Put this on the grill! Chocolate peanut butter s'mores
Nothing tops off a great barbecue like watermelon or fruit salad but sometimes you need to add something new. Here, celebrity chef Cat Cora shares her delicious desserts that will have you firing up the grill for seconds.
- 8 crispy chocolate chip cookies
- 4 ounce bittersweet chocolate bar, broken into four 1-ounce pieces
- 4 tablespoon favorite brand peanut butter
- 4 giant puffed marshmallows
Spread 1 tablespoon peanut butter on one side of 4 cookies. Top the other 4 cookies with 1 oz chocolate piece, one marshmallow, and top with the peanut butter-covered cookie. Repeat with remaining cookies, chocolate, and marshmallows, until you have 4 s'more sandwiches. Wrap each s'more in a piece of aluminum foil, sealing loosely to form a loose packet. Set on a medium heat pre-heated grill or grill pan over a indirect flame for 4-5 minutes, or until the chocolate and marshmallows are melted. Open carefully, and serve immediately.
- 48 medium strawberries, rinsed and patted dry
- 1 cup powdered sugar
- 1 small store-bought pound cake, cut into 8 even slices
Skewers strawberries onto eight 8-inch skewers that have been pre-soaked in water, leaving space between each berry. Roll the strawberries in the powdered sugar, turning to coat evenly on all sides.Preheat a grill pan over medium-low. Brush the grill pan with butter or olive oil to prevent fruit from sticking. Place strawberry skewers directly onto the grill pan, and grill about 5 minutes, or until strawberries are heated through, turning frequently to heat evenly. Remove the strawberry skewers and set aside to cool slightly.Add pound cake slices to grill pan and grill for about 1 minute per side or until golden brown. Serve a slice of grilled pound cake with strawberry skewer and some sweetened whipped cream.
- 8 slices brioche bread
- 1 12-ounce container Nutella or other chocolate/hazelnut spread
- 1/2 stick unsalted butter
- 4 bananas, thinly sliced
- 1/2 teaspoon ground cinnamon
- 1/4 honey
Preheat grill to medium-high. Lightly butter the grill pan to prevent the bread from sticking.Generously butter 4 slices of brioche bread and generously spread the Nutella mixture on the other 4 slices. Slice the bananas and place on the buttered brioche. Sprinkle with ground cinnamon and top with Nutella slice of bread. Grill on each side 1-2 minutes, until grill marks appear, and the nutella begins to melt slightly, pressing down on the sandwich lightly with a spatula. Allow to cool slightly before cutting in half and serve immediately with agave nectar, maple syrup, powdered sugar or honey drizzled over the top if desired.