Easy S’mores Dessert That Requires Zero Camping Skills
So you’re craving that nostalgic campfire magic but the thought of actual camping makes you break out in hives? Same. Who needs mosquitoes, questionable bathroom facilities, and the genuine fear of bears when you can make this ridiculously easy s’mores dessert in your own kitchen? This recipe captures all that gooey, chocolatey, graham-crackery goodness without requiring you to pretend you know how to start a fire or enjoy sleeping on rocks.
Why This Recipe is Awesome
This dessert is basically foolproof, which is great news for those of us who’ve somehow managed to burn microwave popcorn. You literally just layer stuff and stick it in the oven—it’s like adult Legos, but the end result is infinitely more delicious and won’t hurt when you step on it barefoot.
The genius of this recipe is that it tastes exactly like s’mores but in convenient, shareable form. No more fighting over marshmallow real estate or dealing with graham crackers that shatter the moment you look at them wrong. Everyone gets equal amounts of everything, which means fewer arguments and more happy faces.
Plus, it serves a crowd without you having to stand over a campfire for three hours, rotating marshmallows like some kind of outdoor short-order cook. Make it once, feed eight people, and watch them all become your biggest fans. It’s also ridiculously customizable—want extra chocolate? Go wild. Prefer your marshmallows extra toasty? We’ve got you covered.
The best part? It actually improves overnight, so you can make it ahead and let the flavors meld into something even more magical. Though let’s be real, good luck having leftovers.
Easy S’mores Dessert That Requires Zero Camping Skills
Course: Dessert / SnackCuisine: AmericanDifficulty: Easy8
servings10
minutes10
minutes280
kcal20
minutesA quick, gooey, and chocolatey S’mores dessert made in the oven with just 4 ingredients.
Ingredients
8 graham crackers (broken into halves)
1 ½ cups mini marshmallows
1 ½ cups milk chocolate chips (or chopped chocolate)
2 tbsp butter (melted, optional for richness)
Directions
- Prepare base: Preheat oven to 350°F (175°C). Grease or line a baking dish.
- Layer dessert: Spread graham cracker halves on the bottom. Top with chocolate chips, then marshmallows.
- Bake: Place in oven for 8–10 minutes until marshmallows are golden and chocolate melts.
- Serve: Let cool slightly and enjoy warm with a spoon or scoop onto plates.
Notes
- Can swap graham crackers for digestive biscuits or cookies.
Add peanut butter or Nutella for extra flavor.
Best enjoyed warm and gooey right after baking.
Common Mistakes to Avoid
Cutting it while it’s still warm. I know the smell is intoxicating and waiting feels impossible, but patience is key. Hot dessert equals molten chocolate chaos and pieces that fall apart faster than your New Year’s resolutions.
Using regular marshmallows instead of mini ones. Big marshmallows don’t distribute evenly and can create weird pockets of pure marshmallow. Mini ones melt better and spread more evenly.
Not pressing the crust down hard enough. A loose crust will crumble when you try to cut squares. Really pack it down like you’re building something important—because you are.
Overheating the cream. If your cream boils, it might curdle when you add it to the chocolate. Just get it hot enough to melt the chocolate, then call it good.
Alternatives & Substitutions
No heavy cream? Whole milk works, though your ganache won’t be quite as rich. Canned coconut milk (the full-fat kind) is great for dairy-free versions, but skip the low-fat stuff—nobody has time for watery chocolate.
Want to switch up the chocolate? Dark chocolate makes it more sophisticated, white chocolate creates a completely different but delicious experience, and peanut butter chips turn this into something truly special.
Graham cracker alternatives? Digestive biscuits, vanilla wafers, or even Oreo cookies (remove the cream first) make excellent crusts. Each brings its own personality to the party.
Making it gluten-free? Use gluten-free graham crackers or substitute with crushed gluten-free cookies. The rest of the recipe stays exactly the same.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely! It actually gets better overnight as the flavors meld together. Store covered at room temperature for up to 3 days.
What if I don’t have parchment paper?
Foil works, but butter it well. You could also heavily grease the pan, but getting clean squares out might be an adventure.
My chocolate ganache looks weird and lumpy. Help!
Your cream was probably too hot. Try whisking in a tablespoon of room-temperature cream to smooth it out.
Can I add other stuff to this?
Go wild! Chopped nuts, caramel drizzle, sea salt flakes, or even crushed pretzels all work beautifully.
How do I get clean cuts?
Use a sharp knife and wipe it clean between cuts. Slightly warming the knife under hot water helps too—just dry it first.
Can I freeze leftovers?
They freeze surprisingly well wrapped in plastic wrap. Thaw at room temperature and they’ll taste almost as good as fresh.
What’s the best way to serve this?
Cut into squares and watch people’s faces light up. No fancy presentation needed—this dessert speaks for itself.
Final Thoughts
There you have it—all the campfire nostalgia without any of the actual camping. This easy s’mores dessert proves that sometimes the best things in life don’t require leaving your kitchen or pretending you know how to pitch a tent.
It’s comfort food that doesn’t apologize for being a little extra, and honestly, we could all use more unapologetic comfort in our lives. Plus, making this will earn you serious points with anyone lucky enough to get a piece.
Now go create some indoor camping magic and enjoy s’mores the civilized way—with clean bathrooms, air conditioning, and zero chance of getting attacked by raccoons. Your taste buds will thank you for the upgrade!
