S'mores aren't just a sweet treat for kids at a campfire! We've taken this classic dessert recipe to a whole new level—and a more mature audience—with the unexpected addition of rosemary, orange peel and fresh raspberries.
Nutrition per serving may change if servings are adjusted.
6 graham cracker squares
1 ounce bar dark chocolate, divided into 6 portions
1 teaspoon finely shredded orange peel
1 teaspoon snipped fresh rosemary
Nonstick cooking spray
6 large marshmallows
6 fresh raspberries
Place graham crackers in a single layer on a platter. Top each with a portion of chocolate; set aside. In a small bowl, combine orange peel and rosemary; set aside. Lightly coat a long metal skewer with cooking spray. Thread marshmallows on the skewer, leaving ½-inch space between marshmallows.
For a charcoal grill, using an oven mitt, hold marshmallow skewer just above grill rack directly over medium coals about 2 minutes or until marshmallows are soft and lightly toasted, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Using an oven mitt, hold marshmallow skewer just above grill rack over heat. Grill as above, leaving grill uncovered.)
Working quickly, use a fork to push one marshmallow onto each chocolate-topped graham cracker. Sprinkle with orange peel mixture and top each with a raspberry.