Description

Anna Olson’s Oven-Baked S’Mores is a delightful twist on the classic campfire treat, layering graham crackers, melted chocolate, and gooey marshmallows baked to golden perfection. This easy-to-make dessert is perfect for enjoying the nostalgic taste of s’mores anytime without the need for a campfire.

Ingredients

Scale

Sugar Mixture

½ cup unsalted butter, cut into pieces
2/3 cup packed light brown sugar
½ cup 2% milk
1 teaspoon vanilla extract

Base & Toppings

1¼ cups graham cracker crumbs
350 g whole graham crackers (about 32-48, depending on the brand)
2½ cups milk or semisweet (or mixed) chocolate chips or chunks
6 cups mini marshmallows

Instructions

Preheat Oven and Prepare Pan. Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, making sure the paper extends about an inch above the sides to easily lift out the baked s’mores later.
Make the Sugar Paste. In a saucepan over medium-low heat, melt the unsalted butter. Whisk in the packed light brown sugar, 2% milk, and vanilla extract, cooking just long enough to warm the milk and dissolve the sugar, approximately one minute. Remove from heat and immediately whisk in the graham cracker crumbs to form a fluid, spreadable paste.
Layer Graham Crackers. Arrange a single layer of whole graham crackers evenly on the bottom of the prepared baking pan to form the base layer.
Apply the Gooey Paste and Layer Toppings. Spoon one-third of the graham cracker paste over the graham cracker base layer and spread slightly, though it does not need to completely cover the crackers. Sprinkle one-third of the mini marshmallows evenly over the paste, followed by one-third of the chocolate chips or chunks.
Repeat Layers. Add a second layer of whole graham crackers over the marshmallows and chocolate, then repeat by spreading another one-third of the paste, followed by marshmallows and chocolate. Finish with a third and final layer of crackers, paste, marshmallows, and chocolate chips.
Bake. Place the pan in the preheated oven and bake for 16-20 minutes, or until the marshmallows on top are golden brown and toasted.
Cool and Serve. Remove from the oven and set on a wire rack to cool. If preparing in advance, chill the pan completely. When ready to serve, lift the s’mores out using the parchment overhang, cut into squares, and enjoy. The dessert keeps well at room temperature for up to 3 days.

Notes

Using parchment paper with overhang makes removing the baked s’mores easier for cutting.
For a variation, you can mix milk and semisweet chocolate chips according to your preference.
Chilling the pan before slicing helps achieve cleaner cuts.
Store leftovers in an airtight container at room temperature for up to 3 days.
This recipe can be doubled to serve larger groups if needed.

Prep Time: 15 minutes
Cook Time: 16-20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: oven baked s’mores, easy s’mores recipe, dessert, graham crackers, marshmallows, chocolate, Anna Olson