1 rating

Back Deck S'mores


Back Deck's S'mores

Known for backyard grilling, the Back Deck puts a whole new spin on this outdoor favorite. Chef Paul Sussman’s take includes a house-made graham cracker and espresso marshmallows, all prepared on the backyard grill.

Click here to see More S'mores Than You Know What To Do With.



This recipe is from Back Deck Restaurant in Boston, Massachussetts. Vist their website for menus, reservations, and more information.


For the graham crackers

  • 2 Cups all-purpose flour, plus more for dusting
  • 1 1/2 Cup whole wheat flour
  • 2/3 Cups wheat bran
  • 1/2 Teaspoon salt
  • 1 1/2 Teaspoon baking soda
  • 1 1/2 Teaspoon ground cinnamon
  • 1 3/4 Cup butter, softened
  • 1/3 Cup brown sugar
  • 1/3 Cup molasses
  • 1/2 Cup granulated sugar

For the marshmallows

  • Oil, for greasing
  • 1/2 Cup powdered sugar
  • 2 Tablespoons gelatin
  • 2/3 Cups espresso, cold
  • 2 Cups granulated sugar
  • 1 Cup cold water
  • 1 1/3 Cup corn syrup
  • 1 Teaspoon vanilla extract
  • Dash of salt

For the s'mores

  • 24 Graham crackers
  • 12 Chocolate bars, preferably Hershey's
  • 24 toasted marshmallows
  • Powdered sugar, for dusting


For the graham crackers

Mix the dry ingredients in a large bowl.

Using an electric mixer with a paddle attachment, beat the butter, sugar and molasses for about 3 minutes, scraping down the sides from time to time, until light and fluffy. Add the dry ingredients and mix on low until just combined. Divide the dough into 8 portions and let rest for 30 minutes.

Take 4 portions, dust with flour and roll out the dough between 2 sheets of parchment to a uniform thickness of ⅛ inch. With a pizza cutter or knife cut the dough into 12 2-by-4 inch rectangles. Prick each rectangle in the middle with the tines of a fork. Dust a spatula with flour to gently move the rectangles onto a lined baking pan. Repeat with the other 4 portions of dough.

Dust the rectangles with the turbinado or granulated sugar. Refrigerate for 15 minutes while preheating the oven to degrees.

Bake until lightly browned, about 8-10 minutes, turning the pan at 4 minutes. Let cool.

For the marshmallows

Oil the bottom and sides of an 8 x 8 inch baking pan and dust with powdered sugar.

Put the espresso in the bowl of an electric mixer & slowly sprinkle the gelatin over the coffee while whisking. Let the mixture stand to soften.

In a heavy saucepan, cook the granulated sugar, corn syrup, cold water and salt over low heat, stirring until sugar is dissolved. Increase to moderate heat and boil the mixture, without stirring, until a thermometer registers 240 degrees. Remove the pan from the heat and, with the mixer on low, pour the mixture down the side of the bowl into the espresso until thoroughly combined.

Beat the mixture on high until it is white, thick and nearly tripled in volume, then add the vanilla.

Pour the marshmallow mixture into the pan and chill, uncovered, until firm, for at least 3 hours and up to one day. Leave uncovered.

When firm, cut the marshmallow into roughly 1½ inch squares (an oiled pizza cutter works well).

For the s'mores

Lay out half of the graham crackers on plates, top with the chocolate, then toast the marshmallows over your backyard grill, as you would around a campfire. Place 2 hot, toasted marshmallows on each cracker and top with another cracker. (I like to lean the top cracker at an angle so you can see the chocolate and toasted marshmallow.) Dust with powdered sugar and serve.