What a s’more-gas-bord!

Cookies, peanut butter and fruit are just a few ways to shake up this sticky summer classic.

Since it’s the beginning of barbecue-picnic-camping season, let’s talk about everyone’s favorite summertime treat: s’mores.

As you may already know, s’more is a contraction of the phrase “some more” — as in “Give me s’more!”

I mean, who can eat just one of these gooey confections? It’s impossible, especially after a day of swimming, kayaking, hiking and squirting each other with the hose.

After all, we’ve all grown up on these delights, although it’s unclear who first thought up this perfect combination of crisp cracker, oozy hot marshmallow and melty chocolate. The recipe has been traced back to a cookbook published by the Campfire Marshmallow company in the 1920s, where s’mores are referred to as a “graham cracker sandwich.”

This sandwich was popular with both the Boy Scouts and Girl Scouts as well. Instructions for s’mores were printed in the publication “Tramping and Trailing with the Girl Scouts” back in Grandma’s time. The s’mores recipe was also a popular addition to publications that promoted summer camps and warm weather adventuring.

Fast-forward almost 100 years and there are literally hundreds of variations on the s’mores theme. It seems that creating these lusciously gooey snacks has turned into an art form with no boundaries.

Adding sugared bacon is a trend, as is incorporating upscale chocolate, cookie butter and a dash of spice. (Yes, cookie butter is a thing.)

Serving the s’more open-faced with a drizzle of chocolate sauce on your best china is also now a thing.

And what about all the s’more-based concoctions found on grocery store shelves and freezers, and that can be made from scratch at home: s’more ice cream, milkshakes, cakes, pies, cookies, brownies, doughnuts and even cereal and Pop Tarts! The mind boggles, so today we’re just focusing on simple s’more sandwiches.

One of my favorite s’more memories involves a “casserole” made on the spur of the moment last 4th of July when the family’s plan for a celebratory bonfire and marshmallow toasting was thwarted by high winds and a passing shower.

Not wanting to send the grandkids away disappointed, we all piled into the kitchen, turned on the oven, and in no time flat built an epic “s’more casserole” by layering marshmallows and chocolate bars into a buttered pan and heating it until the chocolate was melted and the marshmallows were browned. We employed an assortment of cookies to use for dippers, and a good time was had by all.

Using the oven is fine in a pinch, but for me, there’s nothing like sitting by a smoky fire pit supervising a good old-fashioned marshmallow roast and toast. Recently, I have spent the better part of an evening pairing toasted marshmallows with a variety of options to make sticky, sweet, sandwichy fillings. Totally for professional purposes. A writer has to do what a writer has to do.

I have to say that a “s’more-gas-bord” for Memorial Day Weekend is just the ticket to perfecting your s’moring for the summer. At your next gathering, put together an ample tray of marshmallows, chocolate and other creative ingredients, get a fire started, and go for it! Make this project an on-going summer extravaganza that can possibly culminate in an annual s’mores competition. Just so you know, there is such a thing as National S’more Day, which falls on Aug. 10.

With that date as a goal, let’s make this an official contest. Share your ideas with me and the grandkids and I will taste-test and then publish the recipes of the winners!

Here are some possibilities to combine with some golden-toasted marshmallows and tickle your imagination. Ready, set, go!

* Homemade peanut butter cookie with a Reese’s peanut butter cup

* Shortbread cookie with lemon curd and white chocolate

* Chocolate chip cookie with Nutella and Snickers bar (cut in half length-wise)

* Chocolate graham cracker with York peppermint patty

* Graham cracker with peanut butter and strawberry jam

* Waffle cookie with bacon and Nutella

* Oreos (split apart) with dark chocolate and a sprinkle of chili powder and cinnamon

* Rice Krispies Treat with peanut butter, banana slices and bacon

* Keebler fudge stripe cookie, Ghirardelli caramel square and sea salt

* Homemade brownies (cut in half length-wise) with dark chocolate and raspberry jam

* Ginger snaps with almond butter and white chocolate

* Chocolate graham cracker with dark chocolate square and cherry pie filling

* Cinnamon grahams with apple jelly

* Chocolate wafers with dark chocolate and fresh strawberry slices

* Oatmeal cookies with milk chocolate and caramel spread

* Fudge cookie, peppermint bark and hot fudge sauce

Karen Schneider, a writer and editor, has been a regular contributor to the Lewiston Sun Journal for over 20 years. Contact her at iwrite33@comcast.net with your thoughts, comments and s’mores ideas.

A classic s’more fresh from the campfire.

S’more casserole

9 graham crackers, broken in half

4 Hershey chocolate bars, chopped, or 1 12-ounce bag chocolate chips

36 large marshmallows, cut cross-wise (I use scissors)

Heat oven to 350 degrees. Place 9 graham cracker halves in a single layer on the bottom of buttered 8-inch square pan. Top with 36 marshmallow halves. Sprinkle with chopped chocolate. Cover with remaining graham cracker halves. Top with remaining marshmallow halves, cut sides down. Bake 9-11 minutes until marshmallows are puffed and golden. Let stand 5 minutes before serving.

This is also fun to eat if you just bake the marshmallows and chocolate and use the graham crackers for dipping!