No campfire necessary
Ooey, gooey, and oh-so-sweet: What’s not to love about s’mores, the perfect nostalgic summertime snack.
Get out there and celebrate the end of summer with these special takes on s’mores from spots around the Boston area. Next
What: S’mores made with homemade graham crackers, a melted Hershey bar, and a choice of homemade toasted marshmallow: Espresso, peanut butter, or the limited-edition pistachio mint available during the run of “Wicked” (pictured).
What makes it delicious: Sometimes simple is the way to go, and this dessert is a prime example. “It’s not avant-garde,” said general manager Mark Corcoran, adding that it’s the restaurant’s signature dessert.
The secret lies in the homemade graham crackers, which are soft and cakey like a cookie instead of hard and brittle, and the gooey, melty chocolate. Plus, the flavored marshmallows turn the treat into something all its own.
2 West St., Boston
What: Urban S’mores Fondue (a tasting for two), which is made of two graham crackers, pure melted milk chocolate and toffee bananas. It’s served with warm peanut butter, raspberry jam, marshmallows, and a personal grill.
What makes it delicious: Just like at camp, these s’mores are interactive — you have to make them yourself. But unlike in the woods, this dessert comes with some gourmet accoutrements, like the bruleed banana slices. Roast the s’mores over a personal grill, and see who can come up with the most delicious combination. Unlike in capture the flag, everyone wins.
Max Brenner also offers The Spectacular Melting Chocolate S’mores Sundae for $13.95.
745 Boylston St., Boston
Beacon Hill Chocolates
What: The s’most, a homemade marshmallow dipped in dark chocolate and rolled in crushed graham crackers. Plus, it’s on a stick.
What makes it delicious: The s’most is the perfect treat for fans of the old-school s’more, but who like eating their desserts as a pop, said manager Doug Cross.
“It’s much less messy than doing it the old-fashioned way, and you don’t run the risk of burning the marshmallow,” Cross said. “I actually get one about once a week just for myself.”
Beacon Hill Chocolates 91 Charles St #1, Boston
What: The s’mores pot de creme, a deconstructed s’more with a bowl of chocolate ganache custard topped with torched marshmallow fluff and a side of homemade graham cracker shortbread cookies.
What makes it delicious: Besides the local angle—fluff is from Somerville!—the cookies are baked in-house with a shortbread recipe, but with some flour subbed out for graham cracker crumbs. Plus, the chocolate ganache is only made richer by cooking it with a custard base. “It’s the flavor of s’mores, but the custard comes out extremely rich,” head chef Luke Beardslee said, adding that it’s made similarly to creme brulee.
Plus, the cookies serve as the perfect vehicle for shoveling the fluff/chocolate combo into your mouth as fast as you can carry it. Which will be shockingly, all-consumingly fast. Don’t say we didn’t warn you.
Lucky’s Lounge 355 Congress St., Boston
What: A s’more cupcake — a graham cracker cupcake base, made with graham flour, topped with a kiss of chocolate ganache, a blow-torched marshmallow, and a crunchy garnish of graham-cracker crumbs.
What makes it delicious: This cupcake has been the cupcake of the day every Friday since the shop opened seven years ago. But don’t fret—it’ll be available on National S’mores Day, too (a Saturday).
People love the treat “for the nostalgia factor,” said owner Sara Ross. “Plus it’s a nice combination of salty and sweet; the cupcake base itself is a little bit salty, and that with the toasty, gooey marshmallow and the chocolate garnish is a good combination.”
378 Highland Ave., Somerville
What: A graham cracker-infused crepe stuffed with nutella and mini marshmallows, then topped with even more marshmallows.
What makes it delicious: Get some culture right in the heart of Coolidge Corner and sate your sweet tooth with the in-house made crepe at this French-style cafe. As for the goods, “it all melts together to create a decadent delight,” said catering and events manager Nick Mallia on their more popular menu item. And with gobs of the hazelnut spread Nutella in place of the typical Hershey bar, what can go wrong? Nothing, that’s what.
278 Harvard St., Brookline
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