Author: Rose Levy Beranbaum
Author: Christina Tosi
This ambitious Mallomars-inspired recipe is a project: Make the (wheat-free!) cookie base and top with marshmallow on day one; enrobe in chocolate on day two.
Author: Anna Posey
Author: Ellen Brown
Author: Sharon Bowers
Make these special treats around the campfire this summer. It's like a regular s'more and a butterfinger had a beautiful baby.
Author: Stephanie Izard
In theory, campfire s'mores are amazing, but the reality is often a stale graham cracker sandwich filled with thick pieces of unmelted chocolate and gooey marshmallows oozing out the sides. This sandwich...
Author: Katherine Sacks
Author: Jacques Torres
Author: Irma S. Rombauer
Author: Christina Tosi
These campfire-inspired treats combine rich chocolate, graham crackers, and marshmallows in a whole new way. Torch them just before serving to mimic toasted marshmallows.
Author: Katherine Sacks
Author: Zoe Singer
Make this recipe for rice crispies with a twist: Sweet potato and brown rice puffs add nutrition and flavor to the childhood favorite.
Author: Jerrelle Guy
To crush candies easily, minus any peppermint shrapnel, place them in a resealable plastic bag and crush with a rolling pin, meat mallet, or the back of a large spoon.
Author: Dawn Perry
For a smaller batch and an easier time mixing the cereal, divide the recipe in half (but use an 8x8" pan).
Author: Anna Posey
Author: Bon Appétit Test Kitchen
If you want to rein in this over-the-top recipe a bit, feel free to serve the cookies on their own.
Author: Stephen Stryjewski
Author: Matt Lewis
It's impossible to go wrong with layers of graham, chocolate, and marshmallow. Broiling the gooey top creates an irresistible golden crown that crackles each time the pie is sliced.
Author: Lillian Chou
Author: Karen Adler
These s'mores-inspired cupcakes combine the smoky flavor and crisp outer shell of a slightly singed marshmallow topping and a bittersweet chocolate ganache filling.
Author: Martha Collison
Author: Marissa Goldberg
Taste absolutely sinful...but they're not. You can make them up to two days ahead and store in an airtight container.
Author: Marge Perry