16snack size Hershey’s milk chocolate barsbroken into segments
2cupssemi-sweet chocolate chips
Make a bed of charcoal in either a barbeque grill or a campfire pit with a grate. Allow the bed of charcoal to burn to a nice bed of coal. While you are waiting for the charcoal, put together the s’mores nachos.
Generously spray an 8x8 disposable baking pan with nonstick cooking spray.
Layer ½ of the broken graham crackers in the bottom of the prepared pan.
Sprinkle ½ of the miniature marshmallows over the broken graham crackers.
Sprinkle ½ of both varieties of the chocolate layer.
Repeat the layers of miniature marshmallows, chocolate and graham crackers.
Place the full-size marshmallows on top of the second layer.
Tear a piece of foil large enough to cover the baking pan. Generously spray the side of the foil that will be against the marshmallows. Cover the pan with the foil.
Place the foil-covered pan on the grate over the barbecue grill of the campfire grate. Allow the s’mores to cook for 8-10 minutes. Turn the pan 180° halfway through the cooking time. Be sure to keep a close eye (or nose) on the s’mores to ensure they do not burn. Remove the pan from the grate, and then remove the foil. Serve while nice and warm.
If you do not have a barbeque grill or are not able to go camping, you can make these Campfire S’mores Nachos in the oven. Put all the ingredients together as instructed above. Preheat the oven to 450°F. Bake uncovered for 5-6 minutes, or until marshmallows are browned, and the chocolate is melted.
To Store: Store any leftovers, covered at room temperature overnight. This dessert is meant to be eaten at the time it’s made and does not really last longer than overnight.
Make sure not to break the graham crackers into tiny pieces or they will be hard to pick up.
Be sure to keep a close eye (or nose) on the s’mores to ensure they do not burn.