This S’mores Galette is everything you love about classic campfire s’mores, just wrapped up in a buttery, flaky pie crust and baked until golden. Filled with melted chocolate, gooey marshmallows, and a graham cracker crunch. It’s rustic, unfussy, and completely irresistible.
Instead of dealing with a campfire or individual s’mores, this galette brings all those nostalgic flavors straight to your oven. Layers of dark, milk, and semi-sweet chocolate melt together into a rich, chocolatey center, while crushed graham crackers add texture and that toasty unmistakable s’mores flavor. Mini marshmallows bake into the filling, then get piled on top and broiled until perfectly toasted and golden.
It’s the kind of dessert that feels fun and casual, but still impressive enough to serve at a gathering. Slice it like a pie, scoop it with cookies, or eat it warm straight from the pan — no judgment here.
Why you’ll love this recipe!
What ingredients do I need?
- Unbaked Pie Dough: Forms the flaky, buttery base of the galette. Store bought or homemade both work beautifully.
- Dark, Milk and Semi-Sweet Chocolate Chips: Using a mix of chocolates creates depth and balance. Rich, sweet, and just slightly bitter (in all the good ways.
- Mini Marshmallows: Melt into the filling and toast beautifully on top, giving that classic s’mores texture.
- Graham Crackers: Crushed and sprinkled over the chocolate for crunch and signature s’mores flavor.
- Egg and Heavy Cream: Combined for an egg wash that helps the crust bake up golden and glossy.
- Flaky Sea Salt: A finishing touch that balances the sweetness and enhances the chocolate.
Recipe Variations
- Peanut Butter S’mores Galette: Add dollops of creamy peanut butter or peanut butter chips over the chocolate layer before folding the crust. The salty, nutty flavor pairs perfectly with the marshmallows and makes this version extra rich.
- Nutella S’mores Galette: Spread a thin layer of Nutella over the center of the dough before adding chocolate chips. This creates a hazelnut chocolate base that melts into the filling and adds depth without overpowering the classic s’mores flavor.
- White Chocolate and Raspberry S’mores Galette: Swap some or all of the chocolate chips for white chocolate and scatter fresh or frozen raspberries over the top. The tart berries cut through the sweetness and make this version feel a little more elegant.
- Salted Caramel S’mores Galette: Drizzle caramel sauce over top after baking and sprinkle with a little flaky sea salt. This version leans into that sweet and salty contrast and tastes especially indulgent when served warm.
- Cookies and Cream S’mores Galette: Add crushed chocolate sandwich cookies on top of the chocolate chips along with the graham crackers. The cookies soften slightly as they bake and add a nostalgic cookies and cream twist.
Pro Tips
- Keep the dough cold: Cold pie dough is easier to handle and creates flakier layers. If the dough becomes too soft while assembling just pop it back into the refrigerator for 10 minutes before baking.
- Don’t overfill the center: Leaving a border (about 1½ inches) around the outside ensures the dough can fold easily without tearing and prevents filling from leaking out as it bakes.
- Layer thoughtfully: Marshmallows on the bottom melt into the chocolate, while marshmallows added after baking toast on top. This two step approach gives you both gooey and golden textures.
- Watch the broiler closely: Marshmallows toast quickly. Stay at the oven and check every 20–30 seconds to avoid burning.
- Use parchment paper: This makes cleanup easy and prevents any melted chocolate or marshmallow from sticking to the pan.
- Let it rest briefly before slicing: Cooling for 10–15 minutes allows the filling to set slightly, making cleaner slices while keeping the center warm and melty.
- Finish with salt: A light sprinkle of flaky sea salt balances the sweetness and enhances the chocolate flavor without making the dessert taste salty.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Chocolate: Use all one type of chocolate if preferred
- Graham Crackers: Swap graham crackers for biscuits, biscoff cookies, or vanilla wafers
- Pie Dough: Try using puff pastry instead
Dietary Substitutions
- Vegetarian: Naturally vegetarian
- Dairy Free: Use dairy free chocolate, marshmallows, and pie dough
- Egg Free: Skip the egg wash and brush crust with milk or cream alternative
Leftovers and Storage
- Store leftovers loosely covered at room temperature for up to 1 day.
- Refrigerate for up to 3 days.
- Reheat gently in the oven at 325F for a couple minutes to restore the melty texture.
But, I Still Have A Few Questions…
Can I make this ahead of time?
This galette is best served warm, but it can be baked a few hours ahead and gently reheated in the oven before serving.
What’s the best way to toast the marshmallows?
Broiling on high for 1–2 minutes works best. But stay close, marshmallows can go from golden to burnt very quickly.
Can I use large marshmallows instead of mini?
Mini marshmallows work best for even melting and toasting, but large marshmallows can be chopped and used if needed.
Do I need a pie dish?
No. This is a free form galette and bakes directly on a parchment lined baking sheet.
Can I slice this cleanly?
For cleaner slices, let the galette cool for 10–15 minutes before cutting. The filling will still be gooey but slightly set.
What should I serve with it?
Graham crackers, chocolate chip cookies, vanilla ice cream, or whipped cream all pair beautifully.
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Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
S’mores Galette
Ingredients
- 1 unbaked pie dough
- ¾ cup dark chocolate chips
- ½ cup milk chocolate chips
- ½ cup semi-sweet chocolate chips
- 1 cup mini marshmallows divided
- 2 graham crackers crushed
- 1 egg
- 1 tablespoon heavy cream
- Flaky sea salt for finishing
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll out pie dough to about a 12-inch circle and place on the prepared baking sheet.
- Sprinkle ½ cup mini marshmallows in the center of the dough, leaving about a 1½-inch border. Top with all chocolate chips, then sprinkle crushed graham crackers evenly over the chocolate.
- Fold the edges of the dough up and over the filling, pleating as needed.
- Whisk together egg and heavy cream. Brush the exposed edges of the dough with the egg wash.
- Bake for 25 minutes, until the crust is golden and the chocolate is melted.
- Remove from the oven, scatter remaining marshmallows over the top, and broil on high for 1–2 minutes, watching closely, until marshmallows are toasted to your liking.
- Remove from oven and sprinkle lightly with flaky sea salt.
- Serve warm, sliced like a pie or scooped with graham crackers or cookies.
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Nutritional Content Disclaimer
I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.