When making this deluxe campfire treat, look for square marshmallows; they fit the graham crackers better and give chocolate a wider surface to melt on. Michael Kraus
Ever tried roasting white chocolate? It’s a favorite technique of ours: When cooked at a low heat, the sugars and milk solids in white chocolate slowly caramelize, coloring it a golden brown and imbuing it with a toasty, butterscotch-like flavor. Once cool, the result can be broken into pieces and used anywhere you’d use the regular stuff. Add it to cookies; turn it into ganache or mousse; snap off a piece and use it to anchor a s’more; melt it down and dip fruit in it; or just eat it by the handful. (You’ll probably end up doing that last one whether you intend to or not.) Go get the technique, then get started with one of the recipes below.