Summer nights mean s’mores around the campfire, but what happens when you’re craving that gooey marshmallow and melted chocolate combo in the middle of winter? Or when you live in the city without a fire pit in sight? I’ve been there more times than I can count.
That’s why I figured out how to make s’mores right in my kitchen. No campfire needed, no smoke in your eyes, and no waiting for the perfect camping weather. I can whip these up any time my kids start begging for s’mores after watching a camping movie.
The best part? You get all the same flavors – the crispy graham crackers, the melted chocolate, and those perfectly gooey marshmallows. Plus, you can make them year-round without leaving your house. Trust me, once you try this method, you’ll never wait for camping season again.
Why You’ll Love These S’mores
- No campfire needed – You can enjoy that classic s’mores taste any time of year, right from your kitchen without needing to build a fire or go camping.
- Super quick and easy – With just 10-20 minutes from start to finish, this treat comes together faster than you can say ‘more please!’
- Only three ingredients – Graham crackers, marshmallows, and chocolate – that’s all you need to create this beloved treat that everyone recognizes and loves.
- Perfect for any occasion – Whether it’s a rainy day activity with kids, a cozy night in, or when you’re craving something sweet, these s’mores hit the spot every time.
- Kid-friendly fun – Children love helping make these, and it’s a safe way to enjoy s’mores without the worry of an open flame.
What Kind of Chocolate Should I Use?
The beauty of making s’mores is that you can use whatever chocolate you love most. Classic milk chocolate bars like Hershey’s are the traditional choice and what most people grew up with, but don’t be afraid to mix things up. Dark chocolate works great if you prefer something less sweet, and it pairs nicely with the cinnamon graham crackers. You could even try white chocolate, cookies and cream bars, or flavored varieties like caramel-filled chocolate. Just make sure to use bars that are easy to break into pieces rather than chocolate chips, since you want those satisfying chunks that melt nicely with the warm marshmallows.
Options for Substitutions
The beauty of s’mores is that you can easily swap ingredients based on what you have at home:
- Graham crackers: No graham crackers? Try digestive biscuits, vanilla wafers, or even chocolate chip cookies for a fun twist. You could also use saltine crackers if you want a sweet-salty combo.
- Marshmallows: Regular-sized marshmallows work perfectly, but you can also use mini marshmallows (you’ll need about 54 minis to equal 18 regular ones) or even marshmallow fluff spread on the crackers.
- Chocolate bars: Any chocolate will do here – milk chocolate, dark chocolate, white chocolate, or even candy bars like Hershey’s, Kit Kats, or Reese’s cups. Chocolate chips work too, just sprinkle them on while the marshmallow is still warm so they melt slightly.
- Cinnamon or honey graham crackers: Regular graham crackers are totally fine if that’s what you have. The cinnamon and honey flavors just add a little extra sweetness, but plain ones won’t disappoint.
Watch Out for These Mistakes While Cooking
The biggest mistake when making indoor s’mores is overheating your marshmallows too quickly, which causes them to burn on the outside while staying cold inside – instead, use medium heat and rotate them frequently for even browning.
Another common error is using cold chocolate, which won’t melt properly when you assemble your s’mores, so break up your chocolate bars and let them come to room temperature beforehand.
Don’t forget to have your graham crackers ready to go before you start toasting marshmallows, because timing is everything when you want that perfect gooey texture.
If you’re using a broiler or oven method, keep a close eye on your marshmallows since they can go from golden to charred in just seconds, and always place them on the lower oven rack to prevent burning.
What to Serve With S’mores?
S’mores are pretty perfect on their own, but they’re even better when you turn them into a fun dessert spread for friends and family. I love setting up a little s’mores bar with different chocolate options like dark chocolate, milk chocolate, or even peanut butter cups so everyone can customize their own. A thermos of hot chocolate or some cold milk makes the perfect drink pairing, especially since the marshmallows can be pretty sweet. You could also add some fresh strawberries or sliced bananas to the mix for a fruity twist that cuts through all that chocolatey goodness.
Storage Instructions
Store: Keep your leftover s’mores components in separate airtight containers at room temperature. The graham crackers will stay crispy for about a week, while the chocolate and marshmallows can hang out for several weeks. Just make sure to keep them away from heat so the chocolate doesn’t melt!
Make Ahead: You can definitely prep everything in advance by breaking up the chocolate and arranging all your ingredients on a tray. Cover with plastic wrap and store at room temperature for up to 2 days before your party or gathering. This makes it super easy for everyone to build their own s’mores!
Serve: S’mores are best enjoyed right after making them while the marshmallow is still gooey and the chocolate is melty. If you have assembled s’mores sitting around, eat them within an hour or two before the marshmallow starts to get sticky and the graham crackers lose their crunch.
| Preparation Time | 10-15 minutes |
| Cooking Time | 1-2 minutes (broiler), 15-20 seconds (microwave), or 2-5 minutes (stovetop) |
| Total Time | 10-20 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1800-2000
- Protein: 18-24 g
- Fat: 48-60 g
- Carbohydrates: 330-370 g
Ingredients
- 2 chocolate bars (use Hershey’s milk chocolate, about 1.55 oz each)
- 2 boxes honey or cinnamon graham crackers
- 18 large marshmallows (I use Jet-Puffed for consistent melting)
Step 1: Prepare Your Mise en Place
- 2 chocolate bars
- 2 boxes honey or cinnamon graham crackers
Break the two chocolate bars into individual squares and set aside.
Separate the graham crackers from their sleeves—you’ll need 36 total crackers (18 pairs for the sandwiches).
Arrange 18 crackers on a baking sheet, spacing them slightly apart so they’re easy to work with.
I like to break my chocolate into smaller pieces than the bar squares because they melt more evenly and distribute better across the cracker.
Step 2: Assemble and Broil
- graham crackers from Step 1
- broken chocolate from Step 1
- 18 large marshmallows
Preheat your oven to broil on high.
On each of the 18 crackers on the baking sheet, place 1-2 squares of broken chocolate, then top with a marshmallow.
Slide the baking sheet under the broiler and broil for 25-35 seconds, watching closely—the marshmallows should puff up and turn light golden brown.
Don’t walk away; they go from perfectly toasted to burnt very quickly at this temperature.
Step 3: Complete and Serve
- assembled s’mores from Step 2
- remaining graham crackers
Carefully remove the baking sheet from the oven—the marshmallows will be hot and gooey.
Working quickly while everything is warm and pliable, top each marshmallow-covered cracker with a second cracker to create a sandwich.
Press down gently so the marshmallow squishes slightly and holds the layers together.
Serve immediately while the chocolate and marshmallow are still warm and melty.
