S'mores Buffet

  • Level: Easy
  • Total: 1 hr (includes cooling time)
  • Active: 25 min
  • Yield: 12 to 14 servings
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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 


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 


Special equipment:
Special equipment: a miniature blow torch
  1. 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.
  2. 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.
  3. 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!