Smore Recipe

Preheat and prep

If toasting marshmallows over an open flame, position a rack or prepare a long skewer. If using a broiler or torch, preheat broiler on high and line a baking sheet with foil. Break graham cracker sheets into 8 individual squares (4 top, 4 bottom) and set aside on a tray.

Prepare crumb

In a small bowl combine 1/2 cup graham cracker crumbs, 1 tablespoon melted unsalted butter and 1/8 teaspoon fine sea salt. Stir until evenly moistened and set aside. This will be used to coat marshmallows and/or finish sandwiches.

Toast over open flame (recommended)

Skewer a marshmallow on a long stick or metal skewer. Hold it over the flame (not directly in it) and rotate slowly, keeping it in the hot zone to allow even browning. Toast until the exterior is golden brown and the interior is soft and gooey, about 45–90 seconds depending on heat. Remove from heat carefully.

Broiler method

Place marshmallows on the prepared foil-lined baking sheet, about 1 inch apart. Slide under the preheated broiler on the top oven rack and watch closely — broil 30–60 seconds until marshmallows puff and brown. Remove with a spatula.

Torch method

Arrange marshmallows on a heatproof surface and evenly brown with a handheld culinary torch, moving the flame continuously to avoid burning, about 20–40 seconds per marshmallow until golden and soft.

Place one bottom graham cracker square on your working surface. Break each chocolate bar in half so you have 8 chocolate pieces. Lay one chocolate piece on the cracker (if chocolate is cold, warming the cracker or chocolate slightly will help melting).

Immediately place a hot toasted marshmallow on top of the chocolate. Gently press a second graham cracker square on top to create a sandwich, twisting slightly to spread the melted marshmallow and chocolate evenly. Hold for 10–15 seconds to allow the chocolate to soften and adhere.

Repeat for remaining sandwiches, assembling two at a time so marshmallows stay hot.

While sandwiches are still warm, optionally press the edges lightly into the prepared graham cracker crumb mixture so some crumbs adhere to the melted marshmallow exterior. Alternatively, sprinkle crumbs on top for presentation.

If using, sprinkle a pinch of flaky sea salt and add extra chocolate shavings on top of each s'more for contrast.

Serve s'mores immediately while warm and gooey. For best texture do not store assembled s'mores — if you must, keep marshmallows and chocolate separate from crackers and assemble just before serving.