Grill Basket Smores Recipes

EASY GRILLED S'MORES

Steps:

• Preheat grill to medium or preheat oven to 450 degrees F. For each s'more, top one graham cracker square with one candy bar half, one marshmallow and another graham cracker square. Repeat with remaining graham crackers, candy and marshmallows.
• Center s'mores individually on each sheet of Reynolds Wrap® Aluminum Foil.
• Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
• Grill 4 to 5 minutes in covered grill.
• OR Bake 4 to 5 minutes on a cookie sheet in oven.

GRILLED S'MORES

Steps:

• Set up a grill for indirect cooking over medium (see Cook's Notes below). Place 8 graham-cracker halves on cooler side of grill. Top 4 halves with chocolate and 4 with marshmallows. Cover grill and cook until chocolate melts and marshmallows soften, 3 to 5 minutes. Sandwich and serve immediately.

GRILLED CRISPY TREAT S'MORES

Steps:

• 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.

GRILLED SHEET PAN S'MORES

Steps:

• Preheat a gas or charcoal grill to medium heat and line a sheet pan with aluminum foil.
• Spread 15 graham crackers with chocolate spread and line them up on the prepared sheet pan. These will be the sandwich bases.
• Using 2 spoons, dollop the marshmallow cream evenly on the chocolate-spread graham crackers. Sprinkle the mini marshmallows evenly across the graham crackers. Do the same with the caramel chips, chocolate chips and toffee bits. Top each bottom cracker with a top cracker to create a sandwich.
• Place the sheet pan on the grill. If your grill has a lid, close it. If your grill does not have a lid, flip a second sheet pan over and rest on top of the pan of s'mores to create a lid. Cook until everything is deliciously melted, about 25 minutes. Serve warm.

GRILLED BRIOCHE "S'MORES"

Steps:

• Over a heated, medium-low grill, toast the croissants for 1 minute. Remove from the grill and spread 2 tablespoons marshmallow cream and 1 chocolate square onto each croissant. Sprinkle with coarse salt and place the top slice of the croissant back to make a sandwich. Place the toasts back on the grill. Close the grill cover and allow the chocolate to melt, about 30 to 45 seconds.
• Remove the toasts from the grill and serve warm.

GRILLED S'MORES CAKES

Steps:

• Preheat the grill to medium heat.
• Brush all sides of the shortcakes and a 12-inch square of aluminum foil with the melted butter. Spoon a heaping tablespoon of the chocolate hazelnut spread into the well of each shortcake shell. Sprinkle with about 1 tablespoon crushed graham crackers. Top each with mini marshmallows. Place the prepared foil on top of the grill grate. Place the cakes onto the foil. Close the cover and cook until the marshmallows are browned and toasted, about 5 minutes.
• Remove from the grill, place on a plate and drizzle with the chocolate sauce.

EASY GRILLED S'MORES

Steps:

• Heat grill to medium heat.
• Fill graham squares with remaining ingredients to make 4 s'mores; wrap each in heavy-duty foil.
• Grill 4 to 5 min. or until marshmallows are melted.

RICH S'MORES

Steps:

• Preheat grill for high heat.
• Place 1 ounce of chocolate on the flat side of 4 of the oatmeal cookies. Skewer the marshmallows, and roast them, turning constantly, until they are a golden brown all over.
• Slide a warm marshmallow onto the chocolate and top it with another cookie (flat side down). Repeat for all cookies. Let sit for a couple of minutes to melt chocolate, and serve.