No campfire is needed for these delicious and rich Sheet Pan S’mores. It is all you love about S’mores but in a sheet pan. Graham Cracker crust bottom, melty milk chocolate bars and toasty marshmallows make this the perfect summer treat.
These Sheet Pan S’mores are super easy to make and will feed a crowd. Take them to your next BBQ, picnic, movie night, pool party, or make them just because you want S’mores (without the campfire)!Jump to Recipe
Why Sheet Pan S’mores?
Why Sheet Pan S’mores? Why not? Everyone needs a good recipe for S’more in the oven! You don’t need a campfire, they feed a crowd, they are easy to make, and they are super rich and yummy!
I love sheet pan recipes. I have several recipes that are popular and require a sheet pan, or to be accurate a half sheet pan. A half sheet pan is different than a jelly roll pan, so make sure you have the right size. I get mine on Amazon and I love them. (Scroll and click below to buy yourself the half sheet pans I have and love.) A half sheet pan will measure (exterior) about 18″x 13″ inches and about 1″ deep. A jelly roll pan measures about 14″x 9″ inches and 1 inch deep. There is a bit of difference between the pans and when baking this is usually a huge difference as far as baking results. For this simple recipe, a jelly roll pan will work in a pinch- but I highly recommend making sure you use a half sheet pan for optimal results.
The Ingredients for Sheet Pan S’mores
The usual suspects make up these easy Sheet Pan S’mores. Graham Crackers, Hershey’s Milk Chocolate Bars, and marshmallows.
You will make a graham cracker crust for the bottom and then top it with chocolate bars and marshmallows!
For the graham cracker crust you will need 4 sleeves of cracker, for a total of 32 crackers (there are usually 8 sheets of crackers in each separate package/sleeve). You will need brown sugar and butter to hold it all together.
Don’t forget the chocolate! You will need 6 large (4.4 oz. each) Hershey’s Milk Chocolate Bars.
Last, you will need a 16 oz. bag of jet-puffed marshmallows (not the miniature marshmallows). You will not use the entire bag, you will just need 36 marshmallows cut in half (totaling 72 marshmallow pieces).
The Graham Cracker Crust
Preheat your oven to 350 degrees, and grease your half sheet pan.
Take your graham crackers and brown sugar and put them in a food processor. You will need to finely crush your graham crackers so they are super fine, almost like sand. I use a food processor to do this because it is easier and they crush up perfectly.
You can also use a zip top bag (double bag it because the bag will get small holes in it and the crackers will escape) and crush them with a meat mallet, rolling pin, or anything heavy. If you are crushing them yourself, make sure you get all of the really large pieces crushed. If large cracker pieces are left, it can affect how well your crust holds up when cut.
Add the fine crushed crackers and brown sugar to a large bowl. NOTE: If you are crushing the crackers on our own, you don’t need to add the brown sugar until you add the crushed crackers to your bowl.
Melt your butter. Add it to the bowl with your crushed graham crackers and brown sugar.
Using a fork, mix the graham crackers and butter until mixed well. This can take a minute or two. Keep stirring, making sure there are no dry spots of cracker crumbs. Your crust should look like the photos below. It should not be super wet with butter! Some brands of crackers end up soaking up the butter different – so if this is the case and you feel like they are swimming in butter, add more crushed graham crackers until it looks my photo.
Next, press the crumbs in to your greased sheet pan. This is a SUPER IMPORTANT STEP! Make sure your firmly press-like really press- the crumbs into the pan. It may not look like you need to press it in, but you need to press it firmly into the pan, so the crumbs can stick together so your S’mores treat doesn’t crumble and fall apart when cutting and eating. Make sure your press firmly all over, and then go and do it again to be certain is pressed in good.
Bake your crust for 10-12 minutes until it is a bit toasted looking. It should be soft if touched lightly, and you will smell a yummy graham cracker smell.
Remove from the oven and let cool for 5 minutes.
The Milk Chocolate Bars
Each Hershey’s chocolate bar has 4 “sections” that are easy to break into pieces. You will break each bar into these 4 sections and then lay them on your warm, fresh baked graham cracker crust. I like to lay mine out as you see below, leaving a little space in between each chocolate piece so it makes for the perfect portion for cutting. You can squish them all together and leave a crust around the entire pan if desired.
Pop the pan back into the oven for 3-5 minutes, just so the chocolate starts to melt a bit. (See below what mine look like after melting the chocolate).
Every S’more needs a toasty marshmallow. I use the large jet puffed marshmallows and cut them in half. I use 36 marshmallows, then cut them in half ending up with 72 pieces.
After the chocolate has melted, take the marshmallows and add them on top of the warm and melty chocolate. I put 3 marshmallow halves on each chocolate piece, like you can see below.
Set your oven to broil (mine automatically goes to 525 degrees so that is what temperature I broil these treats on).
SUPER IMPORTANT!!! You have to watch these very closely! Within in seconds they can burn and be too toasty! Mine are in only about 1 minute and then they are done to my liking. Everyone has their perfect sweet spot on how toasty to get your marshmallows- you can see below the range we bake ours-some like them more toasty than others (I prefer mine just barely golden brown)! If you take your eyes off of them for a second they could be overdone! Take them out of the oven when they are to your liking!
Serving Sheet Pan S’mores
I am always a fan of eating something with chocolate straight of the oven – except these S’mores! Go figure! I love melty chocolate on pretty much anything but these need time to sit (in my opinion). Many people prefer them warm and gooey- but for me I like them a little more set.
If you eat them straight out of the oven when they are still warm, you will need a plate and fork because they will be warm, melty and the crust will be soft.
Letting the bars cool is ideal. The graham cracker crust “sets up” and becomes more firm the cooler the bars are. So if you are wanting a hand held treat, let them cool before serving. I prefer to let them cool for at least 2-3 hours before serving, but do what you prefer. I love them the next day, and the next day is the perfect time to eat them in my opinion, so you make them ahead and you will not be disappointed!
These are made so they are perfectly portioned to be cut and served. I just cut my S’mores bars right in between the chocolate and marshmallows, so each serving has a chocolate piece and 3 marshmallows!
I hope you enjoy these easy Sheet Pan S’mores and love them as much as we do!
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Sheet Pan S’mores
- 4 sleeves graham crackers *32 sheets of crackers total
- 1 1/2 cups butter, melted *3 cubes
- 1 cup brown sugar
- 6 (4.4 oz each) Hershey's Milk Chocolate Bars *the larger size
- 1 (16 oz.) package Jet Puffed Marshmallows *you will only need 36 cut in half for a total of 72 marshmallow pieces
- Preheat your oven to 350°. Grease a half sheet pan. (see notes or blog post above for half sheet pan info if you are worried about the right size).
- In a food processor, add your brown sugar and graham crackers. Chop the crackers until they are finely crushed, like sand. See blog post above for photos.*If you don't have a food processor: You can place the crackers in a zip top bag and crush them using a rolling pin, meat mallet or something heavy. Just double bag them (the bag will get small holes when crushing the crackers, so double up so you don't loose any crackers). DO NOT add the brown sugar to the zip top bag if crushing the crackers by hand – you will add the brown sugar in with the butter in the next step if you crush them by hand.
- Add your crushed graham cracker crumbs/brown sugar mixture to a large bowl. (Add the brown sugar to the bowl with your graham crackers now if you crushed them by hand).
- Add your melted butter. Using a fork, mix well. Make sure there are no dry spots of graham crackers in the mixture. See blog post above to see what your graham cracker crust mixture should look like.
- Press the graham cracker crust mixture into your pan. Make sure you do more than just spread the mixture evenly in the pan. It needs to be really firmly pressed down throughout the entire pan so the crust stays together when serving and doesn't crumble. Press firmly and then go back and press firmly again- all over!
- Bake your graham cracker crust for 10 to 12 minutes, until it is golden brown and soft to the touch. It will smell like heavenly toasty graham crackers! Remove from the oven when done and let it cool for 5 minutes.
- Cut your 36 marshmallows in half (leaving you with 72 marshmallow pieces).
- While the graham cracker crust is baking, break your 6 bars into sections. Each chocolate bar has 4 "sections". Break the bar into these sections so you have 24 chocolate pieces total. (Each chocolate bar should give you 4 equal pieces, so you have 24 pieces/sections total- see blog post above for photos).
- Evenly space out the chocolate pieces on your warm crust. I leave a space in between each piece. If you are using a half sheet pan, like the recipe states, all 24 pieces should fit perfectly in the pan with a little bit of space around each chocolate piece for cutting and serving. I place 3 rows of 8 chocolate pieces in each row (see blog post above for photos).
- Place the pan back in the oven at 350° to slightly melt the chocolate. Let it bake for 5 minutes then take them back out of the oven. The chocolate should be only slightly melted- you should still be able read "Hershey's" on the chocolate.
- Take your marshmallow halves and place 3 on top of each chocolate piece/section. (see blog post above for photos).
- Set your oven on broil. (My oven automatically sets to 525° on broil, so I leave it there to broil.)
- Place the pan back in the oven to toast your marshmallows! WATCH THEM CLOSELY! It will only take them a minute (literally) to get toasty. Watch them and pull them out when they are done to your liking. They will burn fast so watch them closely!
- I prefer my S'mores bars to set up and bit and cool before serving. They will be soft and easily fall apart if served gooey and warm (but they are super yummy). If you serve them right out of the oven, a plate and fork will be needed. Wait at least 2-3 hours (or longer) before serving for the crust to cool and set to make serving easier. To serve, I just cut the S'mores treats right around each piece of chocolate and marshmallow. I actually prefer these the next day, so you can make them a day ahead and they are delicious!