You remember it exists, and then you’re obsessed anew, like a 12-year-old summoned to the campfire for the very first time. Chocolate. Graham crackers. Marshmallows. S’mores. They’re so good. Almost every variation on them is good, whether you have cheap chocolate or the high-end stuff, marshmallows sticky from the bag and the heat or excellent ones.
Summer is more complicated than usual this year, and you might not be sending the kids off to camp after all. But s’mores don’t need to go by the wayside. No way! They’re too tasty. Here are our riffs on the classic (which you can make indoors!), plus a few knockout products for keeping your s’mores game strong, fireside or hearth-side.
Fight us: The right shape for the outer cracker is a circle! What if it’s true, friends? This little number will fit two marshmallows, a rectangle of gorgeous melting chocolate, and the spirit of summer into one happy bite. Best of all, make a double batch of crackers and have them handy the next time you s’mores. Because there will indeed be a next time.
Blow a child’s mind today: Serve S’Mores pancakes for breakfast. The look you’ll get is worth a thousand Mother’s Day or Father’s Day cards. Featuring our Ebelskevier mix, which you can also use to make spherical Danish-style pancakes, they also incorporate easy-to-find chocolate baking discs and mini marshmallows. Yum.
Let’s be honest with one another. Sometimes, in life as in baking, you just need a win. That’s when you bust out s’mores pie. Prepare for dazed, glassy-eyed expressions on its recipients; you’ve just entered celebrity territory. The truth of your secret weapon recipe, though, is that graham cracker crust. Bakers know there’s almost nothing easier to make in a food processor and press into a pie pan.
Hold the phone: Grilled s’mores doughnuts?! Yes, you can, and it’s so easy: You split the doughnuts. Throw them on the grill. Shellac them with marshmallow filling. Serve chocolate dunking sauce alongside. Trust us: No one will miss the graham crackers.
Go big or go home. Go dark chocolate, from world-renowned chef Thomas Keller. Why not use the good stuff? It melts beautifully, it’s been crafted to be just precisely the right amount of floral and velvety, and it even contains a tiny amount of olive oil. They make the treat something you could serve at the end of a fancy dinner party.
Is it just us, or is it impossible to extract a single marshmallow from the bag without pulling out a sticky pawful? That’s why we sometimes like to swap in really nice marshmallows with a delicate vanilla flavor. These are handcrafted, and elevate the treat just like good chocolate or homemade graham crackers do.
Yes, you can go all out. You can make s’mores brownies or doughnuts, pie or whatever you like. But you can also tuck into ready-made s’mores, like these, with dark Guittard chocolate, or our brittle, which is delightful crumbled over ice cream. We’ve also got classic s’mores with (top-notch) milk chocolate.
There’s no wrong way to get your s’mores on, so get your fix!