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
Takes ,
serves 24-36.
Instructions
Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper so that it comes up higher than the sides by an inch or so.
Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
Lay a single layer of graham crackers to cover the bottom of the prepared pan. Spoon a third of the graham cracker paste (goo!) over the crumb layer, spreading a little (it does not have to cover the crackers completely). Sprinkle a third of the marshmallows on top, followed by a third of the chocolate chips. Arrange a second layer of graham crackers over this and repeat with a third of the paste, marshmallows and chocolate chips. Repeat again with the remaining crackers, goo, marshmallows and chocolate chips..
Bake for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
Portion the s’mores into squares, easiest to do when chilled, and serve or store at room temperature for up to 3 days.
Anna Olson’s Oven-Baked S’Mores
Ingredients
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 crumb
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
Directions
Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper so that it comes up higher than the sides by an inch or so.
Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
Lay a single layer of graham crackers to cover the bottom of the prepared pan. Spoon a third of the graham cracker paste (goo!) over the crumb layer, spreading a little (it does not have to cover the crackers completely). Sprinkle a third of the marshmallows on top, followed by a third of the chocolate chips. Arrange a second layer of graham crackers over this and repeat with a third of the paste, marshmallows and chocolate chips. Repeat again with the remaining crackers, goo, marshmallows and chocolate chips..
Bake for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
Portion the s’mores into squares, easiest to do when chilled, and serve or store at room temperature for up to 3 days.
Anna Olson’s Oven-Baked S’Mores
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Oven-baked layers of graham crackers, marshmallows, chocolate and buttery, sugared goo…
Now, if having Anna Olson in your kitchen wasn’t already like a dream come true, wait until you try her take on OVEN-BAKED S’MORES. Like us, you’re going to be making them again and again. This easy dessert recipe might very well become the best cottage treat ever!
Before I launch into Anna’s recipe, how about a few words about the maker? I’ve spent many a happy occasion in the company of Anna and her food-savvy husband Michael over the years. These two are always so generous with their time, and they love to talk about something we all have in common: delicious food. It was truly an honour having them both up here at the cottage (also: yay, Raps! Yes, it was that weekend!)
Many of you know Anna from her many hit television shows on The Food Network. Head HERE to visit her WEBSITE, HERE to watch tons of fabulous episodes on her YouTube channel, and follow her on INSTAGRAM and FACEBOOK. Subscribe, like and follow – Anna’s peeps are just like ours, so you’ll be amongst friends!
Safe to say, I always love learning new things, especially if it involves food. Such was the case when Anna made her OVEN BAKED S’MORES in my kitchen (swoon).
Here are my takeaways:
TRICKS FOR TREATS
It’s no surprise that Anna has a couple of culinary baking tricks up her sleeve. Make sure to watch the video for her trick on how to easily line a square pan with parchment. Did anyone else out there know about this? Having tried it on my own (more than once – I’ve made this recipe five times since) I can attest that it really works!
Good time to mention that the pan we used helped too. Anna came with a line of kitchen essentials, and her 9 x 9-inch baking pan is getting tons of use. Check out the complete line HERE. Happy shopping!
YOU GOO GIRL
Soon after we started the recipe, Anna mixed up what she affectionately referred to as the goo – who knew? I was quite amazed by how her sweet, buttery, graham cracker-crumb concoction is like the glue that keeps this s’mores recipe together. Wait until you see what happens when they bake – heavenly!
LAYER ON!
In my mind, one of the best things about this recipe is how it builds upon the original concept of chocolate and marshmallow sandwiched between graham crackers. Anna’s nod to the original comes in the way she layers these key ingredients in the pan. Truth be told, it’s all quite mesmerizing, adding layer after layer of crackers, goo, chocolate and mini marshmallows. Brilliant!
HOT MESS
”Hot mess” is Anna’s term to describe the consistency of the s’mores when they first come out of the oven. Now comes the most difficult moment in the entire process: do you spoon them out and enjoy them all gooey, or do you let them cool completely? Try the recipe and let us know your preference in the comments below.
Lastly, a few words from Anna:
These bars are the perfect cottage or summer weekend treat. You have a few options to serve them:
1. Assemble and bake them, serving them warm by spooning into bowls while all warm and gooey.
2. Bake and chill them, cutting in squares to enjoy cold or at room temperature.
3. Bake ahead, cut into squares and wrap individually in foil to re-warm on the grill or campfire.
Big hugs and heartfelt thanks to Anna for sharing this recipe with all of us – she’s just like the stuff she makes… so sweet! XO
A new twist on a classic campfire treat, try OVEN BAKED S’MORES! How can you resist them?
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
Directions
Preheat the oven to 350°F. Line an 8 or 9-inch square pan with parchment paper so that it comes up higher than the sides by an inch or so.
Melt the butter in a saucepan over medium-low heat and whisk in the brown sugar, milk and vanilla, heating for just a minute to take the chill off the milk. Remove the pan from the heat and whisk in the graham cracker crumbs – this will make a fluid paste.
Lay a single layer of graham crackers to cover the bottom of the prepared pan. Spoon a third of the graham cracker paste (goo!) over the crumb layer, spreading a little (it does not have to cover the crackers completely). Sprinkle a third of the marshmallows on top, followed by a third of the chocolate chips. Arrange a second layer of graham crackers over this and repeat with a third of the paste, marshmallows and chocolate chips. Repeat again with the remaining crackers, goo, marshmallows and chocolate chips..
Bake for 16-20 minutes, until the marshmallows have browned on top. If serving later, cool the pan on a rack and then chill completely.
Portion the s’mores into squares, easiest to do when chilled, and serve or store at room temperature for up to 3 days.
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