Graham crackers (one rectangle per desired s’more)
Chocolate bars (half a regular sized bar per s’more)
Marshmallows (two normal sized ones or one jumbo per desired s’more)
You can toast the marshmallows first or lay everything out. I usually do the latter so that’s how I’ve written this, but know that it doesn’t matter. Rearrange the steps as you prefer
Rip a rectangle of heavy foil for each s’more you want. Just make sure it’s an inch or two wider than a square of graham cracker.
If you’ve got the counter space, lay out the makings of each s’more on each piece of foil (two graham squares and one square chocolate) to help yourself out later - if you don’t have the space, no problem.
Skewer the marshmallows. I’ve done four regular sized ones per skewer to maximize s’more-per-skewer. I highly recommend some metal ones. Wood is fine, but they might get a little burnt and break. I haven’t done this, but I have heard oiling the skewer will help them not stick if that’s something you’re concerned about.
We have a charcoal grill, so I can’t speak to how to do this with a gas grill or an open fire (though I imagine you just need a shelf or something for the fire for step 8). Anyway, for a charcoal grill, use a chimney starter to get the coals to the proper temperature.
At some point (before the coals are ready for regular grill usage), flames will shoot out the top. Your time is here! I get the marshmallows literally on fire, try to extend the fire to all of them, and blow them out.
The s’more assembly doesn’t need to be rushed - you just need to have them ready before the grill is completely out of heat. I usually take the skewers inside to my s’more making station and assemble them while Trey starts to grill the dinner items that need a higher heat. On a sheet of foil, place a graham cracker square and a square of chocolate. Get your other graham cracker square and with the other one + chocolate square, grab two marshmallows (or one jumbo) off the skewer. Wrap your s’more in foil so no s’more is showing. Repeat till you’re out of ingredients!
When whatever else we’re grilling is almost done, I’ll place the wrapped s’mores around the perimeter of the grill (where the lowest amount of heat is) and close the lid. The goal here is to get the chocolate and marshmallows melty, the graham crackers a bit soft, and to ultimately make one uniform dessert vs. three separate ingredients. This will likely take about 3-5 minutes depending on how warm the grill is and if you’re using the lid. I suppose a good indicator is the foil packets are warm.
Once you’ve decided they’re done, take them off the heat and sit them aside. Honestly, just forget about them for a couple hours unless you actually like gooey, messy s’mores. They’ll stay good wrapped like this for a few days and they are surprisingly delicious when totally cooled. If you’re having guests, it may be the best idea just to send them home with the wrapped s’mores.
I came up with this while on vacation in July 2021. It was our longest vacation in nearly 2 years and we had been feeling especially cramped and overwhelmed where we were living at the time. Having a house, a yard, and a grill for ten days in a little town in Vermont felt like paradise. We were trying to think of everything we could possibly grill, and a display at the grocery store reminded me of my love for very toasted marshmallows. I had always felt underwhelmed by s’mores - often the marshmallow wouldn’t be toasty and overall, the thing was messy and too crunchy. But, I was vulnerable so I bought the whole suite of s’mores fixings, came up with the above, and promptly felt like a genius. Now that we have our own house, yard, and grill, I usually make this every time we grill. Honestly, I usually don’t even eat any the night they’re made. They get better with time! Truly gift that keeps on giving!
I’ve been slowly working on transcribing this recipe, but when I saw the NYT Cooking recipe of the day on Saturday, August 13th was s’mores, I knew I had to get this out there for maximum relevant timing. However, here we are, almost a week from 8/13! This recipe was challenging to put to words. So far in my quest to share recipes, the ones that I mostly invented vs. adapted are the hardest to get out. If you’ve tried writing anything ever, you know what I’m talking about. Writing is hard. Recently I’ve realized I’m a visual thinker almost to a fault, which is why coming up with words is a bit challenging. I’ll see what I want to describe in my head, but picking words! There are so many of them! How can I be succinct yet direct and compassionate? Hopefully this recipe makes sense and inspires you to try a different s’mores approach, especially if you’ve also been underwhelmed by them before.