Mexican S’mores

My son loves Arcoiris cookies…. The pink and white marshmallow cookie is lightly dusted with coconut flakes and is the perfect size for little hands. I thought it would be fun to combine this already favored cookie with the taste of Mexican chocolate for a twist on traditional s’mores. Enjoy!

  • Mexican S’mores 1 of 9

    A Mexican twist on the s'mores. 

  • Ingredients 2 of 9

    Arcoiris (rainbow) marshmallow cookies and Ibarra Chocolate.

  • Place On A Piece Of Aluminum Foil 3 of 9

    Prep the cookies by placing on a piece of aluminum foil. Before placing them in a toaster oven.

  • Toaster Oven 4 of 9

    Make sure to keep an eye on the cookies or the marshmallow will burn.  About 4 to 5 minutes in the toaster oven. 

  • Perfectly Toasted 5 of 9

    Once the coconut tops start to brown, remove them from the toaster oven. And melt the chocolate. 

  • Mexican Chocolate And Half & Half 6 of 9

    In a small sauce pan over a low flame add chocolate and half and half. Mix with a wooden spoon. 

  • Melted Chocolate 7 of 9

    Mix until chocolate disk is melted and smooth. Then remove from flame. 

  • Build A S’more 8 of 9

    Take each cookie and top with a small spoonful of melted chocolate and then stack them in threes. 

  • Ready To Eat 9 of 9

    All stacked and ready to eat! Enjoy!

Mexican S’mores

Arcoiris marshmallow cookies
2 Mexican chocolate disks (Ibarra or Abuelita)
3 tablespoons half and half


1. Place cookies on a piece of aluminum foil and place in the toaster oven for 4 to 5 minutes or until golden brown. Be sure to keep an eye on the cookies to avoid burning.

2. Remove from toaster oven and set to the side.

3. In a small saucepan over a low flame add chocolate and half and half. Mix with a wooden spoon until completely melted.

4. Remove from flame and allow to cool for a few minutes.

5. Scoop a small spoonful of chocolate over each cookie then stack in threes.



Article Posted 4 years Ago

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