The humble s’more, a seemingly simple treat of toasted marshmallow and chocolate sandwiched between graham crackers, boasts a surprisingly rich history. While its precise origins are debated, most accounts trace it back to the early 20th century, gaining popularity in the Girl Scout and Boy Scout camps of the United States. Early recipes, dating back to the 1920s, showcased variations on the theme, but the core components remained consistent: graham crackers, chocolate, and a gooey marshmallow. These ingredients, readily available and easily transportable, made the s’more an ideal campfire companion, solidifying its status as a quintessential symbol of outdoor adventures and summertime fun.
The name itself, a playful contraction of some more, perfectly encapsulates the irresistible nature of this dessert. Once you’ve had one, you invariably want some more. This addictive quality has contributed significantly to its enduring popularity. In fact, an estimated 90% of Americans have enjoyed a s’more at some point in their lives, solidifying its place as a beloved national treat. Beyond the United States, variations of the s’more exist globally, showcasing the adaptability of this simple concept. From using different types of chocolate to substituting graham crackers with other biscuits, the s’more’s versatility allows for endless creative exploration.
Beyond its deliciousness, the s’more holds significant cultural relevance. It’s frequently associated with nostalgia, childhood memories, and a sense of community. The shared experience of gathering around a campfire, roasting marshmallows, and constructing s’mores fosters connection and creates lasting memories. This communal aspect is underscored by its prevalence at family gatherings, camping trips, and summer festivals. The simple act of making a s’more transcends mere food preparation; it becomes a ritual, a bonding experience, and a celebration of togetherness. This article will guide you through the process of creating the perfect s’more, even without a campfire, using the convenience of your oven.
Ingredients and Measurements
This recipe provides instructions for making four delicious oven-baked s’mores. Adjust quantities as needed for larger batches. The success of your oven-baked s’mores hinges on using high-quality ingredients, so don’t skimp!
Graham Crackers: You’ll need 8 rectangular graham crackers. We recommend using a brand known for its crispness and sturdy texture. Thin, flimsy crackers will break easily during handling and baking. Aim for a size of roughly 2.5 inches by 4.5 inches; larger crackers can be broken in half. Avoid using overly sweet graham crackers as this can overpower the other flavors.
Marshmallows: Use 8 large marshmallows (approximately 1 inch in diameter) or 16 mini marshmallows. Larger marshmallows create a gooier, more substantial s’more, while mini marshmallows offer a more evenly distributed texture. The quality of your marshmallows significantly impacts the final result; freshly made marshmallows from a candy store or a reputable brand will be noticeably superior.
Chocolate: Choose your favorite type of chocolate! We recommend using 4 ounces of milk chocolate, semi-sweet chocolate, dark chocolate, or a combination of your preferences. Using high-quality chocolate is crucial for a truly decadent s’more. Break the chocolate into small, roughly 1-inch pieces for even melting. Chocolate bars with a higher percentage of cocoa butter will melt more smoothly.
Optional additions: For an elevated s’more, consider adding some optional ingredients. A sprinkle of sea salt on top enhances the sweetness of the chocolate and marshmallows. A drizzle of caramel sauce after baking adds another layer of flavor. You can also incorporate crushed nuts (like pecans or almonds) or a dollop of peanut butter for added texture and taste. Remember to adjust baking time slightly if adding extra ingredients.
Butter (optional): For an extra crispy graham cracker, you can lightly brush the graham crackers with melted butter before assembly. This is optional but highly recommended for a more indulgent treat. Use approximately 1 tablespoon of melted unsalted butter for this step.
Precise measurements are key for consistent results. Using a kitchen scale for measuring the chocolate can help ensure that your s’mores have the perfect chocolate-to-marshmallow ratio. Enjoy the process and the delicious results!
Equipment Needed
Making s’mores in the oven requires less specialized equipment than a campfire, but careful selection of your tools will ensure a successful and enjoyable experience. Here’s a detailed list of what you’ll need:
Baking Sheet: You’ll need a standard-sized baking sheet (approximately 12×17 inches) to hold your s’mores components and prevent them from spilling or sliding around during baking. A non-stick baking sheet is highly recommended to facilitate easy cleanup and prevent sticking. Avoid using a flimsy baking sheet, as it may warp under the heat.
Oven-Safe Dish (Optional): For a more controlled and less messy approach, consider using an oven-safe dish, like a small casserole dish or even a ramekin for individual s’mores. This provides better containment and prevents the chocolate from spreading uncontrollably.
Parchment Paper (Highly Recommended): Line your baking sheet or oven-safe dish with parchment paper. This creates a non-stick surface, making cleanup a breeze and preventing the sugar in the marshmallows from sticking and burning to the pan. Cut a piece of parchment paper slightly larger than your baking sheet to ensure complete coverage.
Graham Crackers: You’ll need enough graham crackers for your desired number of s’mores. Standard rectangular graham crackers work best, but you can experiment with different shapes and sizes. Aim for about two graham crackers per s’more.
Marshmallows: Choose large marshmallows for optimal toasting and gooeyness. Standard-sized marshmallows (about 1 inch in diameter) are ideal. You will need one marshmallow per s’more.
Chocolate Bars: Milk chocolate, dark chocolate, or semi-sweet chocolate all work well. Use a chocolate bar that’s easy to break into small pieces. A milk chocolate bar (around 100g-120g) can be divided into 4-6 squares, depending on the size of your graham crackers. You can also use chocolate chips, but they may melt quicker than bars.
Spatula or Tongs: A spatula or tongs will be helpful for carefully placing the s’mores components on the baking sheet and for removing them from the oven once they’re done. A silicone spatula is recommended as it’s heat-resistant and won’t scratch your baking sheet.
Oven Mitts: Essential for safely handling the hot baking sheet and removing it from the oven. Always use oven mitts to protect your hands from burns.
Measuring Cups and Spoons (Optional): While not strictly necessary for this recipe, measuring cups and spoons may be helpful if you are making a large batch of s’mores or want precise measurements.
Preparation of Ingredients
Before embarking on your oven-baked s’mores adventure, meticulous ingredient preparation is key to achieving perfectly gooey and delightful results. This section details the preparation of the three core components: graham crackers, marshmallows, and chocolate. Let’s begin!
Graham Crackers: Start with a package of your favorite graham crackers. We recommend using about 12 large crackers for a batch of 6 s’mores. Avoid using overly stale crackers; their dryness can negatively impact the overall texture of your finished s’more. For optimal results, chop the graham crackers into roughly 1-inch squares. This ensures even cooking and easier handling. A sharp knife is recommended for clean cuts. You can also use a food processor fitted with a chopping blade for a faster, more consistent chop, but be careful not to over-process and create crumbs. Set aside your prepared graham cracker squares in a bowl or shallow dish.
Marshmallows: The type of marshmallow you choose significantly affects the final outcome. Large, standard marshmallows work best for oven-baked s’mores. Smaller mini-marshmallows can be used, but they tend to burn more easily. For this recipe, we’ll use 18 large marshmallows (3 per s’more). No special preparation is needed for the marshmallows; however, it’s helpful to have them at room temperature for easier handling and even melting. If they’re cold from the refrigerator, allow them to sit at room temperature for about 15-20 minutes before use.
Chocolate: Choose your favorite chocolate bar! Milk chocolate, dark chocolate, or even a combination will work wonderfully. We recommend using approximately 6 ounces of chocolate, or about 3 ounces per 3 s’mores. Break the chocolate bar into small, roughly 1/2-inch pieces. This ensures even melting and distribution throughout your s’more. If using chocolate chips, no additional chopping is necessary. Similar to the marshmallows, having the chocolate at room temperature will aid in even melting. If it’s too cold, it will take longer to melt in the oven.
Important Note: Properly preparing your ingredients ahead of time streamlines the baking process. Having everything measured and chopped will prevent delays and ensure a smoother, more enjoyable s’mores-making experience. Remember to keep your ingredients together in easily accessible bowls or containers.
Assembly of S’mores
With your graham crackers, marshmallows, and chocolate prepared, it’s time to assemble your oven-baked s’mores. Precision here will lead to perfectly gooey and delicious results. We’ll be using a standard-sized graham cracker (approximately 2.5 inches square) and a standard-sized marshmallow (approximately 1 inch in diameter). Adjust quantities based on your preferred s’more size and your oven’s capacity.
Begin by preheating your oven to 350°F (175°C). This temperature ensures a perfectly melted marshmallow without burning the graham crackers. Too high a temperature will result in burnt crackers and a charred marshmallow; too low and your marshmallow may not melt properly.
Take one graham cracker and lay it flat on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Using parchment paper is crucial; otherwise, your s’mores will likely stick to the baking sheet and become difficult to remove.
Next, place a generous portion of your favorite chocolate bar onto the center of the graham cracker. We recommend using approximately 1-1.5 ounces (30-40 grams) of chocolate per s’more. This amount provides a good chocolate-to-marshmallow ratio, but feel free to adjust to your liking. Milk chocolate, dark chocolate, or even white chocolate will work wonderfully.
Carefully top the chocolate with one or two marshmallows, depending on your preference for marshmallow-to-chocolate ratio. Ensure the marshmallows are evenly spaced over the chocolate to promote even melting. Avoid overcrowding the marshmallows, as this can hinder proper melting and create uneven cooking.
Finally, top the marshmallow(s) with another graham cracker, gently pressing down to create a sandwich. Don’t press too hard, as you want to maintain some air space to allow the marshmallow to puff up and melt properly.
Repeat this process for each s’more you are baking. Arrange them on the baking sheet, leaving a little space between each s’more for even heat distribution. Once all your s’mores are assembled, carefully place the baking sheet into the preheated oven.
Bake for 2-3 minutes, carefully watching to prevent burning. The ideal result is a golden-brown, puffed marshmallow and completely melted chocolate. Remove from the oven immediately once the marshmallows are golden brown and the chocolate is fully melted. Allow to cool slightly before serving and enjoying your delicious oven-baked s’mores!
Oven Baking Instructions (including temperature and time)
For perfectly gooey, oven-baked s’mores, precision is key. This method allows for even melting and prevents burning, resulting in a superior s’more experience. We’ll be using a standard graham cracker, marshmallow, and chocolate configuration, but feel free to experiment with different chocolate types and add-ins!
Preheat your oven to 350°F (175°C). This temperature is crucial for achieving the perfect melt without scorching the graham crackers or burning the marshmallows. A lower temperature might result in undercooked marshmallows, while a higher temperature risks burning them before the chocolate melts completely.
Prepare your s’mores components: You’ll need graham crackers, marshmallows, and your preferred chocolate bar. We recommend using large marshmallows for even cooking and a good chocolate-to-marshmallow ratio. Use a milk chocolate bar, semi-sweet chocolate, or even dark chocolate—the choice is yours! For this recipe, we’ll assume standard size graham crackers and regular-sized marshmallows.
Assemble the s’mores: Lay out two graham cracker squares for each s’more. Top one cracker with a generous square of your chosen chocolate (approximately 1-1.5 ounces per s’more). Place a large marshmallow on top of the chocolate. Then, carefully top with the second graham cracker square, gently pressing down to create a sandwich.
Baking time: Place the assembled s’mores on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup a breeze. Bake for 5-7 minutes, keeping a close eye on them. The baking time may vary slightly depending on your oven and the size of your marshmallows. Look for the marshmallows to be puffed and golden brown, and the chocolate to be completely melted and gooey.
Important Note: Every oven is different. Start checking your s’mores at the 5-minute mark. If the marshmallows are browning too quickly, reduce the oven temperature slightly or remove them from the oven. It’s better to slightly underbake than to burn your delicious creation!
Cooling and Serving: Once baked, carefully remove the s’mores from the oven and let them cool for a minute or two before serving. This allows the chocolate to slightly set, making them easier to handle and preventing messy drips. Enjoy your warm, perfectly baked s’mores!
Pro Tip: For extra flavor, consider using flavored graham crackers or adding a sprinkle of sea salt on top of the marshmallows before baking. Experiment and find your perfect s’more combination!
Broiling (Optional, for Extra Crispiness)
For an extra layer of delicious crispiness on your oven-baked s’mores, consider broiling them for the final few seconds. This step is entirely optional, but it’s a great way to achieve that perfectly toasted marshmallow texture often associated with campfire s’mores. However, broiling requires close supervision to prevent burning.
Once you’ve assembled your s’mores on an oven-safe baking sheet (as described in the previous steps), carefully transfer the sheet to the upper rack of your oven. Ensure the rack is positioned at least 6 inches from the broiling element to avoid immediate burning. Different ovens have varying distances, so consult your oven’s manual for specific broiling rack recommendations.
Turn on the broiler to high. Keep a close eye on your s’mores; broiling times vary wildly based on your oven and the desired level of crispiness. Start with 15-30 seconds, then check frequently. The marshmallows will start to brown and puff up. You’ll notice the edges becoming golden brown first.
Watch carefully for signs of burning. Even a few seconds too long can quickly lead to burnt marshmallows and a charred graham cracker. Use a spatula to gently rotate the s’mores halfway through to ensure even browning. If you prefer a slightly less browned marshmallow, reduce the broiling time accordingly.
Once the marshmallows are golden brown and slightly caramelized to your liking, immediately remove the baking sheet from the oven. Do not leave the s’mores unattended while broiling, as they can burn very quickly. Let the s’mores cool slightly before serving, allowing the melted chocolate to set slightly for easier handling.
Important Note: Avoid using a broiler pan with very dark non-stick coating, as these can absorb heat and potentially cause uneven browning or burning. A light-colored baking sheet is recommended for better heat reflection and even cooking. If you’re unsure about broiling, it’s always best to err on the side of caution and start with a shorter broiling time, adding more seconds as needed.
Recommendations
For the best oven-baked s’mores experience, we recommend using high-quality ingredients. Look for marshmallows with a soft, pillowy texture and graham crackers that are crisp and flavorful. Dark chocolate offers a richer, more intense flavor profile than milk chocolate, but feel free to experiment with your favorite type. Ensure your oven is preheated to the correct temperature to achieve perfectly toasted marshmallows without burning the graham crackers.
Serving suggestions are endless! Consider serving your oven-baked s’mores warm, straight from the oven, for maximum gooeyness. You can also let them cool slightly for easier handling. They are delicious served with a scoop of vanilla ice cream, a dollop of whipped cream, or a drizzle of caramel sauce. For a fun twist, try adding a sprinkle of sea salt to enhance the sweetness.
Leftover s’mores, if any, should be stored in an airtight container in the refrigerator for up to 2 days. While they will maintain their texture better when stored cold, they are best enjoyed fresh from the oven. Reheating slightly in the microwave or oven can help restore some of the gooey texture.
Complementary dishes to pair with your oven-baked s’mores include a refreshing fruit salad to cut through the richness, a light and tart beverage like lemonade or iced tea, or a cup of strong coffee or hot chocolate for a cozy treat. The slightly sweet and smoky flavor profile of the s’mores also pairs well with roasted nuts or a simple fruit crumble.
Nutritional Information (per serving, approximate): The calorie count and nutritional content will vary greatly depending on the specific ingredients used. However, a typical oven-baked s’more (using two graham crackers, one marshmallow, and one square of chocolate) might contain around 250-350 calories, with varying amounts of fat, sugar, and carbohydrates. Since this is a dessert, it is best enjoyed in moderation as part of a balanced diet.
