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Grilled Buckeye S’mores & Peanut Butter

Name: Grilled Buckeye S'mores & Peanut Butter
Ingredients: 2 cups raw Virginia peanuts; 1 tbsp. peanut oil; 1 tbsp. honey; ¼ tsp. kosher salt; 8 milk chocolate squares; 8 large marshmallows; 16 graham cracker squares

Smoked Virginia peanut butter makes this traditional campfire dessert so special that everyone will want seconds, so you better make some more.

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1 Food Prep 10 min
2 Grill Prep 10–20 min
3 The Cook 35 min

Cooking for people

Ingredients

2 cups raw Virginia peanuts
1 tbsp. peanut oil
1 tbsp. honey
¼ tsp. kosher salt
8 milk chocolate squares
8 large marshmallows
16 graham cracker squares

1 Food Prep

Assemble all the ingredients, plus a food processor or blender to use once the peanuts have been roasted on the grill.

2 Grill Prep

Fuel: We recommend Kingsford® Original Charcoal Briquets.

Method: Two-Zone Method

Temp: 300°F (Low Heat)

3 The Cook

When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Set the peanuts in a vegetable grilling basket and set the basket onto the indirect, cooler side of the grate. Cover the grill and allow the peanuts to smoke for approximately 30 minutes until golden brown.
Add the smoked peanuts, peanut oil, honey and salt to a food processor or blender, and purée until smooth. Set the smoked peanut butter aside until ready to use.
Prepare the s’mores by spreading a layer of smoked peanut butter on eight of the graham cracker squares then adding a chocolate square to each of the remaining graham crackers.
Remove the main cooking grate from the grill. Skewer marshmallows with a long stick and toast over the hot charcoal briquets until golden brown.
Place the toasted marshmallows on the chocolate, top with the peanut butter graham cracker squares then gently press together. Serve immediately.
Watch how quickly they disappear!

Here’s How to Control Your Grill Temperature with Vents An easy way to control the temperature of your grill is by opening and closing its vents. To reduce the temperature: Close the vents on your grill to reduce the flow of oxygen. To increase the temperature: Open up the vents fully to allow more oxygen in to increase the flames.