Mexican S’mores Bar
One of my favorite things about summer is camping and s’mores. Roasting marshmallows over an open campfire always makes me feel like a kid again.
I love the smell of an open campfire and toasted marshmallows, and I get hypnotized with the vibrant colors of the dancing flames. I love to hear the crackling of the wood and the laughter that resonates when someone’s marshmallow falls off their stick. Makes me wish I can bottle up all those moments and save them.
Every time I eat a s’more I think, I wonder what these would taste like with Mexican chocolate and dulce de leche.
Well guys, it’s magical! In honor of National S’mores Day my crafting partner and I set out to share a way to bring the s’mores experience to your home without a campfire and with a Mexican twist…of course.
We included the basic ingredients — traditional cinnamon flavored graham crackers, milk chocolate, and marshmallows, but we also displayed some fun new options — vanilla flavored Maria cookies, dark chocolate spicy caramel, assorted dark chocolate, shavings of Mexican chocolate, dulce de leche, cajeta, and strawberries.
Sure, an open campfire or fire pit would be lovely, but this DIY s’mores station would be a hit for a backyard party. Your guests will have a blast making their very own magical, sugary, gooey, beautiful mess.
All you need is terracotta clay pots, trays, cooking fuel, and lava rocks to make this fun DIY s’mores bar.
- 10-inch terracotta tray
- 8-inch terracotta pot
- 8-inch terracotta tray
- 6-inch terracotta pot
- 2 (6-inch) terracotta tray
- 4-inch terracotta pot
- 4-inch terracotta tray
- 16” terra-cotta garden bowl
- Lava rocks
- 2 cans Sterno cooking fuel
- Metal fondue sticks
- Heavy duty adhesive glue (optional)
To make the tiered s’mores snack station, stack pots, upside down, alternating with trays from large to small. Heavy duty adhesive glue can be used to secure each pot to each plate, however we chose not to do this step so we can reuse the pots and trays for planting.
To make the fire pit, use the 16-inch terra-cotta garden bowl, gently set the 6-inch terra-cotta tray inside.
Carefully open the cooking fuel cans, set on top of the tray, then surround with the lava rock. Light the fuel cans when ready to roast marshmallows. Please note that even if you do not see a flame, the fuel cans are likely burning so use caution. When done roasting carefully place the lids back on the fuel cans to ensure the fire is out.
Mexican S’mores Bar
- Graham crackers
- Milk chocolate
- Maria cookies
- Dark chocolate spicy caramel
- Assorted dark chocolate
- Shavings of Mexican chocolate
- Dulce de leche
- Break a graham cracker in half or use two Maria cookies.
- Top with a square of chocolate.
- Roast a marshmallow and place over the chocolate.
- Drizzle with dulce de leche or cajeta; top with remaining cracker or cookie.
- Press down slightly and enjoy while warm and melted.
3 Comments on “Mexican S’mores Bar”
I love your Capirotada recipe. It is close to my mother’s recipe; which I could not find until I came across yours. I am new to your website but intend to try more of your recipes. I saw your recipe for s’mores that I want to try next. However, I have a question:
1. Does cajeta need refrigeration once opened?
They look very yummy
Great idea on the planters. Looks really different. Now you can do it in your own backyard and not have to build a fire. Very smart