Peach and White Chocolate S’mores with Ginger Grahams

Peach  and White Chocolate S'mores with Ginger Grahams

Peach Smores with Ginger Grahams 2Eric and I returned from our week-long trip to Jackson Hole a few days ago, a trip that we could not have timed better from a weather perspective since Las Vegas saw temperatures in the 117F range for several of those days.  Although long, our 12-hour drives back and forth were fairly uneventful, except for the incident when our, um, husky Labrador, Fenway, got stuck between the second and third rows of our SUV, requiring me to stand up in the front seat so that I could reach back and dislodge him, a task that demanded 125% of my upper body strength.  At 80 mph, this was definitely not the safest way to travel.

Peaches for SmoresDespite that smidgen of excitement–and a brief torrential downpour–we all made it home in one piece.

And I’m already ready to go back.  August, hurry up!!

Peach Smores with Ginger Grahams 2Don’t get me wrong.  I do love Las Vegas, just not so much in the summer.  Top that with these crazy fires that we have been having at Mt. Charleston, leaving the entire valley coated in hazy smoke, and a home on the range where the buffalo roam and deer and antelope play…yadda, yadda, yadda…. becomes much more appealing.  Did I mention that some nights the temperature in J.H. dipped down into the 40s??  And it hailed once??  It was great!

Peach Smores SetUpIn the coming weeks, I am planning on doing a few “Jackson Hole Reports” on the blog, which will be round-ups of my favorite places to eat (and there are many), places to visit and things to do.  I just thought that this might come in handy should you ever decide to mosey into my favorite neck of the woods.  So, stay tuned for those.

GingerGrahams3In the meantime, here is the second of my series of peach recipes, inspired by a favorite Jackson Hole pastime: camping.  Just to clarify, camping is not so much one of my favorite pastimes. Glamping, however, is.  I am all for spending a few nights in the great outdoors, listening to the crickets as they lull me to sleep, hiking and telling ghost stories around a fire.  I just require a bit more comfort and modern amenities than the pup-tent that my husband has had for 25 years, a rusty canteen and outdoor “facilities.”  I can be rugged, just not that rugged.

These s’mores are my “glamped” up version of traditional s’mores, featuring homemade gingery graham crackers, white chocolate and fresh, juicy peaches along with the requisite ooey-gooey marshmallow.  All of the flavors blend together beautifully, and the little hint of tartness from the peaches cuts through the sweetness in the other ingredients.

Happy glamping!! More peach recipes to follow!!

Peach and White Chocolate S’mores with Ginger Grahams

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 2 hours, 45 minutes

Yield: 12-14 S\'mores

Serving Size: 1 S\'more

Peach and White Chocolate S’mores with Ginger Grahams

This twist on the classic campfire treat pairs juicy fresh summer peaches with white chocolate, marshmallows and homemade ginger graham crackers, creating a dessert that will turn your "camping" into "glamping!"


  • 1-1/4 cups (300 mL) whole wheat flour
  • 1 cup (250 mL) all purpose flour
  • 2 tsp (10 mL) ground ginger
  • 1/2 tsp (2 mL) ground cinnamon
  • 1/2 tsp (2 mL) baking soda
  • 1/2 tsp (2 mL) salt
  • 3/4 cup (175 mL) unsalted butter, softened
  • 1/3 cup (75 mL) packed dark brown sugar
  • 1/4 cup (60 mL) granulated sugar
  • 2 tbsp (30 mL) molasses
  • 1 large egg
  • 1 tsp (5 mL) pure vanilla extract
  • 2-3 ripe peaches (peeled or unpeeled, see Note)
  • 12-14 (2-inch/5 cm) squares good quality white chocolate (such as Ghirardelli)
  • 12-14 large marshmallows


  1. In a medium bowl, whisk together whole wheat flour, all purpose flour, ginger, cinnamon, baking soda and salt.
  2. In the bowl of an electric mixer fitted with the paddle attachment, beat butter with both sugars at medium speed until light and fluffy, 3 minutes. Mix in the molasses, egg and vanilla, stopping to scrape down the sides of the bowl as necessary.
  3. With the mixer on low speed, add the dry ingredients in three additions, mixing until blended.
  4. Divide the dough in half and shape each half into a flat disk. Wrap each disk in plastic wrap and chill for at least 2 hours (or overnight) before proceeding.
  5. Preheat the oven to 350F/180C, placing racks in upper and lower thirds positions. Line two baking sheets with parchment paper.
  6. On a lightly floured work surface, roll out one piece of dough to a thickness of about 3/16-inch. Using a 3-inch (7.5 cm) round or fluted round cutter, cut out rounds and place them on the prepared baking sheets, spacing apart. Reroll scraps as necessary, then repeat with the second disk of dough.
  7. Using the round end of a wooden or metal skewer, Poke several holes in the surface of each cut-out, to mimic graham crackers (optional.)
  8. Bake until graham crackers are set on top and lightly browned around the edges, 9-12 minutes, switching positions of baking sheets halfway through the baking process. Let crackers cool on baking sheets for 5 minutes then transfer to wire racks to cool completely.
  9. Pit the peaches and then cut them into thin slices (about 12 per peach.) Place a few peach slices on the flat side of one graham cracker. Place a square of white chocolate on the flat side of a second graham cracker.
  10. Place a marshmallow on the end of a long skewer or, if you are in the great outdoors, a long and thin roasting stick. Toast the marshmallow to your preferred degree of doneness (I like mine crispy!) over a fire or grill or by using a kitchen torch.
  11. Press the still hot marshmallow between the two prepared graham crackers, so that it sits between the peaches and the white chocolate, softening the chocolate. Enjoy immediately! Repeat the assembly process with the remaining ingredients.


I left my peaches unpeeled for simplification purposes, but you can certainly peel your peaches if preferred. Once baked, the graham crackers can be stored at room temperature, tightly covered, for 3-4 days. They can also be frozen in zip-top bags for up to one month.


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