S’more Ways to Cook a Snack: 11 Takes on a Campfire Classic
Let us ask you a question: Since you had your first s’more, has your sweet tooth become more refined? Don’t get us wrong here. We’re not knocking or discounting the pure delight we felt (and you felt and everyone felt) as kids when we first tasted that warm, gooey, graham-cracker crunch. (And we’re also not turning down any classic s’mores that get passed our way.) But maybe, just maybe, there are s’more ways to s’more. You know, for adults. Maybe it’s OK to crave savory flavors instead — or steer away from sugar altogether.
Well, let us break the good news to you: There are indeed s’more ways to s’more. Lot’s s’more. And, just like the first one you had, all the new ways are just as fun and delicious as the first! Personally, we’ve been cooking up some new recipes in our vintage camper’s (Hamlet) test kitchen. And we’ve tried some pretty unique combinations of flavors — bringing mint, peanut butter, nutella, strawberry, coffee, caramel, spicy dark chocolate, jalapeno jelly, fig jam, tomato jam, and even cheese into the mix!
So, no matter what kind of s’more you’re hankering for, we’re pretty sure you’ll find a new favorite in one of these 11 new ways.
Classic S’mores with a Twist (Ways No. 1–5)
No. 1: The Bullwinkle
If the combination of flavors in the famous moose tracks ice cream is your thing, you’ll love this one.
- Chocolate chip cookies (or chocolate graham crackers)
- Marshmallow fluff
- Reese’s peanut butter cups
Dip the PBC’s in marshmallow fluff, then skewer and roast them over the fire as usual.
No. 2: Yertle the Turtle
The flavors in this s’more are ready to rival those candies in the fancy display case at your local chocolatier.
- Chocolate graham crackers
- Caramel sauce
- Marshmallows
- Salted peanuts (chopped) — Any type of salted nut works here if peanuts are an issue.
Spread caramel sauce on the graham crackers, sprinkle nuts over the caramel, then roast marshmallows as usual.
Alternative Option: Dip Rolo candies into marshmallow fluff. Then skewer and roast them over the fire as usual. Sprinkle nuts into the gooey marshmallow after roasting.
No. 3: Montazuma’s Delight
Want to enjoy a rich, spicy hot chocolate on a cold autumn day? (We thought so.) We have a simple yet elegant s’more for you!
- Cinnamon graham crackers
- Marshmallows
- Spicy dark chocolate bar (Lindt Chocolate makes a fantastic hot chili dark chocolate that works well!)
Just like a classic s’more, roast the marshmallows and layer up with spicy, dark chocolate.
No. 4: Flaming Neopolitan
That ubiquitous ice cream flavor served at birthday parties has found a place at the fire pit!
- Chocolate graham crackers (or chocolate chip cookies)
- Strawberry jam (no sugar added is best if you prefer less sweetness)
- Marshmallows
Spread strawberry jam on the graham crackers and roast the marshmallows as usual.
No. 5: Giddy Grasshopper
Enjoy dark chocolate and peppermint? This one is like a sinful after dinner mint or mint chocolate chip ice cream.
- Chocolate graham crackers
- Andies After Dinner Mints or dark chocolate mint bar
- Marshmallows
Just like a classic s’more, roast the marshmallows and layer up with minty chocolate.
Take Things Up a Notch (Way No. 6)
Like a souped up s’more, let us introduce you to the Alaskan Waddinger! We learned how to make these biscuit filled sweet treats at an RV rally in Alaska.
No. 6: Alaskan Waddingers
Ingredients
- Refrigerated ready-to-bake biscuits (original or Southern-style work well, but flaky does not),
- Pie filling and/or Nutella
- Fresh raspberries or strawberries
- Whipped cream
Instructions
Find (or make) a stick with a 1.5- to 2-inch diameter at the cooking end. (The folks at the rally provided us with sticks made from golf clubs with a food-grade wooden “hot dog” like dowel on one end … clever! e were boondocking in an area with very few trees, so this was crucial.) Firmly push one biscuit down over the cooking end of the stick then gently massage and roll it down until you form an upside down “cone” of sorts with the dough. (It helps if you stick out your tongue while doing this as it takes some practice, and a bit of patience, but it’s well worth the effort!)
Cook your biscuit over hot coals in the campfire (or portable one like the OTZI Grill), making sure it doesn’t burn. When it easily releases from the stick with a light tug, it is ready to be filled. (Careful, though, it’s gonna be HOT!)
Fill your “biscuit cone” with pie filling — or anything that sounds good to you. You could even make a savory Waddinger! We aren’t huge pie-filling fans, so we used fresh raspberries and Nutella, topped with whipped cream. Much like s’mores, you are sure to want another — so come prepared!
S’more Savory Detours (Ways No. 7–10)
Need a lower sugar, higher protein option? Well, there’s a precedent for that — the French eat cheese for dessert! You can do the same. Ditch the graham cracker for a regular cracker, roast the Babybel cheese like a marshmallow, and add your favorite spread. Here are a few options to get your creative juices flowing, using those fancy little round cheeses that come in the red mesh bag.
No. 7: Jalapeno Popper
- Garden veggie flavored cracker
- Babybel cheese
- Spicy jalapeno jelly
This is not your average s’more, but hey! You’re an adult now, right?
No. 8: Charcuterrie Board
- Your favorite cracker
- Babybel cheese
- Sliced salami (or veggie pepperoni)
- Fig jam spread
One of the best things about this recipes is that you can really experiment with combinations.
No. 9: The Bavarian
- Unique “Original Splits” pretzel
- Babybel cheese
- Brown mustard
No. 10: Marvelous Margarita
- Garlic crostini cracker
- Babybell cheese
- Spicy tomato jam
Alternative Option: Add pepperoni (or veggie pepperoni) to this one for a meat lover’s variation.
Combine Sweet and Savory Flavors (Way No. 11)
No. 11: Italian Tiramisu
- Biscoff cookies
- Dark chocolate coffee bar
- Babybell cheese
- Whipped cream cheese (with a splash of coffee liqueur)
Prepare the cream cheese spread by drizzling a bit of coffee liqueur (or strong cold coffee) into the tub of whipped cream cheese and blending thoroughly. Be careful, too much liquid will make it runny! You want it to be spreadable.
Freedom in a Can
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