Gourmet S’mores Recipes

Jessica Levine
April 18, 2012
Filed under Desserts

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S'mores are a campfire classic

The traditional s’more recipe may offer off-the-chart nostalgia, but not much in the way of gourmet or nutritional value. Sarah Huck and Jaimee Young, authors of the book Campfire Cookery, tried to remedy that using homemade ingredients and generally classing up the camping favorite. Homemade graham crackers are simply delicious, and worth a little extra effort. But if you don’t have time, you can still have fun with your usual crackers and some of Huck and Young’s inventive takes on toppings.

The history of the graham cracker is outlined as follows by Huck and Young, “This style of biscuity-sweet cracker was invented by the nineteenth-century Presbyterian minister Sylvester Graham. In addition to his cracker-inventing, the good minister is notable for inspiring a Utopian community where members eschewed all alcohol, white flour, red meat and spices.” The authors didn’t want to go overboard, though, so they did add a healthy dash of cinnamon.

Roasting a marshmallow

Roasting a marshmallow over an open fire

1 cup (2 sticks) unsalted butter
¼ cup firmly packed dark brown sugar
¼ cup granulated sugar
¼ cup mild, light-colored honey, such as clover
1 ½ cup graham or whole wheat flour
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon ground cinnamon
*Makes about 36 crackers

In the bowl of an electric mixer, cream the butter, sugars and honey until smooth. In a medium-sized bowl, combine the flours, salt and cinnamon. Then add the dry ingredients to the mixer bowl and beat until the dough comes together. Wrap the dough in plastic wrap and pat into a disk. Chill the dough in the refrigerator for at least 1 hour or up to 2 days.

Preheat the oven to 325 degrees Fahrenheit. Lightly grease two baking sheets or line them with parchment paper. Turn the dough out onto a lightly floured surface, and roll it into a 12-inch square. Use a knife to cut the dough into 2-inch squares. Carefully transfer the squares to the prepared baking sheets, spacing them evenly apart, and prick them all over with a fork. Bake until golden brown, from 15 to 18 minutes. Store in an airtight container at room temperature for up to one week.

Variations on the classic S’mores recipes

S'mores Cookies

It's true... You can't eat just one S'more

As delicious as the classic is, it doesn’t take a sophisticated palate to appreciate it. Huck and Young’s variations, on the other, hand substitute in some unexpected and gourmet ingredients for grown-up tastes that you’ll want s’more of.

Honeyed Chocolate Orange S’mores
Drizzle a bit of wildflower honey on the graham crackers and top the chocolate with a paper-thin slice of orange.

White Chocolate & Strawberry S’mores
Spread a thin layer of strawberry jam on the graham crackers and substitute a square of white chocolate for the bittersweet chocolate.

Grasshopper S’mores
Substitute a thin mint chocolate, like Andes, for the bittersweet chocolate and use chocolate wafer cookies in place of the graham crackers. Sandwich a toasted marshmallow and mint chocolate between the wafers.

Dulce de Leche & Fleur de Sel S’mores
Spread a thin layer of dulce de leche on the graham crackers and sprinkle on a pinch of fleur de sel before topping with the toasted marshmallow and chocolate.


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