Smoky S'more Recipe

Assemble ingredients

Measure and lay out all components: housemade marshmallows cut to uniform squares (~1" thick), break graham crackers into quarters, score or chop dark chocolate into pieces that will melt easily, and warm the caramel slightly so it is pourable but not hot.

Preheat a countertop smoking gun or prepare a small smoking setup. If using chips on a stove, have a small metal bowl or smoker box ready; if using a smoking gun, have tubing and a cloche or large glass available to trap smoke.

Brush crackers

Lightly brush one side of four graham quarters with melted butter (about 1/4 tsp each). This helps toasting and flavor. Place buttered side up on a work surface or heat-safe plate.

Place a marshmallow on each buttered graham piece. On top of that marshmallow, set a piece (about 1/2 oz) of extra dark chocolate. Repeat by stacking: graham (buttered side up) -> marshmallow -> chocolate -> graham -> marshmallow -> chocolate to create two short towers (each tower uses 4 cracker quarters/4 marshmallows/2 chocolate pieces). Alternatively, create one taller tower using all components if preferred.

Drizzle each tower with about 1 tablespoon of caramel sauce, allowing some to run down the sides. Sprinkle each with a light pinch of coarse sea salt (about 1/4 tsp each tower).

Cold smoke (recommended)

If using a smoking gun: place assembled towers on a heatproof plate or under a cloche. Fill the gun with applewood chips, ignite, and direct smoke into the cloche over the towers until the pieces are visibly stained with smoke (about 10–20 seconds of smoke generation). Trap the smoke by sealing the cloche or covering the plate with an inverted bowl for 60–90 seconds for a mild smoky flavor. Adjust time for stronger smoke.

Hot smoke alternative (stovetop)

If using a stovetop smoker box: place a small pinch of applewood chips in the box, set over medium-low heat until smoking, then immediately place the towers in a tight-fitting metal container or under a lid to capture smoke for 30–60 seconds. Take care to avoid burning the marshmallow — this method imparts more heat so use short bursts.

Torch marshmallow tops

Using a culinary blowtorch set to medium flame, carefully torch the exposed marshmallow surfaces until they achieve a deep golden-brown to lightly charred finish (10–25 seconds per exposed marshmallow face). Move the flame continuously to avoid burning one spot. The chocolate will soften and glossy slightly from the torch heat.

If the chocolate has not fully softened, briefly re-torch at low distance to gently melt the chocolate just enough to meld layers (5–10 seconds). Be careful not to ignite caramel or scorched sugar.

Give a final tiny drizzle (about 1 tsp) of caramel over each tower and finish with a few extra chocolate shavings and a very light pinch of sea salt.

Serve immediately while marshmallow is warm and chocolate is gooey. Provide a knife or small skewer for stabilization if serving towers are tall. If desired, present under a small cloche with a final puff of smoke from the smoking gun for table-side theatrics.

Store any leftover components separately (marshmallows in an airtight container, chocolate at cool room temperature, crackers in a sealed bag) — assembled towers are best eaten immediately.