Feeling campy? August conjures visions of campfires. Oh, and it’s National S’mores Day!
Restaurants around the country are serving creative takes on the camp classic.
The Sheraton Maui adds a Hawaiian twist to s’mores, available at the beachside fire pits each night. There’s a classic kit ($45) and a local version ($60), with pineapple, macadamia nuts, coconut flakes, salted plum sugar and local cookies, among other components. For the ultimate combo, the team recommends rolling the fresh-roasted marshmallow in coconut flakes and dusting it with the plum powder. Swap out the graham cracker for coconut-macadamia nut cookies with chocolate, crunchy macadamia nuts and fresh pineapple.
In New York City, Sherry B. Desserts prepares a giant s’more (above) that weighs nearly three pounds. The massive confection sandwiches torched-to-order homemade marshmallow between two homemade graham cracker slabs, each slathered in milk chocolate spread.
It’s only natural that a restaurant called Campfire — specializing in fire-roasted entrees — would serve wickedly gooey s’mores come dessert. This lively Oceanside restaurant presents marshmallows on a stick to roast over a smoldering orb, to combine with oozing chocolate and salted caramel, which cuts through the sweet marshmallow.
Or recreate the fireside experience at home with these Cooking Channel recipes.
Beauty of Campfire S’mores with Homemade Marshmallows during Campfire Cookout, as seen on Cooking Channel's Dinner at Tiffani's, Season 2.
Jessica Brooks, 2016, Cooking Channel, LLC. All Rights Reserved.
Tiffani’s recommends making homemade marshmallows to assemble as part of a s’mores buffet, with toppings like peanut butter, berries, bananas and, of course, chocolate.
For her portable s’mores bars, Kelsey sandwiches the messiest bits — marshmallow crème — between cookie-like graham cracker layers.
Dan Pashman finds a better way to eat s'mores.