Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Uncle Scott's S'Mores 4 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 12, 2017 Print Share Share Tweet Pin Email Yield: 20 sandwiches After losing his piece of chocolate to the sandy beach one too many times, Hazel Brown's uncle, Scott Stewart, improved on the classic s'more. Dipping the graham cracker in melted chocolate keeps it firmly in place. Ingredients 8 ounces bittersweet chocolate, chopped 40 graham crackers 40 large marshmallows Directions Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth. Remove from heat, and let cool until slightly thickened. Holding graham cracker by the edges, dip 1 side of each cracker in chocolate, letting excess chocolate drip back into bowl. Put dry side down on a parchment-lined rimmed baking sheet. Refrigerate until set, about 30 minutes. Press each marshmallow onto the tip of a skewer or a clean whittled stick. Roast marshmallows, turning occasionally, until toasted to desired doneness. Place 1 or 2 marshmallows on a cracker, and top with another one. Cook's Notes If you are using wooden skewers to roast marshmallows, be sure to soak them in water for 30 minutes first to prevent them from scorching. Print