What would camping be without S’mores? Everyone loves them—and what’s not to love? A marshmallow and chocolaty goodness sandwiched between two graham crackers. But maybe you want a new way to serve up those beloved S’mores. Today, we have a bunch of tasty, sweet versions of the old-time favorite. We’ve even given you a few other awesome snacks to enjoy whether sitting around the fire or on a hiking excursion.
S’moreos (Serves 4)
Everyone will enjoy this twist of gooey excellence on the old classic. If you have some Nutella, slathering that on the inside of each half of the graham crackers will make this simply heaven! You can also try other great items like: peppermint patties, strawberry or banana slices, peanut butter cups, caramel sauce…the list is endless!
- 3 tbsp. of creamy peanut butter
- 1 1.55 oz. milk chocolate candy bar, cut in quarters
- 4 graham crackers, broken in half
- 4 marshmallows, large
- 4 whole Oreo cookies
- 1 jar of Nutella (optional)
If desired, begin by spreading Nutella on the inside of each graham cracker half.
Spread peanut butter on the two sides of all Oreo cookies. Put 1 Oreo on each half of a graham cracker. Place a piece of chocolate on top of each cookie.
Six inches from the fire toast each marshmallow on a long metal skewer until they’re light brown; be sure to turn them periodically.
Lay each marshmallow on top of the chocolate piece and top with the other graham cracker half. Enjoy promptly!
Campfire Éclairs (Serves 6)
Oh, so good and easy to make—you may even have helpers with this recipe!
- 1 8 oz. tube of refrigerated crescent seamless dough sheet
- ½ c. of chocolate frosting
- 3 3¼ oz. snack-sized cups of chocolate or vanilla pudding
- 1 can of whipped cream
- Wooden dowels (24 in. long and ⅝ in. in diameter)
Set your campfire for high heat.
Wrap aluminum foil around an end of a wooden dowel. Open the crescent dough sheet and slice 6 4-in. squares.
Take a piece of dough and wrap it around a dowel; make sure to pinch the seam and the end to close.
Over your campfire, cook and turn occasionally until the dough’s golden brown, about 5-7 minutes. Remove the dowel once the dough has cooled enough for you to hold it. Then set aside and let it cool completely.
Repeat the above 2 steps with the rest of the crescent dough.
Scoop the pudding into a plastic resealable bag and snip a little hole out of 1 corner.
Squirt the pudding into every pastry shell. Next, smear the chocolate frosting on top of each pastry and top that with the cream.
(Note: If you wish, you can omit the pudding, put whipped cream in the bag and squeeze it into each pastry.)
Pot of S’mores (Serves 12)
This is a deliciously sticky variation of the famous camping treat. You’ll find the most difficult thing to do is wait for this lusciousness to cool down so you and your family can dive in.
- ½ c. of melted butter
- 2 c. of semi-sweet chocolate chips
- 2 c. of mini marshmallows
- 1 14½ oz. pkg. of graham crackers, crushed
- 1 c. of butterscotch chips
- 1 14 oz. can of condensed milk, sweetened
Using 16-18 large wood chips or charcoal briquettes, prep your campfire or grill for low heat.
Place heavy-duty aluminum foil inside your Dutch oven.
In a medium bowl, mix butter and cracker crumbs then press into the bottom of the Dutch oven to create the crust. Pour the condensed milk on the cracker crust and scatter the butterscotch and chocolate chips on top; sprinkle the marshmallows on top of the chips. Cover with the Dutch oven lid.
When there’s white ash on the wood chips or charcoal, put the Dutch oven right on top of 6 of these; then with long-handled tongs, put the other 10-12 pieces on top of the pan’s lid.
Cook for 15 minutes or until the marshmallows start melting. To check that it’s cooked, be careful and use the tongs to lift the lid.
Campfire Peach Cobbler (Serves 8)
Fruit cobbler is a delicious dessert but did you know you can make it while camping? If you don’t care for peaches you can use any other fruit such as apples or berries and cherries. Why not mix and match them?
- 1 c. of sugar
- ½ tsp. of salt
- 2 c. of all-purpose flour
- 4 tsp. of baking powder
- ½ c. of melted butter
- 1 c. of 2% milk
- ¼ c. of sugar
- 2 15¼ oz. cans of sliced peaches
- ½ tsp. of ground cinnamon (optional)
Use 32-40 charcoal briquettes to prep your grill or campfire for low heat. Put heavy-duty aluminum foil inside of your 10-in. Dutch oven and set aside.
Whisk the first 4 crust ingredients together in a big bowl; then pour in the butter and milk and mix only until moist. Now, pour the batter into your foiled Dutch oven.
Drain the peaches but save 1c. of syrup. Lay the peaches on the batter; scatter the sugar and, if you wish, cinnamon on the fruit. Pour the 1 c. of syrup on top of the peaches and cover the pan.
When there’s white ash on the charcoal, put the Dutch oven right on top of half of the charcoal; then with long-handled tongs, put the other half of the charcoal on top of the Dutch oven lid.
Let the cobbler cook until it begins to brown and is firm, about 30-40 minutes. Be sure to carefully use the tongs to lift the lid when you check on the cobbler! Cook 5 more minutes if needed.
Withdraw the Dutch oven from the heat and, before dishing out, let it sit for 15 minutes, uncovered.
S’mores Pudgy Pies (Serves 4)
Your kids will clamor for more of this ooey-gooey deliciousness!
- 8 tbsp. of Nutella
- 4 tbsp. of mini marshmallows
- 2 crushed graham crackers
- 8 slices of cinnamon bread
You’ll need to make each of these one at a time. Using a greased sandwich iron, begin by placing a slice of bread on it. Spread the Nutella on the bread; scatter some cracker crumbs and marshmallows over the Nutella. Then lay a bread slice on top and close the iron.
Placing the sandwich iron over your campfire cook and turn periodically until the bread is light brown—about 1-1½ minutes.
Wait until you see what we’ve got for delicious snack recipes in part two!