Adore the Smore

Decades after it first made its messy way into my heart, I was finally reunited with the campfire smore in an unlikely place--my kitchen. That's right, after countless less-than-melty chocolate squares, un-roasted marshmallows, and mushy graham crackers, I have perfected the kitchen smore.

I'd like to share what I've learned so that you too may enjoy all the subtle nuances of the smore in the comfort of your very own home.

Many kitchen methods have proven insufficient in producing a graham-y, chocolaty and marshmallow-y treat worthy of the long-revered title of "smore."

For example, an impatient few will head straight to the microwave, where the marshmallow will balloon to unnatural proportions and the chocolate will puddle atop soggy graham cracker squares. Don't even bother.

Those with respect for the smore will try to incorporate fire in some way. This is commendable, but take heed. Gas fireplaces melt the marshmallow nicely, but may also melt your face off. Matches are less dangerous, but 137 matches, two burnt fingers, and seven hours later, you'll be more in the mood for breakfast.

Candles seem promising at first because they provide a long-lasting flame, but do not be fooled. Vanilla-scented candles do not enhance the flavor and, trust me on this, you'd much rather smell Ocean Breeze than taste it.

The trick, smore lovers, is in the toaster. No, NOT the projectile waffle kind of toaster--you wouldn't be the first to try shoving a marshmallow between the wires and you wouldn't be the first to fail.

A successful kitchen smore requires a toaster OVEN with a broil setting, marshmallow and chocolate topped graham cracker squares, and a combination of patience, skill, and tenderness.

The broil setting provides a gentle browning effect for the marshmallow, melts the chocolate without turning it to liquid, and leaves the graham cracker crisp.

Delicately rotate the marshmallow as it browns and glory in the chocolate glow. The magic of the smore is back.