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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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