5 S’mores Recipes You'll Want to Try This Summer

When it comes to iconic summer eats, nothing hits the sweet spot quite like a s’more.

S'mores are as American as hot dogs on Memorial Day weekend. JeniFoto/Shutterstock

When it comes to iconic summer eats, nothing hits the sweet spot quite like a s’more.

And the best part is, you don’t even have to have been a Girl Scout or come from a camping family to be on a first-name basis with the handheld dessert. To know it is to love it.

The symphonic medley of gooey, toasted marshmallow, crispy graham cracker and Hershey’s chocolate has been a classic for more than a century. Chocolate-coated Mallomars made their debut in 1913, followed by Moon Pies four years later.

The sticky-sweet combo really took off when an official recipe for what was called “Some More” appeared on page 71 of the group’s 1927 guidebook, “Tramping and Trailing with the Girl Scouts.” Campfires, and dare we say summer vacation, has never been the same since.

“Toast two marshmallows over the coals to a crispy, gooey state and then put them inside a graham cracker and chocolate bar sandwich,” the manual instructed. “The heat of the marshmallow between the halves of the chocolate bar will melt the chocolate a bit. Though it tastes like ’some more' one is really enough.”

If grocery stores’ display of graham crackers, Hershey bars and bags of marshmallows on end caps in mid-May is any indication, s’mores are as American as hot dogs on Memorial Day weekend, considered by many the unofficial kick-off to summer.

That said, the treat does have its limitations.

Not everyone has a campfire or fire pit for toasting marshmallows, and even if you do, you might not be crazy about allowing small children around something that can lead to burned fingers. Also, marshmallows are notoriously flammable. If a child accidentally waves the stick while cooking, a flaming marshmallow could go flying and land on someone.

S’mores are also a hot sticky mess, and can be quite the mouthful if everything isn’t properly melted (and slightly cooled) into one delicious, gooey bite.

These make-ahead homemade s’mores treats might not be as fun to make as the traditional campfire dessert—there’s something magical about roasting over a fire—but because they use all the same ingredients, they offer the same great mix of flavors, with the added benefit of being both easier and safer to serve.

They include a dark chocolate cupcake made with buttermilk and topped with a fluffy marshmallow icing; a sweet and crunchy s’mores granola that’s ideal for topping ice cream; a decadent pie with a gooey brownie layer; three-ingredient s’mores bites that take about 10 minutes, start to finish; and a soft and chewy s’mores bar cookie built on a graham cracker crust.

If you’re really ambitious and have a few extra hours to kill, you can make your marshmallows from scratch. (Martha Stewart has a pretty straightforward recipe.) Then again, it’s summer, and the livin' should be easy! So don’t feel guilty about reaching for a big bag of Jet-Puffed or Dandies, if you’re vegan.

S'Mores Bites

PG tested

Makes 16 bites

These simple treats come together in minutes. I made them with marshmallows and marshmallow creme, and both were very tasty. A sprinkle of flaky salt enhances the flavor.

• 8 graham crackers
• 16 marshmallows, torn in half
• 1/2 cup milk chocolate chips
• 1 teaspoon oil
• Crushed graham cracker, for garnish
• Flaked salt, for garnish, optional

Break each of the graham crackers into 4 pieces using the perforated lines as your guide.

Place 2 marshmallow halves on top of a graham cracker piece. Microwave for 10 to 15 seconds to soften, then place another cracker on top, and smush together into a sandwich.

In a microwave or a small pan over medium heat, melt chocolate chips and oil until they just come together.

Dip half of the graham cracker sandwiches in the melted chocolate and sprinkle with flaked salt, if using. Place on parchment paper-covered sheet until the chocolate firms up.

—Gretchen McKay, Post-Gazette

S'Mores Cookie Bars

PG tested

Bar cookies are always popular on a dessert table because they’re easy to make and a cinch to slice and share. These soft and chewy s’mores cookie bars layer marshmallow fluff and chocolate chips on top of a graham cracker cookie crust.

• 1/2 cup unsalted butter, softened to room temperature
• 3/4 cup packed light or dark brown sugar
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1 cup all-purpose flour, spooned and leveled
• 1 cup graham cracker crumbs (about 8 full-size graham crackers)
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup semi-sweet chocolate chips
• 1 heaping cup homemade or store-bought marshmallow creme

Preheat oven to 350 degrees F. Line an 8-inch square baking pan or 9-inch square baking pan with parchment paper, leaving enough overhang on the sides to easily remove the bars when they have cooled. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, cream the butter and brown sugar together on medium-high speed, about 2 minutes. Add egg and vanilla extract and beat until combined.

Scrape down the sides and the bottom of the bowl as needed. Mixture may appear curdled and that’s OK.

Whisk flour, graham cracker crumbs, baking powder and salt together in a medium bowl. Pour the flour mixture into the wet ingredients and beat on medium speed until combined.

Press/spread 2/3 of the graham cookie dough into prepared pan. (Doesn’t have to be exact, just eyeball it.) It will be a thin layer and the dough is sticky, so use your hands if needed. Spread the marshmallow creme evenly on top.

Layer chocolate chips on top.

Mold remaining cookie dough into flat pieces and layer on top of the chocolate chips. You won’t have enough dough to make one single layer, so some chocolate chips/marshmallow will be exposed.

Bake for 25-30 minutes or until the top is lightly golden brown. Remove from the oven and place the pan on a wire rack. Cool bars completely.

Lift the bars out using the parchment paper overhang on the sides. Cut into squares.

Cover and store leftovers at room temperature for up to 1 week.

—salllysbakingaddiction.com

S’mores Pie

PG tested

Serves 10-12

Built on a sweet and sturdy graham cracker crust, this s’mores -inspired pie pairs a thick and gooey brownie layer crafted with two types of chocolate with a creamy milk chocolate ganache. It’s topped with a sweet and fluffy meringue that tastes exactly like a fire-roasted marshmallow when toasted under the broiler or scorched with a kitchen torch.

It’s ambitious, but the results are nothing short of fantastic.

For crust

• 12 whole graham crackers, broken into pieces
• 2 tablespoons sugar
• 1/8 teaspoon salt
• 6 tablespoons butter, melted

For brownie layer

• 6 ounces bittersweet chocolate, chopped fine
• 5 tablespoons vegetable oil
• 4 tablespoons unsalted butter
• 2 tablespoons Dutch-processed cocoa powder
• 1 cup packed light brown sugar
• 3 large eggs
• 1 tablespoon vanilla extract
• 1/2 teaspoon salt
• 1/4 cup all-purpose flour

For fudge layer

• 4 ounces milk chocolate, chopped fine
• 1/3 cup heavy cream
• 2 tablespoons light corn syrup
• For meringue
• 3/4 cup sugar
• 3 large egg whites
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar
• Pinch of salt

Prepare crust: Adjust oven rack 8 inches for broiler element and heat oven to 325 degrees F. Process graham cracker pieces in food processor until finely ground, about 30 seconds. Add sugar and salt and pulse to combine. Add melted butter and pulse until combined.

Transfer crumbs to 9-inch pie plate. Using bottom of dry measuring cup, press crumbs into bottom and up sides of plate. Bake until crust is fragrant and beginning to brown, 16-18 minutes. Transfer plate to wire rack.

Prepare brownie layer: Combine chocolate, oil, butter and cocoa in a large bowl, Microwave at 50% power until chocolate is melted, about 2 minutes, stirring every 30 seconds. Let cool 5 minutes.

Whisk sugar, eggs, vanilla and salt into chocolate mixture until fully combined. Whisk in flour until just incorporated. Pour brownie batter into crust (does not need to be fully cooled).

Bake pie until edge of brownie begins to set and toothpick inserted comes out with a few moist crumbs attached, about 40 minutes. Let pie cool at least 10 minutes or up to 1 hour.

Prepare fudge layer: Meanwhile, combine chocolate, cream and corn syrup in medium bowl and microwave at 50% until chocolate is fully melted, 1-2 minutes, stirring halfway through microwaving. Let cool completely, about 30 minutes.

Pour cooled fudge mixture over brownie layer and smooth into an even layer. Let set completely at room temperature, at least 3 hours.

Make meringue: Whisk all ingredients together in bowl of stand mixer. Place bowl over saucepan filled with 1 inch simmering water, making sure water does not touch bottom of bowl. Whisking gently and constantly, heat until sugar is dissolved and mixture registers 160-165 degrees F, 4-7 minutes.

Fit stand mixer with whisk attachment and whip on high speed until meringue forms stiff peaks and is smooth and creamy, about 3 minutes. Spread meringue over filling, making sure it touches edges of crust. Use spatula or spoon to create swirls over the meringue.

Using a kitchen torch, continually sweep flame about 2 inches above meringue until well browned, 1-2 minutes. Or, broil pie under broiler until meringue is well browned, 1-2 minutes, rotating halfway through.

Slice pie into wedges with wet knife, wiping knife clean between slices. Serve. Topped pie can be held at room temperature for up to 4 hours before serving.

—Cook’s Country June/July 2023

S’mores Cupcakes

PG tested

Makes 24 cupcakes

Cupcakes are easier to transport and serve than a sheet or layer cake, so they’re perfect for picnics and cookouts. These feature everything you love about s’mores in cupcake form—a tender chocolate cake, marshmallow frosting, a graham cracker and Hershey bar garnish.

For cupcakes

• 3/4 cup water
• 3/4 cup buttermilk
• 2 large eggs, room temperature
• 3 tablespoons canola oil
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 1/2 cups sugar
• 3/4 cup baking cocoa
• 1 1/2 teaspoons baking soda
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder

For frosting

• 1 1/2 cups butter, softened
• 2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extra
• 2 7-ounce jars marshmallow creme
• 2 tablespoons graham cracker crumbs
• 2 milk chocolate candy bars
• Toasted marshmallows and graham cracker pieces, optional

Preheat oven to 350 degrees F.

In a large bowl, beat water, buttermilk, eggs, oil and vanilla until well blended.

Combine flour, sugar, cocoa, baking soda, salt and baking powder; gradually beat into buttermilk mixture until blended.

Fill paper-lined muffin cups half full with batter. Bake until a toothpick inserted in center comes out clean, 16-20 minutes. Cool in pans for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, beat butter until fluffy; beat in confectioners’ sugar and vanilla until smooth. Add marshmallow creme; beat until light and fluffy.

Spread or pipe frosting over cupcakes. Sprinkle with cracker crumbs. Break each candy bar into 12 pieces; garnish cupcakes. If desired, top with toasted marshmallows and graham cracker pieces.

—foodnetwork.com

S’mores Granola

PG tested

This crunchy combination of toasted oats, graham cracker cereal, mini marshmallows and milk chocolate chips is great out of hand, but you'll also want to sprinkle it on top of yogurt or ice cream.

• 4 tablespoons unsalted butter, melted
• 3 tablespoons packed light brown sugar
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon kosher salt
• 1 3/4 cups old-fashioned rolled oats
• 1 1/2 cups graham-flavored cereal, such as Golden Grahams
• 1 cup mini marshmallows
• 1/2 cup semisweet chocolate chips

Position an oven rack in the center of the oven, and preheat to 325 degrees F. Whisk together butter, brown sugar, honey, vanilla and salt in a large bowl.

Add oats and cereal, and toss until evenly coated. Spread out on a rimmed baking sheet.

Bake the oat mixture until golden and toasted, 25-30 minutes, stirring about halfway through. Let cool completely on the baking sheet.

Stir in the marshmallows and chocolate chips. (The granola can be stored in an airtight container at room temperature for up to 5 days.)

—foodnetwork.com

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