No one knows for sure who invented this sweet, gooey treat, but the first published recipe was in a 1927 recipe book called Tramping and Trailing with the Girl Scouts and credited to Loretta Scott Crew. They were originally called "Some Mores," but the name got shortened to "S'mores" at some point.
S'mores are normally made by placing chocolate and roasted marshmallows between two graham crackers. But why stop with just that classic recipe? The ingredients and flavor combinations for S'mores are endless!
Add nuts:
graham cracker + marshmallow + caramel filled chocolate + sea salt
graham cracker + marshmallow + chocolate + almond or peanut butter
Add fruit:
graham cracker + marshmallow + chocolate + strawberry slices
graham cracker + marshmallow + white chocolate + raspberry preserves
graham cracker + marshmallow + dark chocolate + orange marmalade
Try different crackers:
chocolate, vanilla, or cinnamon graham crackers
chocolate or vanilla wafer cookies
chocolate chip cookies
Use different chocolates:
dark or white chocolate
assorted candy bars (peanut butter cups are fabulous!)
orange or mint flavored chocolate
Switch the flavor of the marshmallows:
strawberry, vanilla, chocolate, coconut, or caramel
But what if you are craving S'mores when it's too hot for a campfire ... or all your firewood got rained on? Here are 10 recipes for No-Campfire S'Mores, tried and tested among a group of kids and adults! Enjoy!
S'mores Slow Cooker Cake:
Prepare your favorite chocolate cake mix according to package directions. Spray your slow cooker with cooking spray (be generous). I recommend anything that says "double," "triple," or "fudge" in the title of the flavor! Pour prepared batter into the slow cooker. Cook on HIGH for two hours or till set (peek through the lid after about 90 minutes to see how it looks). Turn off the slow cooker and remove the lid. Sprinkle one cup each of mini marshmallows and chocolate chips on top of the cake, and then put the lid back on the slow cooker to allow for the melting. Scoop into bowls while still warm and sprinkle with graham cracker crumbs.
Thanks to Kyrie Collins, Publisher of Macaroni Kid Highlands Ranch, for sharing this recipe!
