S’mores Pull Apart Bread is packed with graham cracker crumbs, mini marshmallows, and chocolate chips, finished with a marshmallow glaze for a campfire-inspired dessert you can enjoy any time.
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Summer is here, and this S’mores Pull Apart Bread captures everything we love about s’mores—graham cracker flavor, gooey marshmallows, and melty chocolate—layered inside soft, buttery pull-apart bread. It’s the perfect way to enjoy campfire flavors without the campfire.
The marshmallow creme glaze pulls everything together with a sweet, glossy finish. Whether you make a bonfire and toast marshmallows or simply crave a nostalgic treat, this pull-apart loaf delivers the classic s’mores combo in a shareable, sliceable form.
Each bite features layers of tender bread brushed with butter, coated in sweetened graham cracker crumbs, and filled with mini marshmallows and chocolate chips. The contrast of crunchy crumbs and gooey filling makes this bread irresistible.
This loaf is ideal for dessert, parties, or afternoon snacks. Leftovers reheat beautifully—pop a slice in the microwave for a few seconds to refresh the gooey texture, if there are any leftovers at all.
S’mores Pull Apart Bread
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Ingredients
Bread:
- 1 loaf Rhodes White Bread, thawed
- 6 Tbsp butter
- ⅓ cup granulated sugar
- ½ cup graham cracker crumbs (about 3 graham crackers)
- ½ cup chocolate chips
- 1 cup mini marshmallows
Glaze:
- ½ cup powdered sugar
- ¼ cup marshmallow creme
- 2-3 Tbsp milk (full fat preferred)
Instructions
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Cover the frozen dough with sprayed plastic wrap. Thaw and rise about 4–5 hours at room temperature or overnight in the refrigerator. Roll the thawed dough into a large rectangle about 16×20 inches. Using a pizza cutter, cut the dough into 12 equal squares (3 rows by 4 columns).
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In a large bowl, combine the granulated sugar and graham cracker crumbs. In another bowl, melt the butter. Dip each dough square into the melted butter, letting excess drip off, then coat it in the graham-sugar mixture. Lay the coated square flat and top with a sprinkle of mini marshmallows and a few chocolate chips.
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Stack each coated piece with marshmallows and chocolate chips between layers. Carefully pick up each stack and place it on its side in a greased 9×5-inch loaf pan. Drizzle any remaining butter over the stacked pieces.
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If the dough feels cold or flat, let it rise 30 minutes until slightly puffed. If it’s already plump, bake immediately. Bake at 350°F (175°C) for about 25 minutes. Place a tray on the lower rack to catch any drips. If the top browns too quickly, tent the loaf with foil. Ensure the bread is golden and cooked through where pieces touch.
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Let the bread rest 2–3 minutes in the pan, then invert onto foil or a large plate. Whisk together the powdered sugar, marshmallow creme, and enough milk to reach a drizzleable glaze. Drizzle over the warm loaf and, if desired, top with extra chocolate chips and mini marshmallows. Serve immediately. Store leftovers in an airtight container and reheat briefly in the microwave to soften.
Notes
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