S’mores are one of my favorite campfire snacks and always bring back childhood memories.
If, like me, you don’t happen to live in North America, you may be wondering how you can replicate this classic treat without the traditional Graham Crackers.
I’ve experimented with countless different combinations of cookies, chocolates, and marshmallows.
All to discover the most indulgent treat that’s as close to the real S’mores experience as possible.
And if nothing will do but the real deal, I also cover where you can get your hands on Graham Crackers outside of the US.
Ready? Let’s dive right in.
It’s no secret that S’mores are most popular during the summer months when camping and being outdoors are the norm.
But fear not, with this recipe you can enjoy the warm, gooey deliciousness of S’mores all year round – even when you’re not near a fire (or a Graham Cracker stockist!).
If you’ve ever been to my site before, you’ll know I’m no stranger to S’mores.
I’ve crafted some of the most delicious S’mores cupcakes, S’mores ice cream, and even a Biscoff-S’mores fusion (seriously, it’s one of my proudest creations yet).
Don’t worry – you won’t be needing any Graham Crackers for this recipe (but you can use them if you have them).
You just need 3 super simple ingredients that you can find at any grocery store.
What you’ll need:
- Digestive biscuits, plain or chocolate – or any other graham cracker substitute (I cover lots here)
- Marshmallows – the big kind
- A bar of your favorite chocolate – I prefer milk chocolate but you can also use dark or white
See the recipe card for exact quantities.
Instructions (heating in the oven)
Preheat your oven to 350F (180C) or 320F (160C) if fan-assisted.
Place a digestive biscuit on a parchment paper-lined baking sheet (chocolate side up if using chocolate digestives).
Next, break a square of chocolate into four smaller squares.
It helps the chocolate to melt faster so you don’t end up overcooking the S’mores without a fully melted chocolate layer.
Place the squares in the middle of the digestive biscuit, keeping them close together and as far from the edges of the biscuits as possible.
Hint: if you’re using chocolate-covered digestive, 2 small squares of chocolate will be enough.
Cut the marshmallows in half and arrange one marshmallow half on top of each chocolate square.
Place a second digestive biscuit on top of the marshmallows.
Place the tray in the oven and cook for 4-6 minutes, or just until the chocolate and marshmallows are melty and gooey.
Keep your eye constantly on the oven while cooking because once the marshmallows start melting, they melt fast!
Hint: if you happen to have a blowtorch – now’s the time to use it. Simply torch the outer marshmallow lightly after heating.
Heating S’mores in the microwave
You can also heat your S’mores in the microwave. Place the assembled S’mores on a microwave-safe plate and heat on full power for 20 to 30 seconds.
Substitutions & Variations
The recipe above is for a classic S’mores.
Want a more exciting S’more?
Think of them like sandwiches where you can add any fillings you want.
Here are the ones I’ve tried and enjoyed:
- Candied bacon
- Cookie butter (or any tasty spread)
- Salted caramel
- Chili powder (if you’re feeling brave)
- Mars, snickers or milkyway etc instead of plain chocolate
You can also make variations for different diets.
Here are some suggestions to help you make these S’mores your own.
- Make them vegan – Use Dandies vegan marshmallows and opt for plain McVities digestives. Use your favorite vegan chocolate to finish.
- Gluten-free – Swap out the digestives for a gluten-free replacement, such as McVities gluten-free hobnobs. Most marshmallow brands are gluten-free*, but always double-check to be sure.
- Healthy – Opt for a low-calorie, plain biscuit, dark chocolate, and a handful of mini marshmallows. Less indulgent, but significantly fewer calories too.
- Halal – opt for vegan marshmallows. The issue is with the gelatin-containing pork.
*many brands of marshmallows use cornstarch instead of wheat starch, making them gluten-free. But be sure to double-check the label.
This recipe assumes that you’re not sitting by a campfire.
All you need is a regular oven (or toaster oven).
If you happen to have a blowtorch to hand, I highly recommend finishing off the S’mores with a light browning around the edges.
It elevates the marshmallows and gives them such a nice, toasty aroma.
How to store S’mores
Store S’mores in an airtight container at room temperature for up to a week. They’ll still be safe to eat after this, but you may find the crackers/cookies go a little stale. You can also store S’mores in the freezer for up to 3 months.
To reheat S’mores, you can either pop them in the oven or the microwave.
Can you freeze S’mores?
You can freeze S’mores for up to 3 months. It’s best to freeze untoasted smores to ensure the freshest taste and texture, but you can freeze toasted smores if you need to.
For best results, tightly wrap the S’mores in plastic wrap and place them in a heavy-duty freezer bag.
What is a Graham Cracker?
A Graham Cracker is an American invention. It’s a brown, rectangular sweet cookie (biscuit) made with wholewheat Graham flour.
They have a sand-like crumbly texture and a mildly nutty, sweet flavor. Graham crackers come in a variety of flavors, including cinnamon, honey, and original.
Graham Crackers are what traditional S’mores are made of.
Substitutes for Graham Crackers
The best substitutes for Graham Crakers in S’mores are:
- Digestive biscuits. No, these don’t aid digestion! It’s just a term that’s stuck from the olden days in the UK.
- Nilla wafers. These crispy, light vanilla-flavored wafers can be found in the US. (Nilla being short for vanilla – I took way too long to realize that!)
- Gingersnaps. One for the Aussies. Some varieties can have quite an intense flavor. Aim to get a milder one if possible.
- Biscoff biscuits. I’ve even got a dedicated Biscoff-Smores recipe! So good!
- Rich tea biscuits. Not as crumbly as digestives but an acceptable substitiute. Also known as Marie biscuits in Australia.
- Arnott’s Granita biscuits. Another great alternative if you’re in Australia.
Where to buy Graham Crackers
Graham crackers are notoriously hard to find outside of the United States. However, that doesn’t mean it’s impossible. Use my reference below to see if you have a stockist near you.
Do you know a store that sells Graham Crackers close to you? Drop it in the comments below and I will keep this list updated.
My recipe is primarily aimed at making S’mores in Australia (hence the substitutes).
But if you’re on a mission to find the real deal, here are some places you can check.
Online at USA Foods or Amazon Australia
USA Foods Store – Sydney (2021 Update: now permanently closed)
USA Foods Store – Melbourne
Manila Mart – Sydney – it’s worth checking any other Filipino grocery stores in your area too.
Online at International Foods, U-Buy, or United Sweets
Martha’s Backyard – Auckland
International Foods – Hamilton
Online at Amazon UK (you’ll probably want a substitute once you see the price!)
What’s the best chocolate for S’mores?
The best chocolate for S’mores is whatever your favorite chocolate is. As long as your chosen chocolate melts, that’s all that matters. I like using a mixture of dark and milk chocolate. And if I’m being adventurous, I’ll use a mars bar.
Can you make S’mores without a fire?
You don’t need fire to make S’mores. The next best option is to use a blowtorch to caramelize the marshmallows. Alternatively, opt to use the broiler to add a grilled touch to the S’mores. Other options include using the oven or microwave.
Are duraflame logs safe for S’mores?
Duraflame outdoor logs can safely be used to toast S’mores and marshmallows. According to the manufacturer, the logs have been scientifically tested by a third-party lab to ensure that the logs are food-safe for items such as S’mores and marshmallows.
S’mores Without Graham Crackers
- 4 digestive biscuits
- 4 medium-sized marshmallows
- 2 squares chocolate milk or dark, or a combo
- Preheat oven to 180C (160C fan-forced).
- Place 2 digestive biscuits, bottom side up, on a parchment paper-lined baking sheet. Break each square of chocolate into 4 smaller squares so that you have 8 small squares. Arrange 4 of these squares in the middle of the 2 biscuits, keeping them close together and as far from the edges of the biscuits as possible.
- Cut the marshmallows in half and arrange one marshmallow half on top of each chocolate square. Place two more digestive biscuits on top of the marshmallows.
- Place the tray in the oven and cook for 4-6 minutes, or just until the chocolate and marshmallows are melty and gooey. Keep your eye constantly on the oven while cooking because once the marshmallows start melting, they melt fast!
- Enjoy immediately.