5@5 -  Five ways to get s’more
September 7th, 2011
05:00 PM ET
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5@5 is a daily, food-related list from chefs, writers, political pundits, musicians, actors, and all manner of opinionated people from around the globe.

Want to fit in s'more summer fun? Then, c'mon baby light our campfire.

Crispy graham crackers, toasted marshmallows and a few squares of chocolate traditionally create the iconic summer treat, but chef, entertainer and food blogger Heather Christo is here to introduce five new ways to reinvent the classic before the leaves and foliage decide its time for a color change.

Five Twists on the Classic S’more: Heather Christo

1. S’mores cake
"Three incredible layers of super moist and tender dark chocolate cake, which have a thick layer of graham cracker crumbs baked right into the cake layers! The three layers of cake and graham cracker crumbs are sandwiched together with chocolate ganache and the whole thing is then frosted with dark fudgy frosting.

But wait, I’m not done yet. There is heavenly soft, shiny and sugary cloud of marshmallow cream that crowns the cake. Torched, it smells like your toasting marshmallows at the campfire. This cake is everything great about traditional s’mores, just amped up to the level of 'celebration cake.'"

2. S’mores ice cream
"This ice cream has a brown butter base, which just enforces the sweet, nutty flavor of toasted marshmallows.

I folded dark chocolate chunks into the custard as it froze, and once it was scooped, I topped it with buttery graham cracker crumbles.

I like these served up best in an old fashioned sugar cone or a waffle cone."

3. Gourmet s’mores
"While this has all of the traditional elements, in almost the same way - everything is just a bit 'fancier.'

Homemade honey graham crackers (they are indeed worth the effort!) dipped in dark chocolate and sprinkled with sea salt. Homemade vanilla bean marshmallows toasted and squashed between the two graham cracker squares.

Sandwich in an artisanal dark chocolate bar and you have a very special s’more."

4. S’mores brownies
"I started with a layer of crispy graham cracker crust. Next came my favorite dark, chewy, moist brownie recipe baked right on top of the graham crackers.

Eventually came an entire bag of marshmallows, which met its match under the ovens broiler.

This created a huge pan of brownies with layers of graham cracker crust, perfect brownies and crispy, fluffy, gooey, golden, toasted marshmallows. 'Nuff said."

5. S’mores cookies
"Looking for cheap thrills? This is the cookie for you.

You take a basic chewy chocolate chip cookie dough, and with the addition of 'mini-marshmallows' to the batter, they turn out surprisingly light, almost like a meringue.

It is the dark chocolate chunks and the buttery graham cracker crumbs on top that drive the s'mores flavor home.

They may be ugly, but they sure do taste good."

smore cake

S'mores Celebration Cake
Serves 10 to 12

Ingredients

Dark Chocolate Cake

  • 2 cups boiling water
  • 1 cup dark unsweetened cocoa powder
  • 1 cup soft unsalted butter
  • 2 1/4 cup sugar
  • 4 large eggs
  • 1 tablespoon vanilla paste (or extract)
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

Brown Butter Graham Cracker Crust

  • 18 large graham crackers (the rectangle)
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 12 tablespoons butter

Chocolate Fudgy Ganache Frosting

  • 2 cups heavy cream
  • 1 pound dark chocolate pieces

Marshmallow Frosting

  • 3 egg whites at room temperature
  • 1/4 teaspoon salt
  • 1/3 cup sugar
  • 1 cup corn syrup
  • 2 tablespoons water
  • 1 tablespoon vanilla bean paste (or extract)

Cooking Directions

For the Brown Butter Graham Cracker Crust:

  1. Melt the butter and cook on low until the butter is a golden brown.
  2. In a food processor, pulse the graham crackers with the sugar and the salt until the crumbs are really fine. Pour the crumbs into a medium bowl.
  3. Pour the butter over the graham crackers and gently mix together until it is a uniform damp crumb.
  4. Prepare three 8" rounds with parchment paper rounds and non-stick baking spray.
  5. Divide the graham cracker crumbs between two of the three prepared pans, pressing them down firmly with a spatula. Set aside.

For the Dark Chocolate Cake:

  1. Preheat the oven to 350 degrees.
  2. Put the coco powder in a small bowl, and pour the boiling water on top of it.
  3. Whisk the water and coco together until smooth, and then set aside until cooled.
  4. In a mixing bowl or standing mixer, beat the butter and sugar together until pale and fluffy.
  5. Add the vanilla and the eggs one at a time until they completely combined.
  6. Sift all of the dry ingredients together.
  7. Gently add half of the dry ingredients to the batter and half of the chocolate. Mix to combine.
  8. Repeat with the remaining ingredients and mix into a smooth batter.
  9. Divide the batter evenly between the three pans. With two of them, gently spread over the graham crust.
  10. Bake the cake layers about 25 minutes, but keep a close eye on them because every cake is different.
  11. Let the cake layers cool. *** Note. I cooked the two graham-chocolate layers with an "even cake layers" strip around them so that they would turn out more flat. The third cake layer I left alone because I wanted it to puff up and be domed for the top of the cake.

For the Fudgy Ganache Frosting:

  1. In a small pot, bring the cream to a simmer. Pour the cream over the chocolate pieces and let sit about 5 minutes.
  2. Whisk the ganache until smooth and shiny. Set Aside.
  3. Cover a cake plate in a few strips of parchment or wax paper.
  4. Turn out one of the cake rounds with the graham crust onto the parchment covered cake plate, graham layer up.
  5. Put a large dollop of ganache on top of the grahams. Spread evenly.
  6. Follow with another layer.
  7. Finally top with the third round which is just cake.
  8. Refrigerate, at least 15-20 minutes.

For the Marshmallow Topping:

  1. In the bowl of a standing mixer, whisk the eggs and salt until pale and frothy.
  2. Meanwhile, heat the sugar, corn syrup, water and vanilla paste. Heat over medium flame until the sugar is dissolved and just simmering, about 5 minutes.
  3. With the mixer on medium speed, add a tiny bit of the hot sugar mixture to the egg whites at a time. (Temper the eggs - don't scramble them!)
  4. Eventually all of the sugar will be added and then turn the mixer up to high. Beat the mixture on high for about 5 minutes or until very stiff and shiny.
  5. While the marshmallow frosting is mixing, frost the cake. (Take it out of the fridge first!)
  6. With the remaining ganache, which should be stiff and the texture of a glossy frosting, frost the cake in a smooth, even layer.
  7. Then remove the parchment, revealing a nice clean cake plate!
  8. Ideally, pipe a layer of the marshmallow frosting on the top of the cake and then glop the rest on top in a big mound.
  9. Using a kitchen torch, (my torch was sadly out of butane –  so I tragically used matches. Slow and a little dangerous - but effective) brown the marshmallow frosting.

smore ice cream

S'mores Ice Cream
Makes 2 pints

Ingredients

  • 8 tablespoons butter
  • 2 cups cream
  • 1 cup milk
  • 6 yolks
  • 1 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla
  • 1 1/2 cups dark chocolate chunks
  • 1 graham cracker, crumbled

Cooking Directions

  1. In a pan, melt the butter and continue cooking it over low heat until the butter browns.
  2. Meanwhile, bring the cream and milk and vanilla to a simmer.
  3. In a mixer whisk together the eggs, brown sugar and salt until fluffy.
  4. Add the brown butter, a little bit at a time to the running mixer.
  5. When they are combined, add the milk a little at a time until the whole mixture is frothy and smooth and well combined.
  6. Return it to a pan and put back on the stove over medium-low heat.
  7. Cook on low until it thick enough to coat the back of a spoon.
  8. Pour into a bowl and refrigerate until completely cool or up to overnight.
  9. Run the custard through an ice cream maker according to the manufacturers directions.
  10. Half way through the freezing process, add the chocolate chunks to the ice cream.
  11. Put the ice cream in a container and let it freeze at least 4 hours until firm.
  12. When the ice cream is scooped, top with graham cracker crumbs.

marshmallows

Homemade Vanilla Marshmallows
Makes about 2 dozen

Ingredients

  • 3 packages unflavored gelatin
  • 1/2 cup ice water
  • 1/2 cup room temperature water
  • 1 1/2 cups sugar
  • 1 cup corn syrup
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla bean paste (or extract)
  • 1/2 cup powdered sugar
  • 1/4 cup cornstarch

Cooking Directions

  1. In the bowl of the standing mixer, combine the gelatin and 1/2 cup of very cold water.
  2. In a medium saucepan, combine the water, sugar, corn syrup, salt and vanilla paste.
  3. Cook over medium heat until a candy thermometer reads 240 degrees. This should take around 6 minutes.
  4. Fit the mixer with a whisk attachment and turn the mixer on medium. Slowly pour in the hot mixture, keeping the mixer on.
  5. Once the hot sugar is all in, turn the mixer to high, and whisk for about 10 minutes. The mixture will be very thick, white and fluffy!
  6. While the mixture is whipping, spray a 9×13" pan with some cooking spray. Also, combine the cornstarch and the powdered sugar in a medium bowl.
  7. Sprinkle the inside of the pan with part of the powdered sugar mixture pat the pan around so that the inside has a nice thin coating on it. Reserve the extra in the bowl.
  8. When the marshmallow has whipped all of the way, pour it into the prepared pan.
  9. Sprinkle the top with some of the powdered sugar mixture and set marshmallows aside for at least 4 hours and up to overnight.
  10. When the marshmallows have finished setting up, cut around the edges of the pan, and turn the marshmallow onto a cutting board.
  11. Slice marshmallows into squares or cut out shapes with a cookie cutter. Either way, dipping the cutting edge in the powdered sugar/cornstarch mixture will help to cut through the marshmallow without sticking.
  12. After you cut the marshmallows, lightly toss them in the powdered sugar mixture to keep them from sticking to each other. Dust off extra.

Homemade Honey Graham Crackers
Makes about 2 dozen

Ingredients

  • 2 cups all-purpose flour
  • 1 cup dark brown sugar, packed
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 10 tablespoons butter, cold
  • 1/3 cup honey
  • 2 tablespoons vanilla paste (or extract)
  • 1/4 cup milk, room temperature

Cooking Directions

  1. Preheat oven to 325 degrees.
  2. In a small bowl, combine the milk, honey and vanilla (extract or paste.)
  3. In the bowl of a food processor, combine all of the dry ingredients, (Flour, brown sugar, baking soda and salt.) Pulse to combine them.
  4. Add the cold butter to the dry ingredients, pulsing to create a coarse crumb.
  5. While the food processor is running, slowly pour the wet ingredients into the dough. Process until the dough is just past the crumbly pie crust stage, and has come together into a uniform dough.
  6. Turn the dough out onto a sheet of parchment.
  7. With a little flour and the sides of the parchment paper, get the dough into a disc, and chill for about 15 minutes.
  8. When the dough is chilled, turn the dough out onto a lightly floured surface.
  9. Shape and roll out the dough into a large rectangle that is about 1/8" thick.
  10. Cut the crackers into whatever size squares or rectangles that you desire.
  11. Gently move the dough to a silpat or parchment lined sheet pan.
  12. Poke holes in the cracker to prevent them from puffing up.
  13. Bake at 325 for 12-15 minutes. Let them cool, (they will crisp up more as they cool).
  14. They can be stored up to a week in an airtight container.

smore brownies

S'mores Brownies
Makes 30 large brownies

Ingredients

  • 18 large graham crackers (2 packages)
  • 12 tablespoons butter, melted
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 8 ounces chocolate (I prefer chocolate with 60-70% cacao), finely chopped
  • 1 cup soft unsalted butter
  • 3 cups white sugar
  • 1 tablespoon vanilla
  • 4 large eggs
  • 1 1/3 cups all-purpose flour
  • 6 tablespoons unsweetened dark cocoa power
  • 1/2 teaspoon salt
  • 1 bag mini marshmallows

Cooking Directions

  1. Preheat the oven to 350 degrees.
  2. In a food processor, pulse the graham crackers until you have a fine crumb.
  3. Add the 1/2 cup of sugar and the salt and empty the crumbs into a bowl.
  4. Melt the butter in a pan.
  5. Add the butter and stir to make a coarse damp crumb.
  6. Take a 12×16" sheet pan, (a cookie pan with sides) and put a silpat or sheet of parchment paper down on the bottom of the pan. (If using Parchment-I then spray the top of the parchment, and the sides of the pan with non-stick baking spray.)
  7. Take the chopped chocolate and place it in a double boiler, or a glass bowl placed over a saucepan of water.
  8. Heat the water to a simmer, and let the steam gently melt the chocolate. Frequently whisk the chocolate until it is smooth. Remove the chocolate from the heat and set aside to cool.
  9. In a large bowl, using an electric mixer, whip the butter, vanilla and sugar until it is light and fluffy.
  10. Beat the eggs in one at a time, until they are completely mixed in.
  11. Slowly beat in the cooled melted chocolate.
  12. Sift the flour and cocoa powder and salt together.
  13. Slowly add the dry ingredients to the batter, mixing in until it is just combined.
  14. Pour the graham crackers crumbs onto the prepared sheet pan.
  15. After evenly spreading it around with a spatula, hard pack the crumbs down with the bottom of a measuring cup.
  16. Scoop the batter on top of the graham cracker crust in dollops all over the pan. (This makes it easier to spread without the batter taking the crust layer with it when you go to spread it out.)
  17. Spread the batter out gently, spreading each dollop into the next, and taking care not to disturb the crust.
  18. Bake the brownies for about 25 minutes or until a skewer comes out clean. Do not over bake!
  19. Pull the Brownie pan out, and turn the oven to broil.
  20. Dump a whole bag of mini marshmallows on to the top of the brownies, evenly spreading them out.
  21. Broil the brownies for about 3 minutes or until the marshmallows are puffy and toasty but not burned! (be sure to turn on your fan when you take them out of the oven, they generate some smoke!)
  22. When the brownies are finished, let them cool completely before cutting into them with a wet knife for the cleanest cut.

smore cookie

S'mores Cookies
Makes about 2 dozen large cookies

Ingredients

  • 1 cup salted butter, softened
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 1/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag chocolate chunks
  • 2 cups mini marshmallows
  • 2 graham cracker rectangles, crushed into crumbs
  • 1 tablespoon butter, melted

Cooking Directions

  1. Preheat the oven to 350 degrees, and prepare two sheet pans with parchment or silpats.
  2. In a mixing bowl, cream together the butter and sugar until creamy.
  3. Add the vanilla and the eggs and beat until creamy
  4. Meanwhile mix the dry ingredients together in a separate bowl.
  5. Add the dry ingredients to the mixing bowl and stir until you have a thick cookie dough.
  6. Add the chocolate chunks and the marshmallows and mix well.
  7. Scoop the cookies onto the sheetpans, no more than 6-8 cookies on a pan (depending on pan size), they spread to almost double their size!
  8. In a small bowl, mix the graham cracker crumbs and the melted butter.
  9. Using a teaspoon, make a well in the top of each scoop of cookie dough and fill it with a teaspoon of the graham cracker crumbs.
  10. Bake at 350 for about 15 minutes. (When you take the cookies out they should be pretty golden and crispy).
  11. Let them cool on the baking sheet for a few minutes before you transfer them to cooling racks.

Is there someone you'd like to see in the hot seat? Let us know in the comments below and if we agree, we'll do our best to chase 'em down.

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Filed under: 5@5 • Make • Recipes • Think


soundoff (92 Responses)
  1. opic.gov

    I'm not sure why but this blog is loading extremely slow for me.
    Is anyone else having this issue or is it a issue on my
    end? I'll check back later and see if the problem still exists.

    July 12, 2014 at 6:53 am | Reply
  2. marla

    This post is wonderful. Love that photo of Heather & her girls. She has some dang good s'mores recipes here :)

    September 13, 2011 at 12:41 am | Reply
  3. mejazzbo

    You're killing that baby.

    September 10, 2011 at 10:10 am | Reply
  4. Suzanne

    That ice cream is AMAZING!! Brownies are next to try...can't wait! Thanks!!

    September 9, 2011 at 5:04 pm | Reply
  5. Scooter

    All the new and different recipes look absolutely yummy and indescribly delicious.

    September 9, 2011 at 3:52 pm | Reply
  6. Jenjenk

    Oh my gosh – the first thing I am going to do when I get home is making those brownies – they look amazing!

    September 9, 2011 at 12:31 pm | Reply
  7. yummy gooey-ness

    omg those browniessss looOok amazing!! yum is there a easier short cut recipe though ahahahahahaha..oh and maybe add a lil herbals too in it ahhahahaaha

    September 9, 2011 at 6:05 am | Reply
  8. Georgia Pellegrini

    I love this! And you are just so beautiful girl and so is your family!

    September 8, 2011 at 6:42 pm | Reply
  9. Erin

    Great recipes. I will probably try the ice cream first. For the author: In your first item, S'more's Cake, you said: "Torched, it smells like your toasting marshmallows at the campfire." Come on!! That should say "you're".

    September 8, 2011 at 3:59 pm | Reply
  10. Kristen

    I love a good s'more – in fact the flavor combo is one of my faves. Love this roundup of ideas!

    September 8, 2011 at 1:54 pm | Reply
  11. HB

    Can't wait to try these out, & What a fabulous website she has, a Must see! Lots of great ideas to try, already have made many of her meals & desserts, all simple and have been beyond pleased each time.

    September 8, 2011 at 1:36 pm | Reply
  12. Pasta Fan

    Not a big sweets fan, but this post prompted me to look at Heather's website. Saw the BLT Pasta dish and made it last night. Amazing!

    September 8, 2011 at 12:09 pm | Reply
  13. Allison [Girl's Guide to Social Media]

    I am so glad you told us about 5@5. How exciting! I am looking forward to seeing all the great ideas.

    September 8, 2011 at 11:25 am | Reply
  14. Lauren

    This is a strange email thread- but this cake looks AMAZING!!!!

    September 8, 2011 at 11:10 am | Reply
  15. Aprilshowers

    What do we think about using marshmallow fluff on the top of that cake instead of making the meringue-type topping? It seems like it would be easier and truer to the idea of a s'more. I am making this tomorrow for my daughter's birthday and was hoping to cut down a tad on the number of steps.

    September 8, 2011 at 9:04 am | Reply
  16. Hemlock

    Umm....where's the graham flour in the graham cracker recipe?

    September 8, 2011 at 8:51 am | Reply
  17. Lillian

    For those of you who, like me, are vegan (or vegetarian) and miss marshmallows, there are vegan marshmallows. Dandies are the best brand, in my opinion, and if you want to make your own there are several delicious vegan marshmallow recipes online that call for carageenan gum in place of the gelatin. In fact, in most marshmallow recipes, you can substitute gelatin for carageenan!

    September 8, 2011 at 2:48 am | Reply
  18. DFW

    The kids and I made the ice cream and it turned out delightful. Great tasty cold treat during the hot weather. Plus the kids enjoyed learning about how ice cream is made.

    September 8, 2011 at 1:18 am | Reply
  19. Wazzu96

    These cookies are out of this world. This cookie recipe will be used by me again.

    September 8, 2011 at 1:14 am | Reply
  20. Ben Dover

    cool thing about smore's is you can be drunk off your can and still beable to make them...........(why is this keyboard doing that?????????????????))))))) And when your friends don't let you get close to them or the fire with a sharp stick and a half bag of marshymelons , they still taste good cold. bourbon and s'mores and who cares who s'nores.

    September 8, 2011 at 12:47 am | Reply
  21. Susan Minahan

    The recipes are fabulous.. I have made many of Heather"s recipe from her web site and next only list is the s'mores cake.

    September 8, 2011 at 12:42 am | Reply
  22. not cheese

    I said this as a kid at camp and say it now, snuf wit smores. who wants to sit next to a hot fire in the middle of summer?

    September 8, 2011 at 12:40 am | Reply
  23. Old n' cranky

    What is wrong with you people? If you don't like food, desserts, cooking, or life don't go on the websites that feature these things. These recipes look delicious, and are a creative riff for those of us who have happy memories of eating s'mores. Frankly, it would be hard for me to decide which one to make first!

    September 7, 2011 at 11:47 pm | Reply
    • Ben Dover

      Yooou are sooooo rightttttt. I wish i could mainline the stuff.

      September 8, 2011 at 12:51 am | Reply
  24. s. simenstad

    I made the s'mores brownies, they are terrific and chocolate is not my favorite. The cake is so beautiful, my next baking attempt. Have gone into the web site and had such fun looking through it with all the great and different ideas. Beautiful dinner parties and outstanding childrens birthday party. To a great future. SSJ

    September 7, 2011 at 10:10 pm | Reply
  25. IowaSue

    S'mores are overrated. Why anyone would go to all the work to eat something so mediocre is beyond me. Even my 7 and 9 year olds will make one, take a bite, and then give me the rest to eat. Yuck!

    September 7, 2011 at 9:38 pm | Reply
    • dsavio

      you and your kids fail

      September 7, 2011 at 10:24 pm | Reply
    • mark in nyc

      you live in iowa. talk about mediocre.

      September 7, 2011 at 10:50 pm | Reply
    • Brian

      Amen! I'd rather waste my calories on something good.

      September 8, 2011 at 12:03 am | Reply
    • Ben Dover

      you is just a cabbage crotch kid. sour puss.

      September 8, 2011 at 1:02 am | Reply
  26. PaleoRules

    Generally speaking I don't indulge in things like this because sweets just don't interest me anymore...but if I did...

    2 homemade gingerbread cookies, two squares of Lindt dark chocolate with chili pepper, a large Homemade marshmallow. A S'more with serious shazaaam.

    September 7, 2011 at 9:10 pm | Reply
    • kraft dinner

      chili pepper? You must eat your dinner out of a box or a bag that has a dog on the front of it. DISGUSTING! L2Cook!

      September 7, 2011 at 9:19 pm | Reply
      • Kitty

        Chili pepper in chocolate is the absolute definition of divine perfection in the food world.

        September 7, 2011 at 9:29 pm | Reply
      • flower12

        YOu are rude as hell.

        September 7, 2011 at 9:48 pm | Reply
      • PaleoRules

        Chili pepper in chocolate is delicious. Go eat your spaghetti-o's and leave the food talk to people who understand palate.

        September 8, 2011 at 12:41 am | Reply
      • SilentBoy741

        Kitty, so is coffee made from cat poop, so that kind blows the argument all to h3ll.

        No pun intended there, Kitty...

        September 8, 2011 at 2:44 am | Reply
    • Ben Dover

      and then i'd throw them away and do a couple of shots of bourbon as repentance.

      September 8, 2011 at 12:52 am | Reply
    • dnfromge@Truth

      Love chili pepper & chocolate – this sounds quite tasty!

      September 8, 2011 at 11:14 am | Reply
  27. KandyKane

    Instead of using a piece of a chocolate bar, try a Reese's peanut butter cup....oooohhhh so rich and ooooohhhhh so yummy!!

    September 7, 2011 at 9:03 pm | Reply
    • Ben Dover

      reeces peanut butter cups made me throw up all night. or was it that vodka?

      September 8, 2011 at 12:53 am | Reply
  28. Pamela

    when we go camping we take marshmellows and chocolate chip cookies and make our smores that way.. saves taking candy bars in the heat. Oh and we make use of the extra marshmellows with a marshmellow fight after its dark..

    September 7, 2011 at 9:00 pm | Reply
  29. harbharb

    I'll have what the children are having.

    September 7, 2011 at 8:57 pm | Reply
  30. TarMar

    I only eat Smores with Godiva Chocolate

    September 7, 2011 at 8:39 pm | Reply
    • moe smith

      did you stick your ostentatious nose in the air as you typed that as well?

      September 7, 2011 at 9:21 pm | Reply
    • Daisy

      I only eat S'mores with the Queen of England.

      September 8, 2011 at 12:53 am | Reply
    • Ben Dover

      godiva has a good nose, but her boobs are better.

      September 8, 2011 at 12:54 am | Reply
  31. JC-VA

    I think I'm going to try to make those brownies.... Mmmmm MMmmm Mmmmmmm....

    September 7, 2011 at 8:32 pm | Reply
  32. JP

    Make rice krispy treats with cocoa krispies, melt some semi sweet chocolate over a double boiler add 3 seeded and deveined habanero peppers ( diced very fine ) and a little bit of cream so it does not seize( maybe a pat of butter too) then dip the treats in the pepper chocolate and top with a graham cracker!

    September 7, 2011 at 8:13 pm | Reply
    • Sirius Bohner

      Oh.my.God.
      Are you married?

      September 8, 2011 at 7:21 am | Reply
  33. twinmommy

    Anyone else disturbed by that young baby sucking down on chocolate frosting?

    September 7, 2011 at 7:54 pm | Reply
    • Easy Victor

      Another nutcase mom from the peanut gallery. Try focusing on the receipes. It's not about the picture.

      September 7, 2011 at 8:29 pm | Reply
    • JC-VA

      Not really.... Unless that's your kid you shouldn't be worried...

      September 7, 2011 at 8:30 pm | Reply
    • Don'tTryThisAtHomeI'mATrainedProfessional

      Uhhhhmmmm ... no. Looks like you're the only one. Now doesn't that tell you something?

      September 7, 2011 at 8:31 pm | Reply
    • Me

      I am too. At that age my daughter wasn't even eating cereal!

      September 7, 2011 at 9:23 pm | Reply
    • moe smith

      anyone worried about the fuktard mother who worries about a baby having a fingertip's worth of any kind of sugary confection? You're the same kind of mother who lyesols every surface in the house. makes sure the child washes before and after going outside. gives the kid 47 vaccinations the moment the poor thing gets something so much as remotely resembling a sniffle... then you blame the world for the kid's inability to survive something like a cold.

      September 7, 2011 at 9:24 pm | Reply
      • Ben Dover

        better to have the kid sucking on that than your 3rd pinky.

        September 8, 2011 at 1:01 am | Reply
    • SS

      Betyter chocolate than pot.

      September 7, 2011 at 10:14 pm | Reply
      • Ben Dover

        wtf u talk'n about missy? pot always comes first.

        September 8, 2011 at 12:59 am | Reply
    • SS

      Better chocolate than pot.

      September 7, 2011 at 10:15 pm | Reply
  34. Fiona

    I love sweets and adore chocolate, yet none of these recipes appeals to me. Too over-the-top sweet. Sometimes the original is the best: Graham crackers, dark chocolate slab, slightly burned marshmallow. As much as homemade marshmallows are superior to packaged, I wouldn't make them just to burn them.

    September 7, 2011 at 7:50 pm | Reply
    • Ben Dover

      Lets bake them in your oven and see what kind of lov'n comes out.

      September 8, 2011 at 12:55 am | Reply
  35. thomas crowshaw

    I've run a special at my restaurant that's a great twist on smores. coat jumbo marshmallows in flour then dip them in chocolate batter, roll them in graham cracker and Oreo crumbs and deep fry them. serve with vanilla ice cream

    September 7, 2011 at 7:40 pm | Reply
  36. hawaiiduude

    this is why americans are so fat.

    September 7, 2011 at 7:39 pm | Reply
    • Humor

      please save it. Last I checked the rest of the world is quickly catching up.

      September 7, 2011 at 7:49 pm | Reply
      • Dallas,TX

        Fat ass American excuses...smh...."The rest of the world is quickly catching up" what does that even mean?Oh ok it justifies your fatass indulging in another snickers bar while you frantically run your michelin man fingers across the keyboard to insult me for calling Americans fat....

        September 7, 2011 at 8:33 pm | Reply
    • Clyde M

      No, THIS is why we're fat: http://thisiswhyyourefat.tumblr.com/

      Ironically, if you go to that site right now and look, the entry at the top of the page is "S'more cupcakes."

      September 7, 2011 at 9:02 pm | Reply
    • Ben Dover

      fat's where it's at...

      September 8, 2011 at 12:57 am | Reply
  37. Lila

    Yummy! I'm going to copy these recipes. Never thought about making graham crackers from scratch, I'm going to try it. BTW what cute kids.

    September 7, 2011 at 7:29 pm | Reply
  38. jillmarie

    YUM! My company make a s'mores chocolate bar- I actually had one earlier and want another, lol. I bet I could make a dark chocolate pudding pie with graham cracker crust, and broil it with mini marshmallows on top for a healthy dessert. This certainly gave me many ideas!

    September 7, 2011 at 7:21 pm | Reply
  39. jen

    looks good

    September 7, 2011 at 7:19 pm | Reply
  40. MXD

    Here's one my son and I invented on a camping trip – "Smoreos" – a toasted marshmellow inserted inbetween the two halves of an Oreo. Yummy and easy to do!

    September 7, 2011 at 7:18 pm | Reply
    • Lisa

      Ooh that sounds really good! I'm a sucker for s'mores and Oreos, I will have to try that!

      September 8, 2011 at 9:34 am | Reply
  41. trevorc

    looks like we're making smores tonight....this looks fantastic

    September 7, 2011 at 7:04 pm | Reply
  42. How about Texan Smores

    Well burnt!

    September 7, 2011 at 7:02 pm | Reply
  43. GottaHaveSmore

    You can also try a S'muffin! It’s a s’more shaped like a muffin with graham cracker on the bottom, roasted marshmallow on the top and they come in a variety of different flavors like Milk chocolate, dark, cookies n crème and caramel. Check it out at http://gottahavesmore.com YUM!!!!

    September 7, 2011 at 7:02 pm | Reply
    • SilentBoy741

      I googled "Smuffin" and all I got was adult videos. Talk about new uses for chocolate and marshmallow creme on a bed of Graham Crackers! Mr. Crackers has to be the most underrated p0rn0 star ever.

      September 8, 2011 at 2:57 am | Reply
  44. duh

    S'morgasms: switch the hershey's with a peanut butter cup.

    September 7, 2011 at 6:53 pm | Reply
  45. Tonelok

    This story brought to you buy Jetpuffed, honeywell and hershey chocolate.

    September 7, 2011 at 6:52 pm | Reply
  46. GuestColin

    That is quite possibly the single-most disturbing photo I have ever seen.

    That mum looks like she's about to stuff both of those children in the oven and the baby looks drugged.

    September 7, 2011 at 6:45 pm | Reply
    • Kristy

      thank you someone for saying it before I had to!

      September 7, 2011 at 7:55 pm | Reply
    • Easy Victor

      You don't get out much, do you? SIngle most disturbing picture? Yeah, those kids look really abandoned and scared.

      Go volunteer somewhere. It will fill up your day and you can focus on things that really matter in life.

      September 7, 2011 at 8:31 pm | Reply
    • harbharb

      Babies walk and fall down as if they are drunk. Some of them can't even walk at all. Mommies getting them high on sugar so they'll never learn to read. They'll grow up to be like Beavis and Butthead–mushy-brained, watching TV all of the time and laughing like idiots.
      That mom ought to be arrested...Just kidding! Babies and little kids look like that most of the time. I don't know why. It must be hormones.

      September 7, 2011 at 8:57 pm | Reply
    • Lindalou

      I thought she looks like a modern day June Cleaver with the female versions of Wally and the Beave.

      September 7, 2011 at 11:17 pm | Reply
    • Ben Dover

      bend that milf over the table and it'd all look much better.

      September 8, 2011 at 12:56 am | Reply
    • Daisy

      You've obviously led a very sheltered life.

      September 8, 2011 at 12:57 am | Reply
    • SilentBoy741

      It does give me pause to see that she has no problem serving you food in such a close proximity to unrestrained toddler butt. That kid's a$$ is parked right in middle of her food preparation area. Now I'm not even so sure that's actually chocolate on that kid.

      September 8, 2011 at 3:05 am | Reply
  47. sparknut

    Here's an easy variation on S'mores that's really tasty...
    Use a peanut butter cup instead of regular chocolate bar.

    September 7, 2011 at 6:32 pm | Reply
    • Ben Dover

      or a suppository

      September 8, 2011 at 12:57 am | Reply
      • Daisy

        Ben Dover. What a diabolically clever name. I haven't heard that one since fifth grade, so I assume you're in fifth grade.

        September 8, 2011 at 12:59 am | Reply
      • Dick N. Myass

        Yeah, that name is just juvenile.

        September 8, 2011 at 3:08 am | Reply

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