How to Celebrate National S’mores Day When You Don’t Have a Campfire

Did you know that August 10 is National S’mores Day? The banks and post offices are still open; it’s one of those made-up holidays. This one is brought to you by the National Confectioner’s Association. But I for one will not pass up an excuse to eat s’mores. However, when I think of s’mores, I think of fire pits and fantastic patios and decks, none of which I have at my house. What about all of us who don’t have those going on? What the heck are we supposed to do on National S’mores Day?

This year we thought we’d try something a little different. For those of you who haven’t gotten around to building that outdoor fire pit in the backyard, for those who don’t have a backyard, for those who realize marshmallow goo on the fake gas logs in a fireplace is a bad idea, and for those who live somewhere hot and have no desire to get anywhere near a fire on a 90-degree night, this s’mores story is for you. I tapped the fabulous food blogger behind Lemons for Lulu, Tanya Schroeder, for some new ideas for ways to enjoy s’mores treats with a twist all day long, no flame required.

S’mores Chocolate Doughnuts
Makes 12 doughnuts

For the doughnuts:
1½ cup flour
½ cup cocoa
½ cup sugar
1 tablespoon baking powder
1 egg
¾ cup buttermilk
¼ cup vegetable oil
1 teaspoon vanilla

For the white glaze:
2 cups powdered sugar
2 teaspoons vanilla
4 tablespoons milk

For the chocolate glaze:
½ cup butter
¼ milk
1 tablespoon corn syrup
2 teaspoons vanilla
4 ounces semisweet chocolate, chopped

Toppings:
1 cup graham crackers, crumbled
1 cup marshmallow bits


1. Preheat oven to 320 degrees Fahrenheit. Combine the dry ingredients in a large bowl. Add the egg, buttermilk, oil and vanilla. Mix well. I did this by hand, and the consistency was perfect. Fill doughnut cavities about three-quarters full. Bake for 11 minutes. When done, remove from oven and let cool in pan for 5 to 7 minutes.

2. When the doughnuts are slightly warm, quickly dip them in the white glaze and rest them on a baking sheet until the glaze is set.

3. When the glaze is set, dip the doughnut tops in the chocolate glaze. Immediately sprinkle on the toppings.

For the white glaze:
Mix all the ingredients in a bowl. You want it to be somewhat thin, as this is just the first glaze.

For the chocolate glaze:
In a medium saucepan, combine the butter, milk, corn syrup and vanilla and stir until the butter has melted. Add the chopped chocolate and stir with a whisk. When the chocolate has melted and the mixture is smooth, remove from heat and whisk in the powdered sugar.


S’mores Oatmeal Cream Pies
Makes 24 pies

For the cookies:
1 cup butter, softened
1¼ cup brown sugar
¼ cup sugar
2 eggs
2 teaspoons vanilla
1¼ cup flour
1 teaspoon baking soda
1 teaspoon salt
1½ cup oats
1 cup graham cracker crumbs
1 cup mini chocolate chips

For the filling:
½ cup butter, softened
1½ cups powdered sugar
1 teaspoon vanilla
7-ounce jar marshmallow fluff


1. Preheat oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper or a silicone baking mat and set aside. 2. In a mixer, combine the butter, brown sugar and white sugar, and mix until creamy. Add the eggs one at a time, beating well after each addition.

3. In a separate bowl, the combine flour, baking soda and salt. Carefully add the flour mixture to the butter mixture, beating well. Stir in the oats and graham cracker crumbs until blended. Stir in the mini chocolate chips. Refrigerate the dough for at least an hour.

4. Using a small cookie scoop, scoop up dough and shape roughly into 1-inch balls. Bake for 12 minutes or until the edges have set. Let cool on baking sheet for 5 minutes before moving to a cooling rack.

For the filling:
1. Beat the butter until creamy. Slowly stir in the powdered sugar. Add the vanilla and marshmallow fluff. 2. Spread a large spoonful of filling on the bottom of one cookie, then top with another cookie. Repeat until all the cookies have been used. Store in the refrigerator.


S’mores Peanut Butter Bars

1 cup butter, softened
2 cups brown sugar
4 teaspoons vanilla, divided
2 cups peanut butter
2½ cups flour
1 teaspoon salt
1 teaspoon baking powder
1½ cup oats
1 cup graham cracker crumbs
14-ounce can sweetened condensed milk
1½ cup semisweet chocolate chips
2 tablespoons butter
½ teaspoon salt
1 cup mini marshmallows


1. Preheat oven to 350 degrees Fahrenheit. In a mixer, mix the butter and sugar until creamy. Add eggs and 2 teaspoons of vanilla, and mix well. Mix in the peanut butter until smooth. 2. In a separate bowl, combine the flour, salt and baking soda. Carefully add the flour mixture to the peanut butter mixture until fully incorporated. Stir in oats and graham cracker crumbs.

3. In a small saucepan, melt the butter, milk and chocolate over medium heat. Stir until melted and smooth. Remove from heat and stir in the remaining 2 teaspoons of vanilla.

4. Spray a 9-by-13-inch pan with nonstick spray. Press two-thirds of the peanut butter batter into the pan. Pour the melted chocolate over the batter. Crumble the remaining batter over the chocolate and then sprinkle the mini marshmallows over the crumbles. Gently press down with your fingers. 5. Bake for 30 minutes. Let cool on a wire rack.


S’Mores Ice Cream Sandwiches
Makes 12 sandwiches

For the cookies:
½ cup butter
4 ounces unsweetened chocolate, chopped
1½ cups semisweet chocolate chips
1½ cups flour
½ teaspoon baking powder
½ teaspoon salt
4 large eggs
1½ cups sugar
2 teaspoons vanilla

For the marshmallow ice cream:
1 cup half and half
¾ cup sugar, divided
3 egg yolks
1 cup whole-milk Greek yogurt
Pinch of salt
½ teaspoon vanilla
7-ounce jar marshmallow fluff
1 cup graham cracker crumbs


1. Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper or a silicone baking mat and set aside. 2. Combine the butter, unsweetened chocolate and semisweet chocolate in a saucepan. Cook over low heat, stirring until the butter and chocolate have melted. Stir until smooth, remove from heat and let cool.

3. Combine the flour, baking powder and salt in a small bowl. Set aside. 4. Mix the eggs, sugar and vanilla in a mixer. Carefully add the flour mixture. Mix well. Add the cooled chocolate. Mix well.

5. Using a large cookie scoop, drop the dough onto lined baking sheets. 6. Bake for 10 minutes. Let the cookies cool on baking sheets for 1 minute before removing to a cooling rack. You should get 24 large cookies.

For the ice cream:
1. In a saucepan, stir together half and half and ½ cup sugar over medium heat. Bring mixture to a boil. 2. Whisk egg yolks and remaining ¼ cup sugar in a large heatproof bowl. 3. Carefully whisk the hot liquid into the egg mixture until completely blended. Return everything to the saucepan and stir over medium heat until mixture begins to thicken and starts to resemble custard; this should take about 3 minutes.

4. Strain custard and pour into a small bowl set in a large bowl of ice. Let cool to room temperature. Remove the bowl from the ice and stir in the yogurt, vanilla and salt. Refrigerate until completely cooled.

5. Pour the custard into the bowl of an ice cream maker and proceed according to the manufacturer’s directions. Transfer to a container and fold in the marshmallow fluff until it is fully incorporated. Cover and freeze the ice cream until it’s firm.

To assemble:
1. Top a cookie with a scoop of ice cream and top with a second cookie. Repeat until all the cookies have been used. Freeze for 30 minutes. 2. Place the graham cracker crumbs in a shallow bowl and dip the ice cream sandwiches in, rolling to cover all sides. 3. Refreeze until ready to serve.


Tell us: Do you have any special recipes that involve marshmallows, chocolate and graham crackers? Please share your favorites with us in the Comments section.

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