Mom’s easy Dutch-oven version of the popular campout treat is so good and gooey. The hardest part is waiting for this to cool so you can devour it. Yum! —June Dress, Meridian, Idaho
Ingredients
- 1 package (14-1/2 ounces) graham crackers, crushed
- 1/2 cup butter, melted
- 1 can (14 ounces) sweetened condensed milk
- 2 cups semisweet chocolate chips
- 1 cup butterscotch chips
- 2 cups miniature marshmallows
Directions
- Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
- Line a cast-iron Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press into bottom of 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 6 of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook until marshmallows begin to melt, about 15 minutes. To check for doneness, use the tongs to carefully lift the cover.
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