S’mores in the Oven

Why You’ll Love This Recipe

I love this recipe because it gives me all the flavors of traditional s’mores in an easy baked dessert. The layers are sweet, crunchy, melty, and soft all at once.

I also like that this recipe makes 16 servings, so it works well for parties, family nights, holidays, or anytime I want a fun treat to share.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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
3 cups semi-sweet chocolate chunks, or Hershey bars
3 cups milk chocolate chips
4 cups mini marshmallows, divided into 1½ cups and 2½ cups

Directions

I preheat the oven to 350°F. Then I line a 9×9 baking dish with parchment paper, leaving two sides longer so I can lift the bars out later.

In a medium mixing bowl, I stir together the graham cracker crumbs, melted butter, sugar, and vanilla until the crumbs are fully coated.

I line the bottom of the baking dish with whole graham crackers, breaking them as needed to fit. Then I spread half of the buttered crumbs over the crackers.

Next, I sprinkle 1½ cups of semi-sweet chocolate and 1½ cups of milk chocolate chips over the crumbs. I add 1½ cups of mini marshmallows on top.

I place another layer of graham crackers over the marshmallows. Then I spread the remaining buttered crumbs over the crackers and sprinkle the remaining chocolate over the top.

I bake the s’mores for 15 minutes. After that, I remove the dish from the oven and increase the oven temperature to broil.

I sprinkle the remaining 2½ cups of mini marshmallows over the chocolate layer. Then I return the dish to the oven for 1 to 2 minutes, watching closely so the marshmallows toast without burning.

I let the baked s’mores cool for 20 to 25 minutes. Then I chill them in the refrigerator for 1 hour so they are easier to slice.

Finally, I lift the bars out using the parchment paper. I spray a sharp knife with nonstick cooking spray and slice the s’mores into 16 squares.

Servings and Timing

This recipe makes 16 servings.

Prep time: 40 minutes
Bake time: 15 minutes
Chill time: 1 hour
Total time: 1 hour 55 minutes

Variations

I sometimes use chopped Hershey bars instead of chocolate chips for a more classic s’mores flavor.

I also like adding peanut butter chips, caramel bits, or crushed cookies between the layers for extra sweetness.

For a darker chocolate flavor, I use dark chocolate chunks in place of some of the milk chocolate.

Storage/Reheating

I store leftover s’mores bars in an airtight container in the refrigerator for up to 4 days.

When I want to serve them softer, I let them sit at room temperature for 10 to 15 minutes. I can also warm a piece in the microwave for a few seconds, but I keep it brief so the marshmallow and chocolate do not get too messy.

FAQs

Can I make S’mores in the Oven ahead of time?

Yes, I like making them ahead because they slice better after chilling. I store them in the refrigerator until I am ready to serve.

Can I use regular marshmallows instead of mini marshmallows?

Yes, I can use regular marshmallows, but I usually cut them into smaller pieces so they spread more evenly.

Can I use Hershey bars instead of chocolate chips?

Yes, I can use Hershey bars for a classic s’mores taste. I break them into pieces and layer them over the crumbs.

Why do I need to chill the bars?

I chill the bars because the chocolate and marshmallow firm up, making the s’mores much easier to cut into clean squares.

How do I keep the marshmallows from burning?

I keep a close eye on them while broiling because they can brown very quickly. I remove the pan as soon as the marshmallows are toasted.

Conclusion

These S’mores in the Oven are an easy way for me to enjoy the classic graham cracker, chocolate, and marshmallow combination anytime. I like how simple they are to layer, bake, chill, and slice into sweet dessert bars.

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