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Grilled Buckeye S’mores & Peanut Butter
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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Ingredients
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2 cups raw Virginia peanuts
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1 tbsp. peanut oil
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1 tbsp. honey
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¼ tsp. kosher salt
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8 milk chocolate squares
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8 large marshmallows
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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. Add 1–2 chunks of Kingsford™ BBQ Smoking Chips or Chunks. Be sure to soak the chunks in water for at least 30 minutes before spreading them onto the coals.
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!
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