Grilled Crispy Treat S’Mores
Take the favorite fireside treat to the next level -- instead of sandwiching your s’mores between graham crackers, use gooey marshmallow cereal treats. These are on the larger side for easier grilling.
Cook time:
Serving size: 8
Calories per serving: 736
Ingredients:
Serving size: 8
Calories per serving: 736
Nonstick cooking spray, for the baking sheet
2-10 ounces bags marshmallows
6 tablespoons unsalted butter
6 cups crispy rice cereal
3 cups graham crackers cereal, such as Golden Grahams
4-1.5 ounces milk chocolate candy bars, broken in half
Directions:
Spray a rimmed baking sheet with cooking spray. Reserve 24 marshmallows for toasting.
Combine the butter and remaining marshmallows (about 15 ounces) in a large Dutch oven and cook over medium-low heat, stirring occasionally, until melted and smooth, 6 to 8 minutes. Use a rubber spatula to fold in both the rice and graham cracker cereals until evenly coated. While still hot, spread the mixture into the prepared baking sheet. Spray the palm of your hand or a rubber spatula with cooking spray, then pat or press the mixture firmly and evenly into the pan. Let cool and set completely, about 1 hour.
Unmold the cereal mixture onto a cutting board and cut into 16 rectangles, each 4 1/2 by 3 1/2 inches. (To make ahead, store the treats in an airtight container between parchment or wax paper up to 1 day.)
Preheat a grill or grill pan for medium-low heat, or place a grill grate over a campfire that has died down to a low fire.
For each s'more, place 2 cereal treats on the grill and place a halved candy bar on one of the pieces. Cook until toasty on the underside and the chocolate begins to soften, 1 to 2 minutes, depending on the heat of the fire. (Move the treats occasionally with a metal spatula or tongs so it doesn’t stick.). Meanwhile, thread 3 of the reserved 24 marshmallows on each of 8 sticks or skewers (see Cook's Note). Toast over the fire or grill until charred to your liking.
Remove the treats from the grill. Top the chocolate with the molten marshmallows (sliding them off the stick) and sandwich with the second treat.
Source: foodnetwork.com
Combine the butter and remaining marshmallows (about 15 ounces) in a large Dutch oven and cook over medium-low heat, stirring occasionally, until melted and smooth, 6 to 8 minutes. Use a rubber spatula to fold in both the rice and graham cracker cereals until evenly coated. While still hot, spread the mixture into the prepared baking sheet. Spray the palm of your hand or a rubber spatula with cooking spray, then pat or press the mixture firmly and evenly into the pan. Let cool and set completely, about 1 hour.
Unmold the cereal mixture onto a cutting board and cut into 16 rectangles, each 4 1/2 by 3 1/2 inches. (To make ahead, store the treats in an airtight container between parchment or wax paper up to 1 day.)
Preheat a grill or grill pan for medium-low heat, or place a grill grate over a campfire that has died down to a low fire.
For each s'more, place 2 cereal treats on the grill and place a halved candy bar on one of the pieces. Cook until toasty on the underside and the chocolate begins to soften, 1 to 2 minutes, depending on the heat of the fire. (Move the treats occasionally with a metal spatula or tongs so it doesn’t stick.). Meanwhile, thread 3 of the reserved 24 marshmallows on each of 8 sticks or skewers (see Cook's Note). Toast over the fire or grill until charred to your liking.
Remove the treats from the grill. Top the chocolate with the molten marshmallows (sliding them off the stick) and sandwich with the second treat.
Source: foodnetwork.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
