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Baked S’mores

Review Recipe
a close up shot of Baked S’mores on a wooden cutting board
Layers of gooey marshmallow, melted chocolate, and graham crackers make this baked s’mores recipe the perfect way to enjoy everyone’s favorite campfire treat.
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Table of Contents
  1. Baked S’mores Ingredients
  2. How to Make This Baked S’mores Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

It’s time to cozy up inside with some of the most delicious baked goods around, and what could be better than a classic campfire treat like our baked s’mores? These sweet, gooey snacks are easy to make at home – and even more irresistible when they’re warm and fresh out of the oven.

a close up shot of a piece of Baked S’mores on a plate

Baked S’mores Ingredients

Baked S’mores raw ingredients that are labeled

You’ll need:

  • 1½ cups graham cracker crumbs
  • ¾ cup salted sweet cream butter, melted
  • ⅓ cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 10 to 12 whole graham crackers (depending on how large your graham crackers are)
  • 3 cups semi-sweet chocolate chunks (or you can use Hershey chocolate bars)
  • 3 cups milk chocolate chips
  • 4 cups mini marshmallows (divided into 1½ cups and 2½ cups)

SUBSTITUTIONS AND ADDITIONS

MARSHMALLOWS: You can substitute regular-sized marshmallow halves for mini marshmallows for these easy oven s’mores.

BUTTER: You can substitute unsalted butter for salted sweet cream butter for these easy s’mores; it is a matter of taste preference.

How to Make This Baked S’mores Recipe

STEP ONE: Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper, leaving 2 sides higher, making a sling. This will help remove the s’mores for cutting.

STEP TWO: Add the graham cracker crumbs, melted butter, sugar, and vanilla to a medium-sized mixing bowl. Stir well to completely coat the cracker crumbs.

OUR RECIPE DEVELOPER SAYS

If you don’t have graham crumbs, you can crush graham crackers in a Ziploc bag with a rolling pin or in a food processor.

graham crackers crumbs, butter, sugar, and vanilla added to a bowl

STEP THREE: Line the bottom of the prepared pan with a single layer of whole graham crackers. I was able to fit 5 whole graham crackers in the bottom of the pan. You will need to break the crackers to fit.

graham crackers lined on the bottom of the baking dish

STEP FOUR: Spread ½ of the buttered crumbs in an even layer over the whole graham crackers.

buttered crumbs spread over the whole graham crackers

STEP FIVE: Evenly sprinkle 1½ cups of the semi-sweet chocolate chips and 1½ cups of the milk chocolate chips over the buttered crumbs.

semi sweet chocolate chips and milk chocolate chip sprinkled over the buttered crumbs

STEP SIX: Evenly sprinkle 1½ cups of the mini marshmallows over top of the chocolate.

mini marshmallows sprinkles over the chocolate

STEP SEVEN: Lay another layer of graham crackers.

STEP EIGHT: Spread the remaining buttered crumbs over the graham crackers.

STEP NINE: Evenly sprinkle the remaining chocolate chips over the buttered crumbs. Do NOT top the chocolate with the remaining mini marshmallows. Bake the s’mores for 15 minutes.

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your s’mores as the suggested baking time approaches

STEP TEN: Remove the s’mores from the oven and increase the oven temperature to broil. 

STEP ELEVEN: Sprinkle the remaining mini marshmallows over the chocolate layer. Return the s’mores to the oven and cook for 1 to 2 minutes. Keep a close eye on the mini marshmallows, so they don’t burn. 

s'mores cooked in a baking dish

STEP TWELVE: Remove from the oven and allow the baked s’mores to cool for 20 to 25 minutes. Place the baked s’mores into the refrigerator to chill for 1 hour. It’s easier to cut into squares when the s’mores are chilled.

STEP THIRTEEN: Lift the baked s’mores out of the baking dish by the longer sides of the parchment paper.

s'mores lift out of the baking dish

STEP FOURTEEN: Generously spray a sharp knife with nonstick cooking spray. Slice 16 pieces of the baked s’mores (4 slices x 4 slices).

PRO TIP:

It is not an absolute must to spray the cutting knife with nonstick cooking spray, but it will make cutting the finished s’more much easier. Otherwise, the marshmallows and chocolate will stick to the knife.

How To Serve

Now you can enjoy s’mores year-round. Serve up a batch of these sweet treats for cozy winter movie nights at home, along with a homemade hot chocolate or peppermint white hot chocolate to drink.

If you love ooey-gooey s’mores, our s’mores dip and s’mores bites are two more yummy and easy recipes.

Storage

ON THE COUNTER: Store any leftover oven-baked s’mores in an airtight container at room temperature for up to 2 days. 

IN THE FREEZER: It’s not recommended to freeze these baked s’mores as the marshmallow will not hold up well during the freezing process.

overhead shot of Baked S’mores on a wooden cutting board

There’s something about a warm, gooey s’more that just makes everything better. It’s the perfect combination of sweet and salty, with a bit of crunch to top it off. And now, you can enjoy this classic treat without ever having to leave your kitchen!

FREQUENTLY ASKED QUESTIONS

Can I use a different kind of chocolate for this easy dessert recipe?

Any type of chocolate bar would work fine to layer on these s’mores.

Can these indoor s’mores be frozen?

Marshmallows don’t tend to freeze well, so we wouldn’t recommend freezing these.

Can I use regular marshmallows instead of mini ones for these s’mores in the oven?

You can use halved regular marshmallows instead of mini marshmallows.

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a close up shot of Baked S’mores on a wooden cutting board

Baked S’mores

5 from 24 votes
Layers of gooey marshmallow, melted chocolate, and graham crackers make this baked s’mores recipe the perfect way to enjoy everyone’s favorite campfire treat.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour 55 minutes
Servings 16

Ingredients
  

  • cups graham cracker crumbs
  • ¾ cup salted sweet cream butter, melted
  • cup granulated sugar
  • ½ teaspoon pure vanilla extract
  • 10 to 12 whole graham crackers, depending on how large your graham crackers are
  • 3 cups semi-sweet chocolate chunks, or you can use Hershey bars
  • 3 cups milk chocolate chips
  • 4 cups mini marshmallows, divided into 1½ cups and 2½ cups

Instructions
 

  • Preheat the oven to 350°F. Line a 9×9 baking dish with parchment paper, leaving 2 sides higher, making a sling. This will help remove the s’mores for cutting.
  • Add the graham cracker crumbs, melted butter, sugar, and vanilla to a medium-sized mixing bowl. Stir well to completely coat the cracker crumbs.
  • Line the bottom of the prepared baking dish with whole graham crackers. I was able to fit 5 whole graham crackers in the bottom of the pan. You will need to break the crackers to fit.
  • Spread ½ of the buttered crumbs over the whole graham crackers.
  • Evenly sprinkle 1½ cups of the semi-sweet chocolate chips and 1½ cups of the milk chocolate chips over the buttered crumbs.
  • Evenly sprinkle 1½ cups of the mini marshmallows over the chocolate.
  • Lay another layer of graham crackers.
  • Spread the remaining buttered crumbs over the graham crackers.
  • Evenly sprinkle the remaining chocolate chips over the buttered crumbs. Do not top the chocolate with the remaining mini marshmallows. Bake the s’mores for 15 minutes.
  • Remove the s’mores from the oven and increase the oven temperature to broil.
  • Sprinkle the remaining mini marshmallows over the chocolate layer. Return the s’mores to the oven and cook for 1 to 2 minutes. Keep a close eye on the mini marshmallows, so they don’t burn.
  • Remove from the oven and allow the baked s’mores to cool for 20 to 25 minutes. Place the baked s’mores into the refrigerator to chill for 1 hour. It’s easier to cut into squares when the s’mores are chilled.
  • Lift the baked s’mores out of the baking dish by the longer sides of the parchment paper.
  • Generously spray a sharp knife with nonstick cooking spray. Slice 16 pieces of the baked s’mores – 4 slices x 4 slices.

Notes

  • Crush your graham crackers in a ziploc bag or food processor with a rolling pin.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your s’mores as the suggested baking time approaches
  • It is not an absolute must to spray the cutting knife with nonstick cooking spray, but it will make cutting the finished s’more much easier. Otherwise, the marshmallows and chocolate will stick to the knife.

Nutrition

Calories: 557kcal | Carbohydrates: 67g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 30mg | Sodium: 214mg | Potassium: 214mg | Fiber: 4g | Sugar: 48g | Vitamin A: 357IU | Vitamin C: 0.2mg | Calcium: 75mg | Iron: 3mg
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  1. Marge M says

    5 stars
    I would use milk chocolate and semi-sweet chocolate with a smidgen of coco powder and a drizzle of strong coffee I always forget to buy mini marshmallows so I would just cut my large marshmallows into small pieces (I use the big marshmallows for my frosted desserts that I have to transport put a toothpick into marshmallow put it around the outer edge of dessert cover with plastic wrap. Remove wrap and take off marshmallows TA DA lovely looking frosting My silly is everyone wants to eat the marshmallows too ) 🙂 Have a delightful day Marge

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