Bet you’ve never thought of adding cheese.
Is there any combo more classic than crunchy graham crackers, toasty marshmallows and melty chocolate? Supermarkets have already begun the end caps on s’mores ingredients in anticipation of Memorial Day weekend. And while this quintessential summer treat hardly needs updating, there are lots of ways to elevate s’mores to satisfy a more sophisticated palate.
No one knows that better than Connor Dannis. He’s the lucky guy holding the title of s’moreologist at The Resort at Paws Up outside Missoula, Montana. Having roasted a marshmallow or two in his life, he’s got a few tricks up his sleeve.
First, if you’re simply putting a marshmallow on a stick and holding it over the flames, you’re doing it all wrong. Instead, Dannis preheats a metal skewer in the fire for a minute or two, quickly spears the marshmallow all the way through with the hot skewer to burn a hole through the middle, and then pushes a square of chocolate inside. He then carefully threads the marshmallow back onto the skewer and roasts it very gently over the fire, taking care to not let the marshmallow/chocolate vessel touch the flame. The result? A chocolate-marshmallow delight that’s easy to sandwich between two graham crackers.
Once you’ve gotten this new roasting method down, try one of these unique flavor combinations—or experiment with your own ingredients using this simple rule.
“The thing about s’mores is that every ingredient is sweet,” says Dannis. “You need to add acidity or saltiness to balance the sweetness.”
Place a thin slice of creamy Raclette cheese (often used in fondue, so it melts easily) on a graham cracker, then add roasted marshmallow and drizzle with salted caramel before adding the top cracker. You can also experiment with other soft, easy-to-melt cheeses and their complementary flavors, like goat cheese with a fruity jam.
Top a cracker with macerated strawberries and Chantilly cream, then add roasted marshmallow and drizzle with balsamic glaze. For a less messy version, simply add fresh raspberries or blueberries, or slices of fresh banana.
Chocolate and peanut butter always play well together. Try a dollop of nut butter paired with different types of chocolate: cashew butter and white chocolate, peanut butter and milk chocolate or almond butter and dark chocolate.
A slice of crispy bacon is a sure way to add saltiness to a s’more, but you can experiment with other meats, too, as long as you keep texture in mind. (Dannis is trying out a prosciutto s’more with guests this summer.) Swapping out graham crackers for saltines or Ritz is another way to add saltiness, but aim to add just one salty element.
Booze it up.
For a boozy s’more, fill a shot glass with a favorite liquor, like bourbon. Submerge a marshmallow and let it soak up the flavor for about 30 seconds. Then, place a square of milk chocolate, the uncooked marshmallow and a drizzle of honey on a graham cracker, and use a flat skewer (or two) to carefully roast the entire s’more over the fire—doing it this way helps preserve the flavor of the booze.