Photo: Erin Kunkel
Total Time
25 Mins
Makes 12

What does a grown-up Girl Scout turned chef serve in camp? The ultimate in campground dining, made with homemade graham crackers and marshmallows. This recipe comes from Cindy Pawlcyn, chef-owner of the legendary Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California), and it's actually far easier than it looks. You make the bundles at home and then just heat them in camp.

How to Make It

Step 1

Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center 1 graham cracker on each oiled doubled sheet, then top with a chocolate piece, marshmallow, and another cracker. Gently fold foil over s'mores and crimp to seal.

Step 2

Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350°), turning often just until chocolate softens, 2 to 3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.

Step 3

Make ahead: Through step 1, up to 3 days, airtight and chilled.

Step 4

Note: Nutritional analysis is per s'more.

Mustards Grill in Napa; Cindy's Backstreet Kitchen, and Go Fish, both in St. Helena, CA

Ratings & Reviews

halstony's Review

August 11, 2013
It was amazing. A lot of steps but worth it to try your own marshmallows.

Etbeaty1's Review

June 22, 2013
We made this with my grandchild and though a little gooey came out delish. Might refine the home process a bit but will definitely make again!

mancha44's Review

August 10, 2012

AinOakPark's Review

January 03, 2012
Not ONE review makes this SOOOO top rated. What?