Smores are one of my favorite foods. We keep smore supplies stocked in our pantry at ALL TIMES. We stretch the camping season for more of the year than most people, and we have a backyard propane firepit so we keep smores as our go to dessert all year! That said, we live in rainy Seattle, and sometimes during these winter months making smores outside just isn’t happening. But we don’t stop smoring in this household, we just move the smorey goodness inside. This is an especially amazing dessert if you’ve been out hiking, snowshoeing or cross country skiing! So, how to make smores inside?
Here are 6 ways to do it from all around the internet, along with my notes about their effectiveness in substituting for the real, outdoor thing! Also, make sure to use your creativity around the smore chocolate-you don’t need to stick with standard chocolate bars only! We like to use Ghiradelli peppermint squares (or any other type of ghiradelli squares because they are the PERFECT size) or Reese’s peanut butter cups (or sections of a Reese’s peanut butter chocolate bar), or Theo orange bars, but you can use whatever your favorite kind of chocolate happens to be!
- Smores Dip from Fit Foodie Finds: This dip is awesome because you don’t need any utensils! Just dip with graham crackers…easy! If you don’t have a cast iron skillet you could use a pie plate instead. The dip is a different format, and the marshmellows won’t be as crunchy…but it’s DELICIOUS. (remember! You can use any chocolate you want!)
- Golden Graham Bars from Pinch of Yum: This is the classic recipe with cereal, marshmellows and chocolate. This recipe doesn’t have the corn syrup in it, so if you’re avoiding that, this is a great option. I found that the bars were a bit more crumbly (less firm in a bar) without the corn syrup, but who cares?? These are almost utensil free (you need a knife to cut the bars). These are totally different from the campfire version, but the flavor combination is perfect.
- Smores in a pan from Snackworks: This is similar to the dip, except the graham crackers are in the pan, so again you’ll need a utensil to get them out of the pan. Cutting the marshmellow in half is a little fussy for me, but otherwise this is a good option. The marshmellows get toasty too!
- Get an indoor smore maker: This is the method I use most often! It has the fun of actually roasting the smore and is a bit of a novelty item that you definitely don’t need, but if you love smores as much as me you might find you can’t live without it. Mine is almost the same as this one (I’ve had mine for 20 years) and uses a can of sterno. If you want to avoid having to stock sterno, you could also try an electric one! This really does roast the marshmellows!
- Just make them in the microwave: At the moment, I don’t have a microwave, but when I did, I did this all the time (always the first night home from camping). To do this, simply take two graham cracker squares and set them next to each other on a plate. Put the chocolate on one side and the marshmellow on the other. Be aware that the marshmellow can tip off the graham cracker so don’t let it go for more than a few seconds without checking it. Usually a total of 20 seconds will be plenty (but split it into 2-3 shots). Then, remove them, put them together and you’ve got a smore! It doesn’t have the ambience of some of the other methods, but when you need a smore, you need a smore!
- If all else fails, just get some smore pop tarts! It’s not the same, but it’s a decent substitute (especially while backpacking or when you’re just missing camping so badly!). They are shelf stable forever so you can keep them stocked (I might do this for smore emergencies!).
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