S’mores are the ultimate zero fuss treat. Just three simple ingredients that somehow turn into pure magic. Stick to the classic combo or go wild with extras like nutella, caramel or sliced fruit. However you stack them, s’mores are guaranteed crowd pleasers, whether you’re at home or round a campfire.

How to Make S’mores

The Ingredients

Biscuits: Americans use graham crackers, but here a good old digestive does the job perfectly well (to make it even easier, use chocolate digestives instead of having to add chocolate in and then you’ve got a 2 ingredient s’more!) Hobnobs or a wee Rich Tea will also work if that’s what you’ve got in the cupboard. But the absolute elite biscuit for s’mores that we’ve tried has to be Nice biscuits. Try it.

Marshmallows: A bag from the supermarket will do just fine. The Haribo marshmallows are nice and light, and taste slightly different, but the supermarket own brand marshmallows work perfectly. Go regular sized marshmallows if you want that classic gooey pull, or jumbo if you like things extra messy.

Chocolate: A plain bit of milk chocolate is the traditional choice. Chocolate buttons work well because they melt easily when they’re next to the hot marshmallow, as do thinner chocolate bars like animal bars. Feel free to upgrade though; Dairy Milk, Galaxy or even a cheeky bit of Nutella will melt down into something dreamy. Basically, if it’s chocolate and you love it, it’ll work.

Instructions

S’mores might be a campfire classic, but you don’t actually need flames licking the night sky to make them happen. A barbecue, oven, hob (gets very messy very quickly though!), or even an air fryer will do the trick if the weather’s rubbish (or you just fancy one on a Tuesday night). That said, let’s stick with the traditional campfire method for maximum gooey nostalgia.

Step 1:

Snap your chocolate into pieces, get your biscuits ready, and skewer a marshmallow (you can get fancy with a metal roasting stick or long wooden skewer but using a stick you’ve found in the woods will do the job just as well).

Step 2:

Toast your marshmallow gently over the heat until it’s as golden (or charred) as you like it. A couple of quick tips:

  • Don’t shove it straight into the flames unless you’re deliberately going for the fireball look.
  • Keep turning it so you get that perfect all over toastiness.

If you’re the type who likes it extra gooey with a crispy shell, just let it darken to your heart’s content – no judgement here.

Step 3:

Twirl your marshmallows until they’re exactly as melty as you want them, then it’s time for the best bit – building your s’more. Pop the gooey marshmallow on top of your chocolate on top of your biscuit of choice, press it down gently using your top biscuit and pull out the skewer. The heat will melt the chocolate into a glorious puddle, and before you know it you’ve got sticky fingers and melted chocolate everywhere.

Enjoy!

Feel free to experiment and add anything that takes your fancy. Some sliced strawberries or raspberries would work well, a bit of peanut butter if you’re so inclined, or even use a caramel biscuit instead of a digestive. The world is your smorgasbord!