Oven Baked S’mores

5 from 3 votes

S'mores In The Oven makes a big batch of s'mores in minutes, all without stepping foot near a fire. Baking these sweet treats in bulk is an easy and fun way to feed a crowd!

Prep Time15

Cook Time15

Rest and Chill Time1 25

Total Time1 55

Course: Dessert

Cuisine: American

Servings: squares

Calories: 570kcal

Author: Jennifer Fishkind

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

Instructions

Preheat the oven to 350°F. Line a 9x9 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 1-2 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 20-25 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. (This will keep the knife from sticking to the marshmallows and chocolate) Slice 16 pieces of the baked s’mores - 4 slices x 4 slices.

Notes

Storage:

To Store: Store any leftovers in an airtight container at room temperature for up to 2 days.

Tips:

You can substitute halved regular-sized marshmallows for mini marshmallows.
You can substitute unsalted butter for the salted sweet cream butter; it is a matter of taste preference.
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.
I find it easiest to pulse my graham crackers into crumbs in a food processor and blend until fine.
If you do not have a food processor, you can purchase graham cracker crumbs in a box next to the pudding in most grocery stores.
I like to line my baking sheet with parchment paper to help remove the s’mores before cutting.

Nutrition