Things don't always have to be simple and slapped together while you're camping. This extremely sweet dessert, inspired by classic campfire s'mores, can add something special to the evening if you have the time and resources to make it. It's more complicated than the typical "roast marshmallow, smoosh between two crackers" fare, but it's not quite as complex as you might think. It uses the same ingredients as s'mores with a few additions, and the bit of added effort makes a mighty difference. You just might feel fancy enough to put on your least dirty clothes and eat it with your pinky up.
Regarding the egg: I know it's sometimes hard to keep eggs while you're travelling and camping. I have substituted a mashed banana with great success, but if you don't have a banana (or the egg) (or the milk, powdered or otherwise) on hand, you're better off just having regular old s'mores. The filling ends up being taffy-like, and while delicious, it's hard to get a clean and simple spoonful.
Suggested number of servings: 4
Make crust first.
5 graham crackers
4TBSP butter or margarine, melted
a handful, more or less, chocolate chips
Crust Note: I found that the bottom of a can or sugar shaker (pictured) is the most efficient tool on hand for crushing the crackers.
Mash crackers into crumbs, mix in butter. Press evenly and firmly into pot (I use a 1 quart mess kit pot).
Cooking Note: Keep pan in motion over the heat so crust cooks evenly and doesn't scorch in one spot before other parts can cook.
If there's plenty of everything (fuel, time, water, butter, and desire), make ganache.
Otherwise sprinkle chocolate chips onto crust, cover, and cook over low heat until fragrant (about 5 minutes). Remove from heat.
If making ganache, melt chocolate chips with 2 TBSP butter (and/or peanut butter!), pour over the cooked crust, cover and set aside.
While crust sets, make filling. See Suggested Variations for ... variety!
4 servings marshmallows (see package for how big a serving of marshmallows is. Varies from mini to regular to jumbo sizes)
1/4 cup milk (I usually keep powdered milk on hand) (as long as you have an egg or banana, you can omit the milk)
2 TBSP butter
1/4 tsp salt
1 egg, whisked or 1 banana, mashed
In a separate pot, melt marshmallows with milk, butter, and salt. Once mostly melted, add a small amount of the mixture to the whisked egg (this is, I believe, called tempering). Stir egg mixture and slowly add to pot, whisking marshmallows as you pour. Continue stirring over medium-high heat until bubbling. Allow to bubble while stirring, until puffy and smooth, 2-4 minutes. It will be a rich golden color.
Pour filling over crust and allow to set until cool enough to eat, 15-20 minutes.
-Peanut Butter S'mores: Melt 1/4 cup peanut butter with marshmallows and butter.
-Fancy Lemon Ginger: Add 1-3 tsp grated ginger and zest of 1/2 lemon to Graham cracker crust. Melt chocolate chips with marshmallows and butter. Add juice of 1/2 lemon to filling after egg.
-S'mores Sundae: top with ice cream, whipped cream, and/or cherry.
-Pumpkin Spice: Mix 1/2 tsp cinnamon, 1/8 teaspoon each ginger and nutmeg (or mace), and 1/16 tsp cloves into the cooked filling before pouring over crust.