This campfire favorite can be baked up into eight gooey slices
Enjoy this s'mores creation all year long.
There’s really something exceptionally satisfying about a s’mores sandwich.
That classic combo of graham cracker, chocolate and toasted marshmallow is always relegated to summer — sitting around a campfire and carrying out the ritual of picking out the perfect stick to hold the marshmallow, letting the marshmallow light aflame for just the right amount of time, and smashing it all together with melted chocolate and crunchy graham crackers.
A s’mores recipe first appeared in a Girl Scout handbook n 1927, although mention of the treat pre-dates that publication and families have been making them ever since, albeit usually in the yard.
It’s such a favorite tradition for so many that some people have even figured out how to make s’mores without a campfire. We’re taking it one step further. We’re not just make s’mores easier to make, but we’re bringing them inside the kitchen and making them something we can enjoy all year round. How?
An ooey, gooey S’mores Cake.
Click here to see the S'mores Cake Recipe
The exact history of s’mores is murky, like, for example, whether the chocolate in question was milk or dark. This recipe covers both bases, so you get a dark chocolate cake and a milk chocolate ganache. The marshmallow topping is homemade, and this version uses egg whites and a little gelatin so that it’s kept soft enough to slather on top of the cake. National S’mores Day is August 10, and this recipe is perfect for sharing with friends, even without building a fire. As an added perk, you get to wield a torch in the kitchen, which is always a fun technique.
S'mores Icebox Cake
We turned the campfire favorite into a no-bake "cake" stacked high with layers of grahams, chocolate and marshmallow cream.
graham crackers (from one 14.4-oz. box)
prepared chocolate pudding
Melted dark chocolate for drizzling, optional
- With mixer on high speed, beat cream with pinch salt until stiff peaks form fold in marsh- mallow creme.
- Line 9-inch-by-5 inch loaf pan with plastic wrap. Line bottom with 4 graham crackers, breaking to fit and overlapping as needed. Add 1 cup pudding to pan spread into even layer. Top with another layer of graham crackers and 1/3 of cream mixture spread into even layer. Repeat layers once more, ending with graham crackers. Transfer remaining 1/3 of cream mixture to small bowl. Cover cake and reserved cream with plastic wrap and refrigerate overnight.
- Remove plastic wrap and invert cake onto platter. Top with reserved cream.
- If desired, place marshmallows in single layer on rimmed baking sheet lined with nonstick foil. Broil until golden brown, 30 to 45 seconds.
- Scatter marshmallows over cake. Drizzle with melted chocolate if desired. Serve immediately or refrigerate, covered, up to 2 days before serving.
Nutritional information (per serving): About 360 cals, 5 g protein, 38 g carbs, 20 g total fat (12 g sat), 1 g fiber, 165 mg sodium.
What makes up a S’mores Cake
When it comes to summer evenings, one of the best things is a s’more. The graham crackers, the chocolate, the toasty marshmallows – what’s not to love? In this S’mores Cake, all those components come together to make an amazing cake inspired by the tasty classic treat.
In this cake, you’ll find these yummy layers:
- Moist Chocolate Cake – Based on my Best Moist Chocolate Cake recipe, this cake is an all-time favorite and has dozens of amazing reviews. It’s moisture and intense chocolate flavor make it perfect for this cake.
- Toasted Marshmallow Frosting – The frosting uses both marshmallow fluff and toasted marshmallows. The toasted marshmallows are toasted right in the oven, cooled and then broken apart to be added to the frosting. So good!
- Graham Cracker Crunchies – Graham cracker crumbs are combined with some sugar and melted butter and then toasted to create little crunchies.
- Chocolate Ganache – With this cake being modeled after s’mores, some form of melty chocolate needed tone included and chocolate ganache is about close as you get!
13 Easy Smore Recipes to Make with Kids
These easy smore recipes won’t just provide a mouthwatering summer treat, they’ll also provide a lifetime of memories.
After all, who doesn’t remember smores from their childhood? The treat goes back generations and continues to be a favorite of all ages.
Where did smores come from?
It is believed that smores began with campfire girls and spread from there. The recipe was first published in a Girl Scout handbook in 1927.
Why the name? Urban legend or not, it is said that once someone first tasted a warm and gooey s’more–it was difficult not to say, “Give me some more!” Hence the early campfire treat became known as smores!
The basic smore idea has crept into recipes with versions of cookies, cupcakes, and candy! There are many ways to make them and none of them are wrong… “Your way” is the right way! Enjoy!
Can you make smores in the microwave?
Yes, you can make smores in the microwave. Below you will find a number of smore recipes that call for a microwave to cook them. This will help reduce the time it takes to cook up these delicious treats.
1. Traditional Bonfire Smores
✓ Graham cracker squares (Any flavor)
✓ Large marshmallows
✓ Chocolate candy bars such as Hershey
✓ Long metal skewers or sticks
✓ A campfire, bonfire or fire pit
- Break large graham crackers in half. This will be the base and top for the s’mores.
- Unwrap candy bars and break into pieces to fit the graham cracker squares.
- Place the chocolate on the crackers.
- Pierce marshmallows onto sticks and hold over the fire until they are the color that you like. (Usually a golden brown)
- Place roasted marshmallows on cracker halves with chocolate. Place a plain graham cracker on top of this.
- Squish down a bit and let the warm marshmallow melt the chocolate a bit. Mmmmm–give me smore!
2. Basic Microwave Smores
✓ Large Marshmallows
✓ Graham cracker Squares
✓ Milk Chocolate candy bars such as Hershey
- Plate a large marshmallow onto a Graham Cracker Square.
- Microwave it on high for 10 to 12 seconds or until the marshmallows puffs in size.
- Remove from microwave and top with a chocolate square that has previously been broken to fit the cracker.
- Top with another cracker square–sandwiching the filling.
- Turn over so the graham cracker chocolate part is facing downward. Squish together until marshmallow oozes out a bit and chocolate begins to melt!
3. Almost Smores Recipe 1
✓ 1 graham cracker
✓ 1 Tablespoon chocolate frosting.
- Break each cracker into four sections and spread frosting on two.
- Place the other two crackers on top to make sandwiches.
4. Easy Almost Smores Recipe Number 2
✓ Marshmallow Fluff
✓ Chocolate covered graham crackers
Use Marshmallow Fluff! TAKE chocolate-covered grahams and spread them with Marshmallow Fluff for easy, no-bake S’Mores!
Note: Marshmallow Creme and Marshmallow Fluff are the same things. The name of the product depends on the manufacturing company
5. Salty Peanut Butter Smores
✓ Peanut Butter
✓ Saltine Crackers
- Spread Peanut butter onto saltine crackers.
- Place a marshmallow on top of peanut butter.
- Place in a toaster oven until marshmallow is golden brown.
6. Smores and Peanut Butter Too
✓ 2 graham crackers
✓ 1 Tablespoon peanut butter
✓ 1 Tablespoon marshmallow creme
✓ 1/2 chocolate bar
- Spread peanut butter with knife on 1 graham cracker square.
- Top the peanut butter with the chocolate bar.
- Spread the marshmallow creme on the remaining graham cracker square place it marshmallow side down on the chocolate bar.
7. Turtle Smores
✓ Nestle Signature Turtle Candies
✓ 4 graham cracker squares
✓ 1 large marshmallow, cut in half
- PLACE 1 Turtle on 1 graham cracker square.
- Top with 1 marshmallow half. MICROWAVE on HIGH (100%) power for 10 to 15 seconds or until marshmallow expands.
- Immediately top with 1 graham cracker square.
- Repeat with remaining Turtle, graham cracker squares and marshmallow half.
8. Easy Frozen Smores
Looking for a fun treat to make with the kids that involve absolutely NO cooking or baking? These yummies are perfect for hot summer days!
✓ 1/2 cup mini chocolate chips
✓ 2/3 cup mini-marshmallows
✓ 2 cups whipped topping
✓ 1 box of graham crackers, any flavor
- In a large bowl with a wooden spoon, stir together first three ingredients. Mix well.
- Scoop mixture onto a graham cracker square and sandwich with another square.
- Continue making S’Mores and place them in the freezer for approximately 1 1/2 hours, or until frozen. Serve frozen.
9. How to Make Smores Dip
✓ 1 1/2 cups semisweet chocolate chips
✓ 1 can (14 oz) sweetened condensed milk (not evaporated)
✓ 1/2 cup marshmallow creme
✓ 1 box (13 oz) graham cracker honey sticks
- In a small microwavable bowl, microwave chocolate chips and condensed milk on high 1 to 2 minutes, stirring occasionally, until chips are melted.
- Stir to mix well. Pour into a 9-inch glass pie pan, spreading evenly.
- Drop marshmallow creme by tablespoonfuls randomly over chocolate mixture.
- Microwave on High about 30 seconds or until marshmallow creme is softened. Immediately with a knife, make several small swirls through marshmallow and chocolate, creating a marbled appearance.
- Serve immediately with graham sticks for dipping. Recipe from Betty Crocker
10. Sunbaked Smores
✓ Chocolate Chips
✓ Mini marshmallows
✓ Graham crackers
- Have children place one graham cracker sheet in a foil pie plate.
- Sprinkle with chocolate chips, and miniature marshmallows.
- Cover the pie plate with tin foil, and label tins for each child.
- Place outside in a sunny hot place, check after 20 minutes.
- They are done when the sun has melted the chocolate and marshmallow. Yummy!
You need to do this experiment when it is at least 85° F. If it isn’t hot enough outside, wait for a warmer day.
Note: When KidActivities made this recipe-it took longer for the marshmallows to soften-however-we topped the marshmallows and chocolate chips with another cracker before covering it with foil. I will try again without placing a second graham cracker…
Want a quick S’More tasting treat? Try some S’More Pop-tarts! To add a little zing to your snack…OR…try the following recipe from the Kellog’s Pop-Tartwebsite…
11. Pop-Tart Smores
✓ 2 Kellogg’s® Pop-Tarts® Frosted S’Mores toaster pastries
✓ 1/3 cup marshmallow creme
✓ Multi-colored sprinkles (optional)
- Cut KELLOGG’S POP-TARTS FROSTED S’MORES toaster pastries in half. Spread marshmallow creme on top of pastry pieces.
- Arrange sprinkles on top, if desired.
- Place on a baking sheet.
- Broil 5- to 6-inches from heat for 2 to 4 minutes or until lightly browned. Serve warm.
12. Smore Fudge
✓ 1 can sweetened condensed milk (Not evaporated milk)
✓ 12 oz. bag of milk chocolate or Semi-Sweet chips
✓ 1 cup mini marshmallows
✓ 3 graham crackers
- Depending on the melting method
13. Smore Brownies
✓ Fudge Brownie Mix (20 oz)
✓ 9 Graham Crackers
✓ 1 cup semi-sweet chocolate chips
✓ 2 cups miniature marshmallows
✓ 1/3 cup peanuts (optional)
- Line a greased 9吉″ baking pan/dish with graham cracker pieces.
- Following package directions, prepare brownie mix. Pour the mixture over the graham crackers.
- Bake for 25 minutes in a preheated 350-degree oven.
- Remove after 25 minutes and scatter chocolate chips, marshmallows, and nuts evenly over top of brownies.
- Return to oven for five minutes
Bonus: Smore Pound Cake Squares
From Sara Lee
Prep time: 10 minutes
Bake time: 10 minutes
✓ 1 package Sara Lee Frozen Pound cake–thawed
✓ 2 cups miniature marshmallows
✓ 1 cup semi-sweet chocolate chips
✓ 1/2 cup chopped peanuts
- Pre-heat oven to 400 degrees F
- Spray a 13 inch baking pan with no-stick cooking spray. Cut pound cake into 15 slices. Place in the bottom of the pan–cutting to fit cake if needed.
- Sprinkle marshmallows, chips, and peanuts evenly over pound cake.
- Bake for 8-10 minutes or until marshmallows are melted and lightly toasted. Cool cut into squares. Makes 24 servings of one square each.
Did you know that each year National Smores Day is August 10th? Be sure and celebrate this fun day!
We hope you have enjoyed these yummy smore recipes. Whether you are cooking them inside or outdoors, you are sure to find some that are perfect for your situation.
Ingredients of S'mores
How to make S'mores
Start by lining a standard baking tray with parchment paper. Preheat oven to 190 degrees Celsius and line 10 graham crackers on the baking tray. Now, divide the milk chocolate in even squares and place 1 square of chocolate on each graham cracker crust. Now, place a marshmallow over chocolate bar and cover it with another cracker, like a sandwich. Repeat this with each pair of crackers.
Place the baking tray in the preheated oven and bake these for 5 minutes or until the marshmallow melts. Let the chocolate soften. Once done, remove the tray from the oven and place the S'mores on a plate. Let these cool and enjoy!
How to make a s’mores layer cake?
Layer cakes can be intimidating but I promise, if you follow every instruction, you will succeed. Ok, I’m not going to make promises I can’t keep but most likely, you will succeed. It’s really not my fault if your oven temperature is not accurate or if you don’t grease your pans properly, etc. Just saying…
- Flour: I always use all-purpose flour and I don’t sift it. Make sure to spoon and level dry ingredients and whisk it when it says to!
- Graham Crackers: I’m just going to come out and say it…Store bought graham cracker crumbs SUCK, they don’t taste the same. Put those graham crackers in a food processor and stop being lazy!
- Cinnamon: cinnamon is my secret weapon.
- Baking powder: well, it is a cake so obviously.
- Salt: Salt brings out the flavor in all baked goods!
- Sugar:I just love a good combination of granulated sugar and brown sugar. They play different roles in flavor and texture of the cake but substitutions are allowed if necessary.
- Butter: MAKE SURE IT’S ROOM TEMPERATURE. Not cold, not softened and greasy, not melted. If you’re going to be stubborn and microwave your butter anyway, slice it and do it on 5 second intervals, rotating every time. Lol, I’m a pro if you can’t tell.
- Oil: I prefer to use half butter and half oil in my cakes because I like the texture better. Oil adds more moisture, while butter allows you to incorporate the air and gives good flavor and structure to the cake. Use a neutral flavor like canola, sunflower, or vegetable oil.
- Eggs: I always use large eggs. I know you guys ignore that part of every recipe that says “use room temperature eggs” but I’m going to say it anyway. Use room temperature eggs. Place them in warm water for at least a few minutes before if you’re not going to listen.
- Buttermilk: I love buttermilk for cakes. I’m one of those people that always has buttermilk in the fridge because I bake that many cakes. You can use a homemade buttermilk substitute but just remember substitutes are always substitutes and not the real deal.
- Vanilla: Do you even need to ask?
- Dark Chocolate: I used dark chocolate because I think it balances the sweetness of the meringue better. You can certainly use milk chocolate or semi-sweet chocolate as well.
- Heavy Whipping Cream: Heavy cream is used to make chocolate ganache for the buttercream.
- Cocoa Powder: Combining chocolate and cocoa powder is almost always better than using one alone, in MY opinion.
S’mores Icebox Cake Recipe
I don’t know about you, but I’d be ok with it cooling down a bit. I know we probably have another couple months before it really starts to cool down, but I’m ready. And this S’mores Icebox Cake is perfect for now and as is starts to cool down.
When I think of s’mores, I always think of camping. While I wouldn’t necessarily call myself a camper, I’ve done my share of camping.
In fact one of my very favorite camping trips was in college with some of my closest girlfriends. We all grew up together in North Carolina and went up to Boone, NC right when school ended for the summer. We hiked up this mountain that was covered in massive rocks that had a river running through it. We were totally insane.
We carried a 6 person tent, a cooler full of food for 3 or 4 days and all of our crap up this mountain, literally jumping across the water from rock to rock and passing the cooler and gear across to each other. It took hours for us to get to the top where we were camping.
But you know what? It was some of the most fun I’ve ever had with those girls. We had a great time – and one of things we enjoyed was some s’mores. Real, legit s’mores. Dirt covered sticks and all.
Fortunately, no dirt covered utensils are necessary in the making of this icebox cake.
I love the ease of icebox cakes. They are a great way to make a fun and tasty dessert. The flavors can be easily switched up and people always love them. A great thing for sharing. And you don’t have to bother with the camping.
This particular icebox cake has layers of graham crackers, marshmallow filling and chocolate pudding. All the essentials are in there.
- 1 (21.5 ounce) package brownie mix
- 6 graham crackers
- 1 ½ cups miniature marshmallows
- 8 (1.5 ounce) bars milk chocolate, coarsely chopped
Preheat oven to 350 degrees F (175 degrees C). Prepare brownie mix according to package directions. Spread into a greased 9x13 inch pan.
In a medium bowl, break graham crackers into 1 inch pieces and toss with miniature marshmallows and milk chocolate. Set s'more mixture aside.
Bake brownies for 15 minutes in the preheated oven. Remove, and sprinkle the s'more goodies evenly over the top. Bake for an additional 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool before cutting into squares.
How do you make a S’Mores Ice Cream Cake?
This S’Mores Ice Cream Cake dessert is made in a springform pan. There’s a brownie base and a tub of ice cream spread on top. I used chocolate chip, but you can certainly use any kind of ice cream that you’d like- anything that would go well with brownies and hot fudge.
The “Campfire” reference comes into play with a marshmallow topping. Then it sits in the freezer until everything is totally frozen.
If you have one of these cool hand-torches, you can use it to toast the marshmallows on top of the frozen cake. You can also use the oven.
S’mores Cake in a Jar.
Judging from the above picture, you can assume I’m doing well. I’m not going hungry, that’s for sure.
Guess what? I had a lovely dinner recipe to share with you today. Obviously, these s’mores jar cakes are not dinner. Unless your name is Jessica and you avoid skinny jeans like the plague and you still sleep with a baby blanket each night, even though you’re married.
S’mores jar cakes clearly top dinner recipes. You told me so. I asked you on Twitter. If you’re upset that you don’t have dinner for tonight… not my fault. If you’d rather see dinner than these s’more jar cakes… we obviously aren’t friends.
Let’s talk mason jars. Do you have any? If not, you can probably stop by a crafty store and pick some up for well under $5. I did that, even though I don’t do crafts. Mason jars are fun. They make me think of fireflies and moonshine and hot summer nights, although insects freak me out, one swig of the hard stuff and I’m out like a light, and spending every waking moment in air conditioning is my life. I sweat.
More on mason jars? I was a little scared, this being the first time I have baked with glass since I made you all glass shard brownies on super bowl Sunday. Mmmm… those were tasty. A little crunchy, but tasty. Not.
Just so we’re clear, s’mores jar cakes have buttery graham crusts covered with fluffy double chocolate chip cake and pillowy marshmallow toppings that are so perfectly browned and bubbly you can taste the campfire and smell the midnight July breeze.
Need more convincing? I think not.
S’mores Cake in a Jar
makes 4 16-ounce mason jar cakes
1 1/2 cups graham cracker crumbs
Preheat oven to 350 degrees.
Melt butter and mix in graham crumbs and salt. Mix until moistened. Spray 4 mason jars with non-stick spray and press graham crust into jars. I began by adding a tablespoon to each, and repeating until graham crumbs were gone. They don’t need to look perfect. I pressed the crumbs down firmly with the flat bottom of a clean screwdriver.
1 1/8 cups all purpose flour
1 1/4 teaspoon baking soda
1 teaspoon vanilla extract
1/2 cup + 1 tablespoon heavy cream
1 bag of large marshmallows
In a bowl, whisk egg and sugar until smooth and no lumps remain. Add milk, cream, butter and vanilla, and mix until combined. Stir in sour cream. Sift dry ingredients together and add to wet mixture. Mix until batter is smooth. Using a 1/4 cup measure, add batter to mason jars one scoop at a time. You only want to fill them up about half way, and the batter should work evenly for 4 jars. Again – don’t worry if it is perfect. Place mason jars in a baking dish and add about 1 1/2 cups of water to the bottom. Bake for 30 minutes, or until cake is set.
Remove cake from the oven and press large marshmallows down on top, being careful not to burn yourself. There is no set number of marshmallows to use, I pressed down as many as I could, about 4-5 each. Heat the broiler on your oven and watching carefully, brown marshmallows for about 1-2 minutes, or until golden brown. Do not take your eyes off them! Serve immediately.
*The recipe looks really long, but it is actually really easy! *When you put the marshmallows on top and broil, they may sink down below the edges of the chocolate cake. This is normal. The cake it still more than halfway to the top. *These are pretty rich and sweet, and make a really great dessert for two people to share with two spoons… but can still be eaten by one. *You can use other sizes of jars, just use your eye to decided how much batter to use, never going over half way. If you have too much batter, just make a few cupcakes.