is the same dome technique the griddle uses for melting cheese on burgers.
Upgrade the chocolate. Peanut butter cups, cookies-and-cream bars, or dark chocolate all melt beautifully under the dome. The 2–3 minute melt is gentler than any campfire, so fancy chocolate doesn’t seize or scorch.
Feeding a crowd? The flat top fits a dozen s’mores at once — stage them in rows and dome them in batches. For the tortilla-based shortcut, the chocolate quesadilla in our dessert round-up delivers the same flavors in a hand-holdable package.
More flat-top desserts: Blackstone Dessert Recipes · Best Camping Recipes · Best Camping Griddles
Frequently Asked Questions
Can you make s’mores on a Blackstone griddle?
Yes — and more evenly than over a campfire. Set the griddle to 325–350°F, place chocolate-topped graham crackers and marshmallows on the surface, and cover with a basting dome for 2–3 minutes. The trapped heat melts the chocolate and toasts the marshmallows golden.
Do you need a dome for griddle s’mores?
Yes, or a large metal bowl. The marshmallows and chocolate need heat from above to soften — direct griddle contact alone only heats the bottom. Any heat-safe cover that traps the rising heat creates the oven effect.
What temperature do you make s’mores on a griddle?
325–350°F — medium-low. Sugar and graham crackers burn quickly at higher temperatures, and the goal is melting and toasting, not searing.
Can you make s’mores on a griddle during a fire ban?
Usually, yes. Most fire restrictions target open flames and wood fires, while propane appliances with shut-off valves remain allowed — which makes a propane griddle the s’mores backup plan at restricted campsites. Always check your specific campground’s current rules.