Last updated: July 9, 2026
Learning how to make s’mores in the oven gives you all the gooey, chocolate-drenched satisfaction of the campfire classic without ever stepping outside — the recipe card below walks you through every step.
Whether it is the middle of winter, you are feeding a crowd, or you simply do not have a fire pit, the oven method delivers consistent, perfectly melted results every single time.
What You Need to Make Oven S’mores
Graham Crackers
Standard honey graham crackers are the foundation of every great s’more. Nabisco Honey Maid is the most widely available option in the United States and provides the right balance of sweetness and crunch.
One full cracker sheet breaks into two rectangles, and each s’more uses two rectangles — one for the base and one for the top.
Chocolate
Hershey’s Milk Chocolate bars are the traditional choice, and each bar breaks into segments that fit neatly on a graham cracker rectangle. For a more intense flavor, Ghirardelli 60% Bittersweet Chocolate chips scattered over the base work beautifully.
Dark chocolate, white chocolate, or peanut butter cups are equally effective and melt at roughly the same rate.
Marshmallows
Jet-Puffed standard marshmallows are the go-to for oven s’mores because their size covers most of the graham cracker surface. One marshmallow per s’more is the standard ratio, though two can be used for an extra-thick result.
Mini marshmallows work as well — use enough to cover the cracker in a single dense layer.
How to Make S’mores in the Oven: Step-by-Step
Setting Up Your Baking Sheet
Line a rimmed baking sheet with parchment paper or aluminum foil to make cleanup easy. Arrange the graham cracker halves on the sheet with enough space between them so heat circulates evenly.
Place one or two squares of chocolate on each cracker base, pressing them down lightly so they sit flat.
Adding the Marshmallows
Set one large marshmallow on top of the chocolate on each cracker base. The marshmallow will expand and brown during cooking, so there is no need to press it down.
If using mini marshmallows, fill the surface of the chocolate with a single tight layer.
Broiling vs. Baking
The broiler is the fastest and most effective method for making s’mores in the oven. Position the oven rack about six inches below the broiler element, set the broiler to high, and slide the pan in.
Check after 60 to 90 seconds. The marshmallows will puff dramatically and develop golden-brown color on top within two minutes. Watch them constantly — broilers vary significantly in intensity and the marshmallows can go from golden to burnt in under 30 seconds.
The Baking Method
If a broiler is not available or if making a large batch, bake at 400 degrees Fahrenheit for four to five minutes. The marshmallows will soften and melt slightly but will not achieve the same charred top that the broiler produces.
For a lightly browned top using the bake method, switch to broil for the final 30 seconds.
Finishing the S’more
Remove the pan from the oven and immediately press a second graham cracker half firmly on top of each marshmallow. Press down gently to spread the marshmallow to the edges.
Allow the assembled s’mores to rest for 30 seconds before serving — the chocolate finishes melting during this time and the marshmallow firms up just enough to hold its shape.
Tips for Perfect Oven S’mores
Getting the Marshmallow Evenly Browned
Rotating the pan halfway through broiling helps achieve even color if your broiler has hot spots. Most standard ovens have a stronger heat source at the back, so positioning marshmallows closer to the front can result in uneven browning.
A kitchen torch used after broiling adds extra caramelization to any pale spots.
Preventing Soggy Graham Crackers
The cracker will soften slightly from the heat of the marshmallow and chocolate, which is part of the appeal. For a crispier result, warm the base cracker on the baking sheet for two minutes before adding the chocolate and marshmallow.
Thicker cracker varieties like Keebler Grahams hold up slightly better to heat than thinner options.
Scaling Up for a Crowd
A standard half-sheet baking pan holds 12 to 16 s’mores comfortably. For parties, prepare multiple pans in sequence rather than cramming all crackers onto one sheet.
Keeping assembled tops on a separate plate allows the bases to come directly out of the oven and get topped without delay.
Variations on the Classic Recipe
Peanut Butter S’mores
Spread a thin layer of creamy peanut butter directly onto the base cracker before adding the chocolate. Reese’s Peanut Butter Cups placed in place of the chocolate bar segments add both layers simultaneously.
The saltiness of the peanut butter amplifies the sweetness of the marshmallow in a way that has made this variation extremely popular at gatherings.
Nutella S’mores
Replace the chocolate bar with a generous spread of Nutella directly on the cracker. Because Nutella is already soft, it melts into the marshmallow during broiling to create a seamlessly blended filling.
Add sliced banana on top of the Nutella before the marshmallow for a banana foster-inspired twist.
S’mores with Flavored Chocolate
Lindt Lindor Salted Caramel bars, Toblerone triangles, or Cadbury Caramello squares all melt beautifully under the broiler. The caramel inside Caramello pieces pools around the cracker base when heated.
Mint chocolate variations using York Peppermint Patties work especially well during the holiday season.
Campfire-Style Char Indoors
For authentic char, use a small kitchen torch to char the marshmallow directly on the pan before pressing the top cracker. This produces the smoky exterior that many people associate with the traditional campfire experience.
Smoked sea salt sprinkled on the marshmallow before torching adds an extra layer of complexity.
Storage and Serving Suggestions
Storing Leftover S’mores
Fully assembled s’mores do not store well because the cracker softens rapidly once it contacts the warm marshmallow. If making in advance, toast the marshmallows and leave them open-faced, then press the top cracker on immediately before serving.
Open-faced, cooled s’more bases can be stored loosely covered at room temperature for up to two hours before the crackers become too soft.
Serving Ideas
Serve oven s’mores on a wooden board lined with parchment for a visually appealing presentation at parties. A ramekin of extra chocolate squares and a bowl of additional marshmallows on the side allows guests to customize.
Pairing s’mores with hot chocolate made with Ghirardelli Double Chocolate Hot Cocoa mix is a classic combination that works year-round.
The History of S’mores
The s’more has its origins in the early twentieth century American Girl Scout tradition. The first published recipe appeared in a 1927 Girl Scout handbook called “Tramping and Trailing with the Girl Scouts,” where the treat was referred to as “Some More.”
The name was contracted to “s’more” over time as the treat became a fixture at summer camps across the United States. By the mid-century, Hershey’s and Nabisco had both embraced the recipe in their marketing, cementing the specific combination of their products as the definitive version.
The campfire method remained the standard for decades until home cooks adapted the recipe for broilers and microwave ovens as indoor entertaining became more common.
The recipe card below has everything you need to make a perfect batch at home.
How to Make S'mores in the Oven
A quick and easy method for making perfectly gooey s'mores in the oven using the broiler. No campfire required -- just graham crackers, chocolate, and marshmallows.
Ingredients
- 8 full graham cracker sheets (broken into halves, yielding 16 rectangles)
- 2 standard Hershey's Milk Chocolate bars (broken into individual segments)
- 8 large marshmallows (Jet-Puffed or similar)
Instructions
- Preheat the oven broiler to high and position a rack 6 inches below the element.
- Line a rimmed baking sheet with parchment paper or foil.
- Arrange 8 graham cracker rectangle halves on the prepared baking sheet.
- Place 2 to 3 chocolate segments on each cracker, covering the surface evenly.
- Set 1 large marshmallow on top of the chocolate on each cracker.
- Slide the pan under the broiler and broil for 60 to 90 seconds, watching constantly, until marshmallows are puffed and golden brown on top.
- Remove the pan from the oven and immediately press a second graham cracker half firmly onto each marshmallow.
- Allow to rest for 30 seconds before serving.
Notes
Watch the marshmallows the entire time they are under the broiler -- they can burn in seconds. For extra chocolate flavor, use Ghirardelli bittersweet chocolate chips in place of the milk chocolate bar. Store unassembled components separately; assembled s'mores are best eaten immediately.
Nutrition Information:
Yield:
8Serving Size:
1 s'moreAmount Per Serving: Calories: 190Total Fat: 5gSaturated Fat: 2gSodium: 115mgCarbohydrates: 34gFiber: 1gSugar: 19gProtein: 2g
This site provides estimated nutritional information. This information comes from online calculators. Although we try to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can you make s’mores in a toaster oven?
Yes, a toaster oven works very well. Set it to broil and position the rack so the marshmallows are three to four inches from the element.
Check at 60 seconds because toaster oven broilers tend to be more intense than full-size oven broilers and the marshmallows can brown very quickly.
How do you keep s’mores warm for a party?
Assemble all s’mores open-faced on the baking sheet and broil in batches of eight to ten at a time. Keep finished batches on a foil-lined sheet in a 200-degree Fahrenheit oven for up to 10 minutes.
Press the top crackers on just before serving so the crackers remain as crisp as possible.
Can you use a microwave instead of the oven?
The microwave will melt the chocolate and puff the marshmallow but will not produce any browning. Place the open-faced s’more on a microwave-safe plate and heat on high for 15 to 20 seconds.
The marshmallow will expand rapidly and deflate after removal, resulting in a flatter but still gooey finished product.
What chocolate works best for oven s’mores?
Thin chocolate bars or thin layers of chocolate melt faster and more evenly than thick pieces. Standard Hershey’s Milk Chocolate segments are the most reliable because they are thin and have a consistent surface area that fits the cracker.
Chocolate chips can also be used and melt quickly under the broiler, but they do not provide the same uniform coverage as a bar.
Why does my marshmallow burn before the chocolate melts?
The broiler heats from above, which browns the marshmallow before the chocolate below it melts fully. To address this, allow the chocolate to come to room temperature before assembling so it needs less heat to reach a melted state.
Alternatively, place the chocolate-topped cracker in the oven for 60 seconds before adding the marshmallow — this gives the chocolate a head start.
Can you make s’mores ahead of time?
The components can be prepped ahead — crackers laid out on the pan, chocolate squares placed — but the marshmallow should be added just before broiling. Marshmallows placed on a warm cracker before baking tend to slide off or melt unevenly.
For the best result, prep the bases up to an hour in advance and add the marshmallows when ready to broil.
Conclusion
Knowing how to make s’mores in the oven means the classic campfire treat is available any time of year, for any group size, with perfectly controlled results. The broiler method takes under five minutes from start to finish and produces gooey, golden marshmallows and fully melted chocolate every time.
Try the recipe above and explore the variations — once the basic technique is mastered, the combinations are nearly endless.
