Name: S'Mores Casserole
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tubes refrigerated crescent rolls; 16 oz cream cheese (softened); 1 cup sugar (divided); 1 teaspoon cinnamon; 7 oz marshmallow creme; 9 graham crackers; 1/2 cup butter (divided and melted); 2 cups milk chocolate morsels; 2 cups mini marshmallows

Save This Recipe

We'll email this post to you, so you can come back to it later!

All the campfire feels — no mosquitoes, no smoke, no shoes required.

You ever make something and immediately think, oh, this is dangerous?

That was me the first time I made this S’mores Casserole. It started as a “just for fun” dessert for a weekend dinner, and I wasn’t expecting much. You know how sometimes crescent roll desserts can be a little… meh? Well. I was wrong.

I pulled it out of the oven, chocolate all melty, marshmallows golden and puffed, cinnamon sugar glistening on top — and I knew I’d made a mistake. Not because it didn’t turn out. Oh, it turned out. But because I immediately wanted to eat the whole pan myself.

And honestly? I came real close.

Why You’re Gonna Fall Hard for This One

It’s s’mores — but even better. No fire, no skewers, no graham cracker shards stabbing the roof of your mouth.
That cream cheese layer?? It’s like cheesecake met a s’more and said, “let’s do something reckless.”
Crescent roll dough makes it so easy — no mixing bowls full of dry ingredients, no flour on your floor.
You can feed a crowd (or just yourself, no judgment).
It reheats like a dream — even cold, straight from the fridge, it’s criminally good.

What You’ll Need (Plus a Few Tips)

Main ingredients:

2 tubes refrigerated crescent rolls – This is your top and bottom crust. Pillsbury is my go-to, but any brand works.
16 oz. cream cheese, softened – Room temp is key so it mixes up smooth.
1 cup sugar, divided – Sweet, but not too sweet. Some for the filling, some for the topping.
1 teaspoon cinnamon – Adds a warm, spiced note that makes it taste “baked-from-scratch.”
7 oz. marshmallow creme – Sticky, messy, and totally worth it.
9 graham crackers – Regular honey grahams are perfect here.
½ cup butter, melted and divided – You’ll use some in the graham cracker layer and the rest to brush on top.
2 cups milk chocolate morsels – Or chop up some Hershey’s bars if you want to go full nostalgia.
2 cups mini marshmallows – The kind that puff up just right in the oven.

Let’s Make It — You’ve Got This

Step 1: Preheat that oven

Set it to 375°F and grease a 9×13-inch baking dish. Or use parchment if you want to lift the whole thing out after baking (makes slicing easier, too).

Step 2: Crescent roll base

Pop open your first tube of crescent rolls (you know the jump scare’s coming — it always gets me). Unroll it and press it into the bottom of your pan, sealing the seams as best you can. No need for perfection.

Step 3: Make the creamy magic

In a big bowl, mix together your softened cream cheese and ¾ cup of sugar until smooth. Add in the marshmallow creme and keep mixing until it’s all blended and fluffy. This layer is what makes people pause after their first bite like, “wait… what is this??”

Spread that mixture evenly over your crescent roll base.

Step 4: Graham cracker crunch

Crush up those graham crackers in a Ziplock bag — I usually hand it to a child or whack it with a rolling pin. Add in 2 tablespoons sugar and 3 tablespoons of melted butter, shake it all together, then sprinkle it over the cream cheese layer. This is the part that gives you the “classic” s’mores flavor.

Step 5: Chocolate + marshmallows = happiness

Evenly sprinkle 2 cups chocolate chips over the top, followed by 2 cups mini marshmallows. Try not to eat half of them while you’re sprinkling. (Good luck.)

Step 6: Crescent roll top & final touches

Unroll your second tube of crescent rolls and gently lay it over the top. Again, just do your best to press the seams — doesn’t need to be perfect.

Brush with the remaining melted butter, and sprinkle with cinnamon sugar if you’re feeling fancy. It gives the top that sweet, golden crust that’s just chef’s kiss.

Step 7: Bake

Pop it in the oven for 13–15 minutes, until the top is golden brown and slightly puffed, and the marshmallows are gooey and caramelized underneath. The smell? Out of control.

Let it cool for a few minutes (if you can stand it), then slice into squares and serve warm.

Want to Play Around with It?

Use dark chocolate chips if you like a richer flavor.
Add crushed pretzels to the graham layer for a salty twist.
Try Nutella instead of chocolate chips. (Oh yes I did.)
Peanut butter drizzle on top? Absolutely yes.

This is a “throw-it-together-and-make-it-your-own” kind of dessert. You can’t really mess it up.

Leftovers (If There Are Any)

Fridge: Cover and keep for up to 4 days. It sets up nicely overnight.
Reheat: Pop a slice in the microwave for about 20–30 seconds. Life-changing.
Cold: Honestly? Just as good cold. Like a s’mores cheesecake bar.

Before You Go…

If you make this S’mores Casserole, and someone licks the spatula clean or goes back for a sneaky corner piece after dessert’s “over” — I wanna hear about it. That’s how you know you’ve got a winner.