Best Grilled Smores Sandwich Recipes

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GRILLED SHEET PAN S'MORES



Grilled Sheet Pan S'mores image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 35m

Yield 15 sandwiches

Number Of Ingredients 7

30 whole graham crackers
One 13-ounce jar chocolate spread
16 ounces marshmallow cream
8 ounces mini marshmallows
One 10-ounce bag caramel chips
12 ounces bittersweet chocolate chips
8 ounces toffee bits

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.

EASY GRILLED S'MORES



Easy Grilled S'Mores image

Grill up summertime's favorite snack: s'mores! Kids will love how great grilled s'mores taste, and adults will love how easy they are to make and clean up.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 5m

Yield 4

Number Of Ingredients 4

4 sheets 8x12-inches each) Reynolds Wrap® Aluminum Foil
4 graham crackers, broken into halves
2 (1.55 ounce) bars milk chocolate candy bars, divided in half diagonally
4 marshmallows

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.

Nutrition Facts : Calories 162.4 calories, Carbohydrate 26.1 g, Cholesterol 3.6 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1.8 g, SaturatedFat 3.1 g, Sodium 99.6 mg, Sugar 17.3 g

GRILLED S'MORES



Grilled S'mores image

Keep the grill hot during dinner for a batch of easy s'mores for dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 4

Number Of Ingredients 3

4 graham crackers, halved
1 ounce bar semisweet chocolate, broken into 4 pieces
4 large marshmallows

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.

Nutrition Facts : Calories 117 g, Fat 3 g, Protein 1 g

GRILLED CRISPY TREAT S'MORES



Grilled Crispy Treat S'Mores image

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. The best part is you can make them ahead and unpack them at your campsite when your fire is ready to go. And if the weather isn't cooperating, these can also be made indoors, with a grill pan.

Provided by Food Network Kitchen

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 6

Nonstick cooking spray, for the baking sheet
Two 10-ounce bags marshmallows
6 tablespoons unsalted butter
6 cups crispy rice cereal
3 cups graham cracker cereal, such as Golden Grahams
Four 1.5-ounce milk chocolate candy bars, broken in half

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 S'MORES SANDWICHES



Grilled S'mores Sandwiches image

This always-makes-you-happy dessert combines two classics: s'mores and pan con chocolate, a Spanish snack of toast with melted chocolate on top. Oozy chocolate and wobbly marshmallows are sandwiched between two slices of crisp, slightly smoky pieces of bread. While you could use any white or whole wheat sandwich bread, cinnamon bread is the ideal way to go. Not only will the toasty cinnamon flavor remind you of graham crackers, but also the sugar will help the bread caramelize on the grill (and a surprising slick of mayonnaise, instead of butter, helps brown the bread without burning). To keep the sandwich from being cloyingly sweet, add a sprinkle of salt on top. (P.S. Make it a Fluffernutter by using peanut butter instead of chocolate.)

Provided by Ali Slagle

Categories     cookies and bars, dessert

Time 10m

Yield 4 sandwiches

Number Of Ingredients 5

8 slices cinnamon swirl bread (with or without raisins)
Mayonnaise
4 ounces bittersweet or semisweet chocolate bars, broken into roughly 1-ounce pieces
8 marshmallows, torn in half
Flaky or kosher salt

Steps:

  • Prepare a charcoal or gas grill for medium-low heat. (Medium-low is between 250 and 325 degrees. You should be able to hold your hand 4 to 5 inches above the grates for 8 to 10 seconds).
  • Thinly spread one side of each piece of bread with mayonnaise. When you're ready to grill, take the bread, chocolate, marshmallows, salt and a spatula to the grill. Clean the grates with a grill brush. (No need to grease the grates.) Place the bread slices on the grill mayo-side-down. In the center of half the slices, add 1 ounce chocolate to each. To the other half, add the marshmallows. Cover and cook until the bread is toasted, the chocolate is starting to melt, and the marshmallows are swelling, 4 to 6 minutes. Check on the bread often, moving slices around the grill as needed to prevent burning. If the chocolate is melted before the bread is crisp, increase the heat to medium.
  • Use the spatula or your hands to flip the marshmallow slices onto the chocolate slices. Transfer to plates, press down slightly to meld (chocolate and marshmallow will ooze out), and sprinkle with salt. Eat it as fast as you can.

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