Description
Anna Olson’s Oven-Baked S’Mores is a delightful twist on the classic campfire treat, baking layers of graham crackers, gooey marshmallows, and melted chocolate in the oven for a perfectly toasted, melty dessert that’s easy to make at home.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter, cut into pieces
- 2/3 cup packed light brown sugar
- ½ cup 2% milk
- 1 teaspoon vanilla extract
Dry Ingredients
- 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 the oven: Set your oven to 350°F (175°C) and line an 8 or 9-inch square baking pan with parchment paper, allowing the paper to rise an inch above the sides for easy lifting.
- Prepare the graham cracker paste: In a saucepan over medium-low heat, melt the unsalted butter. Whisk in the brown sugar, 2% milk, and vanilla extract, heating just long enough to warm the mixture and incorporate the ingredients. Remove from heat and thoroughly whisk in the graham cracker crumbs to create a smooth, fluid paste.
- Layering: Place a single layer of whole graham crackers at the bottom of the prepared pan. Spoon one third of the graham cracker paste over the cracker layer, spreading it out slightly but not aiming for full coverage. Sprinkle one third of the mini marshmallows evenly over the paste, then add one third of the chocolate chips or chunks. Repeat this layering process two more times, ending with a top layer of marshmallows and chocolate chips.
- Bake: Place the layered pan in the oven and bake for 16-20 minutes until the marshmallows are golden brown and toasted on top.
- Cool and serve: Allow the baked s’mores to cool on a wire rack. For easier cutting and serving, chill the pan completely before slicing into squares. Serve immediately or store at room temperature for up to 3 days.
Notes
- Use parchment paper to easily lift the s’mores out of the pan for clean slicing.
- Adjust the amount of chocolate and marshmallows to your preference for sweeter or less sweet results.
- Chilling the dessert before cutting makes for cleaner squares and easier handling.
- Store leftovers at room temperature in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: oven-baked s'mores, anna olson s'mores, graham cracker dessert, baked marshmallow dessert, easy s'mores recipe
