The simple campfire classic needs almost no improvement, but this twist on the s’more will definitely leave you wanting some more.
For National S’mores Day on Saturday, we found a few inventive recipes that take graham cracker, chocolate and marshmallow to the next level, no open flame required!
Check out a few of our favorites below.
S’mores Blondie Pie
S’mores blondie pie is a fun twist on the classic campfire treat.
6 Hershey’s milk chocolate bars, divided 1/2 cup butter or margarine (1 stick), softened
3/4 cup sugar
1 cup all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking powder
1-1/2 cups marshmallow creme
1/4 teaspoon shortening (do not use margarine, butter, spread or oil)
Ice cream (optional)
Heat oven to 350 degrees. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces.
Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.
Press half of dough onto bottom and up sides of pie plate. Spread marshmallow creme over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle the remaining pieces evenly over marshmallow creme.
Form remaining dough into ball; place on sheet of waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.
Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.
To serve, microwave slices at high power for 15 to 20 seconds or until slightly warm and marshmallow starts to melt. Top with ice cream, if desired.
Oven Baked S’mores Bars
Ali Rosen, the author of the new cookbook “Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining,” shares her recipe for smore’s bars that you can make two days ahead.
Ali Rosen, the author of the cookbook “Bring It!: Tried and True Recipes for Potlucks and Casual Entertaining,” shared her recipe for s’mores bars.
3 cups crushed graham crackers
2/3 cup dark brown sugar
1/2 cup salted butter, melted,plus additional for the pan
1 egg, beaten
1 cup semisweet chocolate chips
2 cups mini marshmallows
Preheat the oven to 350 degrees. Grease a baking pan, approximately 13 x 9 inches.
Stir the crushed graham crackers, brown sugar, butter, and egg together until fully incorporated. Spread the mixture across the baking pan. Bake it in the oven for 15 minutes, until the crust is firm.
Remove the pan from the oven and sprinkle the chocolate chips and marshmallows evenly over the crust. Return to the oven to bake for 10 more minutes, and then turn on the broiler and broil for an additional 30 seconds to 1 minute, making sure to brown but not burn the top.
Remove and allow to fully cool to at least room temperature. Cut into squares before serving.
Reprinted with permission from BRING IT! © 2018 by Ali Rosen, Running Press
S’mores lollipops are an easy way to reimagine the campfire treat.
12 lollipop sticks
2 Hershey’s milk chocolate bars
1 teaspoon shortening (do not use butter, margarine, spread or oil)
1/4 cup graham cracker crumbs
Line cookie sheet or tray with wax paper. Remove wrappers from chocolate bars; break into pieces.
Place chocolate and shortening in small microwave-safe bowl. Microwave at medium power for one minute; stir. If necessary, microwave at medium power for an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.
One at a time, dip about 1/2 of each marshmallow into melted chocolate; shake off excess chocolate. Immediately sprinkle chocolate portion with graham cracker crumbs or dip in graham cracker crumbs for heavier coating.
Place uncoated side on prepared sheet. Push lollipop stick through top of chocolate about halfway into marshmallow.
Repeat procedure with remaining marshmallows. Refrigerate about five minutes or until firm.
Store in cool, dry place until ready to serve.
S’mores Dipper Treats
These s’mores dippers made with Hersey’s chocolate bars and marshmallows are a sweet treat.
6 graham cracker sheets full-size
3 Hershey’s milk chocolate bars
3/4 cup miniature marshmallows
Colored sprinkles or nonpareils (optional)
Line tray or cookie sheet with wax paper. Break graham crackers into sections; set aside.
Remove wrappers from chocolate bars; break into pieces. Place chocolate pieces in deep narrow microwave-safe container (such as 1-cup glass measuring cup). Microwave at medium power for 30 seconds; stir.
If necessary, microwave at medium power an additional 10 seconds; stir until chocolate is completely melted and smooth.
Working with about 8 sections at a time, dip each graham cracker section about half way into melted chocolate. Shake gently and scrape cracker bottom on edge of container to remove excess chocolate. Place on prepared tray. Place 3 to 4 miniature marshmallows on chocolate. Continue until all graham sections have been dipped.
Drizzle remaining melted chocolate over graham cracker sections. Add colored sprinkles or nonpareils, if desired. Allow chocolate to firm. Store in cool, dry place. Makes 24 dippers.
Recipes reprinted courtesy of Hershey
S’mores Chocolate Chip Cookies
S’more Chocolate Chip Cookies from celebrity caterer Andrea Correale.
Celebrity caterer Andrea Correale has cooked with Elegant Affairs for a-listers like Billie Elish, Bebe Rexha and Mariah Carey. This is her twist on a s’mores-turned-chocolate chip cookie.
1 1/2 cup flour
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cup crushed graham crackers
1/4 teaspoon baking powder
1/4 teaspoon salt 1/2 lb. butter
1 teaspoon vanilla
1 cup chocolate pieces
64 mini marshmallows
Combine flour, graham crackers, baking powder and salt in a bowl, set aside.
Cream butter and sugars until well combined, add eggs and vanilla extract and beat well.
Add dry ingredients to wet ingredients and mix until combined. Stir in chocolate pieces. Drop two ounce cookies onto ungreased baking sheet. Bake in 350 degree oven for eight minutes. Remove cookie sheet from oven and quickly press marshmallows and chocolate pieces into each cookie.
Return to oven and bake for an additional two minutes or until marshmallows are brown.
Remove from oven, let cool, and enjoy.