Anna Olson’s Oven-Baked S’Mores Recipe

Introduction

Anna Olson’s Oven-Baked S’mores bring the nostalgic campfire treat indoors with a gooey, chocolatey twist perfect for sharing. This easy dessert layers graham crackers, marshmallows, and chocolate for a warm, melty experience without the need for a fire.

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 crumb
• 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

1. Step 1: Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper, allowing it to extend over the sides by about an inch for easy lifting.
2. Step 2: In a saucepan over medium-low heat, melt the butter. Add the brown sugar, milk, and vanilla extract, whisking until combined and warmed through, about 1 minute. Remove from heat and whisk in the graham cracker crumbs until you form a smooth, fluid paste.
3. Step 3: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan. Spread one third of the graham cracker paste over them, then sprinkle one third of the mini marshmallows and one third of the chocolate chips evenly on top.
4. Step 4: Repeat the layering two more times, finishing with marshmallows and chocolate chips on top.
5. Step 5: Bake for 16 to 20 minutes, or until the marshmallows are nicely browned and toasted on top.
6. Step 6: If not serving immediately, cool the pan on a rack, then refrigerate until completely chilled. Cut into squares before serving.

Tips & Variations

• For extra crunch, sprinkle chopped nuts such as pecans or almonds between the layers.
• Use a mix of milk and dark chocolate chips for deeper flavor complexity.
• Swap mini marshmallows for larger ones if preferred, but you may want to slightly increase baking time.
• Ensure the graham crackers fit snugly without gaps to keep layers even and stable.

Storage

Store leftovers at room temperature in an airtight container for up to 3 days, or refrigerate for a firmer texture. Reheat gently in a low oven for a few minutes to soften the marshmallows and chocolate if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular marshmallows instead of mini marshmallows?

Yes, regular marshmallows can be used but you may need to adjust the baking time slightly to ensure they melt evenly without burning.

Do I have to refrigerate the s’mores before cutting?

Chilling before cutting helps the layers set and makes it easier to slice neat squares, but you can also cut them warm with a careful hand if you prefer gooier pieces.

Anna Olson’s Oven-Baked S’Mores Recipe

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★★★★★

4.5 from 88 reviews

• Author: Ella
• Total Time: 33 minutes
• Yield: 16 squares 1x

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Description

Anna Olson’s Oven-Baked S’Mores is a deliciously indulgent twist on the classic campfire treat, layering graham crackers, a buttery brown sugar glaze, chocolate chips, and mini marshmallows baked to golden perfection. This easy-to-make dessert brings the nostalgic taste of s’mores indoors with a gooey, melty texture and a perfectly browned marshmallow top, ideal for sharing any time of year.

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Ingredients

Scale 1x2x3x

Brown Sugar Mixture

• 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

Layers

• 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

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Instructions

1. Prepare the Pan: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, ensuring the paper extends an inch or so above the sides for easy removal.
2. Make the Brown Sugar Paste: In a saucepan over medium-low heat, melt the butter. Whisk in brown sugar, 2% milk, and vanilla extract, warming for about a minute just until the mixture is slightly heated to remove the chill from the milk. Remove from heat and whisk in graham cracker crumbs to form a smooth, fluid paste.
3. Assemble the First Layer: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan. Spoon about one-third of the brown sugar paste over the cracker layer, spreading it somewhat—full coverage is not necessary. Sprinkle one-third of the mini marshmallows evenly over the paste, then sprinkle one-third of the chocolate chips on top.
4. Build Remaining Layers: Repeat layering twice more: add another layer of graham crackers, followed by one-third of the paste, then marshmallows, and chocolate chips. Finish with the final layer of crackers topped with the last of the paste, marshmallows, and chocolate chips.
5. Bake: Place the pan in the preheated oven and bake for 16-20 minutes, or until the marshmallows on top are nicely browned and toasted.
6. Cool and Serve: Remove from oven and cool the pan on a wire rack. If you’re serving later, chill the s’mores completely for easier cutting. Cut into squares and serve. Store leftovers at room temperature for up to 3 days.

Notes

• Ensure the marshmallows brown but do not burn by monitoring the oven near the end of baking time.
• Use parchment paper to lift the s’mores easily from the pan after baking.
• For a gluten-free version, substitute graham crackers with a gluten-free equivalent.
• Chilling the s’mores before cutting helps achieve clean, neat squares.
• Mixing milk and semisweet chocolate chips can balance sweetness and richness.

• Prep Time: 15 minutes
• Cook Time: 18 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: oven baked s’mores, Anna Olson s’mores, baked s’mores dessert, chocolate marshmallow treat, graham cracker dessert