Ooey Gooey S’mores Casserole

Every now and then, life needs a dessert that feels like coming home. The ooey gooey s’mores casserole does that: warm chocolate melting into marshmallows, crisp graham crackers crumbling under it all. One rainy afternoon, my kids begged for s’mores—but a campfire wasn’t an option. I improvised in the oven and watched their faces light up as lightning split the sky outside.

That memory is what made this dish special to me. It’s a shortcut to nostalgia and sweetness, all in one baking dish. When I first tested it in my busy kitchen—balancing homework chaos with a toddler’s requests—it delivered pure comfort. Gooey marshmallow topping, rich chocolate beneath, and that satisfying crunch from the cracker base. I knew then this recipe belonged on YummDishes, because busy moms deserve sweet magic too.

Plus, the ooey gooey s’mores casserole is flexible. It’s forgiving with ingredients and timing, yet always impressive. Keep it simple with classic semi-sweet chips and mini marshmallows—or dress it up with different chocolates and additions. It’s family-friendly and perfect for dessert emergencies.

Short Description

A simple, three-ingredient oven-baked dessert, the ooey gooey s’mores casserole layers crushed graham crackers, melted chocolate, and toasted marshmallows into a creamy, crunchy treat that brings campfire joy indoors.

Ingredients You’ll Need

For the Base

• 3 sheets graham crackers, crushed into crumbs
• 2 tbsp melted butter

Chocolate Layer

• ½ cup semi-sweet chocolate chips (or chopped milk chocolate)

Marshmallow Topping

• 1 cup mini marshmallows (or cut jumbo marshmallows)

Optional Extras & Substitutions

• Use gluten-free graham crackers for gluten-free version
• Swap chocolate chips for chopped Hershey’s bar pieces
• Add a sprinkle of sea salt or cocoa powder for contrast

Step-by-Step Cooking Instructions

Step 1: Preheat the oven
Preheat the oven to 350°F (175°C). Grease an 8×8 inch baking dish.

Step 2: Make the crust
Mix crushed crackers with melted butter. Press into the pan in an even layer.

Step 3: Add chocolate
Sprinkle chocolate chips in a uniform layer over the crust.

Step 4: Top with marshmallows
Spread marshmallows over the chocolate.

Step 5: Bake
Bake for 6–7 minutes until marshmallows puff and just start to brown.

Step 6: Cool
Cool for 5 minutes so layers settle slightly.

Step 7: Serve
Serve immediately, scooping into spoons or dunking graham crackers into it.

Mistakes to Avoid & Solutions

1. Burning marshmallows
Keep oven near middle rack, watch carefully when broiling. If overdone, scrape off burnt tops and add fresh mini marshmallows.

2. Soggy crust
Use minimal butter—just enough to coat crumbs without pooling. Press firmly.

3. Chocolate not melting
Spread chips evenly. If needed, let dish rest in warm oven off heat to soften chocolate before serving.

4. Pan too big
Using a large pan thins layers, making it go dry fast. Stick to 8×8 or 9×9 dish for ideal thickness.

5. Serving too hot
Let rest briefly so marshmallow layer settles. If you cut too early, dessert may collapse.

Serving Suggestions & Pairings

The casserole is molten, golden, and begging to be scooped right into milk or alongside fruit. It glistens and stretches in each bite—a custardy sweet marshmallow cloud over rich chocolate. Here’s how to serve it best:

Optional pairings:

• Cold milk or hot chocolate
• Fresh berries for a tart balance
• Vanilla ice cream scoop
• Graham cracker sticks for dipping

Variations and Customizations

Peanut butter swirl: Add 2 tbsp creamy peanut butter over the chocolate layer before topping marshmallows.

White chocolate & raspberry: Use white chocolate chips, add a layer of raspberry preserves under marshmallows.

Nut crunch: Sprinkle chopped toasted pecans or almonds on top after baking.

Vegan / dairy-free: Use vegan butter, dairy-free chocolate chips and marshmallows. Bake the same way.

Spicy twist: Mix in ¼ tsp chili powder or cayenne with the chocolate chips for warmth.

Nutrition Information (Estimates per serving, e.g. 6 servings)

• Calories: ~200–220 kcal
• Fat: ~10 g
• Carbs: ~26 g
• Sugar: ~18 g

Frequently Asked Questions (FAQs)

1. Can I use large marshmallows?
Yes—cut them in half so they melt more evenly and layer nicely.

2. Is it okay to use dark chocolate?
Absolutely. It cuts sweetness and deepens flavor.

3. How long does it stay gooey?
Best served warm. It firms up after cooling but still tastes delicious after 1–2 days refrigerated.

4. Can I double the recipe?
Yes—just use a 9×13 dish and bake a few minutes longer.

5. Can I freeze leftovers?
Yes. Wrap individual pieces and freeze for up to a month. Thaw and warm gently before serving.

Final Thoughts

This casserole is my go-to for a cozy dessert that feels homemade and made in minutes. I love that it captures the nostalgia of campfire s’mores without lighting a flame. The texture contrast—crunchy base, melty chocolate, pillowy marshmallow—is what keeps me coming back.

It’s simple, sweet, and always hits the spot on hectic evenings or relaxed Sundays. I hope you give it a try and make your own memories—tag me or leave a comment if you try it! Nothing beats hearing how your family enjoyed it.