There is no winter substitute for s'mores. Maybe it is the crispy, fire-burned shells of the marshmallows or the natural heat of the day softening the chocolate that can’t be replicated by microwaves or stoves. 

It isn’t known exactly when Americans found the perfect way to enjoy marshmallows was to make it into something so sticky soap and water hardly get it off. The 1927 Girl Scout’s guide published it in their recipes, but the Graham cracker has existed since 1829. The post-WWII “supermarket” culture made it synonymous with Americana, in particular the blue and orange bag of marshmallows and a Hershey's bar. I am a cacao lover; the forms and varieties all interest me—but s'mores is the one rare case where I feel that Hershey’s specifically hits the mark. (Also, in high quality chocolates with lower cocoa butter percentages, the melting quality changes and you don’t get the same “smushy” effect desired for a s'more.) Yet there are countless ways to take this treat into the gourmet millennium, and here are just a few that I have tried:

Nutella S'mores: with one good spread of Nutella hazelnut spread on each graham cracker, the treat is even more indulgent, and after the marshamallow is toasted, you can throw in a nice, cool slice of banana.

Black Forest S'mores: you can add a high-quality berry preserve on the crackers (the closer to whole berry the better) and just before eating add a dollop of whipped cream in between (homemade is best, but Cool Whip serves its purpose too).

Oaxacan-Inspired S'mores: sprinkle a little (even a pinch is too much) habanero chili pepper on the melted chocolate. This stuff is hot—don’t rub your eyes! On the other cracker, put a nice spread of room-temperature cinnamon butter. They have it in many local stores, but if you can’t find it, you can always use your own unsalted butter mixed with a good cinnamon, like Vietnamese or Ceylon.

For the Brave: drizzle the chocolate with its sides to the marshmallow in caramel. Add a teeny bit of sea salt. You can go with just the graham crackers, but if you throw a Ruffles potato chip in the mix, you won’t be sorry!

If you have more s’more suggestions, please post or email them!

Magdalena Zenaida resides in Ann Arbor with her dog, Dartie. She writes of their and their companion's exploits on her blog, The World of Dogs, when she is not out pet-sitting for her business, The Joyful Dog. She would love for you to email her!