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What does a grown-up Girl Scout turned chef serve in camp? The ultimate in campground dining, made with homemade graham crackers and marshmallows. This recipe comes from Cindy Pawlcyn, chef-owner of the legendary Mustards Grill in Napa as well as Cindy's Backstreet Kitchen and Go Fish (both in St. Helena, California), and it's actually far easier than it looks. You make the bundles at home and then just heat them in camp.

Cindy Pawlcyn
This Story Originally Appeared On sunset.com

Gallery

Credit: Erin Kunkel

Recipe Summary

total:
25 mins
Yield:
Makes 12
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Fold 12 sheets of foil, each 12 by 20 in., in half crosswise; then oil tops. Center 1 graham cracker on each oiled doubled sheet, then top with a chocolate piece, marshmallow, and another cracker. Gently fold foil over s'mores and crimp to seal.

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  • Heat packets on a cooking grate over glowing coals in a campfire or on a grill over medium heat (about 350°), turning often just until chocolate softens, 2 to 3 minutes. Or, using tongs, grasp packets on sides and heat over a low fire.

  • Make ahead: Through step 1, up to 3 days, airtight and chilled.

  • Note: Nutritional analysis is per s'more.

Source

Mustards Grill in Napa; Cindy's Backstreet Kitchen, and Go Fish, both in St. Helena, CA

Nutrition Facts

485 calories; calories from fat 45%; protein 7.5g; fat 25g; saturated fat 12g; carbohydrates 65g; fiber 3.3g; sodium 201mg; cholesterol 31mg.
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