Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Uncle Scott's S'Mores 6 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It 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. Rate it Print