S'mores Dessert with Homemade Graham Crackers and Marshmallows

S'mores Dessert
Homemade Graham Crackers
Homemade Marshmallows
Submitted By: Taz

     Whether around a camp fire or the grill after a backyard bar-b-queue, in front of a cozy fireplace on a cold winters night, or even from the oven, S'mores are the stuff childhood memories are made of; this warm, gooey, melty, crunchy, and sweet concoction is a true classic that has been a staple of Americana since the early part of the 20th century.
     Tradition holds that the name "S'mores" came about because everyone that tastes one asks for "some more" and though most associate S'mores with the outdoors, there is no reason that this childhood favorite can't find a place on the American dinner table as a ridiculously easy, heartwarming, memory inducing dessert.
     There are literally thousands of 'Indoor' S'more recipes that can be found online all of which are basically the same and this recipe is no exception; truthfully how many ways can you prepare the three ingredients of this simple but tasty treat? What this recipe is meant to do is to get those that have never thought of serving S'mores as a dessert rather than a campfire treat to give it a try and add them to their family table.
     When you use store-bought ingredients to make this recipe it is so easy to prepare that you can enjoy it any time of the year at a moment's notice and revisit some of those childhood memories or create some new ones with friends and family. Though store-bought ingredients are perfectly acceptable for this dessert, if you want to go the extra mile and make (most of) it from scratch, this simple dessert becomes even more special and can be elevated to 'gourmet' status which is why I have included recipes for homemade graham crackers and marshmallows along with it.

S'mores Dessert
Yield: Serves 4


4 Standard Size (1.55 oz) Hershey's® Milk Chocolate Bars*
4 Store-bought -OR- Homemade 'store-bought size' Graham Cracker Sheets (Recipe included)      - plain or cinnamon flavored
32 store-bought Large Marshmallows -OR- Homemade Marshmallows (recipe included)


Hershey's® Milk Chocolate Syrup*

  1. Preheat oven broiler on high - Set rack 6-8 inches below broiler
  2. Place graham cracker(s) topped with chocolate bars on a foil lined baking sheet - Place under broiler until chocolate has slightly melted (2-3 minutes)
  3. Remove from oven and, using the melted chocolate as a glue, top with marshmallows
  4. Replace under broiler and allow to cook until marshmallows are browned to your liking - Keep your eyes on the marshmallows while under the broiler they can go from browned dangerously burnt very quickly
  5. Remove from oven and transfer to serving plate - Drizzle with chocolate syrup
  6. Serve immediately
*Hershey's® Chocolate bars are what most think of when they think of S'mores and why they are listed here however, I personally prefer Ghirardelli® Chocolate. Ghirardelli® Chocolate bars are twice as big as Hershey's® Chocolate bars so you only need 2 for this recipe - Ghirardelli® also manufactures chocolate sauces which can be substituted as well

Homemade Graham Crackers
Yield: 8 5X2.5 inch 'store-bought size' -OR- apx 20 3X3 inch 'Snack Crackers'


1 ⅓ Cups Graham Flour
1 ½ Cups All-Purpose Flour
1 Cup = 2 Sticks Un-Salted Butter - cut into ¼ inch cubes and chilled
2/3 Cup Dark Brown Sugar - packed
3 Tbs Honey
3 Tbs Whole Milk
1 tsp Baking Soda
½ tsp Kosher Salt


3 Tbs Granulated Sugar
1 Tbs Ground Cinnamon

  1. Place both flours, baking soda, brown sugar, and salt into the work bowl of food processor and pulse several times to combine
  2. Add butter and pulse until mixture resembles coarse cornmeal
  3. Add honey and milk and process until the dough comes together and forms a ball (apx 1 minute)
  4. Transfer the dough onto a piece of plastic wrap and press into a ½ inch thick disk - Wrap tightly in the plastic wrap and refrigerate for at least 1 hour (can refrigerate for up to 5 days if you wish to make well in advance of baking)
  5. When ready to bake, preheat the oven to 350º F
  6. On a lightly floured surface, roll out the dough until it is 1/8-inch thick
  7. Using a rolling pizza cutter, cut the dough into 8 5X2.5 inch 'store-bought size' crackers or into 3X3 inch 'Snack Crackers' - Gather and re-roll dough as necessary until all dough is used
  8. -OPTIONAL- To make Cinnamon Graham Crackers - Mix together the granulated sugar and ground cinnamon and sprinkle evenly over the crackers at this point
  9. Transfer crackers to baking sheet(s) lined with parchment paper or silicone mat(s) spacing the crackers at least ¾-inch apart - Use a wooden skewer to evenly poke holes in the tops of the crackers apx every ½ inch (if you do not care about appearance you can use a fork to randomly poke the holes)
  10. Bake on the middle rack of the oven for 10 minutes - Rotate the baking sheet and bake for another 10 to 15 minutes or until the edges just begin to darken
  11. Remove from the oven and place the baking sheet with the crackers on a cooling rack and allow to cool completely
  12. Once cool, crackers are ready to eat or incorporated in to any recipe that calls for them
Crackers can be stored in an airtight container at room temperature (freezer bag works well for the larger 'Dessert Crackers') for up to 2 weeks

Homemade Marshmallows
Yield: Apx 100 1 inch cubed marshmallows


3 ½ Packets (2 Tbs + 2 ½ tsp) unflavored gelatin
2 Cups Granulated Sugar
½ Cup Light Corn Syrup
¼ tsp Kosher Salt
2 Large Egg Whites
1 Tbs Vanilla Extract -OR- ½ Vanilla Bean scraped
1 Cup Cold Water – divided
Confectioners (Powdered) Sugar – about 1 ½ cups

  1. Lightly oil bottom and sides of a 13x9x2 metal baking pan and dust with confectioners sugar
  2. Place ½ cup of the cold water in bowl of stand mixer or large mixing bowl and add gelatin – Set aside to bloom
  3. Place a medium, heavy bottomed pan over low heat and add ½ cup cold water, granulated sugar, corn syrup, and salt – Mix well until sugar completely dissolves
  4. Increase heat to medium/medium-high and bring to a boil (do not stir) until temp reaches 240° (use a candy or digital thermometer)
  5. Remove sugar syrup from heat and add to gelatin – Mix well until gelatin is completely dissolved
  6. Beat on high using stand mixer or hand mixer until mixture turns white, thick, and triples in volume
  7. In a separate mixing bowl, beat egg whites (using clean beaters) until they hold stiff peaks
  8. Add beaten egg whites along with vanilla to beaten sugar mixture and beat until just combined
  9. Transfer mixture to oiled and dusted baking pan – Dust top with confectioners sugar
  10. Place baking dish in refrigerator and allow to chill uncovered for a minimum 3 hours (overnight is fine)
  11. Once mixture has chilled and set, run a thin knife around edges and turn out marshmallow ‘cake’ onto a large cutting board – Cut into 1 inch cubes and dust with confectioners sugar on all sides – Shake off excess confectioners sugar and EAT!
Can store in an airtight container at room temp for up to 2 weeks

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