Classic S’mores
The original version of campfire s’mores can easily be cooked over a fire pit, barbecue grill, or even your oven broiler.
8 sheets of graham crackers
1 (4.4-ounce) bar milk chocolate, broken into 8 pieces
Pinch kosher salt
8 large marshmallows
Heat a grill or broiler to medium-high heat. Break each graham cracker in half crosswise into 2 squares. Place 1 graham cracker on a piece of foil. Top with a few chocolate pieces and a pinch of salt. Continue this process with remaining crackers, chocolate, and salt, each on its own piece of foil. Place foil and crackers on a baking sheet, and place sheet on grill grate or on middle rack of oven, leaving grill open or oven door cracked. Cook for about 30 seconds or just until chocolate has begun to melt. If using a grill, top each s’more with 2 marshmallows and continue to cook, closing grill lid, checking often until marshmallows have browned and are gooey. Remove pan from grill and top each with another cracker, pressing down slightly with a spatula. If using an oven broiler, top each s’more with 2 marshmallows, and move baking sheet to top third of oven. Close door and continue to broil, watching carefully, until marshmallows are browned and gooey. Remove from oven and top each with a cracker, pressing down with a spatula to compress. Eat while warm and gooey.
Yield:8 servings
Salted Caramel and Bacon S’mores
12 slices thick-cut bacon, cut in half horizontally and well-chilled
6 graham cracker sheets broken if halves
2 cups milk chocolate chips
2 cups mini marshmallows
1 cup salted caramel sauce, warmed
Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and place a wire cooling rack in pan. On a flat work surface, place 2 pieces of bacon side by side. Weave 2 more pieces of bacon through the first pieces running the opposite direction to form a basketweave pattern. Immediately place on wire rack. Continue process until all the bacon has been used and you have 6 weaves of bacon. Place bacon on middle rack of hot oven and cook until the bacon is cooked through and browned, 15 to 20 minutes. Rotate pan or flip bacon over if needed with a metal spatula. Remove pan from oven; let cool. When bacon is cool enough to handle, carefully transfer each square with a spatula to a paper-towel-lined plate to absorb excess grease.
Turn oven setting to broil with a baking rack in top third of oven. To assemple, place 6 graham cracker squares on a baking sheet. Top each with a bacon square and a small handful of chocolate chips. Place remaining graham crackers on baking sheet and top each with a handful of mini marshmallows. Place pan in oven and broil until chocolate is melting and marshmallows are gooey and browned. Remove from oven and immediately top each chocolate-topped bacon square with a melted marshmallow square, marshmallow side down. Press top with a spatula to compress. (May top each s’more with additional marshmallows and run back under broiler to melt if desired.) Transfer to a serving plate or individual plates and top each one with a nice drizzle of salted caramel sauce. Serve warm.
Yield: 6 servings
Major League S’more Nachos
These sweet and gooey nachos have been spotted at major league baseball concession stands across the country this summer, and they are yummy to pass up! You’ll need a friend to share these with and plenty of napkins!
Oil for frying
6 (6-inch) soft flour tortillas, cut into fourths
¼ cup plain or sparkling sugar
1 tablespoon cinnamon
2 tablespoons butter
2 cups marshmallow creme
2 cups semi-sweet chocolate chips
4 graham cracker sheets, broken into small pieces
2 cups mini marshmallows
8 ounces dark chocolate, melted
1 cup graham cracker crumbs or finely crushed graham crackers
Smoked sea salt (optional)
In a medium-size, heavy-bottom skillet or saucepan, heat oil over medium heat. Line a plate with paper towels to drain fried tortillas. In a small bowl, combine sugar and cinnamon. When oil reaches 350 degrees, begin dropping cut tortillas in a few at a time. Fry, turning each one with a slotted spoon or a spider, until golden brown. Remove from oil and place on paper-towel-lined plate and sprinkle with a pinch of the cinnamon sugar. Repeat until all tortillas are fried. Keep tortilla chips warm in a low temperature oven. Meanwhile, in a medium-size saucepan melt butter over low heat. Add marshmallow cream and stir to combine until mixture is very creamy and warm. Remove tortilla chips from oven and scatter over serving dish or divide between individual plates. Immediately drizzle warm marshmallow cream over tortillas, then sprinkle chocolate chips, graham cracker pieces, and mini marshmallows over top. Using a kitchen torch or broiler, toast marshmallows until slightly blackened and gooey. Drizzle melted dark chocolate over top, then sprinkle graham cracker crumbs over entire dish. Lightly scatter smoked sea salt on top with additional sparkling sugar if desired.
Yield: 8-10 generous servings
S’more Ice Cream with Toasted Almonds
1 ½ cups whole milk
1 ½ cups heavy cream
1 teaspoon butter
12 large marshmallows
3 large egg yolks
2 tablespoons sugar
1 teaspoon pure vanilla
Pinch of salt
3 ounces milk chocolate, chopped
3 graham cracker sheets, broken into small pieces
1 cup toasted almonds, chopped
Preheat oven to broil. In a large saucepan over low heat, combine milk and cream while you prepare marshmallows. Grease a non-stick square pan with butter and add marshmallows in a single layer. Broil marshmallows under broiler until puffed and lightly blackened or browned. Watch carefully and do not burn. Remove pan from oven and carefully spoon toasted marshmallows into milk and cream mixture. Stir until liquid is hot but not boiling. Continue to stir until marshmallows are incorporated. Turn heat to low. Meanwhile, in a heat-proof bowl, whisk egg yolks and sugar together. Temper eggs by spooning some of hot milk mixture into bowl, whisking constantly until you have added approximately 1 cup of hot cream into yolk mixture. Slowly pour egg mixture into saucepan and whisk until mixture is very smooth and begins to thicken. Remove from heat and continue to whisk, scraping bottom of pan until it begins to cool. Pour into a large bowl; let cool for 5 to 20 minutes. Whisk in vanilla and salt. Cover and chill for several hours or until mixture is cold. Using an electric ice cream maker, pour chilled marshmallow cream into frozen cylinder. Follow manufacturer’s instructions. When ice cream is almost frozen, stop machine, and add chopped chocolate, graham cracker pieces, and toasted almonds. Turn back on and continue until frozen. Spoon ice cream into container and keep frozen. When ready to serve, scoop into serving bowls, and sprinkle with extra toasted almonds, graham cracker crumbs, and shaved chocolate if desired.
Yield: 8 servings
Toasted S’more Martini
½ tablespoon chocolate syrup
1 tablespoon crushed graham crackers
2 ounces chocolate liqueur, cold
2 ounces vanilla or marshmallow flavored vodka, cold
1 ounce heavy cream, cold
2 marshmallows
2 (3-inch) skewers
For glass rim, in 2 separate saucers, pour chocolate syrup and graham cracker crumbs. Dip each glass upside down into chocolate syrup then into cracker crumbs. To each glass, add 1 ounce of chocolate liqueur and 1 ounce of vodka. Pour half of cream over back of a spoon over each glass. Skewer a marshmallow and place on rim of each glass. Light marshmallow when ready to serve.
Yield: 2 servings
S’more Rice Krispie Treats
6 tablespoons unsalted butter
4 cups mini marshmallows, divided
½ teaspoon pure vanilla
½ teaspoon sea salt
6 cups crispy rice cereal
2 cups graham cracker pieces
1 cup milk chocolate chips
2 graham cracker sheets, chopped for garnish
1 (4-ounce) chocolate bar, roughly chopped or garnish
Grease a 9 X 13-inch baking pan with nonstick cooking spray. Set aside. In large pot over medium heat, melt butter. Cook butter until it begins to foam, smells nutty, and begins to brown. Do not burn. Lower heat and add 2 cups of mini marshmallows, stirring until completely melted. Remove from heat and add vanilla and sea salt. Carefully stir cereal into marshmallows until the cereal is well coated. Stir in remaining mini marshmallows and graham cracker pieces. Fold in chocolate chips. Using a large spatula, spread mixture into prepared pan. Lightly press mixture into pan using a greased spatula. Gently press chopped graham crackers and chopped chocolate into top of mixture. Sprinkle with extra sea salt if desired. Allow mixture to cool before cutting into squares.
Yield: 16 squares