S’more pizza? Yes, please!
It’s been a while since my last s’more recipe, and with spring finally here and Easter on the way, I’m excited to share a pastel, floral twist on a classic sweet. This recipe is part s’more, part dessert pizza—easy to assemble, visually delightful, and perfect for spring celebrations. I also added a few seasonal candies and edible flowers to give it a festive look.
Ingredients for S’more Dessert Pizza
- 16 oz cookie dough (store-bought or homemade)
- 8 oz Easter candy (Robin’s Eggs, Cadbury mini eggs, or similar)
- 12 oz jumbo marshmallows
- 8 oz vanilla icing
- Handful of edible flowers (available at many grocery stores)
Optional equipment: a creme brûlée torch (plus butane fuel) to toast the marshmallows for that perfectly caramelized finish.
Instructions
Start with one pound of cookie dough—chocolate chip is what I used, but sugar cookie, peanut butter, or another favorite would work as well. Divide the dough into two equal pieces (about 1/2 pound each). Roll each portion into a ball, flatten it slightly, and press the center down a bit so the cookie doesn’t puff up too much while baking.
Place each cookie on a baking sheet and bake at 350°F (175°C) according to the package directions, adding a couple of extra minutes for the oversized cookies. As a guideline, I baked each giant cookie separately for about 14–15 minutes while the package suggested 12–13. Remove from the oven and let the cookies cool.
Next, prepare the marshmallow layer. Arrange a handful of jumbo marshmallows across the cooled cookie and carefully toast them with a creme brûlée torch until slightly melted and golden. If you don’t have a torch, you can briefly broil them in the oven—watch closely so they don’t burn.
Heat the vanilla icing for a few seconds in the microwave until it’s pourable, then drizzle it over the marshmallows. Sprinkle crushed Robin’s Eggs (or your chosen Easter candy) across the top, and finish with edible flowers for a pretty spring presentation. That’s it—simple, colorful, and indulgent.
Note: If you don’t like Robin’s Eggs, feel free to substitute Cadbury mini eggs, pastel sprinkles, or other small candies to suit your taste.
This spring-inspired s’more dessert pizza is a fun mash-up for anyone who loves sweet, colorful treats. It’s an easy crowd-pleaser for holiday brunches, dessert tables, or a sugar-filled gathering with friends and family. If you love sweets and playful presentations, this recipe is worth trying.
What do you think of this s’more dessert pizza? Will you give it a try?
Pretty S’more Pizza Recipe for Spring
Brittni
Pin Recipe
Equipment
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creme brûlée torch (and butane fuel to fill it up) to toast the marshmallows if desired
Ingredients
- 16 oz cookie dough store-bought or homemade
- 8 oz Easter candy Robin’s Eggs, Cadbury mini eggs, etc.
- 12 oz jumbo marshmallows
- 8 oz vanilla icing
- handful of edible flowers available at many grocery stores
Instructions
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Divide one pound of cookie dough into two equal portions. Shape each portion into a ball, flatten slightly, and press the center down so the cookie bakes evenly without puffing in the middle.
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Bake each cookie on a sheet at 350°F according to package directions, adding a couple minutes for the larger size. My giant cookies baked about 14–15 minutes; the package recommended 12–13. Remove from the oven and let cool.
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Top the cooled cookie with jumbo marshmallows and toast them lightly with a torch or under the broiler until slightly melted and golden. Warm the vanilla icing until pourable, drizzle over the marshmallows, then sprinkle crushed candy and arrange edible flowers to finish.
Notes
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