Soft, golden rolls filled with gooey marshmallow, melted chocolate, and graham cracker crumbs a warm, bakery-style twist on classic campfire s’mores.

Scale

1 sheet puff pastry, thawed

1/2 cup mini marshmallows

1/2 cup milk chocolate chips

1/4 cup crushed graham crackers

1 egg, beaten (for egg wash)

1 tbsp sugar (for sprinkling)

Optional: melted chocolate or caramel for drizzling

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. Unfold puff pastry sheet and cut into 6 equal rectangles.

3. Sprinkle each rectangle with chocolate chips, mini marshmallows, and crushed graham crackers.

4. Roll up each rectangle tightly and pinch edges to seal.

5. Place rolls seam-side down on the baking sheet.

6. Brush tops with beaten egg and sprinkle with sugar.

7. Bake for 14–16 minutes or until golden and puffed.

8. Cool slightly, then drizzle with melted chocolate or caramel if desired.

9. Serve warm for the ultimate gooey treat.

Use dark chocolate or Nutella for a richer flavor.

Let the rolls cool slightly before serving to avoid hot melted centers.

Store leftovers in an airtight container and reheat in the oven to crisp up again.

Keywords: s’mores rolls, puff pastry dessert, chocolate marshmallow pastry, easy s’mores recipe