The sinfully delicious taste of s’mores

Published 9:50 am Thursday, October 29, 2020

Getting your Trinity Audio player ready...

This Halloween, offer your trick or treaters wicked taste twists inspired by an old fireside favorite – the s’mores bar.

Enjoyed by young and old alike, the standard campfire fare – warm graham crackers, gooey marshmallows, and melted chocolate – has taken a few unexpected turns. Create tasty memories for the kiddos by conjuring up new spins on the ages-old treat.

Whether you whip up a graham cracker layer cake, wickedly sinful, vanilla-iced, graham squares, or a decadent, chocolate-marshmallow sheet cake, these rich treats will leave your little vampires begging for another mouthful.

You, too, will have one devil of a time taking just one bite.

Go ahead – indulge, and let your teeth sink in.


5 beaten eggs

2 cups sugar

2 sticks softened salted butter

1 sleeve pkg. graham cracker crumbs

2 tsp. baking powder

1 can evaporated milk

1 cup angel flake coconut

1 cup chopped pecans


Large can crushed pineapple

1 cup sugar

3 Tbsp. cornstarch

In a mixer, beat eggs. Add sugar and mix well. Add softened butter and mix well. Add cracker crumbs and baking powder and mix well. Add evaporated milk and blend will. Fold in coconut and nuts. Bake in three, greased and floured 9-inch cake pans in a 350-degree oven for 25-30 minutes. For the filling, combine pineapple, sugar, and cornstarch, and cook on medium heat until thick. When cool, spread on layers.


2 beaten eggs

1 cup sugar

1 stick softened, salted butter

2 cups graham cracker crumbs

¾ cup mini chocolate chips

1 cup chopped pecans

1 tsp. vanilla extract

In a mixer bowl, beat eggs. Add sugar and mix well. Add butter and mix well. Add cracker crumbs, chips, and nuts. Mix well. Fold in vanilla. Bake in a greased and floured 13 x 9 baking dish in a 300-degree oven for 30 minutes.


whole graham crackers

1 cup salted butter

1 cup brown sugar

1 cup chopped pecans

6 milk chocolate candy bars

Line a greased jelly roll pan with whole graham crackers. In a saucepan, melt butter and add brown sugar. Bring to a boil and cook 1 minute. Fold in pecans. Spread hot mixture over the crackers. Bake in a 375-degree oven for 7-9 minutes. Remove from oven. While hot, quickly cover with the chocolate bars until melted. Spread the chocolate smoothly over mixture. While still warm, cut around crackers.


4 beaten eggs

2 cups sugar

1 cup softened, salted butter

1 ½ cups all-purpose flour

2 ½ Tbsp. cocoa

Dash of salt

1 tsp vanilla extract

½ cup chopped nuts

Miniature marshmallows

½ cup softened salted butter

3 cups confectioners’ sugar

5 Tbsp. milk

2 Tbsp. cocoa

1 tsp. vanilla extract

½ cup chopped nuts

In a mixer bowl, beat eggs. Add sugar. Mix well. Add butter and mix well. Add flour, cocoa, and salt, and mix well. Fold in vanilla and nuts. Bake in a greased and floured 9 x 13 pan in a 350-degree oven for 25 minutes or until done. When done, put one layer of marshmallows over top. Return to oven until melted. Remove from oven and spread icing over marshmallows. For icing, in a mixer bowl, combine softened butter and sugar. Add milk, cocoa, vanilla, and nuts. Spread over melted marshmallows.


4 Hershey milk chocolate almond bars

2/3 cup milk

1 Tbsp. boiling water

1 tsp. instant espresso granules

20 large marshmallows

12 oz. Cool Whip topping

1 chocolate crumb crust

In a pan, warm milk. Dissolve instant coffee in boiling water. Add to milk. Break chocolate bars up in small pieces and melt in milk. Add marshmallows and stir until melted. Remove from stove and cool. When room temperature, stir in whipped topping. Pour into a chocolate crumb crust. Refrigerate overnight.


Box of graham crackers, plus more

1 cup softened salted butter

1 cup sugar

1 cup evaporated milk

1 cup graham cracker crumbs

1 cup chopped pecans

1 cup coconut

1 tsp. vanilla extract

½ cup melted, salted butter

16 oz. confectioners’ sugar

5 Tbsp. evaporated milk

1 tsp. vanilla extract

Using a 9 x 13 pan, line bottom with one layer of graham crackers. In a pan, bring butter, sugar, and milk to a boil. Add graham cracker crumbs, coconut, pecans, and vanilla. Cook at a low simmer until thickened. Pour over graham crackers. Add layer of graham crackers on top of poured mixture. For icing, in a mixer bowl, combine butter, sugar, milk, and vanilla. Spread over graham crackers. Refrigerate. Delicious.