Open-faced grilled s’mores are a sophisticated way to finish off any summer BBQ. This recipe is prepared in the same fashion as classic slab pie with all the ingredients arranged on a baking sheet or rectangular surface—only this sweet treat is grilled, not baked. Coat your knife with cooking spray before chopping the marshmallows so they don't stick to the blade.
Meal Items
8 whole reduced-fat graham crackers
1¼ cup mini marshmallows, roughly chopped
1½ oz 60-69% dark chocolate, thinly shaved
1 cup fresh raspberries
Instructions
Preheat the gas grill to medium, or prepare a medium fire in the charcoal grill for indirect heat.
Arrange graham crackers side by side in 2 rows on a rimmed baking sheet to form a 9-inch square. Sprinkle graham crackers with marshmallows, then chocolate.
Transfer baking sheet to grill over indirect heat (off to the side of heat source). Close lid and cook until chocolate melts and marshmallows soften, about 3 minutes. Transfer to platter. Gently press raspberries on top and serve immediately. Store leftovers in an airtight container at room temperature for up to 2 days.
