A Classic Campfire Tradition: Greekified!
Dating back to the 1920’s, the S’more is a popular campfire tradition consisting of a toasted marshmallow and rich melty chocolate sandwiched between two crunchy graham crackers. Today we celebrate National S’mores Day in America, so here’s my version of the S’more, simplified and Greekified!
This recipe is more of a method, and probably should be titled “S’mores in Greece” rather than “Greek S’mores.” Four years ago while working in Greece over the summer my husband and I were prepping for a beach gathering for over 200 Greek-American teenagers. Wanting to make S’mores over the campfire but not able to find graham crackers in Greece a lightbulb came on in my head: The Petit Beurre biscuit made by the Papadopoulos cookie company was the perfect little ingredient to create a S’more.
On the inside of the biscuit you’ll find rich milk chocolate and on the other a crunchy and sweet cracker. They now carry dark chocolate coated biscuits as well. This biscuit was invented by the the Greeks exclusively for the creation of the S’more. (Well… not really, but it could have been. Really.)
A great alternative found in the local grocery store here in the States is Lu Petit Ecolier biscuit.
- Papadopoulos chocolate coated biscuits (or Lu brand found in the grocery store)
- Large Marshmallows
- Roast marshmallows over campfire.
- Squish between two chocolate coated biscuits.
- Repeat steps 1 and 2 as many times as your heart desires.
Recipe and photos by Alexandra Salidas Roll of Figs & Feta, LLC. Please do not reprint this recipe without permission. If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source. Thank you!
If you make this recipe, please snap a photo and hashtag it #FIGSANDFETA and #GREEKMADESIMPLE. I’d love to see it!