Introduction

Anna Olson’s Oven-Baked S’mores offer a delightful twist on a classic campfire treat. This layered dessert brings together the perfect combination of graham crackers, melted chocolate, and toasted marshmallows, all baked to golden perfection in your oven. It’s an easy, crowd-pleasing recipe that you can enjoy year-round without a campfire.

The image shows a square dessert bar with three distinct layers placed on a white paper sheet on a wooden board. The bottom layer is a dense, light brown cookie crust. The middle layer is a smooth, dark brown chocolate filling. The top layer is a mix of melted chocolate chips and white marshmallows melted together, with a soft, bubbly texture. The photo is taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter, cut into pieces
2/3 cup packed light brown sugar
½ cup 2% milk
1 teaspoon vanilla extract
1¼ cups graham cracker crumbs
350 g whole graham crackers (about 32-48, depending on brand)
2½ cups milk or semisweet chocolate chips or chunks (or mixed)
6 cups mini marshmallows

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square pan with parchment paper, leaving the paper extending an inch or so above the sides for easy removal.
Step 2: In a saucepan over medium-low heat, melt the butter. Whisk in the brown sugar, milk, and vanilla extract, warming just until the mixture loses its chill. Remove from heat and whisk in the graham cracker crumbs to form a fluid paste.
Step 3: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan.
Step 4: Spoon a third of the graham cracker paste over the cracker layer, spreading it lightly—it doesn’t need to cover completely.
Step 5: Sprinkle a third of the mini marshmallows evenly over the paste, then add a third of the chocolate chips on top.
Step 6: Repeat with a second layer of graham crackers, followed by a third of the paste, marshmallows, and chocolate chips.
Step 7: Add a final layer of graham crackers, and top with the remaining paste, marshmallows, and chocolate chips.
Step 8: Bake for 16 to 20 minutes, until the marshmallows are golden brown on top.
Step 9: If not serving immediately, cool completely on a rack and then chill before slicing into squares for easier cutting and serving.

Tips & Variations

For extra gooeyness, try mixing different types of chocolate chips like milk and dark chocolate.
Use jumbo marshmallows chopped into smaller pieces for gooier pockets throughout the dessert.
To add a nutty crunch, sprinkle chopped toasted nuts between layers.
Substitute almond or oat milk if you prefer a dairy-free version, but ensure the butter is also dairy-free or use a vegan alternative.

Storage

Store leftover s’mores at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate and bring to room temperature before serving. Reheat briefly in a warm oven if you prefer melted marshmallows.

How to Serve

The image shows a rectangular bar dessert with four distinct layers on a wooden board over a white marbled surface. The bottom layer is a firm, golden-brown crust, which supports a dark, smooth chocolate layer. Above this is a light, creamy layer that blends softly into the next. The top layer is covered with melted white and dark chocolate chips, creating a bubbly texture with a mix of creamy white and rich dark brown spots. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate?

Yes, you can use milk, semisweet, dark, or even white chocolate chips. Combining two varieties adds interesting flavor layers.

Do I have to chill the dessert before cutting?

Chilling makes the s’mores firmer and easier to portion into neat squares, but you can cut them warm—just expect them to be softer and more delicate.