S’mores, they always leave you wanting more, don’t they? That’s why they, without a doubt, deserve a day of celebration. Today is National S’mores Day, so we’ve rounded up some of the best s’mores recipes that you can use to celebrate the occasion!
1. Gooey S’mores Dip
- Preheat oven to 350 degrees F (175 degrees C).
- Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top.
- Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes.
- Serve graham crackers alongside the dip.
2. Campfire S’mores Latte
- Pour espresso into a mug; stir in marshmallow topping, sugar, and cocoa powder until well blended.
- Heat milk in a saucepan over medium-low heat until lightly boiling, 3 to 5 minutes; remove from heat and froth milk with a frothing wand or a whisk. Pour frothed milk over espresso mixture. Top latte with whipped cream and graham cracker crumbs.
3. S’mores Pops
- 3 chocolate bars, melted
- 12 large marshmallows
- 1/4 cup crushed Golden Grahams™ cereal
- 12 paper lollipop sticks or round wooden sticks with one pointed end
- In small microwavable bowl, microwave chocolate on High 1 minute, stirring twice, until chocolate can be stirred smooth.
- Dip each marshmallow halfway into melted chocolate. Insert stick into chocolate side of marshmallow; sprinkle with crushed cereal. Place on plate; let stand at room temperature until chocolate hardens, about 1 hour.
- Using kitchen torch, toast top of each marshmallow.
4. S’mores Cheesecake Parfaits
- 1 box Betty Crocker™ Ultimate Fudge Premium brownie mix (with fudge pouch)
- Milk, vegetable oil and egg called for on brownie mix box
- 1 package (8 oz) cream cheese, softened
- 1/2 cup Yoplait® Greek vanilla yogurt
- 1 cup marshmallow creme
- 2 tablespoons sugar, if desired
- 4 oz semisweet baking chocolate, chopped, or 1/2 cup semisweet chocolate chips
- 1/2 cup whipping cream
- 1 cup graham cracker crumbs
- 2 tablespoons coconut oil, melted
- Make and bake brownies as directed on box. Cool completely, about 45 minutes. Cut into about 1/2-inch cubes. Set aside.
- In medium bowl, beat cream cheese with electric mixer until smooth. Beat in yogurt, marshmallow creme and sugar (if you feel like the filling needs to be sweeter). Spoon cream cheese mixture into decorating bag or resealable food-storage plastic bag with a corner snipped off.
- Place chopped chocolate in another medium bowl. In very small saucepan, gently heat whipping cream over medium-low heat or in microwavable bowl, microwave on High 1 minute to 1 minute 30 seconds or until hot and steaming. Pour hot cream over chocolate; beat with whisk until a smooth and glossy ganache forms.
- In small bowl, stir together graham cracker crumbs and melted coconut oil until combined.
- In 4 to 8 cups or jars, layer cracker mixture, cream cheese mixture, brownies cubes and ganache. (If desired, spoon additional marshmallow creme, a sprinkle of graham crumbs, or add a few chunks of brownie to the top for garnish.)
- Refrigerate at least 2 hours before serving.
5. S’mores Mug Cake
- 1 teaspoon butter
- ½ graham cracker sheet
- 2 tablespoons milk
- 1 tablespoon + 2 teaspoons oil
- 2 ½ tablespoons white sugar
- 2 ½ tablespoons unsweetened cocoa powder
- 3 tablespoons flour
- A little less than ¼ teaspoon baking powder
- Part of a milk chocolate bar, broken into small chunks
- 1-3 large marshmallows
- Melt butter in a glass bowl. Crumble graham cracker sheet and mix in to melted butter. Set aside.
- Mix wet ingredients in a microwaveable mug, then add the dry ingredients and mix together.
- Fold in chocolate chunks.
- Make an indentation in the middle of the batter and press the graham cracker mixture into the sides of the indentation.
- Put a whole marshmallow into the center of the spot you’ve created. Push it down—the marshmallow will expand as it is heated. Then sprinkle chocolate chunks and graham cracker crumbs to top it off!
- Microwave for 40 seconds. Cut/tear remaining marshmallow(s) into smaller pieces and push into the top of the cake.
- Microwave an additional 30 seconds. Let sit in the microwave to cool a bit, then study snack away.
6. S’mores Frozen Pops
- Honey Maid Cinnamon Graham Crackers
- 2 Tablespoons of butter, melted
- Chocolate Chips
- Mini Marshmallows
- 1 Tub of Cool Whip
- 1 cup of Heavy Whipping Cream
- 2 tablespoons of white sugar
- Melt chocolate chips on a double boiler or microwave. Set Aside.
- In a food processor, blend graham crackers & 2 tablespoons of melted butter until well combined. Set Aside.
- In a medium bowl, add whipping cream, cool whip and sugar and a handful of mini marshmallows. Set Aside.
- Add a layer of the Honey Maid crumbs and press down until crumbs are firm.
- Add a layer of marshmallow mix. Tap the cup so the mixture can settle.
- Add a layer of melted chocolate. Tip: carefully drip the chocolate on the sides of the cup, following by dripping the chocolate in the middle.
- Add a layer of Honey Maid crumbs.
- Repeat until you fill the popsicle molds. Insert popsicle stick and freeze for at least 5 hours or overnight. To remove from mold, dip the frozen pop in water for a few seconds until it’s released.
7. Pudding S’mores
- 2 large graham crackers (rectangle), divided
- 1/2 cup chocolate pudding, divided
- 1/4 cup marshmallow creme
- 1 teaspoon mini chocolate chips
- 1 jumbo marshmallow
- Inside a plastic bag, crush up graham crackers. I prefer to have little chunks instead of smashing everything into a fine crumb. Totally up to you how much you pulverize it.
- Add half the crumbs to the bottom of the glass. Top with half of the chocolate pudding, pressing down with spoon to remove any gaps. Top with marshmallow creme. Sprinkle mini chocolate chips on top of marshmallow creme (would look really good too if you mixed them into the marshmallow creme first).
- Then, top with the remaining graham cracker crumbs and the remaining chocolate pudding.
- To toast your marshmallow over the burner, stab with two skewers. If you use just one, it will be difficult to rotate as it melts. Hold marshmallow high above the flame because the heat will melt it perfectly – any closer and it will catch on fire. Smash toasted marshmallow on top of final layer of pudding. Serve immediately.
8. S’mores Ice Cream Sandwiches
- 8 graham crackers, broken in half
- 1/2 cup jarred marshmallow spread, such as Marshmallow Fluff
- 1 1/2 ounces bittersweet chocolate, finely chopped
- 1 pint rocky road ice cream, softened
- Spread 8 graham cracker halves with marshmallow spread and set aside.
- Put chocolate in microwave-safe bowl and microwave on high for about 90 seconds, stirring every 30 seconds, until melted and smooth.
- With an offset spatula or knife, spread melted chocolate on remaining 8 graham cracker halves. Let cool slightly.
- Spoon 1/4 cup rocky road ice cream onto each marshmallow-topped cracker.
- Top with chocolate-covered graham, chocolate side down, pressing gently.
- Serve immediately, or wrap in plastic and return to freezer. Sandwiches will keep, frozen, for 2 days.
Which of these sweet recipes will you be trying?
(P.S. Girl Scouts also released a new cookie to celebrate)
Photo credit: Heather Katsoulis, Flickr
This article was written by Erica Abbott from Business2Community and was legally licensed through the NewsCred publisher network.