S'mores
Gooey toasted marshmallow and melting milk chocolate sandwiched between digestive biscuits — campfire nostalgia you can make at home.
S'mores are the sticky, simple joy of campfires — molten marshmallow hugging a slab of chocolate between crunchy biscuits. No need for a full-blown camping trip: you can make them over a barbecue, under your oven grill, or even carefully on a gas hob.
This recipe keeps things straightforward for home cooks: digestive biscuits and milk chocolate stand in for the original graham crackers and make for a perfectly British take on an American classic. Eat fast and expect a mess — that's half the fun.
Ingredients
- 8 digestive biscuits — use 2 biscuits per s'more
- 100 g milk chocolate — break into four 25 g portions
- 4 large marshmallows
- 0 g flaky sea salt — optional, to finish
Equipment
- long roasting skewers
- heatproof baking tray
- kitchen blowtorch (optional)
Instructions
Break the milk chocolate into four roughly equal portions (about 25 g each). Place four digestives on a board to act as the bases and set the chocolate portions on top of them.
Thread one large marshmallow onto a long roasting skewer, leaving a gap between the handle and the marshmallow for safe holding.
Toast the marshmallow over a medium campfire or barbecue flame, holding it just above the heat and rotating steadily until it is deep golden and soft all the way through (about 45–90 seconds). If a small flare-up occurs, move the skewer away briefly and resume—do not hold it directly in flames.
Alternative indoor method under a hot grill: place the marshmallows on a heatproof baking tray spaced apart, put under a preheated grill on high (about 230°C) and watch closely — they will puff and brown in 30–60 seconds. Remove immediately when golden.
Once toasted, press the hot marshmallow immediately onto the chocolate-topped digestive, then cap with a second digestive and press gently for about 5 seconds so the marshmallow oozes into the chocolate.
If using, sprinkle a tiny pinch of flaky sea salt over each s'more to finish and serve immediately while gooey.
Tips
- If you crave less mess, press the top digestive on at an angle and rotate once to reduce drips, or use a fork to steady the skewer while assembling.
- To toast on a gas hob, hold the marshmallow just above the flame on a long metal skewer and rotate; never put the marshmallow directly on the hob burner.
- Make the chocolate portions ahead and keep covered at room temperature; only toast marshmallows at the last minute for the best gooey texture.
- If you’ve burned a marshmallow, scrape the char off with a knife and re-toast gently — a little brown is OK but black tastes bitter.
- Leftover toasted marshmallows can be kept in an airtight container for up to 24 hours but will lose their ideal texture; assembled s'mores are best eaten immediately.
Substitutions
digestive biscuits → graham crackers, same quantity
Stays closemilk chocolate → dark chocolate (70%), same quantity
Stays closelarge marshmallows → mini marshmallows (use a handful per s'more and press between biscuits), adjust quantity to taste
Noticeably different
Nutrition
Per serving · estimated
- 300
- Calories
- 5 g
- Protein
- 38 g
- Carbs
- 14 g
- Fat
- 2 g
- Fibre
- 18 g
- Sugar
- 150 mg
- Sodium
FAQ
Can I make s'mores in the oven?
Yes — use the grill method described. Put marshmallows on a heatproof tray and grill on high (around 230°C) for 30–60 seconds, watching constantly. Assemble immediately.
How do I prevent marshmallows catching fire?
Keep the marshmallow just above the flame and rotate continuously. If flames lick the marshmallow, move it away briefly until the flame settles.
Are marshmallows vegetarian?
Most standard marshmallows contain gelatine and are not vegetarian; look for gelatine-free or vegan marshmallows if you need vegetarian/vegan.
Can I prepare any part in advance?
You can break the chocolate into portions and set up the biscuits ahead, but toast marshmallows and assemble at the last minute for best texture.
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