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  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores
  • Anna Olson’s Oven Baked S’Mores

Anna Olson’s Oven Baked S’Mores

Food | July 11, 2019 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
  • 33
  • 24-36
  • Easy

Anna Olson shows us how to make her OVEN BAKED S’MORES, and the results are both sweet and decidedly delicious!

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:

Oven-Baked S'Mores


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!

Oven-Baked S'Mores


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!

Oven-Baked S'Mores


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!

Oven-Baked S'Mores


”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?

Oven-Baked S'Mores


CLICK THE IMAGE to PIN it to a board!


3 Responses to “Anna Olson’s Oven Baked S’Mores”

  1. […] for this year’s dinner is ANNA OLSON’S OVEN BAKED S’MORES. If you haven’t made them yet, well, you just gotta! Something about the way Anna reworked this […]

  2. […] always fun. We’re grateful to have enjoyed some sweet and savoury during their visit – Anna’s OVEN-BAKED S’MORES, and now, Michael’s SAUSAGE-STUFFED […]

  3. […] Since we’re recommending this recipe for your final evening at the cottage, we know it’s best to keep the sides equally simple. Try these FRIDGE RIBS with our CRUNCHY ASIAN SALAD and these GARLIC SMASHED POTATOES. For dessert, how about some of ANNA OLSON’S S’MORES. […]


Ingredients & Amounts

  • ½ cup of unsalted butter, cut into pieces
  • 2/3 cup of packed light brown sugar
  • ½ cup of 2% milk
  • 1 teaspoon of vanilla extract
  • cups of graham cracker crumb
  • 350 g of whole graham crackers (about 32-48, depending on the brand)
  • cups of milk or semisweet (or mixed) chocolate chips or chunks
  • 6 cups of mini marshmallows


  1. 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.
  2. 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.
  3. 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..
  4. 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.
  5. 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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Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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