13 Ways To Take S’mores Beyond The End Of Summer
Pretty soon we’ll have to put out the campfires and stow the fire pits in the garage for the winter. But that doesn’t mean the s’mores supplies are going into hibernation with them.
Pretty soon we’ll have to put out the campfires and stow the fire pits in the garage for the winter. But that doesn’t mean the s’mores supplies are going into hibernation with them. Though cooking dessert over a campfire is a quintessential summer activity, the combination of gooey marshmallow, melty chocolate, and wholesome graham doesn’t have to be confined to warmer months.Just take a few notes from a few of these brilliant bakers who have turned the threesome into an array of pies, cakes, and cookies that celebrate the indoor s’more.
Graham cracker crusts may be pretty everyday fare. But when you fill a single serving-sized crust with chocolate ganache and top the chocolate filling with as many marshmallows as will fit before zapping the pies under the broiler to achieve a campfire-like golden toast, you’ll forget all about summer.
(Image (above): Plated)
Puff Pastry S’mores
Puff pastry is one of those staples that makes seemingly complicated foods remarkably easy to make. These pockets remind us of breakfast pastries, with two important improvements: They contain Nutella and s’mores ingredients. Inside the squares, chocolate, marshmallow and Nutella melt into a gooey filling. Plus a little extra drizzle on top for good measure.
(Image: How Sweet Eats)
While most indoor s’mores variations use the campfire specialty only as a point of inspiration, this one’s a bit more literal. First, you make homemade chocolate wafers (though of course you could use purchased grahams, chocolate or plain). Then, you melt chocolate and spread it on the cracker like peanut butter. Finally, you toast marshmallows on forks over the fire…of your gas stove. Perfect.
(Image: Joy the Baker)
It’s a switcheroo in this one from Joy the Baker: brownies form the base instead of graham crackers, and the graham crackers punctuate bites of chocolate instead of the other way around. Marshmallows, tossed on top when the pan goes in to the oven, grow browned and melty in the heat.
Fondue meets s’mores in this easy-to-make s’mores skillet that contains the three quintessential s’mores ingredients and nothing else. Basically, you pour tons of chocolate chips into a little skillet, top the chocolate with halved ‘mallows, and then pop the whole thing in the oven for 10 minutes. The last of the trio, the graham crackers, are used to scoop the gooey stuff into your mouth. “Can I have s’more?!” you’ll shout—as you were always meant to.
(Image: Dessert for Two)
LA’s Superba Snack Bar, once featured a dessert that blogger Cupcakes and Cashmere couldn’t get enough of. Here’s what won her over: a jar full of chocolate budino, graham cracker crumbs, and smoked marshmallow fluff, finished with a sear. Luckily for us, she got the recipe.
(Image: Cupcakes and Cashmere)
S’more Mousse Cups
Here’s how this is going to work: you crush up graham crackers and enrobe them in chocolate to turn them into the cup holder for your mousse. Then you fill the chocolate cups with airy milk chocolate mousse. Together, the two convey the hardness and the softness of the chocolate bar in a s’more. There’s a marshmallow frosting, and then two signals that this comes from a s’more: some more grahams and a drizzle of chocolate ganache.
(Image: Half Baked Harvest)
Marshmallow-Stuffed S’mores Cookies
Instead of chocolate chip cookies, make your next batch into s’mores cookies by folding marshmallow and graham cracker pieces into the dough. To get the marshmallow ooze in the middle, flatten one piece of dough, top with a halved ‘mallow, then surround with a second piece of dough.
(Image: Veggie and the Beast)