Chris Ainsworth makes all kinds of seasonal dessert flatbreads, but his s'mores version is a year-round favorite. While baking the flatbreads in the oven is easier, they're also delicious grilled; just be sure to set the dough away from direct heat so the bottom doesn't burn before the toppings melt.
Peanut Butter Pound Cake S'mores
In this takeoff on the campfire classic, Grace Parisi replaces crunchy graham crackers with buttery store-bought pound cake, sandwiched with marshmallow fluff and peanut butter and served alongside a cup of warm melted chocolate for dipping.
Curried Rice Krispies Squares
Chef Justin Large created these ingenious and addictive squares, an Indian-spiced variation on the all-American classic.
Campfire Biscuit S'mores
"My s'mores are much less crumbly than the graham-cracker kind,” says Grace Parisi. Her hearty twist is made with chocolate-studded biscuits, tangy raspberry jam and smoky marshmallows.
Semifreddo, the luscious Italian dessert, is cold and creamy like ice cream but much simpler to make.
Sweet Potato Gratin with Chile-Spiced Pecans
Jose Garces says this dish best exemplifies his Thanksgiving menu: traditional at its core but with unexpected Latin accents. The gratin is silky and sweet, topped with gooey marshmallows and delightfully crunchy pecans flavored with chile powder.
Molten Chocolate Cake with Marshmallow Filling
Spiced Candy Corn Crispies
These charming sweet-and-savory rice cereal treats are spicy enough to serve with drinks and sweet enough to satisfy a candy craving.
Twice-Baked Sweet Potatoes with Toasted Marshmallows
In this clever version of candied sweet potatoes with marshmallows, Grace Parisi mashes sweet potatoes with deeply flavorful grade B maple syrup and butter before stuffing them back into their skins and baking them a second time.
Chocolate S'mores Cake
Michael Recchiuti decorates the marshmallow on this exquisite chocolate cake with shards of his own graham crackers, but store-bought ones work just fine.
Marshmallow crème doctored with peppermint extract and confectioners' sugar makes a speedy filling for these cookies.
Chocolate-Peanut Butter Moon Pies
Moon pies are classic Southern cookies filled with marshmallow and coated with chocolate. Pastry chef Rebekah Turshen models hers on the classic, but also on the excellently named Goo-Goo Clusters, a peanut candy invented in Nashville in 1912. She spreads crispy sugar cookies with chocolate and peanut butter, then sandwiches them around a marshmallow filling.
Coconut cake, a dainty dessert, was in vogue in the 1920s for ladies' gatherings. Traditionally made with marshmallow frosting, the cake was famously served to President Truman during a trip to Florida in the 1950s.
Plain, Mango or Raspberry Marshmallows
These fluffy, ethereal marshmallows can be left plain or flavored with freeze-dried fruit. Mango and raspberry are two fantastic options.