Beyond the Mallow; 8 Scrumptious Campfire Dessert Recipes

• 4 bananas, peeled
• 1 cup chopped rolos
• 1 cup mini marshmallows
• ¼ cup crushed graham crackers
• Caramel, for drizzling

1. Make a crosswise slit in each banana, then stuff with rolos and marshmallows
2. Wrap bananas in foil then place over campfire and cook until the candy and marshmallows are melty and bananas start to caramelize, 10 to 15 minutes
3. Remove from heat and carefully unwrap foil. Sprinkle with crushed graham crackers and drizzle with caramel. Serve warm

• 6 peaches, chopped
• 2 cups raspberries
• 1 cup blueberries
• 1 cup chopped strawberries
• ¼ cup plus 2 tbsp. sugar, divided
• 2 tbsp. cornstarch
• 2 tsp. ground cinnamon
• Pinch of kosher salt
• 2 1/3 cup Bisquick mix
• ½ cup milk

1. In a large resealable plastic bag, combine fruit, ¼ cup sugar, cornstarch, cinnamon, and salt. Seal tightly and shake bag until fruit is evenly coated
2. In another large resealable plastic bag, combine Bisquick and milk. Seal and mix, kneading with your hands, until completely combined
3. Butter a large cast-iron skillet. Add fruit mixture and top with Bisquick topping. Sprinkle with remaining 2 tablespoons sugar
4. Cover with foil and cook over a campfire until biscuits are no longer doughy and fruit is warm and bubbly, 50 minutes
5. Let cool 20 minutes, then serve

*If you’re backpacking and don’t really feel like lugging along a cast-iron skillet with you, just make a makeshift skillet with some doubled-over foil

2 packages Pillsbury refrigerated biscuits

• ½ cup brown sugar
• 1 package chocolate cook and serve pudding mix (NOT instant pudding)
• ¼ cup sugar
• ¼ cup butter
• Cooking spray

1. Prior to camping, place brown sugar, pudding mix, and sugar into large resealable plastic bag
2. At the campfire, cut up the biscuits into quarters. Drop into the resealable plastic bag and completely cover
3. Melt butter and pour over the biscuits. Seal the bag and shake again. The biscuits should appear very gooey. The pie iron will tend to dry them out so you want them well covered.
4. Spray both sides of the pie iron well with cooking spray. This recipe will fill 2 double sized pie irons
5. Place biscuits on the pie iron and spoon any remaining mixture over top to coat further
6. Close the pie iron and place in the hot coals for approximately 10-12 minutes turning, rotating, and flipping frequently.
7. Let cool and serve warm

• Plain cake donut (or any flavor of your choice)
• Canned rings of pineapple
• Brown sugar
• Squeeze butter

1. Slice donut in half (through the ring, so you’re creating 2 O’s, not 4 C’s)
2. Lay pineapple ring on the bottom of one half of the donut
3. Spoon on some brown sugar
4. Squeeze a line of butter around the ring
5. Place other half of donut on top
6. Place donut sandwich on sheet of foil and wrap tightly
7. Place in campfire coals and cook 5-8 minutes, flipping halfway through, until donut and pineapple are heated through

• 1 container (8 oz) crescent rolls
• 4 tbsp. cream cheese
• Cherry pie filling
• Powdered sugar
• Butter

1. Unroll crescent roll dough. Take 2 triangle sections from dough and press seams together. Press dough out until it’s about 9 inches long
2. Cut in half at the middle and place one half in buttered pie iron
3. Top dough with a couple tbsp. cherry pie filling and dot with 1 tbsp. cream cheese
4. Place other half of dough on top and press dough down inside pie iron around the edges
5. Close pie iron and cook over medium coals for 5-8 minutes, turning occasionally until golden brown
6. Dust with powdered sugar just before serving

• ½ cup semi-sweet chocolate morsels
• 2 tbsp. chopped walnuts
• 1/8 tsp. ground cinnamon
• 2 flour tortillas (8 inches)
• 2 tsp. vegetable oil
• ½ tsp shortening

1. In a small bowl, combine ½ cup chocolate chips, walnuts and cinnamon
2. Spoon chocolate chip mixture down the center of tortillas. Fold top and bottom of tortilla over filling and roll up
3. In a skillet over medium coals, cook burritos in oil for 1-2 minutes or until lightly browned, turning once
4. In a separate small pot, melt shortening and remaining chocolate chips. Stir until smooth. Drizzle over burritos. Serve immediately

*If you’re backpacking and don’t really feel like lugging along a cast-iron skillet with you, just make a makeshift skillet with some doubled-over foil

• 8 whole oranges
• 1 package turtle brownie mix and ingredients called for on package
• Cinnamon Toast Crunch cereal
• Caramel sauce

1. Starting 1 inch down on the orange, slice off the top and set aside. Using a knife, cut around the edge of the flesh and the orange. Hollow out the orange with a spoon
2. Prepare brownie batter according to package directions
3. Fill each orange with brownie batter about an inch below the top and cover with the set aside orange top
4. Wrap in foil with at least 2 layers
5. Cook cakes in campfire coals for 30-50 minutes, rotating every so often
6. Unwrap cake and top with crushed Cinnamon Toast Crunch cereal. Drizzle with caramel sauce

• Large Marshmallows
• Bailey’s Irish Cream

1. Put the kids to bed snug and sound in their tents
2. Toast marshmallows over campfire to your liking; lightly browned or charred to crisp
3. Pour a mug of Bailey’s Irish Cream
4. Slowly and carefully dip the toasted marshmallow into your mug of Bailey’s
5. It’s going to be messy, but the absolutely delectable taste will make it all worth it