11 S'mores For Glamping At Home
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S'mores originated in the United States, traditionally enjoyed around campfires. The combination of graham crackers, chocolate, and roasted marshmallows has become a symbol of summer gatherings and outdoor adventures. The double-decker version adds a fun twist, making it perfect for parties and celebrations. Today, s'mores can be found in various forms, from gourmet versions in restaurants to homemade adaptations, showcasing their enduring popularity.
Ingredients
- ●graham crackers
- ●marshmallows
- ●chocolate bars
- ●peanut butter
- ●caramel sauce
- ●sprinkles
- ●mini chocolate chips
- ●sea salt
Instructions
- 1Lay graham crackers on a serving platter.
- 2Spread a layer of peanut butter on half of the graham crackers.
- 3Top the peanut butter with a layer of marshmallows.
- 4Add a layer of chocolate bars on top of the marshmallows.
- 5Drizzle caramel sauce over the chocolate.
- 6Sprinkle mini chocolate chips and sea salt on top.
- 7Cover with another graham cracker to create a sandwich.
- 8Repeat the layers to create a second level of s'mores.
- 9Cut into squares for easy serving.
- 10Garnish with additional sprinkles if desired.
Ingredient Alternatives
chocolate bars
Healthier: dark chocolate
Cheaper: chocolate chips
Dark chocolate offers antioxidants while chocolate chips are often cheaper.
marshmallows
Healthier: vegan marshmallows
Cheaper: marshmallow fluff
Vegan marshmallows cater to dietary restrictions, while fluff is often less expensive.
caramel sauce
Healthier: date syrup
Cheaper: homemade caramel
Date syrup is a natural sweetener, while homemade caramel can be made cheaper.
peanut butter
Healthier: almond butter
Cheaper: sunflower seed butter
Almond butter is a healthier nut option, while sunflower seed butter is often less expensive.
Equipment
serving platterspatulaknife
nutsglutendairy
Also Known As
S'moresLayered S'mores
Ingredients
- ●1 cup almond flour
- ●1 3/4 cups powdered sugar
- ●1/4 cup granulated sugar
- ●3 large egg whites
- ●1/4 tsp cream of tartar
- ●1/2 tsp vanilla extract
- ●1/2 tsp chocolate extract
- ●1/4 cup cocoa powder
- ●1/2 cup mini marshmallows
- ●1/2 cup chocolate ganache (prepared)
- ●1/4 cup crushed graham crackers
Instructions
- 1Preheat your oven to 300°F (150°C) and line two baking sheets with parchment paper.
- 2In a bowl, sift together the almond flour, powdered sugar, and cocoa powder. Set aside.
- 3In a separate bowl, beat the egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar and continue beating until stiff peaks form.
- 4Gently fold the dry ingredients into the egg whites, being careful not to deflate the mixture. Add the vanilla and chocolate extracts and mix until just combined.
- 5Transfer the batter to a piping bag fitted with a round tip. Pipe small circles onto the prepared baking sheets, leaving space between each macaron.
- 6Sprinkle crushed graham crackers on top of half of the piped circles. Let the macarons sit at room temperature for about 30 minutes until a skin forms on the surface.
- 7Bake the macarons in the preheated oven for 15-20 minutes, or until they are firm and can be easily lifted off the parchment paper. Allow to cool completely.
- 8Once cooled, spread a layer of chocolate ganache on the flat side of one macaron, top with a few mini marshmallows, and sandwich with another macaron.
- 9Repeat until all macarons are assembled. Optionally, use a kitchen torch to lightly toast the marshmallows for a s'mores effect.
Equipment
mixing bowlswhiskpiping bagbaking sheetsparchment papersifterkitchen torch (optional)
Ingredients
- ●1 cup creamy peanut butter
- ●1 cup chocolate chips
- ●1 cup mini marshmallows
- ●1/2 cup graham cracker crumbs
- ●1/4 cup honey
- ●1/4 tsp salt
- ●1/2 tsp vanilla extract
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a medium mixing bowl, combine the creamy peanut butter, honey, and vanilla extract. Mix until smooth.
- 3In a baking dish, spread the peanut butter mixture evenly across the bottom.
- 4Sprinkle the chocolate chips over the peanut butter layer, followed by the mini marshmallows.
- 5Top with graham cracker crumbs evenly over the marshmallows.
- 6Bake in the preheated oven for about 10-12 minutes, or until the marshmallows are golden brown and the chocolate is melted.
- 7Remove from the oven and let it cool for a few minutes before serving.
- 8Serve warm with additional graham crackers for dipping.
Equipment
mixing bowlbaking dishspatulaoven
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsweetened cocoa powder
- ●1 cup granulated sugar
- ●1/2 cup brown sugar
- ●1/2 tsp salt
- ●1/2 tsp baking powder
- ●1/2 cup unsalted butter, melted
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 cup chocolate chips
- ●1 cup mini marshmallows
- ●1/2 cup graham cracker crumbs
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the flour, cocoa powder, granulated sugar, brown sugar, salt, and baking powder.
- 3In another bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.
- 4Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- 5Fold in the chocolate chips and half of the mini marshmallows into the brownie batter.
- 6Grease a cast-iron skillet or an oven-safe baking dish with butter or cooking spray.
- 7Pour the brownie batter into the prepared skillet, spreading it evenly.
- 8Sprinkle the graham cracker crumbs over the top of the brownie batter.
- 9Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- 10Remove the skillet from the oven and top with the remaining mini marshmallows.
- 11Broil for 1-2 minutes, watching closely, until the marshmallows are golden brown and toasted.
- 12Let cool slightly before serving. Enjoy warm with a scoop of ice cream if desired.
Equipment
mixing bowlswhiskspatulacast-iron skillet or baking dishmeasuring cups and spoons
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup cornstarch
- ●1/4 cup granulated sugar
- ●1 tsp baking powder
- ●1/2 tsp salt
- ●1/2 tsp vanilla extract
- ●1 cup milk
- ●1 large egg
- ●1/2 cup chocolate chips
- ●1/2 cup mini marshmallows
- ●1/2 cup graham cracker crumbs
- ●Oil for frying
- ●Powdered sugar for dusting
Instructions
- 1In a large bowl, whisk together the flour, cornstarch, sugar, baking powder, and salt.
- 2In another bowl, mix the milk, egg, and vanilla extract until well combined.
- 3Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
- 4Heat oil in a deep fryer or large pot to 350°F (175°C).
- 5Using a funnel or a squeeze bottle, carefully drizzle the batter into the hot oil in a crisscross pattern to form fries.
- 6Fry the batter for about 2-3 minutes on each side or until golden brown and crispy.
- 7Remove the fries from the oil and drain on paper towels.
- 8While still warm, sprinkle the fries with graham cracker crumbs, chocolate chips, and mini marshmallows.
- 9Dust with powdered sugar before serving.
- 10Serve warm with chocolate sauce or marshmallow fluff for dipping.
Equipment
Deep fryer or large potMixing bowlsWhiskSqueeze bottle or funnelSlotted spoonPaper towels
Ingredients
- ●1 cup graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/4 cup granulated sugar
- ●1/2 cup unsalted butter, melted
- ●8 oz cream cheese, softened
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1 cup mini marshmallows
- ●1 cup chocolate chips
- ●1/4 cup heavy cream
- ●1/2 cup chocolate chips (for coating)
- ●1 tbsp coconut oil (for coating)
Instructions
- 1In a bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until well combined.
- 2Press the mixture into the bottom of a lined 9-inch square baking dish to form the crust. Chill in the refrigerator for 30 minutes.
- 3In another bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- 4Fold in the mini marshmallows into the cream cheese mixture.
- 5Spread the cream cheese mixture over the chilled crust evenly and smooth the top.
- 6Chill the cheesecake layer for at least 2 hours or until set.
- 7Once set, cut the cheesecake into small squares and insert a popsicle stick into each square.
- 8In a microwave-safe bowl, combine 1/2 cup chocolate chips and heavy cream. Microwave in 30-second intervals until melted and smooth, stirring in between.
- 9Dip each cheesecake pop into the melted chocolate mixture, allowing excess to drip off. Place on a parchment-lined baking sheet.
- 10In a small bowl, melt the remaining 1/2 cup chocolate chips with coconut oil. Drizzle over the pops for decoration.
- 11Chill the pops in the refrigerator until the chocolate coating is set, about 30 minutes.
Equipment
9-inch square baking dishmixing bowlswhiskparchment paperpopsicle sticksmicrowave-safe bowlspatula
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup granulated sugar
- ●1/2 cup unsalted butter, melted
- ●4 cups vanilla ice cream, softened
- ●2 cups chocolate ice cream, softened
- ●2 cups marshmallow fluff
- ●1 cup mini marshmallows
- ●1 cup chocolate chips
- ●1/2 cup hot fudge sauce
Instructions
- 1In a large bowl, combine graham cracker crumbs, cocoa powder, granulated sugar, and melted butter. Mix until well combined.
- 2Press half of the graham cracker mixture into the bottom of a 9x13 inch baking dish to form the first layer.
- 3Spread 1 cup of vanilla ice cream over the graham cracker layer, smoothing it out evenly.
- 4Add a layer of marshmallow fluff, spreading it evenly over the ice cream.
- 5Sprinkle half of the mini marshmallows and chocolate chips over the marshmallow fluff layer.
- 6Repeat the layers: graham cracker mixture, chocolate ice cream, marshmallow fluff, mini marshmallows, and chocolate chips until all ingredients are used, finishing with a layer of graham cracker mixture on top.
- 7Drizzle hot fudge sauce over the final layer of graham cracker mixture.
- 8Cover the dish with plastic wrap and freeze for at least 4 hours or until firm.
- 9Once set, remove from the freezer and let sit for 10 minutes before slicing.
- 10Serve chilled and enjoy your 16-layer no-bake s'mores ice cream cake!
Equipment
9x13 inch baking dishmixing bowlspatulaplastic wrap
Ingredients
- ●2 cups graham cracker crumbs
- ●1/2 cup unsweetened cocoa powder
- ●1/2 cup powdered sugar
- ●1/2 cup unsalted butter, melted
- ●2 cups heavy cream
- ●1 cup powdered sugar
- ●1 tsp vanilla extract
- ●8 oz cream cheese, softened
- ●1 cup mini marshmallows
- ●1 cup chocolate chips
- ●1/2 cup chocolate syrup
Instructions
- 1In a mixing bowl, combine graham cracker crumbs, cocoa powder, powdered sugar, and melted butter. Mix until well combined.
- 2Press the mixture into the bottom of a 9x13 inch baking dish to form the first layer.
- 3In another bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- 4In a separate bowl, beat the softened cream cheese until smooth. Fold in half of the whipped cream into the cream cheese until combined.
- 5Spread a layer of the cream cheese mixture over the graham cracker crust.
- 6Sprinkle a layer of mini marshmallows and chocolate chips over the cream cheese layer.
- 7Repeat the layering process (graham cracker crust, cream cheese mixture, marshmallows, and chocolate chips) until you reach 16 layers, finishing with the whipped cream on top.
- 8Drizzle chocolate syrup over the top layer and add additional mini marshmallows and chocolate chips for decoration.
- 9Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to set.
- 10Slice into squares and serve cold.
Equipment
9x13 inch baking dishmixing bowlswhiskspatula
Ingredients
- ●1 cup all-purpose flour
- ●1/2 cup unsalted butter
- ●1 cup water
- ●4 large eggs
- ●1/4 tsp salt
- ●1 cup heavy cream
- ●1/2 cup powdered sugar
- ●1 tsp vanilla extract
- ●1/2 cup mini marshmallows
- ●1/2 cup chocolate chips
- ●1/4 cup graham cracker crumbs
Instructions
- 1Preheat the oven to 400°F (200°C).
- 2In a saucepan, combine water, butter, and salt. Bring to a boil.
- 3Add flour to the boiling mixture and stir until a dough forms. Cook for 1-2 minutes until it pulls away from the sides of the pan.
- 4Remove from heat and let cool for 5 minutes. Then, add eggs one at a time, mixing well after each addition until smooth.
- 5Transfer the dough to a piping bag and pipe 3-inch long strips onto a baking sheet lined with parchment paper.
- 6Bake for 20-25 minutes until golden brown and puffed. Let cool completely.
- 7In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- 8Once the eclairs are cool, slice them in half lengthwise and fill with whipped cream, mini marshmallows, and chocolate chips.
- 9Sprinkle graham cracker crumbs on top of the filling and close the eclairs.
- 10Drizzle with melted chocolate if desired and serve immediately.
Equipment
saucepanmixing bowlpiping bagbaking sheetparchment paperwhisk
Ingredients
- ●1 cup graham cracker crumbs
- ●1/2 cup semi-sweet chocolate chips
- ●1/2 cup heavy cream
- ●1/4 cup mini marshmallows
- ●1/4 tsp sea salt
- ●1/2 cup melted chocolate (for coating)
- ●1/4 cup crushed graham crackers (for rolling)
Instructions
- 1In a medium bowl, combine graham cracker crumbs and sea salt.
- 2In a small saucepan, heat heavy cream over medium heat until it begins to simmer.
- 3Remove from heat and add semi-sweet chocolate chips to the cream, stirring until smooth and melted.
- 4Fold in mini marshmallows until evenly distributed.
- 5Refrigerate the mixture for about 30 minutes until it firms up enough to handle.
- 6Once chilled, scoop out small portions of the mixture and roll them into balls.
- 7Dip each ball into the melted chocolate, ensuring they are fully coated.
- 8Roll the chocolate-coated truffles in crushed graham crackers to coat the outside.
- 9Place the truffles on a parchment-lined baking sheet and refrigerate until the chocolate is set.
- 10Serve chilled or at room temperature.
Equipment
medium bowlsmall saucepanspoonbaking sheetparchment paper
Ingredients
- ●4 cups crispy rice cereal
- ●3 cups mini marshmallows
- ●3 tablespoons unsalted butter
- ●1/2 cup chocolate chips
- ●1/2 cup graham cracker crumbs
- ●1/4 teaspoon salt
- ●1/2 cup mini marshmallows (for stuffing)
- ●1/4 cup chocolate chips (for stuffing)
Instructions
- 1In a large saucepan, melt the butter over low heat.
- 2Add the 3 cups of mini marshmallows and stir until completely melted and smooth.
- 3Remove from heat and add the crispy rice cereal, salt, and graham cracker crumbs. Stir until well combined.
- 4Press half of the mixture into a greased 9x13 inch baking dish, creating an even layer.
- 5In a separate bowl, mix the 1/2 cup of mini marshmallows and 1/4 cup of chocolate chips for the stuffing.
- 6Spread the marshmallow and chocolate chip mixture evenly over the pressed rice cereal layer in the baking dish.
- 7Top with the remaining rice cereal mixture, pressing down gently to seal the filling inside.
- 8Allow to cool at room temperature for about 30 minutes until set.
- 9Cut into squares and serve.
- 10Store leftovers in an airtight container.
Equipment
large saucepan9x13 inch baking dishspatulamixing bowl
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