S'mores Buffet

Name: S'mores Buffet
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H10M0.000S
Yield: 12 to 14 servings
Ingredients: 4 ounces good-quality bittersweet chocolate, roughly chopped; 1/2 cup prepared dulce de leche; 1/4 cup hazelnut liqueur; 1/3 cup blanched and toasted hazelnuts, roughly chopped; 1 cup plus 1 tablespoon merlot or other light-bodied wine; 1 cup prepared orange marmalade; 1 box graham crackers; 2 cups assorted berries; 2 cups miniature marshmallows or 4 cups large marshmallows; 1 cup prepared caramel; 1 cup marshmallow fluff; 1 cup smooth or crunchy peanut butter; 1/4 cup turbinado sugar; 2 to 3 ripe bananas, sliced; Coarse sea salt

Show: Tripping Out with Alie & Georgia

Episode: California Desert

S'mores Buffet

0 Reviews

Level: Easy
Yield: 12 to 14 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 14 servings

Calories

498

Total Fat

18

Saturated Fat

5

Carbohydrates

77

Dietary Fiber

4

Sugar

50

Protein

8

Cholesterol

3

Sodium

401

Total: 1 hr 10 min (includes cooling time)
Prep: 25 min
Inactive: 20 min
Cook: 25 min

Level: Easy
Yield: 12 to 14 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 14 servings

Calories

498

Total Fat

18

Saturated Fat

5

Carbohydrates

77

Dietary Fiber

4

Sugar

50

Protein

8

Cholesterol

3

Sodium

401

Total: 1 hr 10 min (includes cooling time)
Prep: 25 min
Inactive: 20 min
Cook: 25 min

Ingredients

Boozy Chocolate Hazelnut Spread:

4 ounces good-quality bittersweet chocolate, roughly chopped

1/2 cup prepared dulce de leche

1/4 cup hazelnut liqueur

1/3 cup blanched and toasted hazelnuts, roughly chopped

Sangria Marmalade:

1 cup plus 1 tablespoon merlot or other light-bodied wine

1 cup prepared orange marmalade

S'mores:

1 box graham crackers

2 cups assorted berries

2 cups miniature marshmallows or 4 cups large marshmallows

1 cup prepared caramel

1 cup marshmallow fluff

1 cup smooth or crunchy peanut butter

1/4 cup turbinado sugar

2 to 3 ripe bananas, sliced

Coarse sea salt

Directions

Special equipment:

a miniature blow torch

For the boozy chocolate hazelnut spread: Combine the bittersweet chocolate and dulce de leche in a medium heatproof bowl. Heat in the microwave in intervals of 30 seconds until the chocolate is completely melted and smooth, 1 to 2 minutes total. Whisk in the hazelnut liqueur until well combined. Stir in the chopped hazelnuts. Cool completely, and then cover with plastic wrap and reserve.
For the sangria marmalade: Pour 1 cup of the merlot into a small saucepan. Bring to a boil over medium-high heat and cook, uncovered, until reduced to 2 tablespoons, 12 to 15 minutes. Turn off the heat and allow to cool slightly. Put the orange marmalade in a medium mixing bowl. Pour the wine reduction and remaining 1 tablespoon merlot over the marmalade and stir to combine.
For the s'mores: Put the boozy chocolate hazelnut spread, sangria marmalade, graham crackers, berries, marshmallows, caramel, marshmallow fluff, peanut butter, turbinado sugar, banana slices and sea salt in separate decorative serving bowls or plates. Allow your guests to make up their own fun s'more combinations. The miniature blow torch can be used to brown the marshmallows, or sprinkle a bit of turbinado sugar onto the bananas and brulee away!

Propane gas torches are highly flammable and should be kept away from heat, open flame and prolonged exposure to sunlight. They should be used only in well-ventilated areas. Follow torch manufacturer's instructions for use.

S'mores Buffet

S'mores Buffet

Boozy Chocolate Hazelnut Spread:

Sangria Marmalade:

S'mores:

Special equipment:

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