S’more Please

Remember s'mores, the campfire treat of most of our youths? Well, you can evoke that flavor in a whole bunch of ways these days.

You'll find it in s'mores granola bars, s'mores muffins, s'mores parfaits, s'mores cookies, s'mores cheesecake, s'mores pizza, s'mores Rice Krispie Treats, Godiva s'mores, s'mores pie, s'mores ice cream pie, s'mores martinis, bacon s'mores, brownie s'mores, peanut butter s'mores, s'mores bars, s'mores cupcakes, s'mores fudge, s'mores egg rolls, frozen s'mores, Peeps s'mores, s'mores crepes, s'mores tarts, s'mores pancakes, s'mores gorp, s'mores clusters, s'mores puffs, s'mores pockets, s'mores tortilla chips, s'mores ice cream, even s'mores on Pockys, the Japanese cookie/candy.

If you've tasted any of them, you no doubt have noticed something: There's nothing like a real s'more.

Ask Anthea Zander of Boulder City how long she's been eating s'mores, and she'll tell you, "Since I was zero" -- which is a pretty long time when you're 8.

Anthea understands, well, the simple appeal of the s'more.

"The chocolate," she said, "because it's very yummy. And the marshmallows," which she likes toasted until they're black.

Older sister Natassia, 10, who is more of a lightly toasted kind of marshmallow eater, thinks she ate her first s'more "when I was very, very little, like maybe just a little baby." She said she likes everything about s'mores -- the graham crackers because they're "sweet and crunchy," the marshmallows because "they're really fluffy and fun to eat," the chocolate because "it's really, really yummy."

Rachel Brooks, 11, also of Boulder City, has analyzed the appeal of the s'more, but she has a fairly recent challenge when it comes to eating them.

"I like the first bite, because it's really crunchy," Rachel said. "And then the chocolate always sticks to the roof of my mouth, and then the marshmallows is like ...

"I have an appliance in my mouth, so the marshmallow always gets stuck. They were easier to eat before I had the appliance."

Rachel also is a burnt-marshmallow lover, for the added crunch.

Natassia Zander understands the fellowship aspect of the s'more.

"Everybody gathers around the campfire," she said. "Our friends really like them."

And that's why you'll find s'mores on the menu at some Las Vegas restaurants. At N9NE Steakhouse at the Palms, executive chef Barry Dakake said Campfire S'mores are the No. 1-selling dessert. It's a little upscale, with squiggles of chocolate ganache instead of squares of a Hershey bar, but Dakake said the appeal is the same -- partly because customers cook the marshmallows over a hibachi at the table.

"You see big adults like little kids again," he said.

"I think what people like about this dish is it brings back that No. 1 childhood memory," Dakake said. He remembers going camping as a child in Rhode Island and being told his parents had a surprise. He'd be sent out to find sticks to be sharpened into marshmallow toasters, and then the family would sit around the campfire to prepare the s'mores.

"The first time I did it, it was so fun," Dakake remembers. "And then I always wanted to do it."

Kerry Simon, who sometimes offers s'mores as a special at his Simon Restaurant & Lounge at Palm Place, sees the value of the childhood memory as well.

"It transcends you into a different place," Simon said. "Each individual has that memory about the first time you had that dish. I think that's why so many people have so many good feelings when they have it."

He said customers often will watch s'mores being made at another table, with a predictable result.

"You know that's what they're going to order," Simon said.

The classic s'more, of course, is a toasted marshmallow squashed between two graham crackers, the bottom of which had been overlaid with Hershey's milk chocolate. But you can do so much ... well ... s'more. In honor of National S'more Day on Tuesday, toast a few.

S'MORE IDEAS

In place of the chocolate bar in a classic s'more, try a peanut-butter cup, crisped-rice chocolate bar, chocolate bar with almonds, chocolate bar with peanuts, chocolate bar with macadamia nuts, dark chocolate bar, white chocolate bar, hazelnut chocolate spread, chocolate covered-peppermint patty or cookies and cream candy bar.

Instead of graham crackers, use chocolate chip cookies, chocolate-flavored graham crackers, cinnamon-flavored graham crackers, oatmeal cookies, sugar cookies or chocolate-covered graham crackers.

To a classic or designer s'more, add peanut butter, your favorite jam or jelly, cream cheese, strawberries or bananas.

CHOCOLATE CHIP COOKIE S'MORES

16 chocolate chip cookies

2 squares chocolate, chopped

2 teaspoons flaked coconut

16 miniature marshmallows

Preheat oven to 350 degrees. Place 8 cookies, flat sides up, on a foil-covered baking sheet. Top evenly with chocolate, coconut and marshmallows.

Bake 4 minutes. Cover each with second cookie, flat side down, to make sandwich. Continue baking 2 to 4 minutes, or until cookies are warmed and chocolate and marshmallows are melted.

Serve warm, or cover and refrigerate 5 to 10 minutes, or until filling is set.

Serves 8.

S'MORE ON A STICK

Marshmallows (3 per person)

2½ cups melted chocolate

Crushed graham crackers

Put three marshmallows on a wooden stick. Place on a plate in the microwave, heat only long enough to soften slightly and let cool for a couple of minutes.

Place melted chocolate in a bowl. Roll the marshmallows on the stick in the melted chocolate. Sprinkle with crushed graham crackers. Place on waxed paper and refrigerate for 30 minutes.

-- Recipes from Campfire Marshmallows

Contact reporter Heidi Knapp Rinella at hrinella@reviewjournal.com or 702-383-0474.