S'mores Nachos

Maximum nostalgia. Minimum effort. Infinite crowd appeal.

This photo comes straight from Tyler Florence’s American Grill—page 226 to be exact—where he dubs them “S’machos,” and honestly, the name fits perfectly.

Method

This is one of those recipes that feels almost too easy — but don’t let that fool you. When you build s’mores in nacho form, using the radiant heat of a Cowboy Cauldron, something magical happens. Everything melts together just right: toasted marshmallows, warm chocolate, crunchy graham. It’s chaos in the best possible way.

Use a cast iron pan, a foil pie tin, or any baking sheet. Scatter a full sleeve of graham crackers (broken into chunks) across the base. Top generously with mini marshmallows and whatever chocolate situation you’re into — chocolate chips, chopped bars, peanut butter cups, you name it.

Place the tray on the grill grate over low-to-medium heat. Let everything melt together for 5–10 minutes. The marshmallows will puff, the chocolate will soften, and suddenly you’ve got the kind of dessert people hover around like it’s the last one on earth.

Serve with spoons, fingers, and absolutely no shame.

Ingredients

• 1 sleeve graham crackers, broken into pieces

• 2–3 cups mini marshmallows

• 1–2 cups chocolate chips or chopped chocolate

• Optional upgrades: peanut butter cups, caramel drizzle, pretzels, sliced bananas, toasted coconut

Pro Tip

If you want an extra melty top, cover ever-so briefly with anything that can hold in heat -- a wok lid, aluminum pan, etc. Marshmallows go from bronzed to blazing in the blink of an eye.
Also: adding pretzels takes this from “good” to “I’ll never be the same.”

Why We Love It

It’s fast. It’s fun. It feeds a crowd without requiring a pan, a pot, or a single ounce of culinary ambition. Kids lose their minds over it. Adults pretend they’re above it… then eat half the tray. And your Cauldron becomes the center of the universe for 10 glorious minutes.