There’s a certain nostalgia to summer— weekend camp outs, days at the beach, campfires and of course s’mores. Since discovering them at the Girl Scout campouts I frequently attended as a kid, I’ve always had a soft spot for the melty, messy treat. When there was a campfire, you’d better bet I would be making the delicious concoction of graham crackers, perfectly golden toasted marshmallows, and melted chocolate. The sticky face and fingers I was left with after as after devouring them was worn as a badge of honor. Fast-forward 25 years, my love for the treat remains, although I like to upgrade it every now and then with fancy chocolate and homemade marshmallows.
History of the S’more
While no one knows exactly who created the s’more, it’s credited to Loretta Scott Crew, who made them for Girl Scouts by the campfire and published the recipe in 1927 in “Tramping and Trailing with the Girl Scouts.” The recipe was the first called “Some Mores” and somewhere along the way it was shortened to “s’mores,” a much catchier name, and campers around the country have been enjoying them around campfires ever since. The original recipe read: “Toast two marshmallows over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit. Though it tastes like ‘some more’ one is really enough.”
I stumbled upon this “remix” version several years ago and make it often for summer camp outs, parties, or when I need a reminder of summer in the cold winter months. This toasted s’mores bar recipe are an all-American dessert that will instantly take you back to the summer campfires of your youth.
COUNTRY OF ORIGIN: United States
A twist on the classic s’more.
Adapted from Endless Simmer
- 2 cups graham crackers ( 1 cup regular, 1 cup chocolate)
- 2 tablespoons sugar
- 7 tablespoons melted butter
- 16 oz melted chocolate (8 oz dark chocolate, 8 oz milk chocolate)
- 1 cup of whole milk
- 2 cups of Cocoa Pebbles
- 4 cups mini marshmallows
- Place graham crackers in a food processor or blender and pulse until a fine crumb consistency.
- In a large bowl, combine graham crackers, sugar and melted butter. Firmly press mixture into the bottom of an 11×13 pan and bake for 10-12 minutes at 350 degrees F. Set aside to cool.
- Melt chocolate with milk in the microwave (30 seconds at a time) until chocolate is completely melted, stirring well between each increment. Let cool slightly (you don’t want to melt the marshmallows!).
- In a large bowl, add cocoa pebbles, 2 cups of marshmallows and cooled chocolate, mixing to combine.
- Once all ingredients are well distributed, pour the mixture over crust. Evenly spread the remaining 2 cups mini marshmallows on top and place under the broiler for 2-3 minutes to toast the marshmallows. Keep a close eye on it while broiling as the marshmallows can burn quickly.
- Once toasted to your liking, let cool, then transfer to fridge and chill for at least 2-3 hours or overnight.
What dessert takes you back to your youth?