Oreo Marshmallow S’mores Sushi Rolls

The Ultimate No-Bake Campfire Treat, Reinvented

Get ready to elevate your dessert game with these decadent, fun, and incredibly easy Oreo Marshmallow S’mores Sushi Rolls. We’ve taken the classic campfire s’more—toasted marshmallow, melting chocolate, and graham cracker crunch—and combined it with the playful presentation of sushi. This recipe requires zero baking and comes together in just 15 minutes, making it perfect for parties, movie nights, or whenever a serious chocolate craving strikes. The best part? No actual sushi skills are required!

These “sushi rolls” feature a soft, pillowy marshmallow base, a layer of crushed Oreo cookies, whole Oreo cookies in the center, and a generous drizzle of chocolate sauce. It’s gooey, crunchy, and dangerously delicious. Let’s roll!

Recipe Card

Prep time: 15 minutes
Chill time: 10 minutes (optional)
Servings: 4-6 (makes about 20 pieces)

Ingredients

For the Sushi Roll:

40 large marshmallows
2 tablespoons unsalted butter, melted
1 package (14.3 oz) Oreo Cookies (standard chocolate flavor)
1/2 cup semi-sweet chocolate chips (for melting, optional, or use pre-made sauce)
1 tablespoon vegetable or coconut oil (if melting chocolate chips)

For Garnish:

1/4 cup graham cracker crumbs (or 2 sheets of graham crackers, finely crushed)
1/2 cup high-quality chocolate sauce or hot fudge topping (in addition to any melted chips)

Instructions

Prepare the Graham Base: Place the graham crackers in a sealed plastic bag and crush them into fine crumbs using a rolling pin or the bottom of a glass. Set aside.
Prepare the Marshmallow “Rice”:
- In a large, microwave-safe bowl, combine the 40 large marshmallows and the 2 tablespoons of melted butter.
- Microwave on high for 45 seconds. Stir well.
- Continue to microwave in 15-second intervals, stirring between each, until the marshmallows are completely melted and smooth. (Watch closely so they don’t burn!)
Prepare the Oreo Filling:
- While the marshmallows are melting, separate 20 Oreo cookies into wafers and creme filling.
- Place the chocolate wafers in a food processor or a separate sealed bag and crush them into fine, dark crumbs.
- Keep the white creme filling aside; you can mix it into the melted marshmallow for extra sweetness if you like, or discard it.
Assemble the “Sushi” Log:
- Line a clean, flat surface (like a cutting board or countertop) with a large sheet of parchment paper. Brush the parchment lightly with butter or oil to prevent sticking.
- Pour the melted marshmallow mixture onto the parchment paper.
- Using a buttered spatula or well-greased hands, press and spread the marshmallow mixture into a rectangle, about 8×12 inches and 1/4-inch thick. It will be sticky!
- Immediately and evenly sprinkle the dark Oreo crumbs over the marshmallow rectangle, pressing them gently into the marshmallow so they stick.
Add the Core:
- Take the remaining 20 whole Oreo cookies and line them up, end-to-end, down the center of the marshmallow rectangle, creating a solid log.
Roll It Up:
- Starting at the long edge closest to you, use the parchment paper to carefully lift the marshmallow edge up and over the row of whole Oreos.
- Continue to roll the log forward, peeling back the parchment paper as you go, just like rolling sushi. Press down gently to ensure a tight roll.
- Once rolled, pinch the seam and ends closed to seal the whole cookies inside.
Toast the Exterior (Optional but Recommended):
- Carefully use a kitchen blowtorch (holding it a few inches away) to lightly toast the outside of the marshmallow roll until it turns golden brown and slightly caramelized, mimicking a roasted marshmallow.
- No torch? Don’t worry! You can skip this step, or place the entire log under the broiler for a very short time (30-60 seconds) on a baking sheet, but watch it constantly as marshmallows burn in seconds.
Chill and Garnish:
- For cleaner slices, place the log in the refrigerator for 10-15 minutes to firm up.
- Before slicing, generously drizzle the chocolate sauce over the top of the log and sprinkle with the prepared graham cracker crumbs.
Slice and Serve:
- Using a sharp knife dipped in hot water (and wiped dry) for each cut, slice the log into 1-inch thick pieces.
- Arrange the sushi pieces cut-side up on a serving platter. Serve immediately with extra chocolate sauce on the side for dipping.

Tips for Success

Grease is Key: The melted marshmallow is incredibly sticky. Be sure to grease your hands and any tools (spatula, knife) thoroughly with butter or a neutral-tasting cooking spray.
Don’t Overheat the Marshmallows: If the marshmallows get too hot, they will become stiff and hard once they cool. Microwave just until melted and stir to finish the melting process.
Get Creative: Feel free to swap the classic Oreo for other flavors like Golden Oreos, Mint Oreos, or Peanut Butter Oreos.
Make it a Bar: Set up a “S’mores Sushi Bar” at a party with pre-rolled logs and bowls of different toppings (crushed pretzels, toasted coconut, sprinkles) for guests to decorate their own slices.

Storage and Reheating

Storage: These sushi rolls are best enjoyed the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 2 days. Keep in mind the marshmallow may become slightly firmer.
Reheating: If you prefer them warm and gooey, you can microwave a slice for 5-10 seconds just before serving.

Serving Suggestions

These s’mores sushi rolls are perfect for any occasion. Serve them on a platter, stacked like actual sushi, or even on faux banana leaves for a fun themed night. They pair wonderfully with:

A glass of cold milk.
Hot cocoa.
A scoop of vanilla bean ice cream.
Fresh strawberries or raspberries.

Closing

These Oreo Marshmallow S’mores Sushi Rolls are proof that you don’t need a campfire to enjoy the irresistible combination of toasted marshmallow and chocolate. With their playful presentation and incredible taste, they are destined to become a new favorite. Grab some Oreos and marshmallows and start rolling tonight! Enjoy!