Hello, indoor s’mores! Elevate this classic campfire treat with Mellows, and transform it into an oven baked s’mores dip, ready to scoop up with graham crackers!

Makes: 2 servings
Prep Time: 5 min | Cook Time: 5 min | Total Time: 10 min

½ tablespoon butter
½ cup chocolate chips
3 tablespoons cookie butter
Mellows dosed to your preference
Flaky smoked Maldon sea salt
Graham Crackers

Place your oven rack in the top position and preheat the oven to 450F. While the oven heats, place a 5” mini cast iron skillet inside to heat. (Any oven-safe baking dish will do).

Carefully remove the hot skillet, add the butter and swirl to coat the bottom of the pan. Sprinkle in the chocolate chips. Spread the cookie butter over the chocolate, and top with Mellows.

Set the skillet on the top oven rack and bake until the chocolate is melty and the Mellows are toasted, about 5 minutes. If you want more browning, place under the broiler for a few seconds (monitor this closely as it will go quickly).

Sprinkle a little flaky salt on top and serve with graham crackers for dipping.

Get creative with your favorite mix-ins (butterscotch chips, peanut butter, PB cups, caramel, marshmallow fluff, bacon bits) and “scoopers” (pretzels, strawberries, cookies)!


Cozy up and mellow out with this ultimate infused PSL! Made with real pumpkin purée, warm spices, and topped with Brown Butter Sage Mellows for the perfect touch of buttery sweetness! You may never go to a coffee shop again.

Makes: 1 drink

2 tablespoons unsweetened pumpkin purée
1/2 teaspoon pumpkin pie spice
1/4 cup whole milk
2 tablespoons heavy cream
1 teaspoon vanilla extract
1 cup hot coffee, strongly brewed
Whipped cream
Brown Butter Sage Mellows

Heat the pumpkin and spices. Place the pumpkin purée and pumpkin pie spice in a small saucepan over medium heat and cook, stirring constantly, until it’s hot and fragrant, about 2 minutes.

Warm the milk. To the saucepan, add the milk, cream, and vanilla. Whisk well. Warm until the mixture is steamy. Stir often and watch to make sure it doesn’t boil over.

Blend the coffee. Carefully blend the pumpkin milk mixture and coffee using a hand blender or traditional blender (hold the lid down tightly with a kitchen towel) until frothy.

Garnish. Top with the whipped cream, sprinkle of pumpkin pie spice, and Brown Butter Sage Mellows. Extra credit for toasting the Mellows with a blowtorch — the turbinado sugar topping will brûlée beautifully! Pro tip: skewer the marshmallow to get an even toasting (disposable wooden chopsticks work well).

Big Batch Tip: You can make a big batch of the pumpkin spice base, and have it ready to go! Cook (1) 15-oz can pumpkin purée with 2 tablespoons pumpkin pie spice. Makes enough pumpkin base for 12 servings. Refrigerate for up to 1 week. When you get a hankering for a PSL, simply add 2 tablespoons of the cooked pumpkin base per serving to your warmed milk mixture and continue with the directions as normal.

Have a favorite Mellows recipe? Send it to us, we’d love to feature it!