Autumn S'mores

Autumn S’mores- The classic s’more gets dressed for fall thanks to butterscotch discs and thin apple slices.


November 4, 2022 by Nicole Collins


Jump to Print Recipe


Here’s an interesting question…



Is firepit season in the summer or in the fall?


I think most people would say summer. I mean, we all equate s’mores with a campfire. And, we all equate campfires with summer. I know I sure love to end a summer party sitting around a fire drinking beer and eating treats.


But, I never understood why we wait until the hottest season of the year to want to sit in front of the ultimate heat source.



To me, the fall is firepit season.


Sitting in the crisp air, cuddled with a cozy blanket, perfectly tipsy from a spiked cider, reveling in every ounce of heat the blazing fire provides…that’s peak firepit season.



And if you’re going to go through the trouble of making a fire, you might as well reward yourself with a sweet treat.


So today, we’re making Autumn S’mores!



We’re taking everyone’s favorite campfire treat and giving it a makeover loaded with fall vibes to make the perfect seasonal treat.


And these are pretty EPIC if I may say so myself!



We all know how to make s’mores. Graham cracker, chocolate, toasted marshmallow…done. But, we’re going to add a couple special ingredients and make a couple small tweaks that will totally take these s’mores to the next realm of deliciousness.



When I think of fall, I think of cinnamon. So we’re not going to use the standard honey graham cracker for our chocolate sandwich. We’re going to use a cinnamon graham cracker. That extra little sprinkle of warm spice on our s’mores shell makes all the difference.



For our chocolate, we’re actually going to use a square of dark chocolate. We’re adding some extra sweet elements to our s’mores, so the dark chocolate helps to balance out the sweetness a little bit. In addition to the chocolate, we’re also going to make little butterscotch discs. It’s as simple as melting some butterscotch chips schmearing them into little circles on a parchment lined tray or plate, and letting them harden back up. Turning the butterscotch chips into little discs makes them way easier to load into our s’mores. And let me tell you, the butterscotch is what makes these s’mores.



When it comes to the toasted marshmallow, you’re not out of luck if you don’t have a firepit. I used a tabletop firepit from a company called City Bonfires. You light it with a candle and extinguish it with the lid. Easy breezy. But if you want to make these without any fire at all, you can simply toast your marshmallows under the broiler. Again, easy breezy!



Now, we could stop right here and have a totally delicious s’more. But, I love to add a couple thin slices of apple to the party which adds a nice bite of freshness. It’s the perfect component to round out our autumn themed dessert.



These s’mores…WOW. They’re kind of like if a caramel apple and a s’more had a campfire baby. The butterscotch is caramely and almost creamy. The chocolate is rich. The marshmallow is gooey. The cinnamon graham cracker and apple are nostalgic and comforting. These are just pure amazingness.


And I can tell you, I will be eating these all year long…autumn vibes or not!



Don’t forget to tag me on social media when you make these. I love to see your recreations!


Enjoy, and let’s eat!



 



Autumn S’mores

Serves: 6 Print


Ingredients:

  • ¼ cup butterscotch chips

  • 6 sheets cinnamon graham crackers, broken in half to squares

  • 6 dark chocolate squares

  • 6 marshmallows

  • ½ apple, thinly sliced (I used Gala)


Directions:

  1. Make the butterscotch discs: Place butterscotch chips in a plastic sandwich baggie with the top unzipped. Microwave for 30 seconds. Mush the butterscotch chips around in the baggie to see if they’re fully melted. If not, place back in the microwave for 10-15 seconds until the butterscotch chips are smooth. Cut a small corner of the sandwich bag to create a piping tip.

  2. Onto a wax paper lined baking sheet, pipe 6 dollops of melted butterscotch chips. Use an offset spatula to spread the candy into little discs about the size of a graham cracker half. Allow to set for 30 mins until hardened.

  3. Assemble the s’mores: Take half of a graham cracker, and top with a butterscotch disc and square of dark chocolate. Toast your marshmallow over an open flame to your desired doneness, and add on top of the chocolate. Top with 2 thin apple slices. Close the s’more with another graham cracker.

  4. Alternately, if you don’t have access to an open flame to toast the marshmallow, preheat oven to broil, and arrange top rack to 6 inches from the heating element.

  5. Line a baking sheet with parchment paper. Arrange 6 squares of graham crackers in a single layer on the baking sheet. Top each graham cracker with a butterscotch disc, a square of dark chocolate, and a marshmallow. Broil for 2- 2 ½ mins until the marshmallows start to brown. Top with remaining graham cracker squares, and enjoy!

Recipe notes:

*Melting the butterscotch chips and spreading them into discs makes it easier to load into our s’more. Little butterscotch chips floating around are not easy to eat in a “sandwich”!

*You can leave out the apple, if you’d like. But, it does add a nice fresh crunch to the s’more.

*These are best served fresh.

*This is the tabletop fire pit I used from City Bonfires.



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