S'mores in the Oven (Makes 16 Bars, No Campfire!)

Name: S'mores in the Oven
Prep time: 15 min
Cook time: 15 min
Total time: 115 min
Ingredients: 1½ cups graham cracker crumbs; ¾ cup salted sweet cream butter (melted); ⅓ cup granulated sugar; ½ teaspoon pure vanilla extract; 10-12 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)

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Making s’mores in the oven gives you a layer of toasted marshmallow on top, pockets of melted chocolate through every bite, a buttery graham cracker crumb base that holds it all together when you slice it, and the whole kitchen smelling like a campfire without ever stepping outside.

Plate of oven-baked s’mores bars stacked high with layers of graham cracker crust, melted chocolate, and toasted marshmallows, surrounded by chocolate chips and mini marshmallows.

We are a s’mores family. I’ve made them over a fire, on the stovetop, in the microwave and of course, over a campfire. After testing all of them, I can tell you this oven version is the one I reach for when I need to feed a crowd.

Fire warning: the marshmallows have been known to catch on fire pretty quick under the broiler. You have to watch them like a hawk.

Most oven s’mores fall apart the moment you cut them. This one doesn’t, because the pan goes into the refrigerator for a full hour after baking before a knife ever touches it. That chill step is what most recipes skip, and it’s the reason this one slices into clean squares every time.

If you love s’mores in as many forms as I do, my s’mores cookies are stuffed with everything you love about the original and disappear fast at any gathering. And if you want something even faster with no baking at all, my s’mores nachos come together in 10 minutes.

Tested & Perfected. I originally published this recipe in January 2023. I retested it in May 2026 and updated the post with new step-by-step guidance and technique notes, including the chill step that makes the difference in how these bars slice.

What Are S’mores in the Oven?

S’mores in the oven are the classic campfire combination of graham crackers, chocolate, and marshmallows, made indoors in a baking pan. Instead of building individual s’mores one at a time, you build them in layers across the entire pan, bake them until the chocolate melts, then finish under the broiler so the marshmallows toast.

The result is a bar dessert you can slice into squares and serve to a crowd, not a one-at-a-time campfire substitute.

The Step People Always Skip

After baking and broiling, the whole pan goes into the refrigerator for a full hour before you cut it.

The chocolate and marshmallow layers need that hour to firm back up completely. Cut into the pan while everything is still warm and you get a gooey collapsed pile that won’t hold its shape on a plate. The layers have no structure until they’ve cooled all the way through.

After an hour in the fridge, the chocolate has solidified. The whole slab lifts out cleanly, a sharp knife wipes between cuts, and the squares hold their shape. That’s the difference.

Side view of a large oven-baked s’mores dessert layered with graham crackers, melted chocolate chips, and toasted marshmallows on top, styled with marshmallows and chocolate chips in the background.

Key Ingredients

Graham cracker crumbs and whole crackers. This recipe uses both, and they both matter. The crumbs make the pressed base and the top layer, while the whole crackers create a structural middle layer that holds the bars together when you slice them. Without both forms, you won’t get clean squares.
Salted sweet cream butter. Use salted. The salt offsets the sweetness of the chocolate and marshmallows, and since there is no added salt anywhere else in this recipe, it makes a real difference in the final flavor. If you only have unsalted butter, this will also work. It just comes down to taste preference.
Semi-sweet chocolate chunks. Chunks, not chips, for this layer. Chunks melt into bigger, more visible pools of chocolate throughout the bars, which is part of what makes each square look so good when you cut into it. Don’t substitute chips here.
Milk chocolate chips. This is the nostalgic ingredient. Milk chocolate is sweeter and creamier than semi-sweet, and it’s what makes the bars taste the most like the s’mores you’d make over a campfire. I’ve made this with both and the milk chocolate is the right call.
Mini marshmallows (divided). The recipe calls for 4 cups divided two ways: 1½ cups go into the middle layer during baking, and 2½ cups go on top for the broiler finish. Mini marshmallows lay flat and melt evenly across both layers. Regular-size marshmallows won’t give you the same coverage or the same toasted result, so stick with mini.

How to Make S’mores in the Oven

Step 1: Preheat and prep the pan. Preheat your oven to 350°F. Line a 9×9 baking dish with parchment paper, leaving two sides longer to create a sling. That sling is what lets you lift the whole slab out cleanly for cutting, do not skip it.

Step 2: Make the crumb mixture. In a medium bowl, combine 1½ cups graham cracker crumbs, ¾ cup melted salted butter, ⅓ cup granulated sugar, and ½ teaspoon vanilla. Stir until the crumbs are evenly coated and the mixture holds together when pressed.

Step 3: Layer the whole graham crackers. Lay whole graham crackers in an even layer across the bottom of the prepared pan. You will fit about 5, breaking pieces as needed to fill any gaps. This is your structural middle layer.
Top-down process shot of graham crackers lined in a parchment-lined baking dish for layered oven-baked s’mores bars, with chocolate chips and graham cracker crumbs nearby.

Step 4: Add the first crumb and chocolate layer. Spread half of the crumb mixture evenly over the whole graham crackers. Then scatter 1½ cups semi-sweet chocolate chunks and 1½ cups milk chocolate chips evenly over the crumbs. Top-down process photo of a graham cracker crust topped generously with milk chocolate chips and chopped chocolate pieces in a parchment-lined baking pan for oven-baked s’mores bars.

Step 5: Add the first marshmallow layer. Scatter 1½ cups of mini marshmallows evenly over the chocolate. These marshmallows will melt into the chocolate during baking and become part of the interior texture of the bars. Top-down process shot of mini marshmallows scattered over layers of chocolate chips and chopped chocolate in a parchment-lined baking pan for oven-baked s’mores bars.

Step 6: Build the top layers. Lay another layer of whole graham crackers over the marshmallows. Spread the remaining crumb mixture evenly over the top. Then scatter the remaining 1½ cups semi-sweet chocolate chunks and 1½ cups milk chocolate chips over the crumbs. Do not add the remaining marshmallows yet, those go on after the bake. Top-down assembly shot of oven-baked s’mores bars with a final layer of graham crackers arranged over marshmallows and chocolate in a parchment-lined baking pan.

Step 7: Bake for 15 minutes. Bake at 350°F for 15 minutes. The chocolate should be melted, the interior marshmallow layer puffed, and the edges beginning to set. Top-down shot of oven-baked s’mores bars layered with chocolate chunks and chips over graham crackers.

Step 8: Switch to broil and add the top marshmallows. Remove the pan from the oven and increase the temperature to broil. Scatter the remaining 2½ cups of mini marshmallows evenly over the top. Slide the pan back under the broiler for 1-2 minutes, but do not walk away. I have watched these go from perfectly golden to actively on fire in under 30 seconds. Watch through the oven window and pull the pan the moment the marshmallows turn golden, not brown. Top-down shot of toasted marshmallows baked over layers of chocolate for oven-baked s’mores bars.

Step 9: Cool, then chill. Remove from the oven and let the bars cool at room temperature for 20-25 minutes before moving them to the refrigerator. Going straight from the oven to the fridge causes condensation on the marshmallow top, making it sticky and wet. After the room temperature rest, refrigerate for at least 1 hour.

Step 10: Slice and serve. Use the parchment sling to lift the entire slab out of the pan and onto a cutting board. Generously spray a sharp knife with nonstick cooking spray to keep it from sticking to the marshmallows and chocolate. Slice a 4×4 grid for 16 squares.

Top-down view of sliced oven-baked s’mores bars with toasted marshmallow topping, graham cracker layers, and melted chocolate, surrounded by marshmallows, graham crackers, and chocolate chips.

Things That Make a Difference

Watch the broiler the entire time. This is the most important thing in the whole recipe. Marshmallows go from white to golden to on fire faster than you’d believe, and a timer won’t save you. Stand at the oven, watch through the window, and pull the pan the moment they’re golden.
Don’t skip the room temperature rest before refrigerating. The 20-25 minutes at room temperature before the bars go into the fridge is part of the process. Moving them too soon causes condensation on the marshmallow top, and they’ll turn sticky and wet instead of set.

How to Store Oven Baked S’mores

Store bars in an airtight container at room temperature for up to 2 days.
These bars are a great make-ahead option. Bake, cool, and chill the full pan up to 24 hours ahead, then slice and serve when you’re ready. I make them the night before whenever I need a crowd dessert and don’t want to be in the kitchen the day of.
For the freezer, wrap individual squares tightly in plastic wrap and store in a freezer-safe bag. I haven’t specifically tested long-term freezer storage for this one, so I’d treat it as a short-term option until I can confirm a timeframe.

Close-up of a toasted s’mores bar square lifted on a spatula, showing layers of graham crackers, melted chocolate chips, and gooey marshmallows with extra bars blurred in the background.

Frequently Asked Questions

Can you make s’mores in the oven?

Yes, and this recipe is specifically built for it. The quick method most people know is broiling individual open-face s’mores on a baking sheet for 1-2 minutes. This recipe is a layered pan-baked bar at 350°F, chilled and sliced into 16 squares, which is what you make when you’re feeding a crowd.

Do I have to use the broiler?

The broiler is what gives the top marshmallows their toasted, golden color. Without it, you’ll get melted marshmallows on top, not toasted ones. It’s a 1-2 minute step, so keep your eyes on the pan the whole time and pull it the second the tops turn golden.

What size pan do I need?

A standard 9×9 baking dish. That size gives you the right depth for the layers and produces 16 bars when sliced in a 4×4 grid.

Why are my s’mores bars falling apart?

Usually cutting too soon or baking in an unlined pan. The full chill is covered in the section above. Always lift the slab out using the foil or parchment handles before making any cuts, and wipe the knife between each one.

Can I use dark chocolate instead of milk chocolate?

Dark chocolate works in place of the milk chocolate chips if you want something less sweet. The flavor will be more intense and less nostalgic. I haven’t tested this specific swap, so I can’t guarantee the same result.

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