Happy National S'mores Day! There's an undeniable magic that happens when you mix warm graham crackers with chocolate and toasted marshmallows — but what do you do when there's no roaring campfire in sight? We've whipped up a fun and easy solution with these gorgeous little desserts that are sure to remind you and your friends of Summers spent swimming in the lake and hiking in the wilderness, without all the pesky mud, rain, and dirt. Bonus: they make great wedding favors or take-home treats! Get the recipe.
For mint-chocolate s'mores, swap crushed Cool Mint Creme Oreos for the bottom layer of graham cracker crust mixture and top each with an Andes mint in lieu of a milk chocolate square. For peanut butter s'mores, add a layer of Reese's Peanut Butter Cups (before any of the other layers) and top with half of a peanut butter cup.
12 graham crackers, broken into small pieces
1 stick butter, melted
1/2 cup granulated sugar
3 cups chocolate pudding
1 jar marshmallow fluff
12-15 large marshmallows plus 1 bag mini marshmallows
1 bar milk chocolate
- Preheat the oven to 350°F.
- Add the graham crackers, butter, and sugar to a food processor, and blitz until thoroughly blended. Transfer the mixture to a baking sheet lined with tinfoil or parchment, spread it out into an even layer, and bake for 10-12 minutes or until golden brown. Let cool.
- For each portion, fill a small mason jar with 2 tablespoons of the graham cracker mixture, 2 tablespoons marshmallow fluff, 2 tablespoons pudding, and 2 more tablespoons of the graham cracker mixture. Top each with 2-3 large marshmallows and a few mini marshmallows. Repeat to fill 5 more mason jars.
- Toast the marshmallows with a kitchen torch, or put the mason jars on a half-sheet pan, set the oven to broil, and cook for a couple minutes, checking frequently, until the marshmallows are golden brown. Top with a square of chocolate and serve warm.
- Other, Desserts
- Serves 6