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Anna Olson’s Oven-Baked S’Mores Recipe

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4 from 9 reviews

Anna Olson’s Oven-Baked S’Mores is a delicious twist on the classic campfire treat, featuring layers of graham crackers, marshmallows, and chocolate baked to gooey perfection. This easy-to-make dessert combines a buttery graham cracker paste with melted chocolate and toasted marshmallows, all layered and baked in the oven for a sweet, comforting treat perfect for any occasion.

Ingredients

Wet Ingredients

  • ½ cup unsalted butter, cut into pieces
  • 2/3 cup packed light brown sugar
  • ½ cup 2% milk
  • 1 teaspoon vanilla extract

Dry Ingredients

  • 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. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, ensuring the paper extends an inch or so above the sides to help with lifting the dessert out later.
  2. Make Graham Cracker Paste: In a saucepan over medium-low heat, melt the unsalted butter. Whisk in the light brown sugar, 2% milk, and vanilla extract, heating for about a minute to gently warm and meld the ingredients. Remove from heat and whisk in the graham cracker crumbs until you achieve a smooth, fluid paste.
  3. Assemble First Layer: Arrange a single layer of whole graham crackers to cover the bottom of the prepared pan. Spoon about one-third of the graham cracker paste evenly over the cracker layer. It doesn’t need to cover the crackers completely.
  4. Add Marshmallows and Chocolate: Sprinkle one-third of the mini marshmallows over the paste, followed by one-third of the chocolate chips or chunks evenly distributed.
  5. Repeat Layers: Add a second layer of whole graham crackers on top of the marshmallows and chocolate. Repeat the spreading of one-third of the graham cracker paste, then a third of the marshmallows, and a third of the chocolate chips. Repeat one final time, layering graham crackers, the remaining paste, marshmallows, and chocolate chips.
  6. Bake: Bake the layered s’mores in the preheated oven for 16 to 20 minutes, or until the marshmallows are golden brown and toasted on top.
  7. Cool and Serve: If you plan to serve later, remove the pan from the oven and let it cool on a wire rack. Once cooled, chill the dessert completely for easier slicing. Portion into squares and serve. Store at room temperature for up to 3 days.

Notes

  • Using parchment paper with an overhang makes it easier to lift the baked s’mores out of the pan.
  • For gooier marshmallows, you can slightly underbake and let the residual heat finish melting.
  • Feel free to mix semisweet and milk chocolate chips for a balanced sweetness.
  • This recipe can be customized by adding nuts or a sprinkle of sea salt for extra texture and flavor.
  • Chilling the dessert before slicing helps to create neat squares.

Find it online: https://recipeplenty.com/anna-olsons-oven-baked-smores-recipe/