Although s'mores probably came into being not long after the commercial marshmallow was developed in the 1880s, the first published recipe appears in the 1940 Girl Scout Handbook. Today, it has been adapted into many interesting variations. My friends and I make some version of these on nearly every camping trip we take. Try a few of these at your next campfire!
Good Old S'mores
Hershey's chocolate bar
Place half of a Hershey's® Milk Chocolate bar onto a graham cracker half. Carefully toast a marshmallow over a grill or campfire. After the marshmallow is toasted a nice golden brown, place it on top of the chocolate bar half. Sandwich it with a second cracker half and gently press it together. Enjoy! Comment: Use Nestle' crunch chocolate bar for nut lovers.
Hershey's chocolate bar
Sandwich marshmallow and chocolate between 2 graham crackers. Wrap in tinfoil. Place on top of fire and let it melt together nicely.
1 package Keebler Fudge Stripes cookies
1 package large marshmallows
Roast your marshmallow over the campfire on your fire-stick. When marshmallow is done, place it between two cookies and gently pull the marshmallow off the stick. The cookies seem to melt in your mouth. Easy and very tasty! Comments: Not as rich as a slab of Hershey's chocolate used in the classic recipe.
S'more Peanut Butter Dip
1/2 tablespoon vegetable oil
1 1/2 cups chocolate chips
10 large peanut butter cups
15 jumbo marshmallows, halved
Graham cracker squares
8-inch cast iron skillet
Adjust the oven rack to the center position of the oven. You want an even heat all around the skillet. Place the cast iron skillet on the rack, and preheat the oven to 450ºF. Once the oven is hot, use a pot holder or towel to remove the hot skillet from the oven.
Place oil in the skillet and, using a pot holder to hold the handle, swirl the oil in a layer on the bottom of the skillet to coat evenly. Place skillet on a pot holder and pour chocolate chips in an even layer. Carefully arrange peanut butter cups in one even layer over the chocolate chips. Arrange marshmallow halves over the peanut butter cups, uncut side up, until the skillet is covered completely.
Bake for 5-7 minutes or until the marshmallows are toasted to your preference. Watch closely. Use a pot holder or oven mitt to remove the skillet from the oven and allow to rest for 5 minutes before serving.
Serve immediately with graham cracker squares or sticks, but be careful because the dip and the skillet will be hot.
bag of semi-sweet chocolate morsals
bag of marshmallows
sprinkles of all kinds
Melt chocolate in aluminum pie plate or disposable bread tin. Keep marshmallow on skewer and roll in melted chocolate. Then roll in your favorite topping. Topping ideas: crushed graham crackers, nuts, or colorful jimmies, shredded coconut, etc. Comments: If you don't want to bother melting chocolate chips, use Hershey's chocolate syrup instead.
Peanut Butter S'mores
miniature Reese's peanut butter cups
Toast the marshmallow. Place one peanut butter cup on a graham cracker. Top with the toasted marshmallow and a second graham cracker. Comments: Try the new white chocolate Reese's peanut butter cup. Or use Andes Mints for mint lovers.
flour tortilla (small)
Spread peanut butter on tortilla, sprinkle with chocolate chips and marshmallows, then roll up the tortilla shell. Wrap in foil and twist foil ends. Cook on grill grate over your fire for about 5 minutes. Unwrap and indulge.
Banana Boat S'mores
Leave banana in peel. Slice it horizontally, NOT in half, and NOT fully through, only through top of banana and peel. Open it up like a hot dog bun and put in chocolate and marshmallows. Wrap in tinfoil and heat over fire. Tips for Adults: I can't compete with the kids. They can down unlimited marshmallows and chocolate bars with impunity. My body's not made the same way (sigh). So, I try to make the best experience out of my one s'mores. Enjoy it with a hot cup of unsweetened herbal tea or sugar-free hot chocolate. You'll spare your system a sugar shock, and you can save the calories for that juicy steak tomorrow.