Ready to take your summer cookout to the next level? This kit comes with everything you need to build the sweet-and-spicy s’mores-inspired nachos of your dreams. On top of a marshmallow base, you’ll add chocolate candies and graham crackers, plus a Mike's Hot Honey-infused selection of snacks (think: pretzels, potato chips, almonds, a beef stick, and even beans!). Then, to complete this playful spread, you’ll serve a spicy iced hot chocolate drink topped with hot honey whipped cream. Oh, and let’s not forget the tools: this kit also comes loaded with an oven ready tray, two mugs, a cocktail shaker, and a hot pad!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 ounce
Tillamook Country Smoker® Beef Sticks infused with Mike’s Hot Honey®
2.63 ounce
Utz® Potato Chips Mike’s Hot Honey®
4 ounce
Utz® Mixed Minis Pretzels Mike’s Hot Honey®
1 ounce
Chocolate Rainbow Mini Gems
3 ounce
Semisweet Chocolate Chips
(Contains: Soy)
1.5 ounce
Blue Diamond® Mike’s Hot Honey® Flavored Almonds
14 ounce
Graham Crackers
12 ounce
Marshmallows
21.7 ounce
Bush’s Hot Honey Grillin’ Beans® made with Mike’s Hot Honey®
3 ounce
Hot Chocolate Drink Mix
12 ounce
Mike’s Hot Honey®
12 ounce
Mike’s Hot Honey®— Extra Hot
16 ounce
Heavy Cream
(Contains: Milk)
Adjust rack to middle position and preheat oven to 250 degrees or preheat a grill over medium heat with the grate 10-15 inches from heat. Lightly coat oven-ready tray with nonstick cooking spray (or a drizzle of oil). Using your hands, crush one graham cracker into small crumbs onto a small plate. Set aside for use in Step 5. Break or cut remaining graham crackers into triangular chips (it’s OK if they’re uneven!). Chop meat sticks into bite-size pieces.
Arrange half the marshmallows in a single layer in prepared tray. Top with half the chopped meat sticks, half the pretzels, half the chocolate rainbow mini gems, half the chocolate chips, and half the almonds. TIP: Feel free to use any combination of toppings to create your ideal blend of sweet, salty, and savory! Top with a layer of remaining marshmallows. Arrange remaining toppings over marshmallows as desired.
Tuck potato chips and half the graham cracker chips into marshmallow mixture. Bake hot honey s’mores nachos on middle rack of oven or on grill (be sure to close the lid of the grill) until marshmallows are puffed and golden brown, about 10 minutes. TIP: Cooking times may vary—watch carefully!
Meanwhile, place hot honey beans in a small pot over medium heat. Cook, stirring occasionally, until bubbling around the edges, 5 minutes. Transfer to a small bowl.
Evenly drizzle Mike’s Hot Honey® over the rim of each mug (we used about 1 tsp per mug). Working one at a time and holding mugs at a slight angle, dip honey-coated rim into graham cracker crumbs, turning to coat. Set aside.
Fill cocktail shaker with 1 cup warm water, half the hot chocolate mix, and 1 TBSP Mike’s Hot Honey® (use Mike’s Hot Honey® Extra Hot if you really like things spicy!); stir until honey has dissolved. Add ice up to the rim of shaker. Close shaker tightly. Shake until cold, well blended, and frothy, 30-60 seconds. Fill prepared mugs with additional ice. Pour iced hot chocolate into mugs. Rinse shaker.
Add half the heavy cream and 1 TBSP Mike’s Hot Honey® to shaker. Shake vigorously until cream is thick and whipped, 3-4 minutes. Top iced hot chocolate with hot honey whipped cream. Drizzle with more Mike’s Hot Honey® if desired. Serve. Dollop hot honey s’mores nachos with hot honey beans and drizzle with Mike’s Hot Honey® Extra Hot if desired. Serve with remaining graham cracker chips, any remaining hot honey beans, and any remaining Mike’s Hot Honey® on the side for dipping and building the perfect bite!