Anna Olson’s Oven-Baked S’Mores Recipe
Introduction
Anna Olson’s Oven-Baked S’Mores are a delightful twist on the classic campfire treat, perfect for anytime snacking. Layers of graham crackers, chocolate, and toasted marshmallows come together in a warm, gooey dessert that’s easy to make at home.
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 the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper so that it extends about an inch above the sides.
- Step 2: In a saucepan over medium-low heat, melt the butter. Whisk in the brown sugar, milk, and vanilla extract, heating just until warm to remove the chill from the milk.
- Step 3: Remove the pan from heat and whisk in the graham cracker crumbs to create a fluid paste.
- Step 4: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan.
- Step 5: Spoon one-third of the graham cracker paste over the cracker layer, spreading it lightly; it doesn’t need to fully cover the crackers.
- Step 6: Sprinkle one-third of the mini marshmallows over the paste, followed by one-third of the chocolate chips.
- Step 7: Repeat the layering process two more times with the remaining graham crackers, paste, marshmallows, and chocolate chips.
- Step 8: Bake for 16-20 minutes, or until the marshmallows are browned and gooey on top.
- Step 9: If not serving immediately, cool the pan on a rack, then chill completely before portioning into squares.
Tips & Variations
- Use a mix of milk and dark chocolate chips for a richer flavor.
- For extra gooeyness, add a layer of peanut butter or caramel between layers.
- Mini marshmallows work best for even toasting; regular-sized can be chopped if needed.
- Line your pan with parchment paper for easy removal and cleaner edges.
- If you prefer a crispier bottom, bake the graham cracker layer alone for 5-7 minutes before adding toppings.
Storage
Store leftover s’mores covered at room temperature for up to 3 days. For longer storage, keep them chilled and bring to room temperature before serving. Reheat briefly in a warm oven if you prefer them warm again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use different types of chocolate for this recipe?
Yes, you can use milk, semisweet, dark, or even white chocolate chips depending on your taste. Mixing chocolates adds depth of flavor.
How do I make sure the marshmallows brown evenly?
Using mini marshmallows helps them toast evenly. Keep an eye on the baking time so they brown without burning. You can also broil for a minute at the end if needed, watching carefully.
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Anna Olson’s Oven-Baked S’Mores Recipe
- Total Time: 33 minutes
- Yield: 9 to 12 servings (depending on portion size) 1x
Description
Anna Olson’s Oven-Baked S’Mores bring the classic campfire treat to your oven with layers of graham crackers, melted chocolate, gooey marshmallows, and a rich buttery brown sugar paste. This easy-to-make dessert is perfect for sharing and makes a deliciously melty, crispy, and nostalgic sweet treat without the need for an open flame.
Ingredients
Butter Mixture
- ½ cup unsalted butter, cut into pieces
- 2/3 cup packed light brown sugar
- ½ cup 2% milk
- 1 teaspoon vanilla extract
Base and 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 and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, extending the parchment about an inch above the sides to make it easier to lift out the baked s’mores.
- Make the Butter Brown Sugar Paste: In a saucepan over medium-low heat, melt the unsalted butter. Once melted, whisk in the brown sugar, 2% milk, and vanilla extract. Heat for about one minute to remove the chill from the milk, then remove from heat. Immediately whisk in the graham cracker crumbs until you form a fluid, spreadable paste.
- Assemble the First Layer: Place a single layer of whole graham crackers to cover the bottom of the prepared pan evenly. Spoon one third of the graham cracker paste over the cracker layer, spreading it slightly but not necessarily covering every cracker completely. Sprinkle one third of the mini marshmallows on top, followed by one third of the chocolate chips.
- Repeat Layers: Add a second layer of whole graham crackers over the marshmallows and chocolate, then repeat by spooning the next third of the paste, marshmallows, and chocolate chips. Repeat a final time with the remaining crackers, paste, marshmallows, and chocolate chips to complete the layers.
- Bake: Bake the assembled s’mores in the preheated oven for 16 to 20 minutes, or until the marshmallows have puffed up and browned on top beautifully.
- Cool and Serve: If you are not serving immediately, let the pan cool on a rack, then chill completely to firm up the s’mores. Portion into squares, which is easiest when chilled, then serve. Store at room temperature for up to 3 days.
Notes
- Use parchment paper to easily lift the s’mores out of the pan for neat cutting.
- You can mix milk and semisweet chocolate chips to balance sweetness.
- Chilling the dessert before cutting helps maintain clean square portions.
- Store covered at room temperature for up to 3 days, though it’s best enjoyed fresh or chilled.
- Mini marshmallows create an even, melty texture on top; avoid larger marshmallows for this recipe.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: oven baked s’mores, Anna Olson s’mores recipe, graham cracker dessert, marshmallow chocolate treat, easy s’mores bars, baked campfire s’mores
