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Selena Campbell's brown sugar bourbon s'more.

In our April 2016 issue, we shared 20 great local outdoor adventures. And let's be real: after all that camping, paddling, hiking or biking, you're going to need a treat, right? 

In our humble opinion, there's nothing better than a s'more. If you're a purist, grab your graham crackers, milk chocolate and marshmallows and head toward the campfire--you're good to go. But if you're in the mood for a gussied-up version, we've got you covered, too. 

We challenged pastry chef Selena Campbell to come up with two s'more-inspired recipes--and we weren't disappointed. Here they are if you want to try them out yourself. Happy eating!

Brown Sugar Bourbon S'more

For the cookies

3 cups oatmeal (quick-cooking oats are perfect)
1 ½ cups brown sugar
1 ½ cups flour
1 ½ cups butter
1 1/2 tsp. baking powder

Chocolate ganache

1 cup heavy cream
1 cup semi-sweet chocolate chips

Bourbon marshmallows, recipe follows

Microwave cream and chocolate chips for 1 minute 30 seconds, then whisk together and set aside.

Combine all ingredients in a bowl and mash it, knead it and pound it all together (don’t be shy;  the more you mix it the better it tastes.)

Flatten the dough into a 13"x9" pan, and cut into rectangles. Sprinkle with cinnamon and sugar, then refrigerate until firm.

Remove from refrigerator and break apart. Place onto baking sheets, spaced about 2 inches apart, and bake at 350 degrees for about 10 minutes. Let cookies cool, then top with a bourbon marshmallow (recipe follows), chocolate ganache and another cookie to make a sandwich. Enjoy!

For the bourbon marshmallow

Special equipment: Candy thermometer and stand mixer

3 packets of unflavored gelatin (.75 oz. total)
1 cup ice water (divided)
1 ½ cups granulated sugar
1 cup light corn syrup
¼  tsp. salt
3 Tbsp. bourbon
¼ cup powdered sugar
¼ cup cornstarch

Place gelatin and ½ cup water in stand mixer bowl fitted with the whisk attachment and whisk on low continuously.

In separate small pan, combine 1/2 cup water, granulated sugar, corn syrup and salt. Heat to 240 degrees.

While mixer is on low speed, slowly pour in cooked sugar mixture after it reaches temperature.

When fully combined, turn mixer to high. Mix on high for 4 minutes, or until bowl is cool to the touch.

When mixture cools, add bourbon. Whisk until combined.

Spray a 13x9 pan with non-stick baking spray. Mix powdered sugar and corn starch together and coat pan with the mixture.

Pour marshmallow mixture into the pan and spread with a lightly oiled spatula. Press into pan. Dust the top of the marshmallow with the more of the cornstarch and powdered sugar mixture (save some for later). Wrap and let set overnight at room temperature. The next day, cut into 12 marshmallows with a sharp, clean knife. Use the remaining corn starch and powdered sugar to dust the edges of each marshmallow. Store in an airtight container until ready to use.

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Mini s'mores cheesecakes. 

Mini S'mores Cheesecakes

For the crust

Basic graham cracker crust (3 cups crushed graham crackers, crushed, mixed with one stick of butter)

For the cheesecake filling

16 oz. cream cheese
2 eggs
1/4 cup sugar
2 tsp. vanilla

For the chocolate ganache

1 cup heavy cream
1 cup semi-sweet chocolate chips

Mini marshmallows, for topping

Microwave chocolate chips and cream for 1 minute 30 seconds, then whisk together and set aside until cheesecakes are cooled.

Pre-heat oven to 350 degrees. Place cupcake liners into muffin tin. Divide graham cracker crust and press firmly into the bottom of the cupcake liners.

Mix cream cheese, eggs, sugar and vanilla in separate bowl, and beat until smooth.  Fill cupcake liners 2/3 of the way full. Bake for 10-12 minutes (the mini cheesecakes will not brown).

Remove from the oven and cool. Top with chocolate ganache and mini marshmallows. For an even more s’more-like touch, use a mini kitchen torch to gently toast the marshmallows until golden brown, then dig in!

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