Bet you can almost taste it — creamy chocolate, gooey marshmallow and crispy graham cracker. The quintessential combination leaves young and old wanting s’more.

“It doesn’t matter how old we get. It’s a childhood treat. It brings out the inner kid. Adults love it just as much as kids do,” said Anna Jennings of Punk’d Pineapple ice cream shop and food trucks in Kennett Square. “If you tried our s’mores ice cream, you would understand.”

No better time to indulge — it’s National S’mores Day. How about a seven-layer parfait with chocolate chip s’mores bars and vanilla ice cream? Or savor s’mores ice cream sandwiched between Krispy Kreme donuts.

“I know it sounds decadent, but as a treat it is phenomenal,” Jennings described. “My niece is 26, and she’s addicted to them.”

S’mores go gourmet at Moro in Wilmington. The restaurant’s drunken s’more cake, once served at the prestigious James Beard House in New York, features Kahlúa, Nocello and Frangelico.

“It does have a lot of liqueur in it, so we do really, really small portions of it,” explained executive sous chef Toby Braso. “Because if you eat a lot, you’re going to get a buzz.”

Vegan marshmallows and dark chocolate top a “different spin on a traditional s’more” from Spork Foods in Los Angeles. Instead of graham crackers, chefs Heather Bell and Jenny Engel use Pistachio Chewy Bites, snack-sized pistachio and cranberry bars.

“You don’t feel like you’re sacrificing or missing out,” promised Bell.

“You get the sweetness from the marshmallow and the chocolate combined with the tartness of the cranberries and the crunch of the pistachios,” Engel added.

Hungry for more? Whip up s’mores pops or quick-and-easy s’mores in a cup. And you can never go wrong with the original, deliciously messy campfire classic enjoyed by generations.

“Oh, of course I still do,” Braso said. “I have a fire pit in my backyard.”

Drunken S’more CakeServings: 8Ingredients

Crust:1½cups graham cracker crumbs

½ cup melted butter¼ cup sugarFilling:

8 egg yolks11/3 cup confectioner’s sugar

¼ teaspoon salt¼ teaspoon vanilla extract

2 teaspoons Kahlúa2 teaspoons Nocello

2 teaspoons Frangelico1 cup butter

2 tablespoons cocoa powder8 ounces Callebaut bittersweet chocolate

¾ cup whipped creamTopping:Marshmallows

InstructionsTo make the crust, combine the graham cracker crumbs, melted butter and sugar. Pack mixture into a springform pan, completely covering the bottom and sides. Bake crust in preheated 400-degree oven for about 10 minutes. Cool completely. Chill for 2 hours before adding the filling.

To make the filling, combine the egg yolks and the confectioner’s sugar and whisk until pale yellow. Add the salt, vanilla, Kahlúa, Nocello and Frangelico and whisk together. Melt the butter in a saucepan over low heat, then add the cocoa powder and chocolate. Stir occasionally until the chocolate melts and the mixture is smooth. Add the yolk mixture to the chocolate mixture and whisk together. Fold in the cream. Pour the mixture into the crust-lined springform pan and chill for 6 hours. Top with marshmallows and torch until golden brown/slightly burnt.

RECIPE COURTESY OF MOROChocolate Chip S’mores Bars

Ingredients2 (16-ounce) packages of pre-made chocolate chip cookie dough (or make from scratch)

1 pack Hershey’s bars (I bought the bigger bars and used enough to layer across the pan)

1¼ cups creamy peanut butter 1½ cups salty graham crumbs (can substitute 1 cup of graham cracker crumbs)

1 (7-ounce) jar Marshmallow Fluff

Handful of milk chocolate morsels

Mini marshmallowsInstructionsPreheat oven to 350 degrees. Line a 9-by-9-inch pan with foil and spray with cooking spray. Press one package of cookie dough into bottom of the pan. Top layer completely with Hershey’s bars. Spread the peanut butter on top of bars. Add salty graham crumbs (recipe below). Spread Fluff over graham. Pull and flatten pieces of the pre-made cookie dough on top of Fluff. Sprinkle top with any leftover graham crumbs, some milk chocolate morsels and mini marshmallows. Bake for approximately 20 to 25 minutes. Allow to completely cool before cutting. (I wanted ours to be an oozy, gooey mess to layer it with ice cream, so I didn’t let it cool completely.)

Salty Graham Crumbs:1 cup graham crackers (I use a food processor to make sure they are fine)

¾ cup all-purpose flour2 teaspoons cornstarch

½ cup sugar2 teaspoons sea salt

1 stick of melted unsalted butter

In a small bowl, add all the ingredients except butter and salt. Add the butter and mix, so there are lumps like wet sand. Add the salt and spread crumbs evenly on a baking sheet. Bake about 8 to 10 minutes at 275 degrees, turn and toss the crumbles and bake for an additional 10 minutes.

To make our parfait, we drizzle the parfait cup with chocolate sauce, add a layer of salty graham, pieces of our s’mores bar, vanilla ice cream, more chocolate sauce, some mini marshmallows and topped with a few big hunks of our s’mores bar.

RECIPE COURTESY OF PUNK’D PINEAPPLE

Pistachio Chewy Bite S’moresServings: 4

Ingredients8 Setton Farms Pistachio Chewy Bites

4 large vegan marshmallows1 bar dark vegan chocolate

InstructionsOpen all packages of Setton Farms Pistachio Chewy Bites. Place a few squares of chocolate on four of the Setton Farms Pistachio Chewy Bites. Over an open flame or campfire, toast marshmallows on four skewers. Use remaining Setton Farms Pistachio Chewy Bites to enclose s’mores. Serve immediately.

RECIPE COURTESY OF SPORK FOODSS’mores in a Cup

Ingredients½ Hershey’s Milk Chocolate Bar (1.55 ounces)

1 full-size graham cracker sheet

15 marshmallows, miniatureInstructions

Think there’s only one way to bake up a s’more? Think again! Deconstructed Hershey’s S’mores in a Cup — just as delicious as the original but with half the mess. All you have to do is break a graham cracker and Hershey’s Milk Chocolate Bar into pieces and place them in a microwave bowl or cup to warm up for 15 seconds on high. Add miniature marshmallows and boom: s’mores any time and any place.

RECIPE COURTESY OF HERSHEY’SS’mores Pops

Servings: 12Ingredients2 Hershey’s Milk Chocolate Bars (1.55 ounces each)

1 teaspoon shortening (do not use butter, margarine, spread or oil)

12 large marshmallows¼ cup graham cracker crumbs

12 lollipop sticksInstructionsLine cookie sheet or tray with wax paper. Remove wrappers from chocolate bars; break into pieces. Place chocolate and shortening in small microwave-safe bowl. Microwave at medium (50-percent) 1 minute; stir. If necessary, microwave at medium an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and mixture is smooth when stirred.

One at a time, dip about ½ of each marshmallow into melted chocolate; shake off excess chocolate. Immediately sprinkle chocolate portion with graham cracker crumbs or dip in graham cracker crumbs for heavier coating. Place uncoated side on prepared sheet. Push lollipop stick through top of chocolate about halfway into marshmallow. Repeat procedure with remaining marshmallows. Refrigerate about 5 minutes or until firm. Store in cool, dry place.

RECIPE COURTESY OF HERSHEY’S

comments powered by Disqus