Campfire Smores Donut Sandwiches Recipes

CAMPFIRE S'MORES DONUT SANDWICHES

Steps:

• Preheat oven to 350F. Spray the cavities of a 12-count donut pan with cooking spray
• To a deep bowl, add cake mix, eggs, oil, and milk. Mix together with a whisk until well combined with no clumps.
• Using a measuring cup with a spout for pouring or an icing bag, fill each donut pan cavity half full with half of the batter, reserving the other half. Place in the oven and bake for 10 minutes. Remove donut pan from oven and let cool before removing donuts. Repeat with reserved batter to yield 24 thin donuts.
• Melt chocolate in a medium bowl according to the instructions on the package. Meanwhile, crumble the graham crackers in a food processor or crush in a plastic bag with a rolling pin.
• Dip 12 donuts (these will be the tops of the donut sandwiches) into the melted chocolate, then sprinkle with graham cracker crumbs. Set tops aside.
• Arrange 12 donuts (these will be the bottoms of the donut sandwiches) on a baking sheet lined with parchment paper. Place a large marshmallow on top of each donut. Place baking sheet in the oven and broil until marshmallows begin to brown, watching closely to ensure that they don't burn.
• Remove bottoms from oven and assemble with the tops. Place donut sandwiches on a platter or dessert stand and dig in!

SUGARED CAMPFIRE DONUTS

Steps:

• Toss together the sugar and cinnamon in a bowl, set aside. Cut each biscuit into thirds, and roll into balls. Skewer on a toasting fork, and cook over hot coals, turning constantly, until golden brown. Dip into melted butter, then roll in cinnamon sugar.

S'MORES DOUGHNUT SANDWICHES

Steps:

• Preheat the oven to 400 degrees F or prepare a grill for medium indirect heat. For a gas grill (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For a charcoal grill, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. (Be sure to consult the grill manufacturer's guide for best results.)
• Break the chocolate bar into squares. Lightly spray kitchen shears with cooking spray and cut the marshmallows in half crosswise.
• Slice each doughnut in half horizontally with a serrated knife. Place the doughnut bottoms, cut-side up, on 2 pieces of nonstick aluminum foil. Top each doughnut bottom with half of the chocolate squares, a pinch of flaky salt if using, 6 marshmallow halves and a doughnut top. Wrap each sandwich in the foil.
• Bake or grill over indirect heat, covered, until the chocolate melts and the marshmallows are puffed and gooey, 8 minutes. Let cool slightly before eating!