Introduction

Anna Olson’s Oven-Baked S’Mores is a delightful twist on the classic campfire treat, made indoors with layers of graham crackers, chocolate, and marshmallows baked to gooey perfection. It’s an easy, crowd-pleasing dessert that brings warm nostalgia to any gathering.

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 the brand)
2½ cups milk or semisweet (or mixed) chocolate chips or chunks
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, ensuring the paper extends about an inch above the sides for easy lifting later.
Step 2: In a saucepan over medium-low heat, melt the butter. Whisk in the brown sugar, milk, and vanilla extract, heating just enough to remove the chill from the milk. Remove from heat and whisk in the graham cracker crumbs to form a smooth, fluid paste.
Step 3: Arrange a single layer of whole graham crackers along the bottom of the prepared pan.
Step 4: Spoon one-third of the graham cracker paste over the crackers and spread lightly; it does not need to cover the crackers completely.
Step 5: Sprinkle one-third of the mini marshmallows evenly over the paste, followed by one-third of the chocolate chips.
Step 6: Layer another single layer of graham crackers on top and repeat the spreading of one-third of the paste, marshmallows, and chocolate chips.
Step 7: Repeat once more with the final layer of crackers, paste, marshmallows, and chocolate chips.
Step 8: Bake the assembled s’mores in the preheated oven for 16 to 20 minutes, or until the marshmallows are golden brown on top.
Step 9: Remove from the oven and cool on a wire rack. If not serving immediately, chill completely before cutting into squares for easier portioning.

Tips & Variations

For an extra rich flavor, try using a mix of milk and dark chocolate chips.
Substitute the mini marshmallows with larger ones cut into smaller pieces for a different texture.
Add a pinch of cinnamon or a dash of espresso powder to the graham cracker paste for a subtle twist.
Line the pan with foil instead of parchment for easier cleanup and sturdier lift-out.

Storage

Store the s’mores squares at room temperature for up to 3 days in an airtight container. For longer storage, refrigerate and allow them to come to room temperature before serving. Reheat briefly in the oven if you prefer the marshmallows warm and gooey again.

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 gluten-free graham crackers?

Yes, gluten-free graham crackers work well and will maintain the delicious flavor while accommodating dietary needs.

Can I prepare this recipe ahead of time?

Absolutely. Bake as directed, then cool completely and refrigerate. Bring to room temperature before serving or warm briefly in the oven for that fresh-baked feel.