S'mores

Doneness

The marshmallow has puffed and turned golden-brown on top — the toasted-campfire look — while the chocolate underneath has gone glossy and soft, slumping at the edges. The graham base stays dry and warm. There's no internal temperature to chase: every ingredient is already edible, so you're cooking for color and melt only. Pull the instant the marshmallow is golden — it goes from golden to blackened in a matter of seconds.

Oil & seasoning

No oil needed — line the basket with parchment or a foil sling so melting marshmallow and chocolate lift off cleanly instead of welding to the basket bars and burning on.

Season with: Classic open-face (the benchmark): graham + thin milk-chocolate squares + a marshmallow, air-fried until golden, then capped with a second graham — a pinch of flaky salt on the chocolate is the upgrade., S'mores dip: chocolate chips and marshmallows layered in a greased ramekin and baked until the top browns, then scooped up with graham crackers, pretzels or apple slices — swirl in peanut butter or Nutella if you like., Stuffed cookie: a marshmallow and chocolate sandwiched between two cookies (or cookie dough), air-fried into a gooey hand-held s'more-cookie., Banana boat: a split banana stuffed with chocolate and mini marshmallows, wrapped in foil and air-fried until molten — campfire-style, no graham needed..

Watch out for

• !Watch the marshmallow from about the 2-minute mark. It puffs, then browns, then scorches to black in seconds — pull it the moment it turns golden.
• !Line the basket with parchment or a foil sling. Melting marshmallow and chocolate glue to bare basket bars and burn on, making a hard cleanup.
• !Add the top graham cracker after cooking (for the open-face style) so the marshmallow can brown freely and you don't crush it flat.
• !Use thin chocolate squares or chips, not a thick bar — thin chocolate softens in the same short window the marshmallow needs, while a thick bar stays firm.