by Abbey Ellis, Account Coordinator
If you’re anything like me, you’ve been counting down the days until summer ever since the leaves started changing colors. This tasty treat combines two summer staples - s’mores and grilling - to give you a taste of summer any time of the year. Don’t have a grill or don’t want to go outside? Trying making this quick and easy treat in the oven! For more dessert slider ideas or step by step visuals to go along with the recipe, check out the original posting of the recipe here.
- 1 12 oz. package of King's Hawaiian sweet rolls
- 1 1/3 cups milk or semi-sweet chocolate chips
- 2 cups mini marshmallows
- 1 tbsp melted butter (optional)
- 1 full sheet graham crackers, crushed into fine crumbs (optional)
- flaky sea salt (optional)
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Heat the grill to low heat (300 to 325 degrees F).
*Tip: If you're using a charcoal grill, make these when the coals are nearly spent. You should be able to hold your hand 5 inches above the grill for 8 to 10 seconds without needing to pull it away. Push the coals to one side of the grill so you have a cool zone for toasting the sliders and replace the lid.
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Slice the rolls in half, like little hamburger buns. You should have one big slice with all the bun tops attached and one with all of the bottoms. Lay them open like a book and place them on a sheet of aluminum foil set on top of a flat baking sheet.
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Sprinkle the bun bottoms with an even layer of the chocolate chips, using about 2/3 of the chocolate. Top with the mini marshmallows, followed by the rest of the chocolate. Leave the top half of the buns alongside on the foil, cut side up.
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Take the baking sheet to the grill and carefully slide the sheet of aluminum foil with the bottom and top halves of the rolls onto the grill. The aluminum foil should be directly on the grill grates - the baking sheet is just there to help you transport them. Close the lid. If you're using a gas grill, turn off the heat and gas. For a charcoal grill, make sure you're using coals that have cooled considerably and that the sliders are on the cool end of the grill. Use the residual heat to grill until the chocolate is melted, the marshmallows are soft, and the bread is lightly toasted, 4 to 10 minutes.
*Tip: If using a charcoal grill, check the sliders once or twice to make sure the buns don't burn, rotating the foil if needed.
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Carefully slide the baking sheet back under the foil, using an oven-mitted hand or spatula to help. Immediately place the top half of the buns on top of the bottom, pressing lightly to adhere. If using, paint the tops of the buns with the melted butter and sprinkle with the graham cracker crumbs, followed by a light sprinkling of flaky salt.
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These are fun to serve in one big piece, letting guests reach in and pull them apart themselves. Or you can use a big knife to cut the rolls apart, then transfer them to a serving platter. Serve while they are still melty and warm.
*Note: S'mores sliders do not keep well, so it's best to enjoy them all within an hour or so (as if there'd even be any left by that time)
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If you choose to make s'more sliders in the oven: Preheat the oven to 350 degrees F and prepare the sliders according to the instructions. Place the whole lined baking sheet in the oven and bake just until the chocolate is melted, about 5 minutes. Add the top of the buns and serve.
