Happy National S'mores Day: 17 Gooey Marshmallow Desserts

This ultimate s'mores sandwich is made with two s'mores Poptarts, a KitKat bar and a giant marshmallow. (Image courtesy: Jeff Houck/The Tampa Tribune)

These moist chocolate cupcakes from Pastry Affair are topped with perfectly piped caramelized marshmallows.

Abby Swain, pastry chef of Craftbar, serves this beautiful s'more tart topped with toasted marshmallow petals and cacao nib sorbet.

Hayan Yi, chef at Corkbuzz Wine Studio, serves up this graham cracker cake with chocolate ganache and savory marshmallow fluff topping.

Tyson Podolski, chef of Summer Winter restaurant, created this dessert with graham cake, chocolate mousse and Guinness marshmallows.

Gail Goetsch, pastry chef of Yardbird Southern Table & Bar in Miami, uses bittersweet chocolate and vanilla melted marshmallows in her s'mores dessert.

Anthony Martin,chef of Tru in Chicago, serves up this beautiful campfire creation.

This s'mores dessert from the Troubadour Baker is plated with a rich chocolate sauce.

The US Grant Hotel's chef Chris Kurth created this take on the s'more with vanilla marshmallow, graham cracker ice cream and brown sugar bananas.

Isn't everything better with bacon? Gaijin Noodle + Sake House uses bacon covered in chocolate, toasted marshmallows and graham crackers in their popular dessert.

These s'more brownies, using graham crackers and homemade marshmallows, are the perfect thing for a picnic.

This ice cream bar from Bardot is a frozen version of the beloved campfire treat. Marshmallow bites, dark chocolate and graham cracker are dipped in dark Belgian chocolate for an on-the-go sweet tooth.

This liquid s'mores shake from Holsteins Shakes and Buns in Las Vegas is spiked with Smirnoff Marshmallow Vodka for an adults-only treat.

Amorette Casaus, chef of Ardesia, uses homemade cinnamon graham crackers and a velvety chocolate sauce.

These gooey treats from Glorious Treats combine s'mores and rice krispies for easy-to-pack bars.

Christina Lee, pastry chef at Recette in New York, makes this pretty dessert with graham cracker ice cream, chocolate wafers, toasted marshmallows and "hot" chocolate sauce.

Simon Dolinky, executive chef of the Saltbox in San Diego, created this take on the s'more with homemade marshmallows and smoked chocolate.