People Are Now Making S’mores in a Bag—and We’d Like to Thank Whoever Thought of It First

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How did we not know about "s'mores in a bag" sooner?!

Yes, summer is wrapping up, school is starting and the weather is beginning to cool down just a touch, but that doesn’t mean we have to mourn summer. It’ll be back next year, and for now, we can enjoy the crisp fall air, steaming pumpkin spice lattes and s’mores in a bag!

You’ve heard of s’mores charcuterie boards and s’mores-inspired desserts. But it’s time to add s’mores in a bag to your artillery of sweet treats. This super easy recipe takes the mess out of s’mores, with the same key ingredients and gooey, crunchy texture.

What Are S’mores in a Bag?

It’s kind of like walking tacos—except instead of chili and the fixin’s in a Fritos bag, s’mores in a bag are made with marshmallows, chocolate and Teddy Grahams. That’s right! Instead of throwing a box of graham crackers in your cart, opt for individual bags of Teddy Grahams. That way you’ll get the same graham cracker taste, but in bite-sized, bear-shaped portions. The bag of Teddy Grahams is also what will hold your “walking s’mores.”

How to Make S’mores in a Bag


See how our Test Kitchen found all the best ingredients for s’mores.


Step 1: Roast marshmallows

Roast your marshmallows like normal. Whether you prefer them lightly toasted or fully scorched, just make sure the inside is cooked and melted.

Step 2: Combine the ingredients

Then, carefully pop the melty marshmallows into a bag of Teddy Grahams, add a few pieces of chocolate and mix gently. The heat from the marshmallows will melt the chocolate and stick to the graham cracker pieces, leaving you with a deconstructed, delicious s’mores dessert without the mess!

Before you head out on your next camping trip, keep in mind that you’ll need to pack more than just s’mores to eat along the way. For hearty meals, including breakfast, lunch and dinner, check out our list of easy camping recipes.

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Hannah Twietmeyer
Hannah is a writer and content creator based in Milwaukee, Wisconsin, with a passion for all things food, health, community and lifestyle. She is a journalism graduate from the University of Wisconsin-Madison, and a previous dining and drink contributor for Madison Magazine.