From adding in sauces to making your own graham crackers, try these fun ways to upgrade this simple campfire dessert

Every summer I get cravings for campfires and s’mores. The ritual of trying to cook your marshmallow to perfection and then licking your fingers to get all the last bits equals pure summertime bliss. While your campground neighbours might be building their s’mores with the basics, here are eight ways to upgrade this simple campfire dessert. I want s’more!

1. Switch in your favourites

The possibilities are endless when you think of all the types of cookies you can use to squish your s’more together, or the types of chocolate that can ooze out. Use your favourite guilty pleasures and add them to your s’mores.


Peanut butter cups
Peppermint patties
Chocolate chip cookies
Ginger cookies

2. Get saucy

We may all have had a s’more mishap where the chocolate doesn’t quite melt and comes flying out the sides. Prevent this by spreading a sticky sauce on your graham crackers and placing your chocolate on top.


Salted caramel sauce
Hazelnut spread
Lemon curd (use white chocolate for a lemon meringue pie s’more)

3. Be fruitful

Take advantage of juicy summer fruits and add them into your s’mores. Or, if you’re camping, bring a bag of dried coconut for an easy topping addition that is lightweight and flavourful.


Apples (use white chocolate and caramel sauce for an apple pie s’more)

4. The peanut butter and jelly s’more

For those who don’t like chocolate, but want something sweet, try making a peanut butter and jelly s’more. Spread peanut butter onto one graham cracker and your favourite jam or jelly onto the other. Place the warm marshmallow in between. Simply delicious!

5. The ice cream s’more

This idea takes a little prep, but bring these s’mores to the campground and you’ll soon become a campfire legend.

Makes 12 ice cream s’mores

Good quality vanilla ice cream, slightly softened
24 graham crackers
12 marshmallows
1 ½ cups chocolate chips

1. Broil a baking sheet full of mini-marshmallows. Let cool.

2. Mix marshmallows into ice cream.

3. Spread a layer of ice cream onto a graham cracker. Top with a second graham cracker. Repeat until you have the quantity you need. Freeze on baking sheet.

4. In a double boiler, melt chocolate chips.

5. Take two or three graham cracker sandwiches out of the freezer at time and dip into chocolate. Place sandwiches back on baking sheet to harden. Repeat until all sandwiches are chocolate-dipped.

6. The savoury s’more

Not everyone has a sweet tooth, so serve a savoury option alongside your sugary s’mores. Use gourmet crackers and delicious soft cheeses like goat, fresh mozzarella or better yet, melted Brie. Add in delectable toppings like tomatoes, hot jellies, prosciutto or fresh herbs.

7. Make a s’more at home

Not going to be around a campfire? That doesn’t mean you can’t indulge in a s’more! Simply place your graham cracker, toppings and marshmallow on a baking sheet and broil them in the oven for a few minutes. Watch carefully! Top with another cracker and voila!

8. Make a homemade graham cracker

This graham cracker recipe uses ingredients commonly found in kitchen cupboards and is quick to make. I love using these crackers as the base of s’mores at home. If you’re gluten-free, try using different flours!

Recipe adapted from

Makes 24 cookies

1 cup whole wheat flour
1 cup all-purpose flour
½ cup brown sugar, packed
½ tsp salt
1 tsp cinnamon
½ tsp nutmeg
1 tsp baking soda
½ cup unsalted butter, cubed and chilled
¼ cup (60 mL) honey
¼ cup (60 mL) water

1. In a bowl, combine flours, brown sugar, salt, cinnamon, nutmeg and baking soda. Stir until well mixed.

2. Cut in cubed butter until crumbs form.

3. Coat the measuring cup you’re using for the honey in oil so it easily slides out. Add honey and water to mixture. Stir until dough forms a ball.

4. Roll dough out until 3-4 mm inch thick. Use a ruler to cut into squares. Keep re-rolling dough and cutting squares until none remains.

5. Place crackers on a baking sheet lined with parchment paper and bake at 350º F for 12 minutes.

Pin It on Pinterest