Variations on classic campfire treat are endless

S'more variations are endless. Big and little chefs alike can put their own flavor spins on the campfire classic with fruits, caramel, jams or peanut butter. And who says you have to use milk chocolate? Try dark or mint chocolate - or skip the squares altogether and use Fudge Stripes cookies instead.

Try drizzling raspberry or strawberry sauce or melted jam over the toasted marshmallow. Or use individual chocolate squares with bits of fruit or almonds or pomegranate for an antioxidant punch.

You even can use chocolate infused with chili peppers - the sweet marshmallow complements it.

"They are a good treat to have because they are sweet and fun to make," says Myranda Ryder, 12, of Grosse Ile, Mich., who adds that toasting the marshmallows is one of her favorite parts. "Something always happens. They never turn out exactly the same."

And fun is what s'mores are all about.

CARAMELLO S’MORES

8 skewers or sticks (for toasting the marshmallows)

16 large marshmallows

8 graham crackers, broken in half

2 Caramello (milk chocolate with caramel filling) bars, 4 ounces each

Toast two marshmallows over the heated coals or preheated grill until they are crispy and golden brown on the outside and gooey and soft on the inside.

Slide the toasted marshmallow on a graham cracker. Place 4 small Caramello bar squares on top of the marshmallow and top with another graham cracker.

Press it down slightly to sandwich together. The heat of the marshmallow will melt the chocolate a bit. Repeat with the remaining ingredients.

BAKED S’MORES

Nonstick cooking spray

3 cups graham cracker crumbs

1/2 cup (1 stick) melted unsalted butter

1/3 cup sugar

1 bag (16 ounces) mini ma

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