6 Blissfully Rich S’mores Desserts to Make in Your Kitchen
S’mores are best known and loved for their role as a campfire treat, but the flavors of this snack are equally sensational when used and enjoyed in the kitchen. The name “s’mores” first appeared in print in a 1927 Girl Scout handbook, Hershey writes. Since then, the popularity of these sweet and gooey treats has skyrocketed, inspiring countless cooks to whip up their own creative takes on the classic flavor combination. Indulge your taste buds with these 6 spectacular s’mores-flavored desserts!
1. S’mores Brownies
A crumbly, buttery graham cracker crust combines with decadently fudgy brownie and marshmallow fluff to create these S’mores Brownies, courtesy of Bakerita. If you’re crazy for chocolate, you can up the cocoa factor by topping the dish with chocolate chips, which will melt to mouthwatering perfection on the hot marshmallow topping. The recipe yields 16 brownies, which will keep well in an airtight container for up to 1 week.
- 4 tablespoons unsalted butter, melted
- 1 cup graham cracker crumbs
- 10 tablespoons (1¼ sticks) unsalted butter
- 1¼ cups granulated sugar
- ¾ cups plus 2 tablespoons unsweetened cocoa powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- ½ cup all-purpose flour
- 1 cup milk chocolate chips
- ½ cup marshmallow fluff
- 1 cup mini marshmallows
Directions: Preheat oven to 325 degrees Fahrenheit. Line an 8-by-8-inch baking pan with aluminum foil or parchment paper, leaving overhang on the sides. Spray with nonstick cooking spray; set pan aside.
In a bowl, combine melted butter and graham cracker crumbs. Press into prepared pan. Set aside.
In a large microwave-safe bowl, combine butter, sugar, cocoa, and salt. Heat on high power to melt, about 45 seconds. Stop to stir, and heat in 10-second bursts until mixture has melted and can be stirred smooth. Batter will be very granular.
Add the vanilla, eggs, and stir vigorously until batter is thick, shiny, and well blended. Add the flour and stir until you cannot see it any longer. Fold in the chocolate chips. Pour half the batter into the prepared pan and spread evenly.
Dollop half of the marshmallow fluff all over the batter and swirl slightly with a knife. Spread the remaining batter carefully over the marshmallow fluff. Repeat with the remaining marshmallow on top of the brownie batter. With a knife, carefully swirl the marshmallow fluff slightly into the batter.
Bake until a toothpick in the center emerges slightly moist with batter, about 25 minutes. Increase oven temperature to 375 degrees Fahrenheit. Top with mini-marshmallows and bake for another 3 to 5 minutes, or until marshmallows are lightly browned on top.
Cool brownies completely before cutting into 16 equal squares with a very sharp knife.
2. S’mores Cheesecake Bars
Two dessert favorites are combined to yield one piquant dish in All Food Considered’s recipe for S’mores Cheesecake Bars. Blogger T.J. Thering adapted his cheesecake recipe from Eagle Brands and marshmallow fluff recipe from Chow, fusing 2 disparate sweets into one marvelous final product. Like most cheesecakes, the bars are best served after cooling for about a day. They can also be frozen for future enjoyment!
- 1 cup (2 sticks) unsalted butter, melted
- 3¾ cups graham cracker crumbs
- ¾ cup sugar
- 3 (8-ounce) packages cream cheese, room temperature
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semisweet chocolate chips, melted
- 4 large eggs
- 2 teaspoons vanilla extract
- 2 large egg whites, room temperature
- ¼ teaspoon cream of tartar
- Pinch fine salt
- ¾ cup light corn syrup
- ½ cup sugar
- ¼ cup water
- 1½ teaspoons vanilla extract
Directions: Begin by preheating the oven to 300 degrees Fahrenheit. Spray the bottom of your rimmed sheet pan with a nonstick spray and then line the bottom and edges with parchment paper. Reserve.
For the crust, combine the melted butter, graham cracker crumbs, and sugar either in a food processor, or by hand in a large mixing bowl. Transfer the crust to the sheet pan and press down until firm and uniform in thickness. Bake for 12 minutes, or until just beginning to brown. Let the crust cool.
In a stand mixer, beat the cream cheese until smooth. Gradually incorporate the sweetened condensed milk, making sure to scrape down the beater and sides of the bowl with each addition. Once fully incorporated, mix in the melted chocolate. Next, add the eggs, 1 at a time. Lastly, stir in the vanilla extract. Transfer the filling to the sheet pan and level using an offset spatula. Bake for 20 to 30 minutes, or until the center is almost set. Let the cheesecake cool on a cooling rack until room temperature, and then transfer to the refrigerator.
For the marshmallow fluff, begin by whipping the egg whites in a stand mixer for 1 minute on medium speed using a whisk attachment. Add the cream of tartar and salt and mix for 2 minutes on high speed, or until stiff peaks form. Reserve.
Combine the corn syrup, sugar, water, and half of the vanilla extract in a sauce pan and heat over medium-high heat. Whisk until the sugar is dissolved, and then continue mixing the mixture by swirling the pan occasionally until a temperature of 240 degrees Fahrenheit is achieved.
While mixing on a low speed, slowly incorporate the hot sugar mixture with the whipped egg whites. Mix for 2 minutes. Lastly, incorporate the remaining half of the vanilla extract. Transfer to the refrigerator and cool before using.
Once the cheesecake and marshmallow fluff are cool, slice the cheesecake into bars and top with marshmallow fluff. Although not necessary, you can make these bars true s’mores by finishing them off with a kitchen blowtorch for a charred appearance.
3. S’more Macarons
Everyone loves the sweet taste of a fresh French macaron, and The Simple Sweet Life manages to make the snack even greater by infusing the superb flavors of s’mores. The crispy macaron shells are tinged with cinnamon for a dash of extra character, while the marshmallow filling provides an exceptionally sweet complement. To assemble these S’more Macarons, simply nestle a layer of fluffy marshmallow in between two shells. Dip the top in dark chocolate and garnish with graham crackers for a supremely sweet snack!
For the macaron shells
- 4 egg whites plus 1 tablespoon egg white powder
- ⅔ cup granulated sugar
- 1 cup (packed) almond flour
- ¾ cup powdered sugar
- ¼ teaspoon ground cinnamon
For the topping and filling
- ½ bar dark chocolate
- 20 large marshmallows
- Graham cracker crumbs, to garnish
Directions: Start by preheating oven to 200 degrees Fahrenheit and lining a couple of cookie sheets with parchment paper.
To make the shells, sift together almond flour, cinnamon, and powdered sugar. If you want an extra-smooth shell, you can pulse these ingredients in a food processor using 2- to 3-second intervals. In a separate bowl, whisk your egg whites until frothy. Add the granulated sugar and whisk until stiff peaks form. Fold your sugar and egg whites into your dry ingredients, gently folding until everything is just combined.
Fill piping bag with the shell batter and pipe first tray of shells. Give the tray a couple of good whacks on the counter to remove any air bubbles, and then set it in to bake. Bake your shells at 200 degrees Fahrenheit for 15 minutes, then increase the oven temperature to 350 degrees Fahrenheit and continue baking for 9 to 11 minutes, or until the shells can be peeled away from the parchment without sticking. Be sure to let the oven cool all the way back down to 200 degrees Fahrenheit before putting in another batch to bake.
Once your shells are baked and cooled, you can melt your half bar of dark chocolate in a small bowl. Gently dip the top of half of the macarons into the melted chocolate, then set aside to harden on a piece of parchment. Garnish with graham cracker crumbs, if you’d like.
To finish off your macarons, melt about 20 large marshmallows in the microwave. Add a teaspoon or two of water to soften them up and thin out the mixture. Spoon the melted marshmallow into a disposable piping bag and pipe a small dollop onto the bottom of the plain shells. Top with a chocolate dipped shell to complete.
4. S’mores Fudge Cake
Kenarry’s S’mores Fudge Cake offers you a shortcut to s’mores success: Simply doctor up a boxed cake mix with thick layers of hot fudge and marshmallow cream. Top off the luscious treat with crushed graham crackers, which lend a wonderful crunch to every bite. This recipe takes an hour to complete and is sure to be a hit among family and friends!
- 1 chocolate fudge cake mix
- 1¼ cups water
- ½ cup vegetable oil
- 3 eggs
- About 12 ounces hot fudge
- 6 graham crackers
- 7 ounces marshmallow cream
- 4 (1.55-ounce) chocolate bars, broken into pieces
Directions: Mix the chocolate fudge cake following the instructions on the box for oil, water, and eggs.
Pour the chocolate fudge cake mix into a lightly greased 9-by-13-inch glass baking dish. Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until a toothpick comes out clean. Let the chocolate fudge cake cool for 15 minutes. Use the end of a wooden spoon to poke holes in the cake about 1 inch apart.
Heat the jar of hot fudge in the microwave for 30 seconds. Stir, then heat for 20 more seconds. Pour ¾ of the jar over the top of the holes in the cake.
Crush the graham crackers and sprinkle over top of the chocolate fudge cake. Spoon dollops of marshmallow cream across the chocolate fudge cake. Broil on high for 1 to 2 minutes, or until the marshmallows are toasted. Watch closely so the marshmallow doesn’t burn.
As soon as you take the chocolate fudge cake out of the oven, drizzle the remaining hot fudge across the top. Insert chocolate bar pieces into the toasted marshmallow. The warmth of the cake will cause the chocolate bars to melt slightly. Enjoy!
5. Chewy S’more Cookies
These rich and chewy S’more Cookies from Carlsbad Cravings are enough to make any sweets lover’s mouth water! A buttery cookie base is packed with graham cracker crumbs, chocolate chunks, and toasted marshmallows to yield a campfire-worthy treat. The recipe yields about 36 cookies.
- ¾ cup butter, softened
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 cup graham cracker crumbs
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1½ cups semisweet chocolate chips
- 2 chocolate bars, broken
- 1 cup mini marshmallows
Directions: Cream together butter and sugars; mix in egg and vanilla. Add flour, graham cracker crumbs, baking soda, and salt. Mix until smooth. Stir in chocolate chips and chocolate chunks until well combined.
Drop by heaping tablespoons onto cookie sheet about 3 inches apart. Bake at 375 degrees Fahrenheit for 8 minutes. Remove and quickly press marshmallows into cookies. Return to oven and cook until done, about 3 to 4 minutes.
6. S’mores Fudge
Use this recipe from Wine And Glue to treat yourself to all the best flavors of a classic s’more in lusciously creamy fudge form! S’mores Fudge is a cinch to make, requiring just a few minutes of low-maintenance cooking and prep (plus overnight chill time). Each bite is bursting with flavor, from the graham cracker crust to the amazing fudge and marshmallow top layers.
Graham cracker crust
- 4 sheets of graham crackers
- ¼ cup of sugar
- 1½ tablespoons melted butter
Chocolate fudge layer
- 1½ cups milk chocolate chocolate chips
- ½ teaspoon vanilla extract
- ½ can of sweetened condensed milk
- 1 cup white chocolate chips
- ½ cup marshmallow fluff
- ½ can sweetened condensed milk
Directions: Preheat the oven to 375 degrees Fahrenheit and line an 8-by-8-inch pan with aluminum foil, enough so that some of the foil hangs over the edge of the pan.
Crush the graham crackers and mix in the melted butter and sugar. Pour into the aluminum foil-lined pan and push down with a glass cup to make an even layer. Bake for 15 minutes, or until the edges are golden brown.
Melt the chocolate in small saucepan over medium low heat and add half a can of sweetened condensed milk and the vanilla. Once it is smooth, pour immediately over the graham cracker crust.
Melt the white chocolate chips in a small saucepan over medium-low heat and then add in the marshmallow fluff and the rest of the sweetened condensed milk. Stir until it is smooth and consistent. Immediately pour over the chocolate layer.
Refrigerate overnight. The next day, pull the fudge out of the pan using the aluminum foil. Gently remove the foil and carefully cut into squares. Store in the refrigerator if you don’t eat it all right off the cutting board.