Holy S’Mole Sauce
by Tony Armstrong
For a grown-up s’more, replace the chocolate bar with a simple dessert version of the popular Mexican sauce, mole poblano. Don’t worry, the cayenne adds zip without overpowering the chocolate.
1⁄2 cup smooth peanut butter (125 ml)
1⁄4 cup cocoa powder (60 ml)
4 tsp sugar (20 ml)
1 tsp cayenne (5 ml)
1 tsp ground cinnamon (5 ml)
1⁄4 tsp ground cloves (1 ml)
Mix all ingredients in a small bowl.
Microwave on high for 1 minute, stirring after 30 seconds. (Or heat in a double boiler, stirring until sugar and cocoa have melted.)
Sauce will keep, covered, in the fridge indefinitely; reheat cold sauce for a spreadable consistency.
Makes enough sauce for about 8 s’mores.
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