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S'mores Pull-Apart Slab

Prep Time 30 minutes
Cook Time 20 minutes
Rise Time 2 hours
Total Time 3 hours
Servings: 1 9x13sheet pan
Course: Dessert
Cuisine: American

Ingredients
  

Graham Enriched Dough
  • 180 g ¾ cup whole milk, warmed to 100–105°F / 38–40°C
  • 7 g 2¼ tsp active dry yeast
  • 30 g 2 tbsp honey
  • 25 g 2 tbsp light brown sugar
  • 1 large egg 50 g, room temperature
  • 1 large egg yolk 18 g, room temperature
  • 56 g ¼ cup unsalted butter, very soft
  • 330 g 2¾ cups all-purpose flour
  • 60 g ½ cup finely crushed graham cracker crumbs
  • 6 g 1 tsp fine sea salt
  • ⅛ tsp ground cinnamon optional
  • 60 –85 g ⅓–½ cup mini chocolate chips
Graham Sugar Coating
  • 60 g ½ cup finely crushed graham cracker crumbs
  • 50 g ¼ cup light brown sugar
  • Pinch fine salt
Graham Crumble Topping
  • 60 g finely crushed graham cracker crumbs
  • 18 g 1½ tbsp light brown sugar
  • 42 g 3 tbsp unsalted butter, melted
  • Pinch fine salt
Assembly & Topping
  • 56 g ¼ cup unsalted butter, melted
  • 1½ –2 cups marshmallow fluff
  • 40 g ¼ cup mini marshmallows
  • 45 g ¼ cup milk chocolate chips
Chocolate Drizzle
  • 85 g ½ cup semi-sweet chocolate or mini chips
  • 60 ml ¼ cup heavy cream
  • or store-bought chocolate sauce such as Ghirardelli

Equipment

  • Digital kitchen scale
  • Stand mixer with dough hook (or large mixing bowl)
  • Bench scraper or large knife
  • 9x13 metal baking pan
  • Parchment paper
  • Stainless steel clips (to hold parchment in place)
  • Large piping bag or large zip-top bag
  • Small ramekins

Method
 

Make the Dough
  1. In a large bowl, whisk together warm milk 180 g (¾ cup) at 100–105°F / 38–40°C, honey 30 g (2 tbsp), and yeast 7 g (2¼ tsp). Let sit 5–8 minutes until foamy.
  2. Whisk in brown sugar 25 g (2 tbsp), egg 1 large (50 g), and egg yolk 1 (18 g) until smooth.
  3. In another bowl, whisk flour 330 g (2¾ cups), graham crumbs 60 g (½ cup), salt 6 g (1 tsp), and cinnamon if using.
  4. Add dry ingredients to wet mixture and mix until a shaggy dough forms.
  5. Add softened butter 56 g (¼ cup) in pieces and knead 8–10 minutes (or 10–12 minutes by hand) until smooth and elastic.
  6. Knead in mini chocolate chips 60–85 g (⅓–½ cup) just until evenly distributed.
  7. Cover and let rise 75–90 minutes, until doubled.
Prepare the Graham Sugar Coating
  1. In a ramekin, mix graham crumbs 60 g (½ cup), brown sugar 50 g (¼ cup), and a pinch of salt.
  2. In a separate ramekin, melt the butter 56 g (¼ cup) for dipping the dough balls.
Prepare the Graham Crumble
  1. In a small bowl, mix graham crumbs 60 g, brown sugar 18 g (1½ tbsp), and salt.
  2. Stir in melted butter 42 g (3 tbsp) until clumpy crumbs form.
Shape & Assemble
  1. Line a 9×13-inch metal pan with parchment paper and secure the edges with clips if desired.
  2. Turn the dough onto a clean surface without flour. The dough should be slightly sticky.
  3. Use a bench scraper or knife to cut the dough into 1½–2 inch pieces.
  4. Roll each piece into a ball.
  5. Lightly dip each dough ball in melted butter, then roll it in the graham sugar coating.
  6. Arrange the coated dough balls snugly in the prepared pan.
  7. Pipe thick seams of marshmallow fluff between clusters of dough.
Second Rise
  1. Cover loosely and let rise 30–40 minutes, until puffy.
Top & Bake
  1. Preheat oven to 350°F (175°C).
  2. Sprinkle the graham crumble evenly over the dough.
  3. Scatter mini marshmallows 40 g (¼ cup) and milk chocolate chips 45 g (¼ cup) over the top.
  4. Bake 18–22 minutes, until puffed and lightly golden.
  5. If browning too quickly, tent loosely with foil.
Finish
  1. Drizzle with chocolate sauce before serving.

Notes

  • Graham cracker crumbs are measured after crushing.
  • Best served warm when the marshmallow and chocolate are soft.

Make Ahead

  • After assembling the pan (Step 18), cover and refrigerate overnight.
    The next morning, let the pan sit at room temperature 45–60 minutes until slightly puffy. Top with the crumble, mini marshmallows, and chocolate chips, then bake as directed.

Storage Notes

  • Store leftovers loosely covered at room temperature for up to 1 day.
  • For longer storage, refrigerate in an airtight container for up to 3 days.
  • Reheat individual portions in the microwave for 15–20 seconds to soften the bread and melt the marshmallow and chocolate again.