• Store-bought gluten-free graham crackers, such as Kinnikinnick, or make your own using this Better Batter recipe
  • Chocolate bars or try Nutella instead
  • Jumbo marshmallows
For the raspberry sauce:


Make the raspberry sauce. Mix together the fresh raspberries and powdered sugar in a small saucepan over medium heat. Use a fork, potato masher, or pastry blender to mash together the fruit and sugar, making a sauce. Cook 2-3 minutes until boiling then remove from heat and set aside to cool. Transfer to a jar and seal to store in the refrigerator for up to one week. Toast the marshmallows and assemble the s'mores. Toast your marshmallows and assemble the s'mores using a spoonful of raspberry sauce and a fresh raspberry along with the chocolate and marshmallows. Top with graham crackers and enjoy! Adapted from Carissa Shaw