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Recipe of the Week: Summer Campfire Desserts

by Leigh Sackett

It is almost here! Summer fun is almost upon us! The camping gear can come out of storage!

S’mores are wonderful and fun but you can get creative with your campfire desert and try something new. Cook up some of these scrumptious treats over an open fire and enjoy the great outdoors. If you can’t make it to the campgrounds grab a fire pit from Lowes and enjoy the same great fun in your backyard.

Camp Eclairs

1 can of biscuit dough

vanilla pudding

chocolate frosting

Take the biscuit dough and mold 1-2 biscuits together. Get a stick about 3/4″ to 1″ in diameter and mold the dough around the stick so it is about 6 inches long and the dough totally surrounds the stick. Toast the dough over the campfire until it gets golden brown on the outside. When the dough turns golden brown, slide it off the end of the stick, (this will leave a hole going through the center). Fill this hole (where the stick was) with vanilla pudding and top with the chocolate frosting.

Banana Boat

1 banana

1/2 milk chocolate bar

3-5 marshmallows (full size)

aluminum foil

Cut the banana in half, lengthwise. Top the bottom half of the banana with the chocolate and marshmallows, then replace the top half, sandwiching the ingredients between the banana slices. Wrap in aluminum foil and heat- either over open fire, on a grill, or on the RV stove. Unwrap and enjoy!

Campfire Fudge

1 c Nestle Semi-Sweet chococlate chips

2/3 c sweetened condensed milk

1 Tbsp water

1/2 c granola cereal

In large saucepan, combine chocolate chips, sweetened condensed milk and water. Melt over low heat, stirring constantly, until chocolate chips melt and mixture is smooth. Remove from heat. Pour into foil-lined 8” square pan. Sprinkle top with granola cereal. Let stand until firm (about 1 hour). Cut into 1” squares.

*Omit water when using Nestle Butterscotch chips.


1 1/2 c self-rising flour

1 1/2 sticks unsalted butter

1 1/2 c packed brown sugar

2 large eggs

1 1/2 tsp vanilla extract

1/2 c semisweet chocolate chips

1/2 c white chocolate chips

1 c pecans (toasted)

Line 12” Dutch oven with foil and spray with non-stick baking oil. Whisk the butter and brown sugar until combined. Add eggs and vanilla, mix well. Fold in flour until just combined, Do not over mix. Fold in chocolate chips and nuts – turn batter into the prepared pot. Bake until the top is shiny and cracked – feels firm to touch. About 20 minutes over medium heat, then remove and add top coals for final baking – approximately 10 minutes. Cool completely before cutting into about 24 servings.

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