Whoever said s’mores are solely made for the summer obviously have not had a s’mores bake on a snowy day in the middle of February! Or in other words, they need to try this Loaded S’mores Bake ASAP. I promise as soon as you try it, you will know exactly what I mean! This Loaded S’mores Bake has a buttery and toasty, Oreo, graham cracker crust with a layer of melted Reeses and Chocolate Chips, topped with gooey golden marshmallows, with hints of peanut butter, stuck in between. This S’mores Bake is LOADED!!

The best thing about this Loaded S’mores Bake is how easy it is to put together. The inspiration for it is actually very funny, or very much a Julia way of doing things… basically, I had some leftover Oreos from another recipe, and I was trying to figure out what do with them, (I couldn’t waste them,) I also had some graham crackers lying around, a handful of leftover Reeses’ (also from another recipe) and I saw a baking pan that I don’t use very often and it all spoke “S’mores Bake!” So obviously, we had to do a S’mores bake! (Wouldn’t it be nice if all ideas spoke to us that clearly!)

Now here is what makes these S’mores extraordinary, I have always found traditional S’mores a bit too sweet, so I always opt to add in Reeses,’ but for these S’mores, I figured it was necessary to also include some Peanut Butter, not too much, just enough to add a little extra touch of salt to balance out the sweet.

This Loaded S’mores bake is seriously the best! You can eat it with a spoon straight out of the pan. Or with a graham crackers to dip, or cookies, or whatever your heart desires. Okay enough chit chat, let’s get to the good stuff, how to make it!

How to make a Loaded S’mores Bake

This post may contain affiliate links. See my full disclosure policy for details.

For the Crust

1. Chop up your graham crackers and Oreos, so they’re in small rectangles.

2. Melt the butter in the microwave for 30 seconds until melted. Toss the Oreos and graham crackers with the butter, until just coated.

3. Line the bottom of an 8 or 9″ circular baking pan with parchment paper. Press the Oreo’s and graham crackers into the bottom of the pan. Place in the oven for five minutes, to begin gently toasting your crust.

For the Chocolate Layer

1. Chop up the Reeses into small squares, sprinkle the chopped Reeses across the crust, then add in the half cup of chocolate chips.

2. Place the crust back into the oven for an additional five minutes, to begin melting the chocolate.

For the Marshmallow Layer

1. Then place your marshmallows into the circular pan in a circle, with the tops up.

2. Take a ziplock bag, and spoon the peanut butter into the bag. Seal shut, then snip off a corner of the bag, and pipe the peanut butter into the spaces between the marshmallows. Then press the extra chocolate chips on top of the peanut butter, into the cracks between the marshmallows.

3. Bake for 20 minutes. Then after 20 minutes is up, turn the oven to broil, broil on high for about one minute, or until the marshmallows are a deep golden brown.

4. Remove from the oven, let cool about a minute or two, then dive in!