Baked s’mores are super quick and easy to make and are soft, gooey, chocolatey and so delicious. Just 3 ingredients and 5 minutes needed for this treat.
We had a rainy Father’s Day yesterday, but it was kinda nice to just stay in and hang out. The kids read and did crafts, my husband watched some golf, I did a bunch of cooking and then we headed to my parent’s house for dinner.
It’s so nice to get to spend time with my Dad on Father’s Day – I love that we live so close to them! 🥰
And I’ve got some more dad-daughter time coming up because my Father’s Day gift to him was a gift certificate for us to go to an axe throwing spot in town. I can’t wait to try it out!
But OK, let’s move on to the food because I’m super excited to share today’s recipe with you. They are a favorite in my house!
These baked s’mores are just the thing when you want all the fun and flavor of s’mores, but don’t want the hassle of building a campfire. 😂
I mean, I love our fire pit and I definitely love our camping weekends.
There’s certainly nothing like toasting your own marshmallow to perfection, whether that’s barely browned or almost burned, like my 7-year-old son loves.
And then sliding it off onto your graham cracker and sandwiching some chocolate in there.
So, so good.
But I adore s’mores and I don’t want to limit myself to only having them a couple times a year.
More s’mores please!
So I make s’mores cookies that people go absolutely bonkers for. Warning: they are crazy addictive.
And I make s’mores ice cream. Also crazy addictive and so cold and creamy. Perfect for summertime!
But sometimes, I want a regular s’mores. Without all the smoke and fire.
And while my easy microwave s’mores are great for a quick fix – and a single serving – sometimes I need MORE.
Baked s’mores are the answer to all of the above.
They are just 3 ingredients and take just 3-4 minutes to make, start to finish.
Talk about an instant s’mores fix! I’m not known for my patience, so this suits me just fine.
You are going to love how gooey and melty and chocolatey and delicious they are. And how dangerously easy they are to make!
My favorite part? And my husband’s, too?
The chocolate also gets warmed in the oven so it’s softened and a little bit melty. Soooo good this way!
Plus, you can make a huge baking sheet full of these if you are serving a crowd. As many as you can fit on there.
I know what I’ll be making the next time my kids have a bunch of friends over to play. 👍
But I also do this in small batches, especially just using my toaster oven to make a couple for the kids as an after-school or afternoon snack. Or for a quick movie night dessert.
OK, let’s get “cooking.”
Now, I’ve got some notes and substitutions coming up on how to make baked s’mores. Just tryin’ to be helpful.
If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making baked s’mores:
- Marshmallows: I prefer the regular sized marshmallows and we like using two per s’more. However, you could also try this with mini marshmallows or one of those giant marshmallows they have in stores now.
- Chocolate: The recipe calls for 1/4 of a Hershey’s chocolate bar for each s’more. That’s 3 of the small rectangular pieces. You could probably get away with just using two if you’d prefer that.
- You could also use a different chocolate bar — like a dark chocolate or a Reese’s cup or something else fun. Whatever ya got!
- Aluminum foil: It helps to line your baking sheet with aluminum foil or parchment paper, just in case any of the marshmallows topple over as they are in the oven. Super easy clean-up that way so none of the marshmallow bakes onto the sheet pan.
- Bake time: You’ll also want to keep an eye on these in the oven and remove them when the marshmallows are toasted and brown. It usually takes 3 1/2 minutes for me, but ovens can vary.
- Servings: The recipe is written for to make 4 individual s’mores, but you can adjust this up or down as needed.
Look at that beauty! 😍
I mean, I just can’t…
Those gooey marshmallows, that melty soft chocolate, the graham cracker sandwiched around it…
Who could possibly resist? And why would you want to?!
And as I mentioned, you can make baked s’mores in the oven or in a toaster oven.
The trick is that although we are using a broiler, you don’t want your pan right up against the broiler, like you might do with other foods.
It should be a rack or so lower so that it’s 4-6 inches away from the broiler. We want the marshmallows toasted and softened, not blackened.
Other than that, go forth and feast on some s’mores this summer, anytime you like! (And without the heat from the fire to make you sweat in the middle of summer.)
I hope you give these a try soon.
- 4 graham cracker sheets, halved
- 8 regular size marshmallows
- 1 (1.55 oz) Hershey’s chocolate bar
- Line a baking sheet with aluminum foil or parchment paper for easy clean-up and preheat the broiler on high. Make sure the rack is about 4-6 inches from the broiler (not right up against it).
- Place half of the graham crackers on one side and top with 1/4 of the chocolate bar (3 of the little rectangles) on each one. Place the other graham crackers on the other side of the baking sheet and top each one with two marshmallows.
- Broil on high for 3-4 minutes, until the marshmallows are browned and soft.
- Put the graham cracker halves together to make a s’mores sandwich. Enjoy immediately!
Marshmallows: I prefer the regular sized marshmallows and we like using two per smore. However, you could also try this with mini marshmallows or one of those giant marshmallows they have out now.
Chocolate: The recipe calls for 1/4 of a Hershey’s chocolate bar for each smore. That’s 3 of the small rectangular pieces. You could probably get away with just using two. You could also use a different chocolate bar — like a dark chocolate or a Reese’s cup or something else fun. Whatever ya got!
Aluminum foil: It helps to line your baking sheet with aluminum foil, just in case any of the marshmallows topple over as they are in the oven. Super easy clean-up that way so none of the marshmallow bakes onto the sheet pan. Parchment paper would be fine, too.
Bake time: You’ll also want to keep an eye on these in the oven and remove them when the marshmallows are toasted and brown. It usually takes 3 1/2 minutes for me, but ovens can vary.
Yield: The recipe is written for to make 4 individual s’mores, but you can adjust this up or down as needed.
Amount Per Serving: Calories: 165Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 3mgSodium: 89mgCarbohydrates: 30gFiber: 1gSugar: 18gProtein: 2g