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, ID
Takes: 25 min. • Makes: 12 servings
1 pkg. (14 1/2 oz.) whole graham crackers, crushed
1/2 cup butter, melted
1 can (14 oz.) sweetened condensed milk
2 cups (12 oz.) semisweet chocolate chips
1 cup butterscotch chips
2 cups miniature marshmallows
1. Prepare grill or campfire for low heat, using 16-18 charcoal briquettes or large wood chips.
2. Line a Dutch oven with heavy-duty aluminum foil. Combine cracker crumbs and butter; press onto the bottom of the pan. Pour milk over crust and sprinkle with chocolate and butterscotch chips. Top with marshmallows.
3. Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of six of them. Using long-handled tongs, place remaining briquettes on pan cover.
4. Cook for 15 minutes or until marshmallows begin to melt. To check for doneness, use the tongs to carefully lift the cover.
Per serving: 584 cal., 28g fat (17g sat. fat), 31mg chol., 326mg sod., 83g carb. (47g sugars, 3g fiber), 8g pro.