By Darryl Alder
Aug 10, 2015

For National S’mores Day, BSA Suggests We Make Them Safely

smores dayWhatever the season, making S’mores during a campout is a great evening activity with Scouts of all ages, but today is National S’mores Day, so make them for home evening. In June, I wrote about our adventure in England. Two different evenings included s’mores, once over the campfire and the Monday we were rained out we used a microwave (not near as romantic, but just as yummy).

Whether you use a campfire, backyard barbecue, toaster oven or microwave, this high calorie treat is just the thing to help the kids sleep (read below). Okay, maybe not a good idea on a school night, but school is out and Mondays are for family fun in these parts, so let’s get cookin’!

By the way, the National Confectioner’s Association created this holiday for you to share your best marshmallow, chocolate and graham cracker combos. So take a moment and scroll to the comment section and give us your recipe please. Here’s mine:


Dark chocolate and stale Peeps make this S’more an unusual treat

So as we settle back tonight, to warm and gooey goodness from our microwave, I’ll share my lazy man S’mores recipe:

  • one section special dark Hershey’s bar on half a graham cracker
  • a stale yellow Peep from Easter on the other half
  • Set the oven on 30 sec at  half power and enjoy the show. Our family loves watching the fun as the Peep grows into a monster.
  • Push the two halves together, grab a bib, a glass of cold milk and enjoy


I want to remind you as the Council’s Risk Management Advisor, there is some risk in making S’mores.  Just sing this song and see if you don’t agree:

Campfire Napalm (aka The Flaming Marshmallow)
To the tune of The Battle Hymn of the Republic

flaming-marshmallow_01I was sittin’ by the campfire with some real good friends of mine.
We were singin’ lots of silly songs and wastin’ lots of time.
We started getting hungry, but how were we to know
‘bout the flaming marshmallow?

Sweet and yummy sticky danger
Flicked upon a passing stranger
He panicked and he stumbled and fell upon his knees
then crashed into a tree.

The faster that he did run, the faster the flames grew
The whole forest was on fire before we even knew.
His buddies tried to put him out
They tried without a doubt but soon we all freaked out.

Sweet and yummy sticky trouble.
Better get out on the double.
The raccoons they were runnin’ as fast as they could go
from the Flaming Marshmallow.

We scrambled through the forest over hill and over Dale (poor Dale!)
We thought for sure “We’re goners!” won’t live to tell the tale. (we’re dead!)
Then all at once the Boy Scouts came with everything they know
To stop the Flaming Marshmallow (we’re saved!)

They carried in some water with the buckets they had made
They put out all the fires and provided us first aid.
Don’t know how we‘d have made it out
Without those prepared Scouts
They saved us there’s no doubt!

Sweet and yummy safety error
Can result in hazards, pain and terror
That’s how it ended, that’s all there is to know
‘bout the Flaming Marshmallow

Okay that was fun, but seriously last fall Jay Cash wrote this in BSA’s quarterly Health and Safety newsletter:

Whatever the season, making S’mores during a campout is a great evening activity with Scouts of all ages. However, there are a few safety tips that can make your evening cracker barrel of S’mores a fun, exciting, and enjoyable event.


The best S’mores have roasted marshmallows that are heated by a campfire.  Here are a few safety tips:

  • Small campfires are the best. There is no need to have a huge bonfire just to make S’mores. The best campfires are made using hardwoods or charcoal. Hardwood fires should be burned down to the embers/coals stage.
  • Use good fire safety sense, such as clearing all combustible materials (such as leaves and branches) away from the fire ring. Always use a fire ring.
  • Do not build a campfire if your county, town, or state has a burn ban in effect.
  • Have at least one fire extinguisher easily available.
  • Have a trained Scout leader, senior patrol leader and/or Venturing crew officer monitor for fire safety. Use the BSA’s Unit Fireguard Chart.
  • Keep any clothing, such as long sleeves and jackets, away from the fire. Clothing could ignite, causing severe burns.
  • Have a properly stocked first-aid kit available (and have trained first-aid Scouts and adults on hand).

Hot Marshmallows

Roasting marshmallows can be fun, but care should be taken so that participants do not become injured by burns or punctures.  Here are a few safety tips:

  • Never use green or dead limbs or branches from trees or bushes. (Remember Leave No Trace principles.) Tree limbs or branches may seep wood or plant toxins into the marshmallow that you plan on eating. As much as this may have been a “tradition,” many medical publications recommend against the use of tree or bush limbs from being used for roasting marshmallows.
  • Rusty coat hangers or rods are not recommended. Rust may be absorbed into the marshmallows that you plan on eating.
  • Metal coat hangers are also not recommended as they may have plastic or lacquer coatings. Once again, these materials may become absorbed by the marshmallows as you roast them. Metal can also transmit heat from the fire.
  • Use stainless steel, hot dog roasting spits (available through with wood handles. These are easier to use, and you can generally roast at least two marshmallows at once. Metal “spit” skewers that are at least 30 inches long may be suitable, if proper gloves are worn to keep the heat from transmitting to your hands.
  • When roasting your marshmallows, a light brown skin is best. Having the marshmallow engulfed in flames may cause panic and flinging of hot marshmallow onto someone.
  • Have an older Scout or adult assist with adding the hot marshmallow to the chocolate and graham cracker. Give this delicious sandwich a few seconds to cool down before eating it. You don’t want to burn your mouth.

One More Safety Tip

If you are on a campout, thoroughly clean your hands and face before hitting the sleeping bag. The smell of marshmallows and chocolate are known to attract various animals. Use soap and water to clean up and put all foods away in a secure box or trailer. Never put any food in any tent.

S’mores are great for an evening snack or cracker barrel, just before bedtime. On campouts, the sugar rush is just enough so that the youth will sleep soundly through the night.

Remember to modify your menu if any of the  participants have food allergies, sensitivities, or medical issues that are affected by food.

Whatever the season, making S’mores during a campout is a great evening activity with Scouts of all ages. However, there are a few  safety tips that can make your  evening cracker barrel of S’mores a fun, exciting, and enjoyable event.

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10 thoughts on “For National S’mores Day, BSA Suggests We Make Them Safely

  1. Dae RicheyDae Richey

    S’mores Cheesecake


    For Crust
    1 cup crushed graham-cracker crumbs
    3 tablespoons butter, melted

    For Cheesecake Filling
    (12 oz.) good-quality chopped chocolate or chocolate chips
    2 packages (8 oz. each) cream cheese, softened
    1/2 cup sugar
    2 tablespoons all-purpose flour
    2 eggs, lightly beaten
    2 teaspoons vanilla extract
    1/2 teaspoon ground cinnamon

    For Topping
    1 package jumbo marshmallows
    1/4 cup chocolate chips or chocolate shavings
    1 tablespoon crushed Graham Crackers

    1. Combine the crushed graham crackers and melted butter in a medium-sized mixing bowl. Press onto the bottom of a greased 9-in. springform pan; set aside.

    2. Melt chocolate in the microwave for 60-90 seconds, stirring at 20-second intervals until smooth. Set aside.

    3. Beat the cream cheese, sugar, and flour until smooth in a large bowl. Add eggs and beat on low until combined. Stir in vanilla, cinnamon, and melted chocolate. Pour filling over crust.

    4. Bake at 350° for 35-40 minutes or until center is almost set. Remove from oven and arrange the marshmallows over the top; then, return the marshmallow-covered cheesecake to the oven and cook 5-10 minutes more, until the marshmallows are puffy and starting to brown. Let cool for at least an hour before removing from the springform pan.

    5. Garnish slices with crushed graham cracker crumbs and strategically arranged chocolate chips or chocolate shavings.

  2. Susan CheeverSusan Cheever

    As a leader of teen-age girls I have often made s’mores using Fudge Stripe cookies to save time and money, but when I have only my own taste to consult, I am a s’mores purist. In my opinion the right way to make s’mores is to start with a Graham Cracker, two marshmallows, and a rectangle of Hershey’s milk chocolate. Break the Graham Cracker in half, toast the marshmallows slowly and perfectly until they are crisp and golden brown on the outside and completely melted on the inside. Slowly pull your toasting fork toward you and carefully slide the marshmallows onto the cracker. If they are toasted to perfection, it is actually very difficult to retrieve the marshmallows without having them drop into the fire or onto the ground. Immediately place the chocolate bar onto the marshmallows, and then top with the other half of the Graham Cracker. Wait patiently for about 3-5 minutes (about as long as it takes to sing “Cups”). By then the chocolate should be melty and the marshmallow shouldn’t burn your mouth. This treat is delicious, but very rich, so since I am no longer 12 years old, eating one does not, as the name would imply, make me want s’more. I find one is about all I can handle these days.

  3. Maria MilliganMaria Milligan

    I’ve generally cooked my s’mores the traditional marshmallow-on-a-stick way, but I keep seeing recipes like this one for S’more Skillet Dip that look delicious:

    Photo from Dessert for Two
    Photo from Dessert for Two

    There’s something really appealing about digging graham crackers into a gooey S’more dip. Has anyone ever tried this or something like it? It also might be a good option in dry weather when open fires aren’t allowed.

  4. AvatarSusan Harmon

    I absolutely love S’MORES!! I just can’t seem to get enough of them. I crave them all year round, and have found many ways of roasting marshmallows (some of them have not been safe I’m sure). Now I have passed on this love to my grandchildren! I have found a recipe that should get me through the winter months (or the months that I just don’t feel like starting a fire in our fire pit). I found this recipe on Pinterest and can’t wait to try it!

    Pinned from a blog by Amandeleine
    (Adapted from Always With Butter)

    ◾2/3 cup butter, softened
    ◾1 cup brown sugar, packed
    ◾1/2 cup granulated sugar
    ◾2 eggs
    ◾1 teaspoon vanilla extract
    ◾1 teaspoon baking soda
    ◾3/4 teaspoon salt
    ◾1 teaspoon cinnamon
    ◾2 1/4 cups flour
    ◾11 oz. dark chocolate chunks
    ◾1 1/4 cup mini marshmallows, divided
    ◾3 regular (or 2 large) sized Hershey bars, broken into pieces
    ◾2 sleeves (boxes usually come with 3) graham crackers, broken into squares

    1.Preheat oven to 375 degrees F.
    2.Whisk together flour, baking soda, salt and cinnamon in a medium bowl. Set aside.
    3.In a large bowl, cream together butter and sugars with an electric mixer until fluffy, about 2-3 minutes.
    4.Incorporate vanilla then add eggs one at a time, beating well after each addition.
    5.Gradually beat in flour mixture. Fold in dark chocolate chunks and 1 cup of marshmallows.
    6.Lay out graham crackers on a large rimmed baking sheet leaving no gaps between them. Using an ice cream scoop, place balls of cookie dough on the graham crackers. Press out the dough to spread it out, but don’t worry about gaps as the dough will spread and fill the gaps in the oven.
    7.Bake for 5 minutes then press Hershey pieces and 1/4 cup marshmallows on top. Bake for 5-7 more minutes.
    8.Cool bars in pan. Cut through the cookie layer into squares, making sure to cut where the graham crackers meet. Store at room temperature in an air-tight container.

    Makes approx. 30 bars. Cookie dough can be made a day ahead of time and refrigerated, but should be taken out of the fridge 1-2 hours before adding to graham crackers to ensure the dough will spread during baking.


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