Chicken Coop Chatter©
Now you can enjoy the flavor of campouts even if there are fire restrictions or you're home for the long weekends, and the banana graham crust can be made ahead and refrigerated. There's no dishes to wash, and the sealable bag can be reused to make more if needed.
INGREDIENTS:
2 leopard bananas (soft but not overly ripe)
1 cup Chocolate chip morsels (okay 1 1/2 if you want really ooey gooey)
1 1/2 cup mini marshmallows
1 package graham crackers (10-12 crackers)
1 tsp. Coconut oil or Butter
DIRECTIONS:
Lightly grease an 8-10" cast iron skillet with oil or butter. Place the crackers in a sealable plastic bag. Be sure to close the bag. With a rolling pin, roll out the crackers until medium fine crumbs. Add soft bananas, close the bag and knead the bananas with the cracker crumbs. Press the banana crumb mixture into the prepared cast iron skillet. Pour the chocolate chips evenly over the crumb mixture. Add the marshmallows, evenly over the chocolate chips. Set in a 350 degree oven 10 minutes or until the marshmallows are browned on top. Serve with additional graham crackers or pretzels. Either spoon out the S'mores for individual servings or serve in the skillet for dipping.
NOTE: For my peanut butter~banana s'more version, just add 1/2 cup smooth or crunchy peanut butter along with the bananas and cracker crumbs. Follow the above instructions.
NOTE: If you just can't get enough chocolate, drizzle with chocolate syrup after removing from the oven.
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