Anna Olson’s Oven-Baked S’Mores Recipe

Introduction

Anna Olson’s Oven-Baked S’Mores bring the classic campfire treat right into your kitchen with a gooey, chocolatey twist. This easy recipe layers graham crackers, marshmallows, and chocolate, baked to golden perfection. Perfect for sharing or enjoying as an indulgent dessert any time of year.

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

1. Step 1: Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper, allowing the parchment to extend an inch or so above the sides for easy removal.
2. Step 2: In a saucepan over medium-low heat, melt the butter. Whisk in the brown sugar, milk, and vanilla extract, heating just until the milk is warm and the mixture is combined. Remove from heat and whisk in the graham cracker crumbs to form a smooth, fluid paste.
3. Step 3: Arrange a single layer of whole graham crackers at the bottom of the prepared pan. Spoon one-third of the graham cracker paste evenly over the crackers, spreading slightly but not needing to cover completely.
4. Step 4: Sprinkle one-third of the mini marshmallows evenly over the paste, then add one-third of the chocolate chips on top.
5. Step 5: Repeat layering: add another layer of graham crackers, then one-third of the paste, marshmallows, and chocolate chips. Finish with a final layer of graham crackers and the remaining paste, marshmallows, and chocolate chips.
6. Step 6: Bake the assembled layers for 16-20 minutes, until the marshmallows are golden brown and toasted on top.
7. Step 7: If not serving immediately, cool the pan on a rack and then chill the s’mores completely. For easier serving, cut into squares while chilled.
8. Step 8: Serve at room temperature or store for up to 3 days.

Tips & Variations

• Use a mix of milk and dark chocolate chips for a richer flavor contrast.
• For extra gooeyness, add a thin layer of peanut butter between some graham cracker layers.
• Substitute mini marshmallows with regular-sized marshmallows torn into smaller pieces if needed.
• Line your pan with foil under the parchment for even easier lifting.

Storage

Store leftover s’mores in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate and bring to room temperature before serving. Reheat briefly in a warm oven to restore gooey texture if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of chocolate?

Yes, feel free to use milk, semisweet, dark, or even white chocolate chips or chunks. Mixing varieties can add interesting flavor layers.

What pan size works best for this recipe?

An 8 or 9-inch square pan is ideal to ensure the layers fit well and bake evenly. Using a larger pan may result in thinner layers.

Anna Olson’s Oven-Baked S’Mores Recipe

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★★★★★

4.9 from 145 reviews

• Author: Lily
• Total Time: 35 minutes
• Yield: 16 to 20 squares 1x

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Description

Anna Olson’s Oven-Baked S’Mores is a delicious twist on the classic campfire treat, layered with graham crackers, a buttery brown sugar mixture, chocolate chips, and toasted mini marshmallows, all baked to golden perfection in the oven. Perfect for a cozy dessert or a sweet snack, this easy-to-make recipe combines crunchy, gooey, and melty textures in every bite.

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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

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

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Instructions

1. Prepare Oven and Pan: Preheat the oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, letting the paper extend about an inch above the sides for easy lifting later.
2. Make the Brown Sugar Paste: In a saucepan over medium-low heat, melt the unsalted butter. Whisk in the packed light brown sugar, 2% milk, and vanilla extract. Heat just until the mixture is warm and smooth, then remove from heat. Whisk in the graham cracker crumbs until combined into a fluid paste.
3. Layer the First Cracker Base: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan evenly.
4. Add First Layer of Toppings: Spoon one-third of the brown sugar paste over the graham cracker layer, spreading gently—it does not need to cover every cracker completely. Sprinkle one-third of the mini marshmallows evenly over the paste, followed by one-third of the chocolate chips or chunks.
5. Repeat Layers Twice More: Place another layer of whole graham crackers on top of the marshmallows and chocolate chips. Repeat the spreading of one-third of the brown sugar paste, followed by one-third each of marshmallows and chocolate chips. Do this a final time to make three layers total.
6. Bake the S’Mores: Bake in the preheated oven for 16 to 20 minutes, or until the marshmallows on the top layer have browned and are toasted to your liking.
7. Cool and Chill: If serving later, allow the pan to cool on a wire rack, then cover and chill completely to set.
8. Serve: Cut the baked s’mores into squares once chilled for easier portioning. Store at room temperature for up to 3 days, or refrigerate to keep fresh longer.

Notes

• For best results, use fresh mini marshmallows and good quality chocolate chips or chunks to get a rich texture and flavor.
• If you prefer a gooier center, slightly reduce the baking time and watch closely to avoid burning the marshmallows.
• Parchment paper lining makes lifting the s’mores easier and helps prevent sticking.
• These oven-baked s’mores are perfect for indoor gatherings or when you want a campfire flavor without the fire.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: oven baked s’mores, s’mores recipe, Anna Olson s’mores, baked dessert, chocolate dessert, marshmallow dessert