Description
Delicious oven-baked s’mores featuring layers of graham crackers, a rich buttery brown sugar mixture, gooey mini marshmallows, and melty chocolate chips, baked to golden perfection and perfect for sharing.
Ingredients
Brown Sugar Butter Mixture
- 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
S’mores Layers
- 350 g whole graham crackers (approximately 32-48 crackers, depending on the brand)
- 2½ cups milk or semisweet chocolate chips or chunks (or a mix of both)
- 6 cups mini marshmallows
Instructions
- Preheat Oven: Set your oven to 350°F (175°C). Line an 8 or 9-inch square baking pan with parchment paper, making sure the paper extends about an inch above the sides to facilitate easy removal later.
- Make Butter Mixture: In a saucepan over medium-low heat, melt the butter. Whisk in the light brown sugar, milk, and vanilla extract. Heat gently just for about a minute to warm the milk and dissolve the sugar, then remove from heat.
- Incorporate Graham Cracker Crumbs: Immediately whisk the graham cracker crumbs into the warm butter mixture until you get a smooth, fluid paste. This acts as the ‘goo’ layer to bind everything together.
- Assemble First Layer: Arrange a single, even layer of whole graham crackers to completely cover the bottom of your prepared pan. Spoon one-third of the graham cracker paste over this layer, spreading it somewhat (it doesn’t need to fully cover the crackers). Sprinkle one-third of the mini marshmallows evenly on top, followed by one-third of the chocolate chips.
- Repeat Layers: Place another layer of whole graham crackers over the marshmallow and chocolate layer. Repeat the process of spreading a third of the paste, then marshmallows, then chocolate chips. Repeat once more for the final layer, layering the remaining graham crackers, goo, marshmallows, and chocolate.
- Bake: Place the pan in the preheated oven and bake for 16-20 minutes until the marshmallows are golden brown and toasted on top.
- Cool and Serve: If you’re not serving immediately, let the pan cool on a wire rack, then chill completely to firm up. Slice into squares once chilled for clean portions. Serve immediately or store at room temperature for up to 3 days.
Notes
- Using parchment paper that extends above the pan sides helps lift the s’mores out easily for easier slicing.
- For a gooier center, reduce baking time slightly; for crunchier marshmallows, bake longer but watch carefully to avoid burning.
- You can substitute semisweet chocolate chips or half milk and half semisweet for a balanced sweetness.
- Chilling before cutting results in neater squares and easier handling.
- Store leftovers in an airtight container at room temperature for up to 3 days to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 16-20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
