4 S’more Recipes for National S’mores Day

Blog | August 4th, 2022

No matter the season there’s nothing quite like a crispy-on-the-outside, gooey-in-the-middle marshmallow roasting over an open fire…unless of course it’s sandwiched between two graham crackers and a slab of melting chocolate. With S’mores Day approaching on August 10th, there’s no better time to celebrate and enjoy this magnificent combo!

It’s up for debate as to exactly where this favorite began, however, the first published recipe for “Some Mores” was in a 1927 publication called “Tramping and Trailing with the Girl Scouts.” The story has it that a troop leader by the name of Loretta Scott Crew is given credit for the recipe after making them by a campfire for her Girl Scouts. The name was soon shortened to S’mores which is totally fitting because once you take a bite, you will want s’more!

This highly popular treat has expanded recipe boxes everywhere into quite an array of related recipes. So, when a campfire isn’t convenient you can still celebrate and satisfy your s’mores craving with recipes such as these!

Baked Nutella S’mores

On cold, rainy days turn to your oven and spread the love with Baked Nutella S’mores!

Ingredients

Cooking spray
16 full graham crackers

10 Tablespoons of melted butter
One 12-ounce bag of semisweet chocolate chips
3/4 cup of Nutella

1 cup of heavy cream
15 regular size marshmallows, cut in half
Half of a bag of mini marshmallows

Instructions

Preheat oven to 350°.
Spray a 9×13 baking dish with cooking spray.

Crush graham crackers in a food processor or sealed bag with a rolling pin.
Stir crumbs together with melted butter.
Press the crumb mixture in the bottom and partially up sides of the baking dish. Pressing with the bottom of a glass helps the process.

Bake the crust for 7 minutes at 350 degrees.
Heat the heavy cream in a saucepan on stove.
Place chocolate chips in a bowl.

When the cream is hot and simmering, pour it over the chocolate chips and stir until melted.
Stir Nutella into the melted chocolate, combining thoroughly.
Pour chocolate mixture into the warm cracker crust, carefully,evenly spreading.

Place the regular marshmallows evenly on top, cut side down.
Continue to fill in with mini marshmallows until completely covered.
Place under high broil in oven for 30-45 seconds or until marshmallows are puffy and slightly browned.

Cool until the chocolate layer is firm, then cut into squares and serve.

S’mores Bites

When smaller portions with a big taste are calling your name, S’mores Bites will hit the spot!

Ingredients

One cup of finely crushed graham crackers

1/4 cup powdered sugar
6 tablespoons of melted butter
Two Hershey’s milk chocolate candy bars, divided into rectangles. (1.55-ounce bars)

12 large marshmallows, cut in half

Instructions

Preheat oven to 350°.

Combine graham cracker crumbs, powdered sugar and melted butter in a small bowl.
Lightly grease a 24-cup mini muffin pan with cooking spray.
Evenly divide crumb mixture into each, pressing down to form shallow cups.

Bake 4–5 minutes or until slightly golden.
Remove pan from oven and place one chocolate rectangle into each cup.
Place one marshmallow half, cut side down, into each cup.

Return to oven for 2–4 minutes or until marshmallow is slightly softened. Or, if you prefer the tops brown, place the pan under broiler for 1-2 minutes.
Place on a cooling rack for 15 minutes, then carefully remove from the pan.

S’mores Cheesecake

One look at this S’mores Cheesecake is all it takes to have it in your immediate future!

Ingredients

Crust:

1 ½ cups graham cracker crumbs
½ cup brown sugar

1 tsp vanilla extract
5 Tbsp melted butter
¾ cup mini chocolate morsels

1 cup marshmallows

Filling for the Cheesecake:

Four 8-ounce packages of cream cheese, softened

1 1/4 cups granulated sugar
6 large eggs, room temperature
1/4 cup sour cream

1/2 Tbsp vanilla extract

Topping:

10 oz hot fudge topping, warmed

2 cups marshmallows

Instructions

Crush graham crackers into crumbs.

In a medium bowl, combine crumbs with melted butter and sugar and stir until moistened.
Press crumbs into bottom and partially up sides of a 9″ springform pan.
Bake in the center of oven at 350˚ for 8 minutes, then cool to room temperature.

Place 2 large sheets of extra-wide heavy-duty foil on the counter. Place the springform pan in the center and fold the foil up the sides of the pan ensuring there are no rips or holes. Fan the foil out slightly at the tops to keep the rim clear for rising.
Preheat oven to 450˚F.
In a large bowl, combine cream cheese and sugar.

Beat on medium/high speed for 5 minutes until completely smooth, scraping bowl and attachment as needed.
Add eggs one at a time, beating well on medium speed between each addition.
Reduce speed to low and add sour cream and vanilla, mixing just until incorporated.

Pour batter over crust in the foil-wrapped pan.
Bake for 10 minutes, then lower temperature to 225° and continue to bake for 60 minutes until set and slightly browned.
Let it rest for 10 minutes on the counter and then gently run a butter knife between cheesecake and pan to carefully separate it. (Remove cheesecake from pan when ready to serve.)