S’more Better Dip

S’more Better Dip can be made atop a grill or in an oven. Using a disposable aluminum pan makes cleanup easy. 

DEB LINDSEY for The Washington Post

S'more Better Dip

Servings: 8 to 10

12 ounces semisweet chocolate chips (may substitute milk chocolate chips)

½ cup heavy cream

1 package (14 ½ ounces) plain graham crackers

15 jumbo marshmallows, each cut in half horizontally

½ cup Skor candy bar, crushed or coarsely chopped

Combine the chocolate chips and cream in a microwave-safe bowl. Cover with plastic wrap and microwave on high in 30-second increments, stirring after each one, until the chocolate has melted. Stir until smooth.

Prepare your grill for indirect heat. If using a gas grill, preheat on medium-low (300 degrees). If using a charcoal grill, light the charcoal or briquettes; once they are ready, distribute them on one side of the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 7 or 8 seconds. Have a spray water bottle at hand for taming any flames.

Crush or bust up enough crackers (bite-size pieces) to completely cover the bottom of a 12-by-10-inch disposable aluminum pan. Pour the chocolate mixture evenly over the crackers. Top with the marshmallow halves. Sprinkle with the Skor bits.

Place the pan on the indirect-heat side of the grill. Close the lid and cook until bubbling, 35 to 45 minutes.

Serve immediately, with the remaining graham crackers.

Nutrition (per serving based on 10): 560 calories, 6 g protein, 90 g carbohydrates, 20 g fat, 10 g saturated fat, 20 mg cholesterol, 340 mg sodium, 4 g dietary fiber, 57 g sugar

Adapted from "Diva Q's Barbecue: 195 Recipes for Cooking With Family, Friends & Fire," by Danielle Bennett (Random House, 2016).

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