This 3-ingredient oven campfire bake is my lazy-day answer to a gooey, marshmallowy treat when I don’t have the time (or the backyard firepit) for a real campfire. It starts exactly how the headline promises: fluffy white marshmallows tossed straight into a ceramic baking dish with just two pantry staples—chocolate chips and crushed graham crackers. Everything melts and toasts together in the oven into a bubbly, golden, s’mores-style dessert that feels nostalgic and a little bit indulgent, without a lot of effort or dishes. It’s perfect for movie night, last-minute guests, or when you just need something sweet after a long workday.
Serve this oven campfire bake warm, scooped into small bowls with spoons so everyone gets a mix of toasted marshmallow, melty chocolate, and crunchy graham bits. It pairs really well with a scoop of vanilla ice cream or a dollop of whipped cream if you want to stretch it into a slightly fancier dessert. I like to set it out in the middle of the coffee table and let everyone dig in family-style while we watch a show. For drinks, try hot cocoa, coffee, or a glass of cold milk to balance the sweetness.
3-Ingredient Oven Campfire BakeServings: 6
Ingredients
4 cups fluffy white marshmallows (mini or regular, loosely packed)
1 cup semisweet chocolate chips
1 cup crushed graham crackers (about 6 full sheets), plus extra for topping if desired
Directions
Preheat your oven to 375°F (190°C). Lightly grease a rectangular ceramic baking dish (about 8x10 or 9x13 inches) with a tiny bit of oil or nonstick spray so the marshmallows don’t stick too badly.
Scatter the fluffy white marshmallows evenly in the bottom of the ceramic baking dish. It’s okay if they’re a little piled up; you want most of the surface covered. This should look like a close-up, top-down shot of marshmallows scattered all over the dish.
Sprinkle the chocolate chips evenly over the marshmallows, making sure to get some in the corners so every scoop has chocolate.
Evenly sprinkle the crushed graham crackers over the top, creating a loose, crumbly layer. If you like a bit more crunch, reserve a tablespoon or two of crumbs to add after baking.
Place the baking dish on the middle rack of the preheated oven. Bake for 8–12 minutes, watching closely toward the end, until the marshmallows are puffed and golden brown on top and the chocolate is melted underneath.
Carefully remove the dish from the oven and let it sit for 5–10 minutes to cool slightly and set up. The marshmallows and chocolate will be very hot and gooey right out of the oven.
Serve warm by scooping the campfire bake into bowls. If you reserved extra graham crumbs, sprinkle them over each serving for added crunch. Enjoy immediately while it’s still melty and soft.
Variations & Tips
You can tweak this super-simple dessert a bunch of ways without adding much effort. Swap semisweet chocolate chips for milk chocolate, dark chocolate, or even peanut butter chips if that’s what you have in your pantry. Use flavored marshmallows (like vanilla bean or caramel) for a twist, or mix mini and regular marshmallows for fun texture. If you want extra crunch, stir a handful of chopped nuts into the graham cracker layer. For a slightly less sweet version, use dark chocolate and reduce the marshmallows by about 1/2 cup. To make it gluten-free, use certified gluten-free graham crackers. Food safety tips: the marshmallow and chocolate mixture will be extremely hot right out of the oven, so let the dish cool for several minutes before serving, especially if kids are digging in. Use oven mitts and place the hot ceramic dish on a heat-safe surface or trivet. Store any leftovers covered in the fridge for up to 2 days; reheat gently in a low oven (around 300°F/150°C) until warm and gooey again, and avoid reheating in a cold glass or ceramic dish straight from the fridge to a hot oven to prevent cracking—let it come closer to room temperature first.
