S’mores broke into the national lexicon in 1927 when the term was first published by Loretta Scott Crew in a Girl Scouts handbook. Though originally appearing as “some mores” – as in, “I’ll have some more treats” – the word was shortened in the 1970s, and the recipes for our favorite s’mores began to take shape.
Today, enrollees in culinary arts programs can take their s’mores enthusiasm to new heights – not just by the campfire but in the kitchen.
In honor of National S’mores Day Aug. 10, explore these six tasty ways to add more to your s’mores.
1. S’mores spaghetti
On first glance, Italian pasta and gooey, chocolatey desserts may not be an appealing combination; but, hey, chefs can do what they want.
Scrap the spaghetti noodles and substitute chocolate and marshmallows. First, pour agar powder, milk and a few cups of melted chocolate into a bowl of boiling water. Using a food syringe, inject the liquid mix into thin, plastic tubing before placing the tubes in ice water for a few minutes.
Recreate this process with marshmallows.
Using your syringe again, force the now-chilled and solidified “noodles” out of the tubing and into a bowl for serving. Sprinkle graham cracker dust and additional chocolate for mass and flavor.
2. S’mores stuffed French toast
Up your breakfast potential with an early-morning favorite: French toast.
In place of eggs, use melted chocolate and marshmallow to soak bread. Toss on a skillet or cooking pan until browning occurs. Then, dip each side of the bread into minced graham crackers for a more hearty and recognizable s’more flavor.
Drizzle syrup or add fruit.
3. S’mores banana boat
Following the classic Banana Split model, carve a banana peel evenly down the middle, ensuring you don’t cut all the way through. Scoop out the banana and chop into squares.
Toss small marshmallows and candy-size chocolates into the peel and re-add the original banana squares. Cover with warm chocolate syrup and serve with a spoon.
4. Peanut butter and jelly bacon S’morrito
You read that right.
Fans of PBJs, bacon and tortilla wraps can finally come together as one to pay homage to your s’more masterpiece.
Place roasted marshmallows atop an array of chocolate and graham crackers – the familiar way – then slide a few slices of cooked bacon into the sandwich so that it’s in direct contact with both the marshmallows and the chocolate. The heat from the still-sizzling bacon will help slightly melt and warm up the rest of the s’mores’ contents.
Top this off by pouring a thin layer of melted peanut butter (and more chocolate if you like!) over a flat tortilla. Position the s’more in the tortilla and tightly wrap it for serving.
5. Savory prosciutto s’more
If you’re interested in putting a more refined touch on conventional campfire treats, then uncooked, dry-cured ham could do the trick, according to The Kitchn. It’s also a potentially healthier option.
Downplay the chocolate and marshmallow accents by only including small portions of these treats. Instead, combine a few slices of prosciutto and goat cheese crumbles.
It may not look like a s’more that you’re used to, but it’s a quick and easy way to provide a more robust flavor profile that could appeal to a wider audience.
6. The s’mores martini
Don’t limit your culinary expedition to just food stylings – s’mores can be drinkable too.
With the explosion of infused vodka flavors, concocting a craft martini is easier than you may think. Using marshmallow vodka (no, seriously) as the base, add Kahlua for a creamy mix.
From there, you can drizzle chocolate syrup in a swirl and garnish with a graham cracker, either crushed and laced around the rim or simply placed into the drink a la an olive in a more traditional cocktail.
Conduct one or two or seven taste tests to ensure you’ve got a suitable proportion of each ingredient – just be sure you keep this s’mores favorite out of the hands of children.