12 Creative S’mores Variations for Camping

There’s something about a campfire and gooey s’mores that instantly makes a camping trip feel complete. But lately, classic chocolate-and-graham-cracker combos are getting fun upgrades with cookies, caramel, fruit, and even brownie layers.

After looking through popular camping food trends and viral s’mores ideas, it’s clear people are loving bold flavors, sweet-and-salty combinations, and creative cookie swaps. From peanut butter treats to tropical-inspired twists, modern s’mores are far from boring.

If you’re planning a bonfire, backyard gathering, or weekend camping trip, these fun s’mores ideas will make dessert the highlight of the night. The best part? Most of them are easy enough to make right over the fire with simple ingredients.

1. Salted Caramel Pretzel Bars

These salted caramel pretzel bars are sweet, salty, and filled with layers of buttery crunch and soft caramel. They work well for dessert trays, weekend baking, or simple homemade treats.

The buttery base stays soft and sturdy while the caramel layer adds a rich and smooth texture. The pretzels on top bring crunch and a salty contrast that balances the sweetness perfectly.

These bars are great for parties, holiday desserts, or keeping on hand for snacks throughout the week. They taste chewy, crunchy, and full of caramel flavor in every bite.

Servings: 12 bars

Ingredients

For the Buttery Base

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt

For the Caramel Layer

• 1 can sweetened condensed milk
• 1 cup brown sugar
• 1/2 cup unsalted butter
• 1 teaspoon vanilla extract
• 1 teaspoon sea salt flakes

For the Pretzel Topping

• 2 cups mini pretzels
• 1/2 teaspoon coarse sea salt

Instructions

1. Preheat the oven to 350°F and line a baking pan with parchment paper.
2. In a bowl, combine the flour, chilled butter, granulated sugar, and salt.
3. Mix until the texture becomes crumbly.
4. Press the mixture evenly into the prepared baking pan.
5. Bake for 15–18 minutes or until lightly golden.
6. In a saucepan over medium heat, combine the sweetened condensed milk, brown sugar, and butter.
7. Stir continuously until the mixture becomes smooth and thickened.
8. Remove from the heat and stir in the vanilla extract.
9. Pour the caramel evenly over the baked base.
10. Arrange the mini pretzels on top of the caramel layer.
11. Sprinkle with sea salt flakes and coarse sea salt.
12. Let the bars cool completely before slicing into squares.

2. Peanut Butter S’mores Cups

These peanut butter s’mores cups are soft, chocolatey, and easy to make for simple desserts or party treats. They combine classic s’mores flavors with creamy peanut butter cups in a smaller handheld version.

The graham cracker base adds a buttery crunch while the marshmallows become soft and lightly toasted on top. The peanut butter cups melt slightly into the layers and pair well with the chocolate topping.

These treats work well for movie nights, holiday platters, or quick weekend baking. They taste sweet, gooey, and rich with every bite.

Servings: 6 cups

Ingredients

• 1 cup graham cracker crumbs
• 3 tablespoons unsalted butter, melted
• 1 tablespoon sugar
• 6 Reese’s Peanut Butter Cups
• 6 regular sized marshmallows
• Chocolate ganache, fudge, or syrup for topping

Instructions

1. Preheat the oven to 350°F and lightly grease a muffin tin.
2. In a bowl, mix the graham cracker crumbs, melted butter, and sugar until combined.
3. Press the graham cracker mixture evenly into the bottom of 6 muffin cups.
4. Place one peanut butter cup into each muffin cup.
5. Bake for about 5 minutes until the peanut butter cups begin to soften slightly.
6. Remove from the oven and place one marshmallow on top of each cup.
7. Return to the oven for 2–3 minutes until the marshmallows soften and lightly brown.
8. Let the cups cool slightly before removing them from the muffin tin.
9. Drizzle chocolate ganache, fudge, or syrup over the top before serving.

3. S’mores Cookie Cups

These s’mores cookie cups are soft, chocolatey, and easy to make for parties, holidays, or weekend desserts. They combine classic s’mores flavors with a warm cookie texture in a simple handheld treat.

The cookie cups stay soft and buttery with graham cracker flavor throughout. Melted chocolate and toasted marshmallows create a gooey center that tastes just like traditional campfire s’mores.

These treats work well for dessert trays, family gatherings, or quick baking projects. They taste warm, chewy, and filled with chocolate and marshmallow flavor in every bite.

Servings: 12 cookie cups

Ingredients

• 1 1/4 cups all-purpose flour
• 1 cup graham cracker crumbs
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter, softened
• 1/2 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 12 large marshmallows, cut in half
• 2 Hershey’s milk chocolate bars

Instructions

1. Preheat the oven to 350°F and grease a 12-cup muffin tin.
2. In a bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
3. In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until smooth.
4. Add the egg and vanilla extract, then mix until combined.
5. Gradually add the dry ingredients and mix until a soft dough forms.
6. Divide the dough evenly into the muffin cups and press lightly into each cup.
7. Bake for 10–12 minutes until lightly golden.
8. Remove the muffin tin from the oven and gently press half a marshmallow into each cookie cup.
9. Return to the oven for 1–2 minutes until the marshmallows soften.
10. Top each cookie cup with pieces of Hershey’s milk chocolate while still warm.
11. Let the cookie cups cool slightly before removing from the pan.

4. Roasted Strawberry Cheesecake S’mores

These roasted strawberry cheesecake s’mores are soft, creamy, and filled with layers of chocolate, fruit, and toasted marshmallow flavor. They make a fun dessert for gatherings, weekends, or cozy evening treats.

The roasted strawberries become sweet and jam-like while the cream cheese filling adds a smooth and creamy texture. Toasted marshmallows and melted chocolate bring the classic s’mores flavor with a rich finish.

These s’mores work well for summer desserts, parties, or simple homemade treats. They taste gooey, fruity, and chocolatey in every bite.

Servings: 8 s’mores

Ingredients

For the Roasted Strawberries

• 1 pound fresh strawberries, hulled and sliced in half vertically
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract

For the Cream Cheese Filling

• 1 block full-fat cream cheese, very soft
• 3 tablespoons confectioners’ sugar
• 1/2 teaspoon vanilla extract

For the Milk Chocolate Glaze

• 2 Lindt CLASSIC RECIPE Milk Chocolate Bars, roughly chopped
• 1 tablespoon canola oil
• Flaky sea salt, for garnish (optional)

For the S’mores

• 8 sheets graham crackers, broken in half
• 8 marshmallows
• 1 Lindt CLASSIC RECIPE Hazelnut Bar, broken into squares

Instructions

1. Preheat the oven to 400°F and line a baking tray with parchment paper.
2. Add the strawberries to the tray and sprinkle with granulated sugar and vanilla extract.
3. Roast for about 20 minutes until soft and juicy, then let them cool slightly.
4. In a bowl, mix the softened cream cheese, confectioners’ sugar, and vanilla extract until smooth.
5. Add the chopped milk chocolate bars and canola oil to a microwave-safe bowl.
6. Heat in short intervals, stirring between each, until smooth and glossy.
7. Toast the marshmallows until golden and soft.
8. Spread the cream cheese filling onto half of the graham cracker pieces.
9. Top with roasted strawberries, a square of hazelnut chocolate, and a toasted marshmallow.
10. Drizzle with the milk chocolate glaze.
11. Sprinkle with flaky sea salt if desired.
12. Place the remaining graham cracker pieces on top and serve immediately.

5. Banana Nutella® S’mores

These banana Nutella® s’mores are warm, creamy, and easy to make with just a few simple ingredients. They are perfect for quick desserts, movie nights, or casual sweet snacks.

The toasted marshmallows become soft and gooey while the banana slices add natural sweetness and a smooth texture. The chocolate hazelnut spread melts into the graham crackers for a rich finish.

These s’mores work well for indoor treats, campfire desserts, or easy weekend snacks. They taste sweet, soft, and chocolatey in every bite.

Servings: 4 s’mores

Ingredients

• 4 marshmallows
• 2 tablespoons Nutella® or chocolate hazelnut spread
• 1 banana, sliced
• 4 honey graham crackers, broken in half

Instructions

1. Toast the marshmallows until golden and soft.
2. Spread the Nutella® evenly onto one side of each graham cracker half.
3. Place a few banana slices on top of the Nutella®.
4. Add one toasted marshmallow to each s’more.
5. Top with the remaining graham cracker halves.
6. Serve immediately while warm.

6. S’mores Brownies

These s’mores brownies are rich, gooey, and packed with classic campfire flavors in every bite. They are easy to make and work well for parties, bake sales, or weekend desserts.

The brownie layer stays soft and fudgy while the graham crackers add a light crunch underneath. Melted marshmallows and chocolate on top create the familiar sweet and gooey texture of traditional s’mores.

These brownies are great for sharing with family and friends or keeping on hand for sweet snacks during the week. They taste chocolatey, chewy, and slightly crisp around the edges.

Servings: 12 brownies

Ingredients

• 6 graham crackers, divided
• 1 box brownie mix plus ingredients listed on the package
• 1 1/2 cups mini marshmallows
• 5 snack-sized milk chocolate bars, broken into pieces

Instructions

1. Preheat the oven according to the brownie mix package instructions and grease a baking pan.
2. Arrange the graham crackers in a single layer on the bottom of the pan.
3. Prepare the brownie batter according to the package directions.
4. Pour the brownie batter evenly over the graham crackers.
5. Bake according to the package instructions until the brownies are almost done.
6. Remove the pan from the oven and sprinkle the mini marshmallows evenly over the brownies.
7. Add the broken chocolate pieces on top of the marshmallows.
8. Return the brownies to the oven for 2–3 minutes until the marshmallows soften and the chocolate begins to melt.
9. Let the brownies cool slightly before slicing and serving.

7. S’mores Bars

These s’mores bars are soft, gooey, and packed with classic chocolate and marshmallow flavor. They are easy to make and work well for parties, bake sales, or casual weekend desserts.

The graham cracker dough creates a buttery and slightly crisp base while the marshmallow creme stays soft and sticky in the center. Melted milk chocolate adds richness to every layer.

These bars are great for sharing with family and friends or keeping on hand for sweet snacks throughout the week. They taste chewy, chocolatey, and lightly toasted in every bite.

Servings: 12 bars

Ingredients

• 1 1/4 cups all-purpose flour
• 3/4 cup fine graham cracker crumbs
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light-brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 XL Hershey milk chocolate bars
• 1 jar marshmallow creme

Instructions

1. Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
2. In a bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt.
3. In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until light and smooth.
4. Add the egg and vanilla extract, then mix until combined.
5. Gradually add the dry ingredients and mix until a soft dough forms.
6. Press about two-thirds of the dough evenly into the bottom of the prepared baking pan.
7. Arrange the milk chocolate bars over the dough layer.
8. Spread the marshmallow creme evenly over the chocolate.
9. Crumble the remaining dough over the top.
10. Bake for 25–30 minutes or until golden brown.
11. Let the bars cool completely before slicing and serving.

8. Graham Cracker S’mores Cake

This graham cracker s’mores cake is soft, layered, and filled with classic campfire-inspired flavors. It works well for birthdays, celebrations, or special homemade desserts.

The graham cracker cake layers stay light and buttery while the marshmallow fluff adds a soft and airy texture. The chocolate buttercream brings a rich and smooth finish that balances the cake beautifully.

This cake is great for gatherings, holiday desserts, or weekend baking projects. It tastes sweet, chocolatey, and full of toasted graham cracker flavor in every slice.

Servings: 10–12 slices

Ingredients

For the Graham Cracker Cake Layers

• 120 g all-purpose flour
• 200 g graham cracker crumbs
• 150 g granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 76 g unsalted butter, room temperature
• 50 g neutral oil
• 227 g whole milk, room temperature
• 1 egg, room temperature
• 2 teaspoons vanilla extract

For the Marshmallow Fluff

• 2 tablespoons water
• 50 g granulated sugar
• 78 g light corn syrup
• 35 g egg white
• 1/2 teaspoon vanilla extract

For the Chocolate French Buttercream

• 227 g bittersweet chocolate
• 6 egg yolks
• 124 g granulated sugar, divided
• 42 g water
• 1 teaspoon vanilla extract
• 227 g unsalted butter

Instructions

1. Preheat the oven to 350°F and grease two round cake pans.
2. In a large bowl, whisk together the flour, graham cracker crumbs, sugar, baking powder, and kosher salt.
3. Add the butter, oil, milk, egg, and vanilla extract.
4. Mix until the batter is smooth and fully combined.
5. Divide the batter evenly between the cake pans.
6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake layers cool completely.
8. To make the marshmallow fluff, combine the water, sugar, and corn syrup in a saucepan over medium heat until the sugar dissolves.
9. In a bowl, beat the egg white until foamy.
10. Slowly pour the hot syrup mixture into the egg white while mixing continuously.
11. Add the vanilla extract and continue beating until fluffy.
12. Melt the bittersweet chocolate and let it cool slightly.
13. In a heat-safe bowl, whisk the egg yolks.
14. Heat part of the granulated sugar with the water in a saucepan until dissolved and hot.
15. Slowly pour the hot syrup into the egg yolks while whisking continuously.
16. Beat until thickened, then add the vanilla extract and softened butter gradually.
17. Mix in the melted chocolate until smooth.
18. Place one cake layer on a serving plate and spread a layer of marshmallow fluff on top.
19. Add a layer of chocolate buttercream over the fluff.
20. Place the second cake layer on top and frost the cake with the remaining buttercream.
21. Slice and serve.

9. Peanut Butter White Chocolate Confetti S’mores

These peanut butter white chocolate confetti s’mores are colorful, sweet, and fun to make for parties or special treats. The combination of marshmallow, peanut butter, and white chocolate creates a soft and creamy dessert with plenty of texture.

The homemade marshmallows stay light and fluffy while the graham crackers add a crisp bite underneath. White chocolate and sprinkles bring extra sweetness and a playful finish to every s’more.

These treats work well for celebrations, dessert platters, or weekend baking projects. They taste soft, crunchy, and filled with peanut butter and marshmallow flavor in every bite.

Servings: 12 s’mores

Ingredients

For the Marshmallows

• 3 envelopes unflavored gelatin
• 1 cup cold water, divided
• 1 1/2 cups sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons clear vanilla extract
• 1/4–1/2 cup powdered sugar

For the Whole S’more

• Graham crackers
• White chocolate
• Peanut butter
• Sprinkles

Instructions

1. Add the gelatin and 1/2 cup cold water to a large mixing bowl and let it sit for a few minutes.
2. In a saucepan, combine the remaining water, sugar, corn syrup, and salt.
3. Heat over medium heat, stirring until the sugar dissolves.
4. Pour the hot syrup mixture slowly into the gelatin while mixing continuously.
5. Add the vanilla extract and beat the mixture until thick and fluffy.
6. Spread the marshmallow mixture into a lightly greased pan.
7. Dust the top with powdered sugar and let the marshmallows set until firm.
8. Cut the marshmallows into squares.
9. Spread peanut butter onto graham cracker halves.
10. Add pieces of white chocolate and a marshmallow square on top.
11. Sprinkle with sprinkles.
12. Top with another graham cracker half and serve.

10. Raspberry S’more Bars

These raspberry s’more bars are soft, chocolatey, and filled with layers of fruit and marshmallow flavor. They are perfect for dessert trays, weekend baking, or special homemade treats.

The graham cracker crust adds a buttery and slightly crisp base while the raspberry jam brings a sweet and tangy layer. The marshmallow topping stays soft and fluffy with a rich dark chocolate coating on top.

These bars work well for parties, holiday desserts, or sharing with family and friends. They taste chewy, fruity, and chocolatey in every bite.

Servings: 12 bars

Ingredients

For the Graham Cracker Crust

• 3/4 cup all purpose flour
• 3 tablespoons whole-wheat flour
• 1/4 teaspoon ground cinnamon
• 3 ounces salted butter, room temperature
• 1/4 cup brown sugar
• 1 tablespoon honey

For the Marshmallows

• 1/2 cup light corn syrup
• 3/4 cup granulated sugar
• 1/2 cup water plus 1/4 cup
• 2 tablespoons gelatin powder
• 1 teaspoon vanilla extract

For the Filling and Coating

• 1/3 cup raspberry jam
• 10 ounces dark chocolate melting wafers
• Powdered sugar, for dusting
• Dried raspberry, for garnishing

Instructions

1. Preheat the oven to 350°F and line a square baking pan with parchment paper.
2. In a bowl, combine the all purpose flour, whole-wheat flour, and cinnamon.
3. Add the butter, brown sugar, and honey, then mix until a crumbly dough forms.
4. Press the dough evenly into the prepared pan.
5. Bake for 12–15 minutes until lightly golden, then let it cool.
6. Spread the raspberry jam evenly over the cooled crust.
7. Add the gelatin and 1/4 cup water to a mixing bowl and let it bloom for a few minutes.
8. In a saucepan, combine the corn syrup, granulated sugar, and remaining water.
9. Heat until the sugar dissolves and the mixture becomes hot.
10. Slowly pour the hot syrup into the gelatin mixture while mixing continuously.
11. Add the vanilla extract and beat until thick and fluffy.
12. Spread the marshmallow mixture over the raspberry jam layer.
13. Let the marshmallow layer set until firm.
14. Melt the dark chocolate wafers until smooth.
15. Pour the melted chocolate over the marshmallow layer and spread evenly.
16. Dust lightly with powdered sugar and garnish with dried raspberry pieces.
17. Let the bars set before slicing and serving.

11. S’mores Cinnamon Rolls

These s’mores cinnamon rolls are soft, chocolatey, and filled with classic graham cracker and marshmallow flavor. They make a cozy dessert or sweet breakfast treat for weekends and special occasions.

The dough stays fluffy with a light graham cracker flavor throughout, while the chocolate filling becomes rich and smooth when baked. The marshmallow-style topping adds a soft and lightly sweet finish.

These rolls are great for brunch tables, holiday mornings, or homemade desserts to share. They taste warm, gooey, and filled with chocolate and toasted sweetness in every bite.

Servings: 8 rolls

Ingredients

Dough

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 2 1/2 cups all-purpose flour, plus more for rolling
• 3/4 cup finely crushed graham crackers
• 1/3 cup packed light brown sugar
• 1 teaspoon salt
• 1/4 teaspoon ground cinnamon

Filling

• 1/4 cup unsweetened cocoa powder
• 1/3 cup heavy cream
• 2/3 cup dark chocolate chips
• 2 tablespoons granulated sugar
• 1 tablespoon butter, cubed
• Pinch kosher salt
• 1/4 cup finely crushed graham cracker crumbs

Topping

• 3 large egg whites
• 3/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar

Instructions

1. In a large bowl, combine the warm water and yeast. Let it sit for about 5 minutes until foamy.
2. Add the flour, crushed graham crackers, brown sugar, salt, and cinnamon.
3. Mix until a soft dough forms, then knead until smooth.
4. Cover the dough and let it rise until doubled in size.
5. In a saucepan over low heat, combine the cocoa powder, heavy cream, chocolate chips, sugar, butter, and kosher salt.
6. Stir until smooth and melted, then let the filling cool slightly.
7. Roll the dough into a large rectangle on a lightly floured surface.
8. Spread the chocolate filling evenly over the dough.
9. Sprinkle the graham cracker crumbs over the filling.
10. Roll the dough tightly into a log and slice into rolls.
11. Arrange the rolls in a greased baking dish.
12. Cover and let the rolls rise again until puffy.
13. Bake at 350°F for 25–30 minutes until golden.
14. While the rolls bake, place the egg whites, sugar, vanilla extract, and cream of tartar into a heat-safe bowl.
15. Beat until thick and glossy.
16. Spread or pipe the topping over the warm cinnamon rolls before serving.

12. Peppermint S’mores

These peppermint s’mores are cool, chocolatey, and filled with classic holiday flavor. They are great for winter gatherings, dessert platters, or cozy homemade treats.

The mint marshmallows stay soft and fluffy with a light peppermint flavor, while the chocolate graham crackers add a rich cocoa crunch. Melted chocolate brings everything together into a sweet and balanced dessert.

These s’mores work well for holiday parties, family movie nights, or seasonal baking projects. They taste crisp, creamy, and refreshing with every bite.

Servings: 12 s’mores

Ingredients

Mint Marshmallows

• Vegetable oil for pan
• 1 cup powdered sugar, divided
• 1/2 cup water
• 3 envelopes powdered unflavored gelatin
• 1 1/2 cups granulated sugar
• 1 cup light corn syrup
• 1/4 teaspoon salt
• 1 teaspoon peppermint extract
• 1 teaspoon pure vanilla extract
• Green food coloring (optional)

Chocolate Graham Crackers

• 2 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 cup dark brown sugar, lightly packed
• 1 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 7 tablespoons unsalted butter, cut into cubes and frozen
• 1/3 cup honey
• 5 tablespoons whole milk
• 2 tablespoons vanilla extract
• 3 tablespoons granulated sugar

S’mores

• 24 squares good-quality chocolate

Instructions

1. Lightly grease a baking pan with vegetable oil and dust with some powdered sugar.
2. Add the gelatin and water to a mixing bowl and let it sit for a few minutes.
3. In a saucepan, combine the granulated sugar, corn syrup, and salt.
4. Heat until the sugar dissolves and the mixture becomes hot.
5. Slowly pour the hot syrup into the gelatin mixture while mixing continuously.
6. Add the peppermint extract, vanilla extract, and green food coloring if using.
7. Beat until thick and fluffy, then spread into the prepared pan.
8. Dust the top with remaining powdered sugar and let the marshmallows set.
9. Preheat the oven to 350°F.
10. In a large bowl, combine the flour, cocoa powder, brown sugar, baking powder, and kosher salt.
11. Add the frozen butter and mix until crumbly.
12. Stir in the honey, milk, and vanilla extract until a dough forms.
13. Roll out the dough and cut into cracker-sized squares.
14. Sprinkle with granulated sugar and bake until crisp.
15. Cut the marshmallows into squares once firm.
16. Assemble the s’mores by placing chocolate and mint marshmallows between two chocolate graham crackers.
17. Serve immediately or warm slightly before serving.