The best part about s’mores is that they take cooperation. For our “Green Mountain” version, we tried several flavors of Lake Champlain brand chocolate bars, all delicious: Milk Chocolate, Dark Chocolate with Almonds, Dark Spicy Aztec, and Milk Chocolate Hazelnut.
Start your campfire an hour ahead, so you’ll have a nice bed of coals. Split graham crackers in half. Split chocolate bars in half. Place chocolate on top of each cracker. Spear marshmallow with green twig and roast near coals, caramelizing to a deep brown (be careful not to burn). Enlist a friend or family member to hold two chocolate-topped crackers. Place roasted marshmallow on top of one piece of chocolate. Have your helper place the second cracker on top, chocolate side down. Hold the “sandwich” firmly and extract your roasting twig, leaving the warm marshmallow inside. Gently smoosh sandwich (be careful of oozing hot chocolate).
Homemade Graham Crackers
Store-bought are just fine, too, but it’s fun and extra tasty to bake your own ahead of time and have them ready for the campfire.
In a food processor or the bowl of a standing mixer (with paddle attachment), thoroughly combine flour, brown sugar, baking soda, and salt. Add butter and pulse or mix on low, until mixture is the consistency of coarse meal.
In a small bowl, whisk together honey, milk, and vanilla extract. Add to flour mixture. Pulse on and off a few times, or mix on low until dough barely comes together. (It will be soft and sticky.) Turn dough out onto a lightly floured work surface and shape into a 1-inch-thick rectangle. Wrap in plastic and chill until firm, about 2 hours, or overnight.
In a small bowl, combine sugar and cinnamon, and set aside. Divide dough in half and return one half to refrigerator. Onto a floured work surface, shape dough into a long rectangle about ⅛ inch thick. (Dough will be sticky, so flour as necessary.) Trim rectangle edges to 4 inches wide. Place rectangle’s short side parallel to work surface. Cut a strip every 4-½ inches, making 4 crackers. Gather scraps and set aside.
Place crackers on parchment-lined baking sheets and sprinkle with cinnamon/sugar mixture. Chill until firm, about 30 to 45 minutes.
Repeat with remaining dough. Gather all scraps into a ball, chill until firm, and reroll. Dust work surface with flour and roll out dough for 2 to 3 more crackers.
Heat oven to 350°. Mark a vertical line down the middle of each cracker, without cutting through dough. Using a toothpick or skewer, prick dough in two rows on each side, starting about ½ inch from each side of dividing line.
Bake 25 minutes, until browned and slightly firm to the touch, rotating sheets halfway through to ensure even baking.
Yield: 10 large crackers.