Homemade S’mores with Brown Butter Shortbread Graham Crackers and Homemade Vanilla Bean Marshmallows

DessertsCookies

Jun 27

These homemade s’mores take the classic campfire treat to a whole new level. Golden brown butter shortbread graham crackers that melt in your mouth are layered with soft, fluffy vanilla bean marshmallows and melty pieces of rich chocolate. Toasted to perfection and perfectly gooey, each bite is warm, nostalgic, and packed with flavor.

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Golden brown butter shortbread graham crackers stacked with toasted vanilla bean marshmallows and melted chocolate, creating rich, gooey homemade s’mores served warm and slightly crisp on the edges.

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Ingredients You Need:

Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!

Powdered gelatin
Cold water
Granulated suagr
Vanilla bean paste or extract
Salt
Powdered sugar
Arrowroot starch or cornstarch
All-purpose flour
Graham crackers
Salted butter
Brown sugar
Eggs
Chocolate bar of choice, for serving the s’mores

Why You’ll Love Homemade S’mores:

Gourmet Upgrade on a Classic – These aren’t your average campfire s’mores. Every element is homemade, giving them a rich, unforgettable flavor.
Brown Butter Magic – The shortbread graham crackers have a deep, nutty flavor from browned butter that melts in your mouth with every bite.
Soft, Fluffy Marshmallows – Homemade vanilla bean marshmallows toast beautifully on the outside and stay gooey in the center.
Perfect Texture Combo – Crunchy, golden graham crackers meet soft marshmallow and melty chocolate for the ultimate bite.
Customizable and Fun – Make them your own by swapping the chocolate, adding spreads, or using flavored marshmallows.
Impressive for Gatherings – These homemade s’mores are a conversation-starter and guaranteed crowd favorite.
No Campfire Needed – You can easily toast the marshmallows indoors, making this an all-season dessert.

Tips for Making Homemade S’mores:

Brown Butter Shortbread Graham Crackers:

Brown the Butter Properly: Let the butter cook until golden with browned bits at the bottom—it adds deep, nutty flavor to the crackers.
Let the Browned Butter Cool Slightly: This helps it mix smoothly into the dough without melting the sugar or affecting texture.
Don’t Overwork the Dough: Mix just until the dough comes together for a tender, melt-in-your-mouth shortbread texture.
Roll the Dough Thin and Even: Aim for about 1/4-inch thickness to get crisp, snappy crackers that still hold up to the gooey filling.
Bake until Golden Brown: Watch for deep golden edges—this ensures crunch and flavor from the browned butter.

Vanilla Bean Marshmallows:

Use a Candy Thermometer: Heat the sugar syrup to the right temperature (usually around 245°F) for the perfect fluffy texture.
Whip Until Thick and Glossy: The marshmallow mixture should hold stiff peaks and cool slightly before spreading or piping.
Dust the Pan Well: Generously coat with powdered sugar and cornstarch to prevent sticking.
Use Real Vanilla Bean Paste: It adds intense flavor and beautiful specks throughout the marshmallows.
Let Marshmallows Set: Give them time to firm up for clean cuts and ideal texture.
Toast Just Before Serving: Use a kitchen torch or broiler to toast the marshmallows for that signature caramelized flavor.

How to Store Brown Butter Shortbread Graham Crackers:

Room Temperature: Store fully cooled crackers in an airtight container at room temperature for up to 1 week. Keep them in a single layer or separate layers with parchment to maintain their crisp texture.
In the Freezer: Place cooled crackers in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature for 10–15 minutes before using.
Avoid Refrigeration: Refrigeration can make the crackers soft and affect the texture. Stick to room temp or freezer storage.

How to Store Vanilla Bean Marshmallows:

Room Temperature: Store cut marshmallows in a sealed container at room temperature for up to 1 week. Lightly dust with a mixture of powdered sugar and cornstarch to prevent sticking.
In the Refrigerator: If your kitchen is humid, refrigerate marshmallows in an airtight container with parchment between layers. Bring to room temperature before serving.
In the Freezer: Freeze individual marshmallows on a baking sheet, then transfer to a freezer bag. Store for up to 2 months. Let them sit out for 20–30 minutes to soften before toasting.

FAQs:

Q: Can I make the graham crackers and marshmallows ahead of time?
A: Yes, both components can be made in advance. The graham crackers stay crisp for up to a week in an airtight container, and the marshmallows hold their texture for several days at room temperature when stored properly.

Q: How do I keep the graham crackers from getting soft?
A: Store them in a sealed container in a dry spot at room temperature. Avoid refrigerating, as moisture can cause them to lose their crunch.

Q: What’s the best way to toast the marshmallows?
A: A kitchen torch gives you the most control for even browning. You can also toast them over a gas flame, grill, or campfire until golden and gooey.

Q: Can I use store-bought marshmallows or graham crackers?
A: Absolutely—but the homemade versions take these s’mores to the next level. The brown butter grahams add a rich, nutty flavor, and the vanilla bean marshmallows toast up soft and pillowy.

Q: What chocolate works best for homemade s’mores?
A: A high-quality milk or dark chocolate bar melts best and balances the sweetness of the marshmallow and graham cracker. Look for thin bars for easier melting.

Q: Can I freeze the marshmallows or graham crackers?
A: Yes! Both freeze well. Let them thaw at room temperature before assembling your s’mores for the best texture and flavor.