Grilled berry s’mores slab
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.
Reduced-fat graham crackers
1¼ cup(s), roughly chopped
60-69% dark chocolate
1½ oz, thinly shaved
- Preheat gas grill to medium, or prepare medium fire in charcoal grill for indirect heat.
- Arrange graham crackers side by side in 2 rows on rimmed baking sheet to form 9-inch square. Sprinkle graham crackers with marshmallows, then chocolate.
- Transfer baking sheet to grill over indirect heat (off to 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 airtight container at room temperature for up to 2 days.
- Serving size: 1 whole graham cracker with topping