Patriotic homemade s’mores
Story by Carrie Hirsch + photo by Butch Hirsch
The 100-year anniversary of America’s favorite sandwich is approaching in 2025, so why not start celebrating now? S’mores is a contraction of the words “some more.” The recipe for a campfire graham-cracker sandwich first appeared in “A Book of 150 recipes Prepared with Campfire Marshmallows” by Gladys Williams, published in 1925. The treat was already wildly popular with Girl Scouts and Boy Scouts — they deserved a little something to look forward to after earning all those badges out in the wilderness. Making the graham crackers from scratch will set a precedent because you will eschew the store-bought variety.
Carrie Hirsch – S’mores
- 24 graham cracker stars
- 36 large marshmallows
- 24 mini Hershey chocolate bars (2 1/2” x 1”)
Directions  If you don’t have access to a campfire or fire pit, these s’mores may be prepared in a microwave oven. Place a graham cracker star on a microwavable plate, top with two chocolate pieces and three large marshmallows.  Microwave for 20 seconds. Marshmallows will puff up then shrink down again.  Top with a second graham cracker star and press down. Eat up!
Graham Cracker Stars
- 2 cups whole wheat flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 stick cold butter, cut into 8 slices
- 2 tablespoons milk
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 4” star-shaped cookie cutter (optional)
Directions  Using a standing mixer with the flat paddle attachment, combine flour, sugar, brown sugar, baking soda, cinnamon and salt in a mixing bowl and mix until well incorporated.  Add butter, milk, honey and vanilla extract and beat until soft dough forms.  Shape into a ball, cover with plastic wrap and refrigerate for 1 hour.  Line two baking sheets with parchment paper. Heat oven to 350 degrees.  Flour a large cutting board or a clean counter area. Cut the dough in half, sprinkle with flour then roll out to 1/4-inch thickness using a rolling pin.  Using a star-shaped cookie cutter (or simply cut them into stars using a sharp knife), cut out star shapes and arrange on parchment paper. Repeat with the remaining half of dough.  Bake for 10-12 minutes or until edges are lightly browned, remove from oven, then transfer to a cooling rack.