By Vanessa Greaves

Every day is a good day for s'mores.

S'mores lovers, there really is a National S'mores Day. And it lands each year on August 10. Which, coincidentally, is around when camping season peaks. I see what they did there.

But hardcore s'mores fans don't need a national day or even a campfire to enjoy the classic flavor trifecta of graham crackers, chocolate, and marshmallow. Instead, here are 10 decadent ways you can enjoy s'mores every day — without the pesky wood smoke and mosquito bites.

Related: How to make classic s'mores plus 6 fun variations.

1. Coffee Ice Cream Fudge Cake

There may not be s'mores in the title, but this recipe is s'mores to the core. Layers of coffee ice cream and chocolate fudge nestled in a graham cracker crust get topped with gooey marshmallow cream and itty bitty marshmallows. Then the whole thing gets lightly toasted and you get a huge round of applause.

Photo by Allrecipes

2. S'more Brownies

Start with your favorite brownie mix (or homemade brownie recipe) and top with graham crackers, mini marshmallows, and chopped up chocolate bars. Bake, cool, cut, devour. It's that simple.

Photo by Mackenzie Schieck

3. Baked S'mores Dip

When you need a quick and easy s'mores fix, this simple 4-ingredient dessert comes together in just minutes to give you all the pleasure of warm, melty chocolate and marshmallows scooped up with graham crackers. Perfect for binge-watching nights.

Photo by Carmen Sue Fowler

4. Gooey Tortilla S'more

In this super easy s'mores variation, chocolate and marshmallow get all melty with graham cracker crumbs inside pan-grilled flour tortillas. Let's just go ahead and call these s'mores quesadillas.

Photo by Allrecipes

5. Chocolate Ganache S'mores

Here's a grown-up take on s'mores: Yes, the ingredients are layered and baked in a pan, then cut up into bars for serving. But what elevates this dessert is the layer of rich chocolate ganache in the middle. (Ganache is simply chocolate melted in hot cream to make it extra sinful, so don't be intimidated by the name or the technique. In fact, here's how easy it is to make ganache.)

Photo by Life Tastes Good

6. S'mores Popsicles®

Layers of ice cream, chocolate pudding, and graham cracker crumbs go into these adorable pudding pops. You can put a touch of chocolate liqueur in the pudding mix just to fancy it up for the grown-ups, if you'd like.

7. Campfire S'Mores Bread Pudding

Try this baked-in-a-pan version of s'mores when prowling bears have you stuck inside without a campfire.

8. S'more Ice Cream Pie

This frozen pie has everything you love about s'mores: graham crackers, chocolate in the middle, and toasted marshmallows over the top. Watch the video to see how it all comes together.

9. Campfire S'Mores Frappuccino®

How about an ice-cold big gulp of liquid s'more goodness? So refreshing on a hot summer's day.

Photo by Snacking in the Kitchen

10. S'mores in a Cup

Easy-to-serve individual s'mores cups are sophisticated enough for grown-ups and cute enough for the kid in you.

Photo by ReneePaj

Bonus: s'more, please!

Try three more fun ways to have more s'mores with these delicious twists on the classic treat.

1. Pudding Parfaits: Layer chocolate pudding, broken graham crackers, and mini marshmallows in small containers, repeating layers one or twice so that marshmallows wind up on top. Chill 4 to 6 hours before serving to soften the graham crackers.

Photo by Allrecipes Magazine

2. Energy Bites: Combine 1 cup oats, 1/2 cup each peanut butter and graham cracker crumbs, 1/3 cup honey, and 1/4 cup mini chocolate chips in a bowl. Chill 30 minutes. Shape into balls, tucking a mini marshmallow inside each ball. Chill in an airtight container. Makes 16.

Photo by Allrecipes Magazine

3. Brownies: Spread half a batch of standard brownie batter in an 8x8-inch pan. cover with graham crackers; top with remaining batter. Bake as directed. Top with mini marshmallows and broil to brown slightly. Let cool at least 10 to 15 minutes before cutting and serving.

Photo by Allrecipes Magazine

Portions of this article appeared in Allrecipes Magazine.