S'mores Biscuit
The story
Some desserts whisper. This one crackles. The S'mores Biscuit takes everything you love about a campfire classic — molten marshmallow, milk chocolate that melts on contact, that sandy graham snap — and gives it a foundation worthy of the hype. No soggy graham cracker splitting under the pressure. No sad, crumbling middle. Just a golden, flaky District Biscuit doing the heavy lifting your childhood dessert always deserved.
Here's the thing nobody tells you about s'mores: the structure is a lie. Graham crackers go limp the second warm chocolate touches them, and bread or a muffin turns to mush before you get to bite two. The District Biscuit? Crisp edges, buttery flaky layers, and enough backbone to cradle a toasted marshmallow without waving the white flag. It holds. It shatters where it should and stays tender where it counts.
Toast the marshmallow, tuck in the chocolate, shower it in graham crumble, and finish with a pinch of flaky sea salt that makes the whole thing taste like it means business. Campfire, no matches required — just your oven, four minutes, and a biscuit built to be your culinary canvas.
Why you'll love it
- Real campfire flavor — toasty, gooey, chocolatey — with zero smoke, sticks, or singed eyebrows.
- The District Biscuit stays crisp and flaky where graham crackers and muffins go soggy.
- That sea salt finish turns sweet-and-nostalgic into grown-up craveable.
- Ready in about 25 minutes with pantry-friendly ingredients you probably already have.
- Endlessly customizable — swap the chocolate, torch or broil the marshmallow, dial the salt up or down.
Ingredients
- 4 District Biscuits, warmed and split
- 16 large marshmallows (or 1 heaping cup mini marshmallows)
- 6 oz milk chocolate, broken into squares (about 2 standard bars)
- 1/2 cup graham cracker crumbs, plus a few crushed crackers for texture
- 2 tbsp unsalted butter, melted
- 1 tbsp light brown sugar
- Flaky sea salt, for finishing
- Optional: 2 tbsp chocolate-hazelnut spread, for a molten swipe
How to build it
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1Warm the District Biscuits in a 350°F oven for 3-4 minutes, then split each one in half horizontally to expose those flaky layers.
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2Make the graham crumble: toss graham cracker crumbs, crushed cracker pieces, melted butter, and brown sugar in a small bowl until sandy and clumpy.
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3Lay milk chocolate squares over the bottom half of each biscuit and return to the warm oven for 1-2 minutes, just until the chocolate starts to slump and gloss.
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4Meanwhile, toast the marshmallows — broil them on a lined tray for 30-60 seconds, or torch them until deeply golden and bubbling. Watch closely; they turn from bronzed to charcoal fast.
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5Pile the toasted marshmallows onto the melty chocolate and press gently so everything settles into the biscuit.
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6Shower generously with the graham crumble, then finish with a pinch of flaky sea salt over the top.
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7Crown with the biscuit lid, press lightly, and serve warm and gooey while the marshmallow is still stretchy.
Pro tips & swaps
- For the deepest campfire flavor, get real color on those marshmallows — a proper char is where the toasty magic lives. A kitchen torch gives you the most control.
- Swap milk chocolate for dark chocolate if you want a more grown-up, less-sweet bite, or use a chocolate-hazelnut spread for extra molten richness.
- Make-ahead move: mix the graham crumble up to a week in advance and store it airtight — it comes together in seconds when you're ready to build.
- Don't skip the flaky sea salt. That little hit of salinity is what separates a great S'mores Biscuit from a merely sweet one.
- Warm the biscuit first, always. A cold biscuit won't grip the chocolate and you'll lose that crisp-edge, tender-center contrast that makes the District base shine.
Bring District Biscuits to your business
Put our golden, flaky biscuits to work on your own menu — cater your next event, or bring District Biscuits to your restaurant, hotel, or grocery program.
Frequently asked questions
Can I make S'mores Biscuits ahead of time?
You can prep the components ahead — mix the graham crumble up to a week early and split your District Biscuits a few hours before. But this one is best assembled and served warm, right after the marshmallows toast, so the chocolate is melty and the biscuit is crisp. If you build them too far in advance, the marshmallow firms up and you lose that gooey pull.
What's the best biscuit to use for a S'mores Biscuit?
A golden, flaky District Biscuit is built for exactly this. Where a graham cracker splinters and a muffin turns to mush under warm chocolate, the District Biscuit keeps its crisp edges and tender, layered center. It's the structural upgrade a s'more has always deserved.
Can I substitute the milk chocolate?
Absolutely. Dark chocolate makes it less sweet and more sophisticated, while white chocolate leans into pure campfire nostalgia. You can also swap in a chocolate-hazelnut spread for a molten, no-melt-required layer that pairs beautifully with the toasted marshmallow and sea salt.
Is the S'mores Biscuit vegetarian, and can I make it gluten-free?
It's vegetarian if you use marshmallows made without gelatin — look for agar- or carrageenan-based ones, since traditional marshmallows are animal-derived. For gluten-free, you'll need a gluten-free biscuit base and certified gluten-free graham-style crumbs, since both the District Biscuit and graham crumble contain wheat. The chocolate and sea salt are naturally gluten-free.
How do I toast the marshmallows without a campfire?
Two easy indoor methods: broil them on a lined tray for 30-60 seconds until golden, or use a kitchen torch for full control and even color. Either way, watch closely — marshmallows go from beautifully bronzed to burnt in seconds. That's the whole 'campfire, no matches required' promise.
What should I serve or drink with a S'mores Biscuit?
A cold glass of milk is the classic move, but this dessert also loves a hot pour-over coffee, an espresso, or a mug of cocoa for full campfire immersion. For a grown-up pairing, try it alongside a bourbon or a stout — the sea salt and dark toasty notes play beautifully with both.
How many calories are in a S'mores Biscuit?
A single assembled S'mores Biscuit lands roughly in the 350-450 calorie range, depending on your chocolate, marshmallow, and butter amounts. It's an unapologetic dessert, so treat it like one. You can lighten it slightly by using dark chocolate and going easy on the graham-crumble butter.
How do I store and reheat leftover S'mores Biscuits?
Store any leftovers airtight in the fridge for up to two days, though the marshmallow will firm up. To revive one, warm it in a 300°F oven for 4-5 minutes until the chocolate softens and the biscuit re-crisps — skip the microwave, which turns the flaky District base rubbery. Add a fresh pinch of sea salt before serving.
What makes a District Biscuit different from a regular biscuit?
District Biscuits are built as a culinary canvas — golden, flaky, with genuinely crisp edges and buttery layers that hold up to bold builds like this one. Where ordinary biscuits or grahams go soggy under warm chocolate and marshmallow, ours stay structured and shatter-crisp where it counts. That combination of tenderness and backbone is exactly why the S'mores Biscuit works.
