1. Roll the white clay into balls about 3/4″ thick.  Press into a cylinder, marshmallow shape.

2. Roll the tan clay to about 1/4″ thick.  Cut into 1/2″ squares and mark with four round indents to create graham crackers. 

3. Form a 1/4″ ball of brown clay into melted chocolate.  Roll the clay 1/8″ flat and use the shaping tool to mold the clay.

4. Layer the brown clay on the top of a marshmallow, making it look like its dripping down the sides.

5. Place a tan square on the top and bottom of the marshmallow.

6. Use a piercing tool to poke a hole through the center of the clay smore.

7. Bake the clay as directed in the oven.  For me this was 20 minutes at 200 degrees.

8. Once the clay has cooled, sketch a little face onto it using a fine tipped sharpie.  Thread a loop of twine through the hole in the center and you are done!