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Hands dipping graham crackers into s'mores dip

Ramona King

S'mores dip

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These 3 easy, smoke-kissed campfire desserts will have you asking for s'more

The warmth of a campfire comes not just from crackling flames, but also from the company that gathers around and the treats shared. We all have our favorite campfire traditions. Whether relaxing with a couple of cold ones at a weekend getaway with friends or cozying up with ghost stories and flashlights in the comfort of your own backyard, dessert will have everyone leaning in.

We’ve taken our 3 favorite campfire desserts and turned them into easy-to-follow, crowd-pleasing recipes you can use at your next campfire gathering.

Cast Iron Skillet S'mores
This dessert is best made after you’ve finished cooking dinner over the fire. On top of smoldering coals, load up the skillet with some butter and your favorite s’mores chocolate; we love semi-sweet or Hershey’s dark. Top with as many mini marshmallows as you’d like — we won’t judge — and cover the top with aluminum foil. Let it sit until marshmallows melt. For skillets, we recommend the GRIZZLY 12-Inch Nickel-Coated Cast Iron Skillet. Clean-up is a breeze — no sticky chocolate and marshmallow residue here.

If you’d like to recreate this dip in your kitchen, Chef Jeffrey recommends melting your chocolate on the stovetop, then sticking the skillet under your broiler for about five minutes to get that roasty marshmallow flavor.
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Peach Cobbler
Campfire Peach Cobbler

Place fruit and dough in a Dutch oven over an open fire and you have the makings of a classic outdoor dessert — cobbler. For our campfire peach cobbler, we used a camp Dutch oven, sticking hot coals right on the lid to cook the top of our cobbler just right. Our recipe calls for fresh peaches and brown sugar, with lemon juice offering a subtle, bright contrast to the smokiness.
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Banana Foil Boats
Campfire Banana Boats

No need to worry about peeling your bananas. We simply sliced off the top of the peel on the concave side and cut down the middle of the banana, creating the perfect-sized opening to load up with your favorite toppings. Everything from Nutella and strawberries to jarred caramel sauce is fair game. Taking care not to slice all the way through the banana will ensure your toppings stay in the “boat” when cooking. For roasty, toasty banana boats, wrap each banana with foil and let them sit on a grate around an almost extinguished fire for about ten minutes, turning each boat once to evenly melt the toppings and the banana. We recommend using just-ripe bananas with a few spots on them.
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Janice is an associate editor at Southern Kitchen. She's a native of Southeast Asia; specifically, Malaysia. Janice spent the last 12 years in Nashville, TN, where she learned and grew to love the ins and outs of vibrant Southern hospitality, and recently moved to Atlanta.

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