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5 S'mores-Inspired Recipes That Don't Require A Campfire

No fire pit needed to create these ridiculously delicious riffs.
Lynn Andriani
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An Indulgent Slice That Could Totally Pass for Breakfast
http://www.oprah.com/food/Smores-Inspired-Recipes-Twists-on-Smores

As the toast trend surges on, chefs, cookbook authors and people who love breakfast for dinner continue to come up with inventive ways to serve bread with toppings. Raquel Pelzel, whose new book is called Toast: The Cookbook, has one we hadn't seen before: She takes a slice of charred bread, tops it with a homemade chocolate-hazelnut spread then a handful of quartered marshmallows and broils the toasts for a few seconds, until the marshmallows are golden brown. It's over-the-top luscious, whether you serve it with a morning latte or an after-dinner drink.

Get the recipe: Hazelnut S'More Toast

The Twinkie Hack for When You Want Dessert Right Now
Copyright 2015 Leo Gong

This cream-filled s'more from the new, 85th-anniversary Twinkies Cookbook couldn't be easier or speedier to make. It's essentially a graham-cracker sandwich filled with chocolate-hazelnut spread, thin slices of Twinkie and melted marshmallow. You microwave a marshmallow-topped graham-cracker halve for a few seconds, just until the marshmallow is hot and melted (and will mingle happily with the Twinkie cream) but the cracker is still crisp.

Get the recipe: Chocolate-Hazelnut-Twinkie S'mores

A Reason to Try Your Hand at Homemade Candy Bars
Leora Bloom

These decadent, chewy morsels from the Seattle chocolate maker Theo's new book, Theo Chocolate: Recipes & Sweet Secrets, are a new way to enjoy the three s'mores ingredients, all wrapped up in a handy chocolate bar. The recipe starts with a handmade graham-cracker crust (which is as easily made as basic cookie dough). You press the crust into a pan, bake, let cool then spread a layer of buttery, vanilla-infused caramel over it. Next comes the marshmallow blanket; and finally, once that's set, a dark chocolate wrap. You can make these sweets into candy bars or smaller bites; either way, they'll keep for up to three months, so you can have a taste of a s'more whenever the mood strikes.

Get the recipe: Big Daddy Marshmallow Bars

A New Way to Do Ice Cream Sandwiches
California Walnuts

What this lightened-up frozen treat from chef Devin Alexander lacks in warm, gooey marshmallow it makes up for with creamy, Greek frozen yogurt and a crunchy coating of chopped walnuts. The yogurt is a smooth counterpoint to the crisp grahams. Bonus: You'll find a savory surprise in the form of a chocolate-dipped walnut when you're halfway through your cool sandwich.

Get the recipe: Chocolate-Vanilla-Walnut Grahamwiches

A Trick to Upgrade Already Amazing Brownies
Ben Fink

We love the blank-slate approach to brownies, since it allows for creative variations (Reese's Pieces, anyone?). So the idea of spiking the batter with graham-cracker pieces and bits of marshmallow certainly speaks to us. If you're new to mix-ins, this is a great way to start, because the flavors are easy and familiar—not to mention insanely tasty.

Get the recipe: S'more Brownies

Also On HuffPost:

Outrageous Chocolate Desserts
4-Ingredient Brownies (No, Really)(01 of11)
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The only thing standing between you and subtly sweet, cakey brownies is a handful of everyday ingredients (Nutella, eggs, flour and kosher salt) and 45 minutes. You could probably get away with skipping the salt, but it adds a sophisticated and savory edge.Get the recipe: Chocolate-Hazelnut Brownies (credit:Jonny Valiant)
The Extravagant French Dessert That's Secretly A Snap To Make(02 of11)
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Pots de creme -- which are basically individually portioned bowls or cups of loose custard -- take just 20 minutes to prepare (plus chilling time). This recipe includes clementine zest, which is a bright complement to the rich chocolate. If you don't have ramekins, just use assorted wine or martini glasses.Get the recipe: Clementine Pots de Creme (credit:Chris Court)
The Chewy Chocolate-Chip Classic(03 of11)
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Chef and Food Network personality Alton Brown shares his recipe for deliciously ooey-gooey chocolate-chip cookies. The magic ingredient: bread flour. It has a higher gluten content, which thickens the dough and helps make the finished product chewier.Get the recipe: The Chewy Cookie (credit:Thinkstock)
The Truly Genius Way To Pair Wine And Chocolate(04 of11)
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Rather than letting an open bottle of red wine languish on the refrigerator shelf, blogger Deb Perelman, author of The Smitten Kitchen Cookbook, uses it in place of the usual food coloring in a red velvet cake. The result -- a fudgy marriage of chocolate and wine -- will leave you hopeful for more leftover Pinot Noir in the near future.Get the recipe: Red-Wine Velvet Cake (credit:Gentl & Hyers)
A Chocolate Cake The Size Of Texas(05 of11)
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Forget your 8-inch round pans: This ginormous dessert gets baked in one big sheet pan -- which gives you at least 24 servings of moist, pick-it-up-with-your-hands cake. Just have plenty of napkins handy to wipe the chocolate icing off your fingers (though we won't judge if you just want to lick it off).Get the recipe: Texas Sheet Cake (credit:Erin Kunkel)
The Candy-Brownie Mash-Up(06 of11)
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These two-bite treats from "The Chew" cohost Carla Hall are a mind-blowing cross between a chocolate-ganache truffle and a velvety, fudge-like brownie. They make excellent gifts -- if you can bear to part with them.Get the recipe: Chocolate Decadent Bites (credit:Johnny Miller)
A Candy Bar That Does More Than Just 'Satisfy'(07 of11)
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Sure, these nougat-caramel-peanut-chocolate treats look like the convenience-store snacks you gobbled up as a kid, but they taste so amazing, you could serve them at your next dinner party.Get the recipe: Snacker Candy Bars (credit:Romulo Yates)
The Brilliant Combination Of Chocolate And Pie(08 of11)
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In this over-the-top dessert, a tender, cocoa-flavored crust holds a custard filling made from dark chocolate. A last-minute topping of pistachio whipped cream is a beautifully smooth finishing touch.Get the recipe: Chocolate Pistachio Pie (credit:Anna Williams)
A Can't-Screw-It-Up Total Package(09 of11)
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Economical, super-simple to make, good-looking and tasty, this chocolaty matzo-based confection will "magically disappear before your eyes," say Liz Gutman and Jen King, proprietors of the Brooklyn candy company Liddabit Sweets. You can use any kind of matzo (salted or not) or even Saltines, and add toppings such as coconut, slivered almonds or chopped dried cherries.Get the recipe: Chocolate Toffee Matzo Crunch (credit:Rachel Been)
The Brownie With A Really Good Identity Crisis(10 of11)
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Baking expert Alice Medrich's easy-to-make chocolate treats look like cookies (you drop spoonfuls of batter onto baking sheets instead of pouring it into a pan). But there's no mistaking the moist, buttery taste: These are brownies. (Get yourself a cold glass of milk.)Get the recipe: Bittersweet Brownie Drops (credit:Sang An)
A 'But It's Good For You!' Cookie(11 of11)
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If you're going to eat a healthy dessert, these chocolately bites are the way to go. Yes, they contain butter, brown sugar and chocolate, but also whole wheat flour, oats, apple butter, walnuts and raisins -- so you can get your chocolate fix (relatively) guilt-free.Get the recipe: Chocolate Rocks
Next: 29 ingenious brownie and cookie mix-ins (credit:Gentl & Hyers)

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