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Fall is in full swing, and you foodies know what that means. No, not pumpkin spice lattes: It鈥檚 time to start cooking the harvest season鈥檚 bounty up with this apple crisp. The recipe uses simple ingredients including apples, granola (make your own if you want to go all-in) and nuts to create a sweet-and-spiced concoction that is tasty enough for dessert but hearty and wholesome enough to start your day. Tip: Don鈥檛 have a dehydrator? Prop your oven鈥檚 door open and turn it on low.

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This story was originally published July 27, 2013 and updated on August 22, 2023.听

Bad-mouthing the classic campfire dessert known as the s鈥檓ore is just plain wrong. It鈥檚 tantamount to dumping on the Girl Scouts, who published the first s鈥檓ores recipe in a 1927 handbook, not to mention the magic of summer nights outdoors, camaraderie around an open fire, woodsmoke, sugar rushes, our kids and our memories of being kids, and the American tradition of sickeningly sweet junk food.听

As much as we love a traditional s鈥檓ore, we also know聽there鈥檚 always room for improvement. Here are three of our favorite ways to give this classic campfire dessert a makeover. And if something here doesn’t inspire you, we tested the viral TikTok s鈥檓ores cookie to take this fan favorite up a notch.

3 Ways to Level Up the Classic Campfire Dessert

Banana Boat S鈥檓ores聽

This recipe is one you might read and think, 鈥淒uh! Why didn鈥檛 I think of that?鈥� Because the concept for this campfire dessert is bananas, that鈥檚 why.听

Think s鈥檓ores-turned-banana-boat. You鈥檒l need bananas, semisweet chocolate chips or a bar, marshmallows (full-size or mini), aluminum foil, and, of course, a campfire. To begin, slice an unpeeled banana lengthwise so it opens like a hotdog bun. Stack your desired amount of chocolate and marshmallows into the 鈥渂un鈥� and close. Then wrap it in foil, making sure to pinch the top closed. Place over the embers on your campfire鈥檚 edge, making sure the seam in the foil faces the top. Cook for about five minutes, carefully remove from the coals, and open the foil. Allow a minute to cool and dig in.听

Cream Cheese S鈥檓ores

If you鈥檙e a fan of cream cheese frosting, you鈥檒l love this dessert. While it resembles a classic s鈥檓ore, the elevation lies in the substitution of marshmallow and chocolate. Hang in there and keep reading鈥攚e promise, it鈥檚 worth it.听

You鈥檒l need one container of low-fat plain cream cheese, raw honey, dark cocoa powder, graham crackers, and raw cacao nibs. As for equipment, this recipe requires a campfire grill grate and a baking sheet. To start, combine cream cheese and honey into a small bowl and mix until smooth. Then stir in cocoa powder until blended. Spread about a teaspoon of the cream cheese mixture onto each cracker and arrange on a baking sheet. Place onto grate for a few minutes, until warm and soft. You鈥檒l know they鈥檙e done when the cream cheese is melted and almost oozing out the sides. To finish off the dessert, sprinkle with cacao nibs. (Here are two more cheese-filled s鈥檓ores recipes if parmesan or mozzarella are all you’ve got on hand.)

Whisky S鈥檓ores Lollipops

This recipe has a bit of a kick that makes camping feel more like glamping. You鈥檒l need heavy cream, bittersweet chocolate, whiskey of your choice, marshmallows, graham crackers, a 2-quart sauce pot, and lollipop sticks. To begin, crush graham crackers into crumbs, spread onto a plate, and set aside. Bring heavy cream to a simmer in a large sauce pot and mix in chocolate until incorporated. Whisk in whiskey (use about 1聽tablespoon) and remove from heat. Quickly, so the mixture doesn鈥檛 cool, skewer marshmallows with lollipop sticks and dip into the ganache. Then roll them in the graham cracker crumbs until coated. Once the lollipops have cooled, you have the option of lightly toasting over the campfire.

Recipe courtesy of Chicago-based chef Cory Morris.

Our Favorite Coolers to Keep Perishable Ingredients Fresh

Elevating s鈥檓ores to the next level of deliciousness also means that some of your ingredients are going to need to be kept cold. That鈥檚 where a cooler comes in handy, and we have a few recommendations to choose from.

Yeti Tundra 65

Yeti tops the list of our favorite coolers. The ($375) fits about 58 pounds聽of ice and is durable, leak-proof, non-slip, and well-insulated. The Tundra 65 weighs about 30.3 pounds, which is surprisingly light for its size. A single person can manage this cooler, making it accessible and easy to use.听

Cabela Polar Cap 80

For those who are looking for a larger cooler, the ($349) is a great choice. This cooler can carry a whopping 80 quarts and weighs about 40 pounds. It can take a beating without leaking, which makes it ideal for long journeys in the back of a truck. Best of all, the Cabela Polar Cap is made with a rotomolded body and freezer-grade gasket lid, so ice stays cold for days.听

For more of our favorite coolers, check out these tested and approved weekend coolers.

Do鈥檚 and Don鈥檛s of Cooking Over a Campfire

Do Build Your Campfire the Right Way

The perfect campfire dessert starts with a quality fire. If you have an existing fire pit, this part is easy. If not, you need to scout for an ideal location: choose a level space free of debris like brush or decaying leaves. If possible, pick a spot that鈥檚 protected from wind. Then, follow these tips to build a better campfire where we cover how to prep your fuel, the pros and cons of using a tepee or log cabin structure, and the proper way to put out your campfire.

Don鈥�t Cook Directly Over the Flames

Specific techniques for cooking over a campfire will vary depending on the recipe, but in general, avoid cooking food directly over any flames. You鈥檙e more likely to burn whatever you鈥檙e cooking to a crisp under direct heat. Instead, use a low-burning fire or the embers on the edge. This allows for more control.

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Recipe courtesy of .

Chewy on the inside, crispy on the outside, and filled with chocolate and goey marshmallows. What else could you ask for in a campfire-themed cookie?

These cookies took some trial and error, but the end result is a cookie that鈥檚 hard to say no to. They begin with a graham cracker square, a layer of chocolate chips, and a whole marshmallow, all of which is covered with cookie dough. Don鈥檛 feel like you need to bring the cookie dough all the way down to the parchment paper; as long as it covers the marshmallow and chocolate it should be good.

Additionally, the cookie dough balls will soften as you assemble the s鈥檓ores cookie, so chill the cookies in the freezer before baking until pretty much solid, 20 to 30 minutes. This is an important step: chilling cookie dough helps develop the flavors and prevents the cookies from spreading too much in the oven. (If you notice they鈥檙e still spreading more than you鈥檇 like, you can use a spatula to condense them a bit more.)

Another tip is to slam the baking sheet against the oven rack halfway through baking to create little wrinkles in the cookies. This isn鈥檛 necessary, but I think it adds a nice touch in both looks and texture.

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These brownie bites are not only chocolatey and delicious, but packed with the maca, a superfood that can boost your stamina for athletic outdoor endeavors.

Maca powder comes from the maca plant, specifically the maca plant root. Also called Peruvian ginseng, maca is considered a cruciferous vegetable and contains vitamins, minerals, and fiber. Maca can provide a plethora of benefits, like increasing , increase , speed up wound healing, damage caused by UV rays, and .

One had eight male cyclists take maca orally for two weeks to see if it would improve endurance performance. After the study’s experiment period, it was concluded that the maca did improve the cyclists 40 km time trail.

Even through all the benefits of maca, the best thing about these brownies might just be that they don’t require baking. Whip them up to fuel your next bike ride, long run, or hike.

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Few campfire treats compare to steaming, golden-edged pocket pies cooked over hot coals. Since I was a kid camping with my family in Minnesota’s North Woods, until today with my own children, clamp-shut pie irons have been a staple culinary campfire tool.

Preparation is easy. Just butter two slices of bread and put them butter-side down in the iron against the metal. Add your filling鈥攆rom sugar and fruit, to cheese and pizza sauce, to eggs鈥攁nd then clamp the irons together and closed. Now, find some coals in the fire pit and place the iron in the hottest spot possible.

The Best Brand

Growing up, I am not sure what brand we used. But over the past couple years, I have put pie irons from to the test. The Peoria, Ill., company has been making camp-ready cooking items for decades. Its pie irons, which come in aluminum and cast-iron builds, as well as in many shapes and sizes, are quality cooking products.

I like Rome’s #1705 model, a square pie-iron style. It is made of cast iron and it easily fits two standard issue slices of bread. The company’s #1605 model, a double-wide cooker, is another favorite. It lets you roast four pieces of bread in quick order with the filling simmering inside.

All the pie irons come mounted on long metal rods. The heat-absorbing handles at the ends are made of wood. We’ve had pie irons in circulation for 10 years or more. Treat them right and they last a long time.

How to Cook Over a Campfire with Pie Irons

Around the fire, use white bread or whole grain. Slather on the butter. Pour in your filling of choice, and cook. Rome and other outfits offer recipe books, or there are hundreds of concoctions online.

This type of cooking is used the world over, and it’s called something different wherever you go. Pudgie pies, hobo pies, sandwich cookers,聽and pie shams are included among the vernaculars.

Rome pie irons are available at sporting goods and camping stores in the United States. Online, there are specialty shops like , and the Rome products are sold on big retailers like as well.

The Rome cookers for the most part cost between $20 and $30, depending on size and material type. Around the fire, under the stars with your pocket pie sizzling in the coals, these classic cooking tools are worth every butter-slathered cent.

–Stephen Regenold writes about outdoors gear at .

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