S’mores were first published as a Girl Scout recipe in 1927, and the modern name comes from a shortened version of the original — “Some Mores.” While first popularized as an easy-to-make camping treat that could be safely cooked in the coals of a bonfire, s’mores can be made at home using a microwave oven. This method allows you to enjoy chocolatey, gooey s’mores at home year-round, even if you don’t have access to a fire.
Assemble the Ingredients
The basic ingredients for s’mores hasn’t changed over the years. They remain: graham crackers, easy-to-melt chocolate and marshmallows. You may use large or small marshmallows and the type of chocolate is up to you. However, milk chocolate in bar form readily melts and is easy to portion out. In a pinch, use chocolate chips for s’mores.
Cooking in the Microwave
Place one large graham cracker — around 2 to 3-inches per side — on a microwave-safe plate with one to two pieces of chocolate on top. Beside it, place a cracker with the desired amount of marshmallows. One large marshmallow per s’more is sufficient. Choose graham crackers with perforations to make the perfectly sized s’more. The larger the cracker, the more marshmallow and chocolate you can use. Microwave on high for eight to 10 seconds until the marshmallow expands. Immediately place the cracker with the melted marshmallow onto the cracker with the melted chocolate, marshmallow side down. To make multiple s’mores at once, stack the s’mores prior to microwaving — with the chocolate and marshmallow sandwiched between two crackers — and wrap the s’mores in parchment or wax paper in packets of two or three. Microwave on high, adding three seconds of cooking time to the original five to 10 per extra s’more. You also can use a large plate and keep s’mores unassembled until they are fully heated. Push down on the assembled s’mores to meld the chocolate and marshmallow.
Tips for Tidy S’mores
S’mores are gooey and messy and that’s partly what makes them so fun to eat. Microwaved marshmallows can be hard and sticky if they are left to dry, and melted chocolate is never fun to clean up. Always microwave s’mores on a plate or paper towel to make clean-up easier. Do not overstuff your s’mores; adding too much chocolate or marshmallow does not make your dessert more decadent — only messier. Leave a 1/4- to 1/8-inch of space around the border of the graham cracker with chocolate to give the melted chocolate room to spread when the s’more is assembled.
While basic s’mores are delicious, you might dress up these childhood treats with spices, jams and different types of chocolate to turn them into an adult-friendly dessert for a dinner party. Use high-quality dark chocolate in place of standard milk chocolate, or to be adventurous, use white chocolate. Spread strawberry jam on the crackers prior to heating for red-and-white s’mores. Drizzle chocolate, fudge or caramel sauce on the s’mores and sprinkle crunchy sea salt on top for a salted caramel s’more. For a simpler way of jazzing up s’mores, sprinkle them with your favorite spice prior to microwaving. Use cinnamon, nutmeg or ginger for a slight spiciness, or use cayenne if you are interested in really perking up your s’mores.
References and ResourcesKCET: Camping With S'mores -- Five Ways to Make Them
KCET: The 8 Best Updated Smores Recipes
Good Housekeeping: S'mores You Can Make in the Microwave
What's Cooking America: S'mores Recipe
serious eats: Sweet Hacks -- 10 Easy S'mores Variations