No Bake Desserts Archives - ¡HOLA! JALAPEÑO

12 Smores Combinations That Will Blow Your Mind

May 30, 2022 by Kate Ramos Leave a Comment

Check out these 12 Smores combinations that will leave you drooling. From Choco Banana to Cajeta this campfire treat has never been better!

First posted August 24, 2020. Last updated May 30, 2022.

No summer is complete without at least one or two S’mores. I mean is there anything so carefree and indulgent as a gooey golden brown toasted marshmallow and melted chocolate sandwiched between two crunchy graham crackers?

More To Explore
Smoky Smores Trail Mix
Coconut Masa Shortbread S’mores
20 Essentials For A One-Of-A-Kind Ice Cream Social

What Are Smores?

The original smores combo is classic and a stroke of genius in-and-of-itself. Invented by a Girls Scouts way back in 1927 this campfire treat has stood the test of time for good reason. Classic s’mores take a graham cracker square and top it with a toasted marshmallow and Hershey chocolate bar then the remaining graham cracker half on top to create a dreamy dessert sandwich.

Ingredients for making s'mores on a wooden table, plus bottles of Sparkling Ice.

The original ingredients are awesome but I was tempted to come up with some other variations to help you become the bonfires queen on your next camping trip. Keep scrolling for some truly exceptional smore ideas.

12 Of the BEST S mores Recipes

1. The Original S’mores

There’s no mistaking the classic combination of marshmallow and chocolate. If you wanted a simple swap for this one, replace the graham cracker halves with your favorite cookies—these Coffee Chocolate Chip Cookies taste incredible here.

A graham cracker with chocolate and a toasted marshmallow on top sitting on a wooden table.

2. Lemon Meringue Pie

Swap milk chocolate for creamy white chocolate in these Lemon Meringue Pie Smores. A dollop of lemon curd goes on for the finishing sweet-tart touch. If you don’t have a campfire or fire pit, you can still toast marshmallows over the flames of your grill or broil them! This also means you can make smores all year long.

6 half graham crackers on a white tablecloth. 3 have lemon curd on them and three have white chocolate and toasted marshmallow.

3. The Elvis

Talk about a hunk of burning love: Milk chocolate + toasted marshmallow + peanut butter + wait for it….candied. bacon. To candy the bacon I laid strips of bacon on a parchment paper-lined baking sheet and sprinkled the top with brown sugar then baked them until crispy in a 375°F oven (about 10-15 minutes).

Or make a batch of my Tequila Brown Sugar Bacon.

A s'more with peanut butter and candied bacon sitting on a floral plate on a blue and white cloth.

4. Salted Carmel

Top the classic square of chocolate, toasted marshmallow combo with a drizzle of salted caramel sauce and a sprinkle of good, coarse Himalayan Pink salt for a sophisticated spin. Then lay the remaining graham crackers on top.

I toasted the marshmallows for these inside over the open flame of my gas stove. If you have a gas range, just remove the grate and make sure you have long metal skewers so you don’t burn yourself.

A graham cracker sitting on a white plate with chocolate and toasted marshmallow and a hand dripping caramel sauce on top.

5. Candy Bar

Hands down the kids’ favorite was the Candy Bar S’mores. The kids swapped out the piece of chocolate for Twix, I was more of an Almond Joy fan but really I can’t think of a candy bar (or peanut butter cup) that wouldn’t be good stuffed inside a s’more.

A stack of graham crackers, toasted marshmallows, and candy bars with a glass of pink sparkling water being poured in.

6. Mexican Hot Chocolate

For this spicy smores recipe I used Abuelita chocolate instead of the traditional milk chocolate then dusted the toasted marshmallow puffs with arbol chili powder and ground cinnamon.

A toasted marshmallow with chili powder on top sitting on a graham cracker with chocolate.

7. Boozy Berry

For adults only.

I soaked ripe, juicy raspberries (or strawberries) in mezcal for about an hour then piled them on a smore with a honey graham cracker, white chocolate, and a toasted marshmallow. Chocolate grahams would be incredible here too.

A s'mores made with white chocolate, toasted marshmallow, and mezcal-soaked raspberries sitting on a purple plate.

8. Coconut Cajeta

Cajeta is a Mexican caramel sauce made with goat’s milk. It has a burnt milk sugar flavor that is like no other and is incredible with toasted coconut. You can make your own Cajeta or use store-bought.

This is the only S’more that I used dark chocolate. I just loved the bitter notes of the darker chocolate with the sweetness of the Cajeta and marshmallow.

A s'mores dessert topped with toasted coconut sitting on a white plate with red flowers on it.

9. Chocolate Malt

Fancy s’mores have their place but there is no easier way to up the ante than a generous sprinkle of malted milk powder. Sprinkle a generous amount of the milk powder on top of the chocolate then put a marshmallow over that so the milk powder melts into both. I promise you’ll be one happy camper.

A Chocolate Malt S'mores with malted milk powder sitting on a piece of brown parchment paper.

10. Café de Olla

Café de Olla is Mexican spiced coffee that is lightly sweetened with piloncillo and gently brewed with star anise and cinnamon. This was my favorite smore. Not too sweet, swapping the milk chocolate for chopped chocolate-covered espresso beans, toasted marshmallow, and a dusting of ground cinnamon and ground anise.

A s'mores dessert topped with chopped chocolate covered espresso beans and ground cinnamon sitting on a small plate on a wood table.

11. Strawberry Cheesecake Smores

This one was a surprise hit. At first I tried it with sweetened cream cheese but it actually was better with a smear of whipped, regular cream cheese which tamed the sweetness of the strawberry jam and toasted marshmallow.

This is the perfect S’mores for anyone who doesn’t like chocolate. It’s so rich and delicious there’s none needed.

A s'mores dessert made with graham cracker, toasted marshmallow, strawberry jam, and cream cheese on a purple plate.

12. Choco Banana

Freeze slices of ripe banana for this last one. When the frozen banana meets the melty chocolate and toasted marshmallow. Oh these are next level smores baby!!

A s'mores dessert made with graham cracker, chocolate, frozen banana slices, and toasted marshmallow on a white plate sitting on a wood table.

More Dessert Recipes You’ll Love

You Will Never See S’mores the Same Again

Are you inspired? I hope you give these combinations a try or at least they give you plenty of reason to come up with your own new Smores recipes. When you do toast up those marshmallows make sure you snap a pic and tag me @holajalapeno or #holajalapeno on Instagram.

In support of this small business, ¡Hola! Jalapeño earns revenue in a few different ways. Several sponsored posts are published each month, such as this one here sponsored by Sparkling Ice. I also earn an affiliate commission on the sales of products I link to— there are a few of those links in this post. I only feature items I genuinely love and personally use on a regular basis. This commission is an arrangement between the retailer and ¡Hola! Jalapeño (readers never pay more for products). This income allow me to run the site. Thank you for reading!

No-Bake Pumpkin Chipotle Cheesecake

November 6, 2018 by Kate Ramos 2 Comments

Who has their Thanksgiving menu planned?

I wish I did. In fact, if I had my way, I’d do nothing but think about what I was making for Thanksgiving until I had every little detail in perfect order. I’m rather fortunate that I’m the only one in my family who truly cares about what gets served on the most wonderful of Thursdays. Our small crew has always lived far away from family and it’s usually just the four of us on Thanksgiving plus whoever we can convince to join us so Armando and I aren’t stuck eating leftovers until Christmas. I inevitably make too much food because well, I just can’t stop myself, but I also never have to worry about pleasing relatives who want their favorite dish served. I can pretty much make whatever I want—basically a chef’s dream come true!

I’ve been working on a few new recipes that’ll be coming at you over the next couple weeks but my favorite so far has been this ridiculous No-Bake Pumpkin Chipotle Cheesecake. It is so, super simple; some gingersnap cookie crumbs, some butter, lots of cream cheese and pumpkin and a little bit of chipotle chili powder but put it all together and you’ve got a stellar Thanksgiving (or anytime) dessert that will blow everyone’s mind.

Sweet, creamy, with a hint of heat this No-Bake Pumpkin Chipotle Cheesecake is not only easy to pull off (ready: no oven necessary) but tastes heavenly with a gingersnap cookie crust and a rich, silky filling. Make ahead and freeze for up to a week. Perfect for Thanksgiving! #thanksgiving #nobakecheesecake #cheesecake #pumpkincheesecake #nobake #easythanksgiving #easydessert

Tips for Making a No-Bake Pumpkin Chipotle Cheesecake

I’ve made this a few times now. Once for the Tortilla-Making workshop we taught back in September and once for a dinner party with some girlfriends and each time I’m surprised by how effortless it is. That being said, there are some tips to make sure you get a perfect result every time.

First of all, if you don’t have a food processor to turn the gingersnap cookies into crumbs you can place them in a Ziplock bag and beat them with a rolling pin until they are broken up. Mix the cookie crumbs with the melted butter in a bowl.

Secondly, make sure the cream cheese is at room temperature. If it’s not beat it, by itself, in the mixer for an extra minute or so to make sure it is perfectly smooth. Any lumps will not mix in all the way once you add the other ingredients.

Lastly, you can make this up to a week in advance, cover well, and freeze until you’re ready to serve. Transfer the cake to the refrigerator in the morning. It’s actually pretty delicious half-frozen too. Top with lots of fluffy whipped cream!

No Bake Pumpkin Chipotle Cheesecake

Yield: 10-12 servings

Prep Time: 45 minutes

Total Time: 45 minutes

Sweet, creamy, with a hint of heat this No-Bake Pumpkin Chipotle Cheesecake is not only easy to pull off (ready: no oven necessary) but tastes heavenly with a gingersnap cookie crust and a rich, silky filling. Make ahead and freeze for up to a week. Perfect for Thanksgiving!

Ingredients

9 ounces gingersnap cookies, this will be about 2 cups, ground
4 tablespoons unsalted butter, melted
3 (8-ounce) packages cream cheese, room temperature
1 (15-ounce) can pumpkin puree
1 cup powdered sugar
1/2 cup dark brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 teaspoon chipotle chili powder
1/4 teaspoon nutmeg

Instructions

Pulse gingersnaps in a food processor until they are fine crumbs. You should have 2 cups of cookie crumbs when done. Add melted butter and pulse until combined.
Spread evenly in a 10-inch springform pan. Press to completely cover bottom of the pan. Freeze until filling is ready.
Beat cream cheese in the bowl of a stand mixer fitted with the paddle attachment until smooth and fluffy, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula. If the cream cheese was a little cold when you started it will stay lumpy when you add the other ingredients so make sure you beat it really well to warm it up in this step.
Add remaining ingredients and beat until everything is incorporated and smooth, stopping to scrape down the edges of the bowl a couple of time, about 3 minutes of beating total. Pour into the crust, smooth top, cover and refrigerate for at least 4 hours or overnight. You can also cover well and freeze until you're ready to serve. Transfer to the fridge to let thaw out a little, about an hour, before serving.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 327Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 15mgSodium: 308mgCarbohydrates: 57gFiber: 2gSugar: 30gProtein: 3g

Photos by Kristen Kellogg

One last thing…

What do you think? I want to know! Leave me a comment and snap a photo for Instagram! Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me.

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Creamy Coconut Lime Paletas

June 21, 2017 by Kate Ramos 8 Comments

Hey, Hey! 2017 #PaletaWeek is here!!

Thank God and bless the lovely Lola from Lola’s Cocina; she has impeccable timing, because it is HOT and all I want to eat are creamy, dreamy, frozen treats and she’s organized an entire WEEK of them!!

Make sure you follow the #PaletaWeek hashtag on social for all the updates.

My contribution is about the easiest paleta you can make (aside from maybe pouring juice in a popsicle mold). It requires no special equipment—you could totally make these in paper cups if you want— and takes about 10 minutes to put together from start to pouring them in the molds.

But oh my are they delicious! Creamy coconut milk and fresh-squeezed lime juice are a dream combination. I sweetened them with agave syrup to save a little on the calories but the secret ingredient is the tiny shreds of lime zest which pool a bit at the bottom of the mold making those first few bites just sing with tart flavor.

I got a new popsicle mold this year and I’m loving it, I feel muy profesional because now my paletas look just like the ones from our local paleta shop. But I’m known to make popsicles in just about anything, juice glasses, paper cups, you name it. What I’m trying to say is there should be absolutely nothing stopping you from making yourself some homemade paletas this summer.

Creamy Coconut Lime Paletas

Yield: 6-8 paletas

Prep Time: 10 minutes

Total Time: 10 minutes

Creamy coconut popsicles infused with lime for a sweet, tart frozen treat that is super satisfying but totally vegan! Bonus, they are super easy to make.

Ingredients

1 (13.5 ounce) can full-fat coconut milk
6 tablespoons agave syrup
1/4 cup fresh-squeezed lime juice
1 1/2 teaspoons finely shredded lime zest
pinch of salt

Instructions

Whisk all the ingredients together in a large bowl.
Pour into popsicle molds, insert sticks and place in freezer for 4-8 hours depending on how cold your freezer is.
To remove: run each mold under hot water for 10-20 seconds or until the paleta easily removes from the mold. Return to the freezer until ready to eat.

Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g

Head over to Lola’s Cocina for a list of all the Paleta Week Recipes and check out these favorites too!

One More Thing

Did you love this post? I want to know! Leave me a comment and snap a photo for Instagram. Tag @holajalapeno so I can see your beautiful creation! Your feedback is super important to me. If you run into trouble shoot me a message on Instagram and I’ll walk you through it.

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Chocolate Covered Cider-Rum Caramels

December 28, 2015 by Kate Ramos 2 Comments

I feel like I might be living inside a sugar coma.

But it is a delicious sugar coma that can only be defended as “the holidays” and I’m destined to continue until the last piece of Rosca de Reyes is gone sometime around the second week of January.

These homemade chocolate covered caramels would make elegant sweet nibbles for your New Year’s Eve party. Delicious with a glass of bubbly and can be made today then set out straight from the fridge on Thursday night.

I’ve been wanting to make apple cider caramels ever since I read about them in Deb’s book eons ago. We are talking about sweet, unfiltered apple cider here, not the hard stuff that will get you tipsy, but straight up fresh-pressed apple juice. The best flavor will come from using unpasteurized, refrigerated apple cider. It gives that tart tang which make these caramels irresistible.

Deb’s caramels have heavy cream added at the end but I wanted to booze them up with spiced rum so I left that out. The rum plays off the cinnamon and salt in the caramel to give them depth, making cream unnecessary. I will mention that these are a soft caramel and are best kept in the refrigerator to keep them firm and chewy.

I hope you’ve got some exciting plans for the last night of 2015. If not, chocolate covered caramels and a glass of champagne seem about right.

Chocolate Cider-Rum Caramels Recipe

Yield: 30-35 caramels

Prep Time: 40 minutes

Cook Time: 1 hour

Total Time: 1 hour 40 minutes

Delicious homemade cider-rum caramels dipped in dark chocolate make elegant gifts or party nibbles. Recipe adapted from Smitten Kitchen Caramels are soft and keep best in the refrigerator for up to a month or in the freezer for up to three months, well covered, of course.

Ingredients

4 cups apple cider
8 tablespoons (1 stick) unsalted butter
1 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 cup spiced rum
oil for greasing
10 ounces dark chocolate chips

Instructions

Bring cider to a boil in a large saucepan over medium-high heat. Boil until reduced by 1/2, about 30-40 minutes.
Meanwhile line a heatproof 8 x 8-inch baking dish crisscross with parchment paper, leaving at least an inch overhang.
Once cider is reduced, remove from heat. Add butter and sugars and attach a candy/deep fat thermometer. Return to medium heat and bring to a boil, stirring until well mixed. Boil, stirring occasionally until thermometer reads 252°F or hard boil stage, this could take anywhere from 5-15 minutes. Keep a close eye so mixture doesn't boil over. Meanwhile mix salt and cinnamon together and measure your rum.
Once caramel hits the correct temperature, remove from heat. Carefully mix in remaining ingredients (rum will spatter so be very careful) and pour into prepared dish. Let sit until firm, about 2 hours, or faster in the refrigerator.
Using the parchment paper, remove caramels from pan and cut into small squares, greasing your knife between cuts for easier slicing. Place caramels on a baking sheet lined with parchment paper and place in the freezer while you melt the chocolate.
Melt the chocolate in the microwave or in a bowl set over a saucepan of simmering water until completely smooth.
Remove caramels from the freezer and dip them one by one in the chocolate, using a fork to completely cover them, then lift them out of the chocolate with the fork. Tap the fork against the side of the bowl, letting any excess chocolate fall back into the bowl then scrape the bottom of the fork against the side of the bowl to wipe off any extra chocolate. Return caramel to the baking sheet and repeat with remaining caramels. If you have any chocolate left over you can drizzle it over all the caramels to create a pretty pattern on top.
Let sit until hardened then serve or keep covered in the refrigerator until ready to serve.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 22mgSodium: 282mgCarbohydrates: 48gFiber: 2gSugar: 43gProtein: 1g

One More Thing

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Sweet Lime Tamales

December 19, 2015 by Kate Ramos 6 Comments

Christmas traditions don’t just appear, they’re made; again and again until Christmas doesn’t seem right without them.

I’ve been trying to make sweet tamales our Christmas tradition mainly because I looooooove them and because I have these sugar plum-visions of my family gathering in the kitchen to make dozens upon dozens every year, laughing and talking and having them tell me all their deepest, darkest secrets over bowls of fluffy masa and steam. I know that’s about as likely as me winning the New York Marathon…neh, any marathon, but a girl can dream. For now I’m content making them myself and watching the rest of my crew gobble them up.

There are many types of sweet tamales, ones filled with fresh pineapple and toasted coconut or stuffed with rum-soaked raisins. There are the lovely pink ones that have pureed strawberries mixed in the dough or cinnamon-spiced tamales made with apples, but my favorites are these lime tamales that are as light and fluffy as a sponge cake.

Tamales of any sort can be a bit intimidating but I will walk you through how to make them.

First things first, these tamales get their vivid color from food coloring but if you are against food coloring not to worry, they taste just as wonderful without. The green food coloring gets mixed with the milk (I use unsweetened soy milk so they are dairy free for the hubs but if you aren’t concerned about that use whole milk instead).

All the ingredients get beat together in a stand mixer until super fluffy. To test to see if the masa is ready, drop a spoonful into a glass of cold water. If it floats you’re good to go, if not, keep beating a little longer.

When the masa’s ready, place about 1/4 cup on a dried cornhusk that’s been soaking in hot water.

The nice thing about these tamales is there’s no filling so you don’t need to worry about spreading the masa super thin or anything, just fold one side of the cornhusk over the other and roll it up.

To make sure the tamales don’t open while cooking, tear a couple long, thin pieces of corn husk and tie them together. Then tie it around each tamal making sure you get it around the part where the pointy bottom part is folded over.

Then place open-side up in a tamale steamer, cover and steam for 45 minutes. Remove from the heat and let them sit, covered, for at least 15 minutes or until you’re ready to serve.

Want more tamale fun?! I’ve teamed up with The Kitchn to throw a Christmas tamale party with two more savory tamale recipes plus a jicama slaw you are going to want to make. Hop on over there to check it out!

Sweet Lime Tamales Recipe

Yield: 20-30 tamales

Prep Time: 45 minutes

Cook Time: 1 hour

Total Time: 1 hour 45 minutes

Sponge cake-like in texture, this vibrant sweet tamale recipe is light, airy, and full of sweet lime flavor. Gluten and dairy free! Recipe adapted from My Sweet Mexico by Fany Gerson A tamale steamer makes quick work of cooking the tamales. They can be found pretty inexpensively at any Mexican market or online here This recipe is dairy free but if you'd like to make a more traditional version substitute unsalted butter for the lard and whole milk for the soy milk.

Ingredients

20-30 dried cornhusks, each at least 5-6 inches wide at the widest part
1 1/2 cups lard
1 1/4 cups granulated sugar
3 cups masa harina (preferably the Maseca brand labeled "for tamales"
2 cups unsweetened soy milk or any other non-dairy milk
1/4 teaspoon green food coloring (optional)
2 tablespoons lime zest
1/2 teaspoon baking powder
1/4 teaspoon kosher salt

Instructions

Rinse cornhusks under cold water then place in a large heat-proof bowl and cover with boiling water. Push cornhusks down with a heavy lid or plate until completely submerged. Let soak 30 minutes.
Beat lard and sugar in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 3 minutes. Add masa and mix to combine.
Stir food coloring into soy milk then with the mixer on low slowly add milk to masa. Turn off mixer, scrape down sides and add remaining ingredients. Beat until well combined and fluffy, about a minute more.
To test to see if masa is light enough, take a small piece of dough and place in a glass of cold water. If the masa floats it is ready, if it doesn't beat a little longer and try again.
Lift cornhusks out of the water and squeeze dry. Lay one cornhusk on a flat surface, place 1/4 cup of the masa in the middle of the widest side of the cornhusk, press down slightly. Take one of the long sides and fold it over the masa until it touches the other side. With your left hand holding down the left side of the cornhusk, pull the right side towards the right creating a tight cylinder of dough, then roll to close completely. Fold the pointed end over the wide end.
If you'd like to tie the tamale to make sure it stays closed, tear two long, thin strips off of a cornhusk and tie together, then wrap around the tamal making sure it goes around where the bottom and top are folded. Tie tightly to secure. Continue until all the masa has been used.
Place tamales vertically, open-side up in the tamale steamer, keeping them snug in the pot so they don't unravel during cooking. Make sure water is at a steady simmer and producing lots of steam. Cover tightly and steam until masa is cooked through and not doughy in the middle, about 45 minutes. Check occasionally and add more water if the pot looks dry.
Remove from heat and let sit, covered for at least 15 minutes or up to an hour to keep warm.
Serve tamales, warm, room temperature, or cold. Tamales will keep for a week, covered in the refrigerator or up to 3 months well-wrapped in the freezer.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 487Total Fat: 29gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 28mgSodium: 116mgCarbohydrates: 53gFiber: 3gSugar: 23gProtein: 5g

PIN IT FOR LATER!

Sponge cake-like in texture, these vibrant sweet lime tamales are light, airy, and full of tangy lime flavor. Gluten and dairy free! #tamales #sweettamales #tamalerecipe #desserttamales

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Marble Chocolate Bark with Cashews and Ginger

December 10, 2015 by Kate Ramos 6 Comments

This week our house has been buzzing with the positive sparkle that surrounds Christmas. I’ve felt a bit like the Grinch—cursing as I stuff the tree into the car then feeling my heart grow three sizes as the kids put on the ornaments.

It never gets old, their excitement this time of year. I’ve been known to complain about them in the past but despite what I’ve said, the kids aren’t just in it for the presents, they love all of it. Everyday brings a new wish that can only be granted between December 1st and 25th—decorate the tree, hang the lights, watch Charlie Brown, decorate cookies—and I say yes to all of it.

Dark and White Chocolate Bark with Cashews Recipe

Yesterday I was wrestling with some garland when I noticed the house was eerily silent. Usually when Hiro is not making an obnoxious amount of noise it means he’s coloring on a piece of furniture or filling my dish gloves with water but yesterday he was stuffing all our stockings full to the brim with whatever he could find then hanging them from the bottom rungs of their bunk bed like ‘Ol Saint Nick himself.

Dark and White Chocolate Bark with Cashews and Candied Ginger Recipe

I try not to shove too much into this time of year but I do like to make special treats to share (and of course to eat!!!). Sometimes, however, actual baking can be too much which is why I’ve been pumping you full of sweets recipes that require little time and no oven. Homemade bark is quite possible the ea-seeee-ists. It requires little more than melting some chocolate (Trader Joe’s sells excellent, inexpensive chocolate by the pound in varying degrees of bitterness) then topping the chocolate with whatever floats your boat. Crushed candy canes are a popular option but my favorite combo is roasted, salted cashews and thin little slices of candied ginger.

To score some serious points with your friends or postman, melt dark and white chocolate in separate bowls then swirl them together.

As far as the melting goes, the microwave is probably the easiest way to do this, but I don’t have the counter space for that business so I just use the old fashioned bowl over boiling water method. Just be careful that the water is at a low simmer, not boiling and that the bottom of the bowl is not touching the water. White chocolate is especially sensitive and will seize up on you if it gets too hot.

See for yourself how easy this bark is right here!

One last thing, if you’ve been following me (@holajalapeno) on Instagram then you know about the beautiful Siestas for Fiestas blanket we gave away. Siestas for Fiestas is a wonderful charity organization that gives a Christmas dinner to a family in need for every blanket they sell. Their goal is to provide meals to 146 families this year and to help the cause they’ve been generous enough to give 15% off to you, my readers, to buy your very own blanket! Use the promo code WELOVEMEXICO when you make your purchase, then snap a picture of your blanket and post it to Instagram with the hashtag #SiestasForFiestas146! Merry Christmas!

White & Dark Chocolate Bark with Cashews and Candied Ginger Recipe

Yield: 6-8 servings

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Homemade chocolate bark recipe with swirls of dark and white chocolate topped with roasted cashews and candied ginger. Feel free to experiment swap the dark chocolate for milk chocolate or mix up the toppings; dried cherries, chopped dried mangos, or roasted, salted macadamia nuts would be equally as good.

Ingredients

8 ounces dark chocolate chips or chopped dark chocolate
4 ounces white chocolate chips or chopped white chocolate
1/2 cup chopped roasted, salted cashews
1/4 cup chopped candied ginger

Instructions

Line a baking sheet with a Silpat or parchment paper.
Melt dark chocolate in the microwave or in a heatproof bowl over simmering water until smooth. Pour chocolate out onto the lined baking sheet and spread into a thin layer.
Melt white chocolate in a separate bowl until smooth. Dollop white chocolate over dark chocolate then swirl into the dark chocolate with a toothpick or skewer.
Sprinkle cashews and ginger over the top and let harden, about 30 minutes.
Break into bite-sized pieces and serve or wrap tightly and refrigerate for up to 3 weeks.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 22gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 8mgSodium: 85mgCarbohydrates: 42gFiber: 3gSugar: 35gProtein: 4g

One More Thing

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No-Bake Pumpkin Chipotle Cheesecake

Tips for Making a No-Bake Pumpkin Chipotle Cheesecake

No Bake Pumpkin Chipotle Cheesecake

Ingredients

Instructions

Nutrition Information:

One last thing…

Creamy Coconut Lime Paletas

Creamy Coconut Lime Paletas

Ingredients

Instructions

Nutrition Information:

One More Thing

Chocolate Covered Cider-Rum Caramels

Chocolate Cider-Rum Caramels Recipe

Ingredients

Instructions

Nutrition Information:

One More Thing

Sweet Lime Tamales

Sweet Lime Tamales Recipe

Ingredients

Instructions

Nutrition Information:

PIN IT FOR LATER!

One More Thing

Marble Chocolate Bark with Cashews and Ginger

White & Dark Chocolate Bark with Cashews and Candied Ginger Recipe

Ingredients

Instructions

Nutrition Information:

One More Thing

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Must Try Recipes

Check Out My Sister Site

What Are Smores?

12 Of the BEST S mores Recipes

1. The Original S’mores

2. Lemon Meringue Pie

3. The Elvis

4. Salted Carmel

5. Candy Bar

6. Mexican Hot Chocolate

7. Boozy Berry

8. Coconut Cajeta

9. Chocolate Malt

10. Café de Olla

11. Strawberry Cheesecake Smores

12. Choco Banana

More Dessert Recipes You’ll Love

You Will Never See S’mores the Same Again

Tips for Making a No-Bake Pumpkin Chipotle Cheesecake

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