Camping kettle over burning campfire.
Campfire Pot of S ’mores
- 1 package (14-1/2 ounces) whole graham crackers, crushed
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2 cups (12 ounces) semisweet chocolate chips
- 1 cup butterscotch chips
- 2 cups miniature marshmallows
Combine cracker crumbs and butter; press onto the bottom of a cast iron skillet pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of them.
Cook for 15 minutes or until chips are melted. To check for doneness, use the tongs to carefully lift the cover. Yield: 12 servings.
Campfire Monkey Bread
- 1 can buttermilk biscuit dough
- 1/2 cup sugar
- 2 Tbls Cinnamon
- 1/2 cup brown sugar
- 1 stick salted butter
Pack all of your ingredients pre-measured. It will make life easier. Line your dutch oven (or an old cake pan) with heavy duty aluminum foil. Use a little of the butter to grease the foil as well.
Open the biscuits and cut each one into quarters.
Pour cinnamon mixture into a plastic bag and add biscuits a few at a time. Shake to coat, then add the coated biscuit bits into your pan/dutch oven. Repeat until all the biscuits are in the pan.
Melt the butter over the fire and stir in the brown sugar. No need to dissolve or cook, just melt the butter and add the sugar. Pour butter and sugar mix over the biscuits.
Place another layer of foil across the top of your dutch oven to catch any stray ashes and keep them from your food, then put on the lid. If using a cake pan, wrap it thoroughly in foil to make sure everything is sealed in tight.
Bake in dying coals (350°- 375°) for 5-10 minutes or until puffed up and center is cooked through. Be careful to avoid direct heat on the bottom, as it might scorch. Remove from the heat and let cool enough to pull apart and enjoy!
*Recipes adapted from countryliving.com