Since at least 1927, when the Girl Scouts printed the recipe in their handbook, "Tramping and Trailing with the Girl Scouts," young campers have been content to stick with basic s'mores: "Toast 2 marshmallows to a crispy, gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate bar a bit. Though it tastes like (you want) 'some more,' one is really enough."

No matter what troop leaders would say, here are s'more versions for one of America's favorite chocolate desserts — thanks to Kraft, cereal companies and select cookbooks.

• Bittersweet S'mores: For 12 dessert sandwiches, arrange 12 Carr's wheatmeal biscuits on a dozen 8-inch squares of foil. Arrange three pieces of chocolate in a flat triangle on each (using nearly 1 1/2 3-oz. Lindt bars or other fine-quality bittersweet chocolate, broken into 36 pieces). Toast 12 marshmallows over flames until golden and put one on top of each chocolate triangle. Top with remaining biscuits and wrap in foil. On a rack set 6 inches over glowing coals, heat s'mores one minute each side, or until chocolate is melted.

—Gourmet magazine, August 1996

(A variation on the bittersweet-chocolate theme is to use thin gingersnaps instead of graham crackers. From "Best Summer Weekends" by Jane Rodmell, Cottage Life Books, $29.95 hardcover.)

• Easy Pan O' S'mores: Heat oven to 350. Break nine Honey Maid Honey Grahams in half crosswise to make 18 squares. Place nine of the squares on bottom of a 9-inch-square baking pan. Halve 36 Jet-Puffed Marshmallows. Place 36 halves on the graham squares in pan. Sprinkle evenly with chopped chocolate from six squares Baker's Semi-Sweet Baking Chocolate. Close with remaining graham squares. Arrange four marshmallow halves, cut sides down, on top of each square. Bake at 350 for nine to 11 minutes. Let sit a few minutes, then cut into 18 bars with a greased knife. Serve immediately.

—www.kraftfoods.com