Perfect Pie Crust Cracker S'mores Recipe

Instructions

Roll the pie crust dough to 1/8"-1/4" on a lightly floured surface. Use flour as needed on the surface and the rolling pin to prevent sticking. Use a 1 1/2"-2" square cookie cutter to cut 12 pie crust bases. Gently transfer the squares to a parchment lined baking sheet. Use the tines of a fork to dock several lines in each of the squares to prevent too much rising.

TIP: to prevent sticking, dip the cookie cutter and fork in flour occasionally and shake off excess. Wrap the baking sheet in cling film and refrigerate for at least 1 hour before baking.

Preheat oven to 400 degrees Fahrenheit. Bake the pie crust squares for 12-15 minutes or until lightly golden brown. Cool on the tray completely before proceeding.

Cut each of the jumbo marshmallows in half from top to bottom. Place a chocolate square on each of the pie crust rounds  and then a marshmallow half on top of each chocolate square. Put the s’mores under a broiler just long enough to brown the tops of the marshmallows. Alternatively, use a culinary torch to toast the outsides of the marshmallows.