Raspberry S’mores
A summer’s night around the campfire is the perfect opportunity to toast some s’mores; don’t forget to add some fork-smashed raspberries. It’s the perfect twist to the classic s’more.
Instructions
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1
Preheat the grill, setting the burners to high. Oil the grate (see note).
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2
In a small bowl, very coarsely crush the raspberries and sugar with a fork. Set aside.
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3
Place half of the cookies on a plate. Top each one with a square of chocolate. Set aside.
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4
Oil or butter 4 disposable chopsticks or 6-inch (15 cm) long wooden skewers (which have been soaked in water for 30 minutes). Thread 2 marshmallows onto each skewer.
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5
Reduce the temperature of the grill to medium-low. Grill the marshmallows for 1 minute or until hot and nicely browned, turning them over two or three times during cooking (see note).
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6
Place 2 marshmallows on each chocolate-topped cookie. Cover the marshmallows with the raspberry mixture. Top with the remaining squares of chocolate. Close the s’mores with the remaining cookies. Serve immediately.
A summer’s night around the campfire is the perfect opportunity to toast some s’mores; don’t forget to add some fork-smashed raspberries. It’s the perfect twist to the classic s’more.
