We love a good campfire around here — but sometimes it’s nice to have alternate versions of our favorite campfire recipes. That’s why I’m here to tell you that oven s’mores are where it’s at. Gooey, chocolatey, golden-topped deliciousness… made right in your kitchen. I really hate messing around with a smoky campfire. With this recipe, there is no smoke, no ash, and no chasing marshmallows around with a stick!
This method is perfect for rainy days, birthday sleepovers, or, let’s be honest, Wednesday night when The Hubs and the girls are looking at me like, “We could really go for a treat.” Before we get any further, I feel like I can’t express enough how attentive you have to be to the marshmallows when they are in the oven! They toast so quickly! Do not step away from the oven at all while they are broiling. They only need 30-90 seconds under a broiler. You cannot leave them alone or let them broil longer than that, or you might regret it!
Ingredient Highlights
These oven s’mores are modeled after the favorite campfire s’mores we all grew up loving in our collection of camping recipes — with just enough twist to make them weekday-friendly:
- Graham crackers – split into squares to form that perfect crunchy sandwich
- Marshmallows – regular size, puffed and golden when baked
- Snack-size Hershey’s bars – the perfect fit for a graham square, and no chopping needed!
You’ll find the full ingredient amounts and directions in the recipe card below.
Kids Love Helping Make Oven S’mores
Harper and Norah love helping me line the baking sheet (and sneak a marshmallow or two), and The Hubs… well, he’s usually in charge of quality control.
This has become our go-to “treat night” when we want something fun but low effort. We even made them once when the power came back on after a storm and celebrated with s’mores and movie night in the living room.
Pro tip: serve them with a side of vanilla ice cream or a drizzle of peanut butter for next-level indulgence. You didn’t hear it from me.
Fire-Free Tips for Making S’mores in the Oven
Even though you’re not playing with actual flames, oven s’mores still come with a few rules:
- NEVER – never! – leave the kitchen with this tray of s’mores in the oven. Stay right near the oven during baking just in case.
- I’ve never tried it, but you might be able to use different sizes of marshmallows if you don’t have the “regular sized marshmallows.” Here’s a helpful marshmallow conversion chart.
- Make 8 or 9 s’mores. Most Hershey’s snack-size bars come in packages of 8. Nine graham crackers sheets break down to 18 graham crackers – perfect for 9 s’mores. But if you want 9 s’mores, you either have to buy an extra package of Hershey’s – or you could swipe one small bar off of four other s’mores to have enough chocolate for one more s’more.
- Always use parchment paper for easy cleanup and to avoid marshmallow meltdowns.
- Watch the marshmallows closely — they toast fast! Some may not appreciate the overly burned marshmallow vibe.
- Let the tray cool slightly before serving so little fingers don’t get burned (the hardest part is waiting!).
- Store oven baked s’mores in an air-tight container for up to 5 days, and reheat in the microwave for 10 seconds. Continue at 5-10 second increments – until marshmallows expand and then melt down a little.
Whether you’re making s’mores for a crowd or just feeling nostalgic on a Tuesday night, these oven s’mores are easy, fun, and ridiculously delicious. No fire pit necessary.
Scroll down for the full recipe card — and maybe grab a few extra napkins.
Oven Baked S’mores
Ingredients
- 18 Graham cracker squares from 9 graham cracker sheets
- 18 Marshmallows standard size marshmallows (about an inch long)
- 9 Hershey's bars snack-size ("fun size)
Instructions
- Line a baking sheet with parchment paper.
- Break graham cracker sheets in half to make 18 graham cracker squares. Set 9 squares aside and place the other 9 on the prepared baking sheet.
- Add 2 marshmallows on each graham cracker square on the baking sheet.
- Set the oven to broil and place the baking sheet in the oven to toast the marshmallows under the broiler for 30-90 seconds until golden brown. Watch the marshmallows very closely and do not walk away from the oven; they will burn very fast, so check them every 10-15 seconds.
- Remove the baking sheet from the oven as soon as the marshmallows are toasted (do not allow the marshmallows to burn). Top each s’more with an unwrapped fun size Hershey’s bar.
- Turn the oven off and then place the baking sheet back into the oven, which should still be warm from the broiler, just until the chocolate is melted (about 30-60 seconds if the oven is off but warm).
- Remove the baking sheet from the oven and place the reserved graham cracker squares on top of the chocolate to form the s’more.
- Serve the s’more immediately or cool completely before serving.
Notes
- It is very important that people making this recipe not walk away from their oven while the marshmallows are toasting under the broiler. They burn so fast!
- The s’mores can be stored in a zip-lock bag or food storage container with a lid and kept at room temperature for up to 5 days.
- To reheat leftover s’mores, microwave on a microwave-safe plate for 10 seconds. The marshmallow will expand while microwaving.
- I like to use 2 regular sized marshmallows per s’more, but one will work or even up to 4 could possibly fit on the graham cracker.
Nutrition
More Family-Favorite Chocolate Recipes
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