With a mouth full of graham crackers, melted marshmallow and warm chocolate, try asking for "some more."

Some say that's how the gooey campfire treat was named. For nearly 80 years, s'mores have been part of the campfire experience, since the Girl Scouts first described the dessert in a 1927 handbook.

Today, s'mores are appearing on the menus of some of the hottest restaurants and a few have added a twist, including Oreo cookies, peanut butter cups, even bananas.

Six-year-old Brownie Karyna Bugos didn't think anyone was watching when she made her second s'more around a September campfire while her mother watched.

After layering a graham cracker with tiles of chocolate, she plopped two fire-roasted marshmallows on top and added a second layer of chocolate before squeezing it all between the crackers. She was left with a clown face of marshmallow and chocolate.

She handed her mother what was left, bits of soggy crackers.

"That's what moms are for," said Lynda Bugos of Lincoln.

Bugos remembered her first s'more, when her mother led her Girl Scout troop around a charcoal grill in her family's back yard as her dad fanned briquettes with paper. Five little girls stood around a too-cool grill for what seemed like forever, trying to catch a flame.

When they were successful, they continued snapping squares of graham crackers and chocolate until the inevitable happened - they ran out of chocolate.

"There are some people who like chocolate more than marshmallows," mom explained.

You don't need a campfire for s'mores anymore; marshmallows puff up perfectly within a few seconds in the microwave. But Bugos would never trade a weiner fork for a rotating microwave plate.

"It would take something away," she said.

Cosi restaurant, coming to downtown Normal in late October, is known for its s'mores. Order the treat for two and a grated firepot arrives at your table, with roasting sticks and all the makings, including a stack of dark chocolate. One variation includes a giant Oreo cookie.

"We light it up for you and then we let you serve yourself," said Francisco Petinga, owner and general manager of the local franchise. "They're very popular and the good thing about this is it's not just for kids. The adults love them."

Katie Holtzman, director of Camp Peairs for Centrillio Council of Girl Scouts, organized s'more stations all summer long.

"By the end of the summer, I hate them," she said, laughing. "But you can't have camp without s'mores."

Getting creative, she layers them with Girl Scout Thin Mints or Samoas, a peanut butter sandwich cookie. The scouts made "experimental s'mores" one night, using tortillas, bread and pitas. A camp counselor nicknamed "Reese" added a full-sized Reese's peanut butter cup.

What Holtzman loves is watching a scout make the treat for the first time.

"Just the expression on their face when they get the gooey marshmallow all over them. You have to be completely covered in chocolate and marshmallow. If it's not gooey enough, I keep sending them back."

Your first s'more is something you never forget, Bugos said.

"Think about it, the first time when you were a kid and someone let you stick something by the fire on purpose. That's a big thing."

Hershey's shares S'more recipes

Ready to branch out S'Mores-style? Here are some recipes, courtesy of www.hersheys.com:

Indoor or Outdoor S'mores

• 4 graham crackers, broken into halves

• 2 milk chocolate bars (1.5-ounce size), broken into halves

• 4 marshmallows

Place 1 graham cracker half on paper towel; top with chocolate bar half and marshmallow. Microwave at high 10 to 15 seconds or until marshmallow begins to puff. Immediately top with remaining graham cracker half; gently press together. Repeat for each serving; serve immediately. Makes 4.

Outdoors: Place 1/2 of milk chocolate bar on graham cracker half. Toast marshmallow over grill or campfire; place over chocolate. Top with second graham cracker half.

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S'More Cookie Bars

• 1/2 cup (1 stick) butter or margarine, softened

• 3/4 cup sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 1/3 cups all-purpose flour

• 3/4 cup graham cracker crumbs

• 1 teaspoon baking powder

• 1/4 teaspoon salt

• 4 milk chocolate bars (1.5-ounce size)

• 1 cup marshmallow creme

Heat oven to 350 degrees. Grease 8-inch square baking pan. Beat butter and sugar in large bowl until light and fluffy. Add egg and vanilla; beat well. Stir flour, graham cracker crumbs, baking powder and salt; add to butter mixture, beating until blended. Press half of dough into prepared pan.

Arrange chocolate bars over dough, breaking as needed to fit. Spread with marshmallow crème. Scatter bits of remaining dough over marshmallow; carefully press to form a layer. Bake 30 to 35 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 16.

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S'mores Blondie Pie

• 6 milk chocolate bars (1.5-ounce size), divided

• 1/2 cup (1 stick) butter or margarine, softened

• 3/4 cup sugar

• 1 egg

• 1 cup all-purpose flour

• 1 cup graham cracker crumbs

• 1 teaspoon baking powder

• 1 1/2 cups marshmallow crème

• 1/4 teaspoon shortening (do not use margarine, butter, spread or oil)

• Ice cream (optional)

Heat oven to 350 degrees. Grease 9-inch pie plate. Unwrap chocolate bars; break into pieces. Beat butter and sugar until blended in medium bowl. Add egg; beat until light and fluffy. Stir in flour, graham cracker crumbs and baking powder; beat until well blended.

Press half of dough onto bottom and up sides of pie plate. Spread marshmallow crème over bottom of crust. Set aside 1 tablespoon chocolate bar pieces; sprinkle the remaining pieces evenly over marshmallow crème. Form remaining dough into ball; place on waxed paper. With fingers, flatten and shape into 9-inch circle. Pick up waxed paper, supporting dough with hands. Flip dough onto pie surface; peel off waxed paper. Pinch edges of dough together and form crust edge.

Bake 20 to 25 minutes or until lightly browned. Cool completely in pan on wire rack. Melt remaining chocolate bar pieces with shortening; drizzle over top of pie.

Before serving, microwave slices at high 15 to 20 seconds or until slightly warm and marshmallow starts to melt. Top with ice cream, if desired.

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S'mores milkshake

• 2 cups vanilla ice cream

• Milk

• 4 tablespoons chocolate syrup (approximate)

• 2-3 tablespoons shell ice cream topping

• 1-2 tablespoons miniature marshmallows

• 1 graham cracker half

• 1 heaping tablespoon whipped topping

• 1 tablespoon mini chocolate chips or chocolate sprinkles

In blender, mix ice cream, chocolate syrup and enough milk to make desired consistency. Pour into large glass or cup. Add shell topping and gently stir. Top with marshmallows and crumbled graham cracker. Add whipped topping and sprinkle chocolate chips or sprinkles. Serve immediately. Makes 1 large shake.

- Tonia, Guston, Ky.

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S'mores Toffee Almond Bars

• 12 to 14 whole graham crackers

• 3/4 cup toffee bits

• 1/4 cup light corn syrup

• 2 cups miniature marshmallows

• 3/4 cup sliced almonds

• 4 milk chocolate bars (1.5-ounce size), coarsely chopped

Heat oven to 300 degrees. Arrange graham crackers to cover bottom of jelly roll pan. Place toffee bits and corn syrup in small, heavy saucepan; cook over medium heat, stirring constantly, until toffee is melted (small bits of almond will remain). Immediately pour over graham crackers, spreading to cover crackers as much as possible. Bake 3 to 5 minutes or until toffee mixture is spreadable. Remove from oven; immediately spread toffee mixture to cover crackers. Top with marshmallows and almonds.

Return to oven; bake 3 to 5 minutes or until marshmallows begin to puff. Remove from oven; sprinkle surface with candy bar pieces. Cool completely in pan on wire rack. Cut into bars. Makes about 3 dozen.

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Easy S'more Clusters

• 6 Hershey's milk chocolate bars (1.5-ounce size), broken into pieces

• 2 cups miniature marshmallows

• 8 (about 1 3/4 cups) graham crackers, coarsely chopped

Place candy pieces in medium microwave-safe bowl. Microwave at high 1 1/2 to 2 minutes or until chocolate is melted when mixture is stirred. Stir in marshmallows and graham cracker pieces until well-coated. Drop by spoonfuls into miniature paper muffin cups. Cover; refrigerate until firm. Makes about 2½ dozen.