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

Scale

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