Tuesday, May 10, 2011

Easy Peasy Chocolate Camping Desserts

I am soooo ready to go camping, well, not really; we have a 30-foot motorhome. We head up to the mountains every two weeks if we’re lucky.

Do you camp? If so, how do you camp? Tent? Trailer Tent? Fifth-wheel? Motorhome?

However you camp, you know you’ll have to take along some chocolate to indulge! I have found some delicious, easy peasy chocolate dessert recipes!

Check them out!


Banana Boats


1 unpeeled banana

Chocolate chips

Mini marshmallows

Heavy duty foil


Lay the banana on its “back” and peel just the top open. Cut out slices of banana every half inch or so, leaving every other piece in the peel. Stuff chocolate chips and mini marshmallows between the pieces.

Close the banana, tightly wrap in heavy duty foil, then throw on the campfire for ~10 minutes. Open and enjoy! (Note – they are very hot when they first come off the fire…so be careful!)


S’mores Tart

Graham Crust Ingredients:

1/2 box graham crackers, crushed

1/2 cup (1 stick) unsalted butter, cut into chunks

1/2 cup all-purpose flour

1/3 cup granulated sugar

1/3 cup dark brown sugar

1 large egg, beaten

Chocolate Filling Ingredients:

1 1/2 cups granulated sugar

1/2 cup (1 stick) unsalted butter, melted

2 large eggs

7 tablespoons unsweetened cocoa powder

2/3 cup evaporated milk

1 teaspoon vanilla

Marshmallow Meringue Topping Ingredients:

1 7-ounce jar Kraft Jet-Puffed Marshmallow Creme

3 large egg whites

1/8 teaspoon salt

1/4 cup sugar

For the crust:

Preheat oven to 325 degrees.

Mix graham crackers, flour, and sugars together in medium bowl. Cut butter into dry mixture using a pastry blender until it resembles a coarse meal. Stir in beaten egg.

Press crust into an 11″ tart pan (or you could use a 9″ pie pan if you’d prefer a pie). Set aside.

For the filling:

Using a stand mixer or hand mixer, mix all ingredients for chocolate filling in the order listed.

Pour filling into prepared tart pan and bake for approximately 45 minutes.

Cool to at least room temperature. If you have time, refrigerate before adding marshmallow meringue topping.

For the topping:

Preheat oven to 400 degrees.

Using rubber spatula, scrape marshmallow creme into large bowl.

Using an electric mixer, beat egg whites and salt in another large bowl until foamy. Add sugar, 1 tablespoon at a time and beat until stiff and glossy peaks form.

Add 1/2 cup beaten egg whites to marshmallow creme and stir with rubber spatula until just incorporated. At this stage, the marshmallow creme will be very sticky and difficult to blend, but it will become easier as the remaining egg whites are folded in. Fold in remaining whites in 2 additions until just incorporated. Spread or pipe meringue over top of cold pie. Swirl with a knife to create peaks or use the pastry bag to do the same.

Bake pie just until peaks and ridges of marshmallow meringue are lightly browned, about 4 minutes. If desired, you can use a kitchen torch to lightly brown some of the peaks (I did!). Let stand at room temperature until meringue is cool.


Camping Cake


1 box Deviled Food Chocolate Cake Mix

1 box of Jell-O COOK & SERVE Pudding (can NOT be instant)

Chocolate Chips

Walnuts (or favorite nuts)


Not a lot of directions to this cake and you'll be amazed at how easy it is! Make the pudding according to the directions on the box (the cook & serve, add the milk and cook on the stove; yea, that's the one!). Then add the dry cake mix to the cooked pudding and mix well (you do NOT add anything else, no eggs, no oil, no nothin'). Pour into a greased 9x13 pan, sprinkle with chocolate chips and nuts (about 1/2 a bag, more if you'd like). Bake. (approx. 30-35 minutes; I usually follow the cooking directions on the back of the cake box) Cut & Serve! The cake is extremely moist and everyone loves it!


Chocolate/Peanut Butter “Puppy Chow”


4 ½ cups Corn Chex cereal

½ cup semi-sweet chocolate chips

¼ cup smooth peanut butter

2 tbsp. butter

½ tsp. vanilla extract

¾ cup powdered sugar


In a saucepan, over low heat, melt the butter. Then, stir in the chocolate chips and peanut butter until melted and combined. Place cereal in a large bowl and add the mix over the top, toss until all pieces are coated. Place the mix into a zip-lock bag and add powdered sugar, shake well until all pieces are coated. Place on a baking sheet to cool in the refrigerator. When cool, place in an airtight container. I would store it there until you were ready to eat. This won’t last long. Maybe make double.

Makes about 4 ½ cups 


Maple-Granola Trail Mix


4 cups old-fashioned oats

1/2 cup vegetable oil

1/2 cup maple syrup

1/2 cup slivered almonds

3 teaspoons vanilla extract

1/2 teaspoon ground cinnamon

1/3 cup each dried cranberries, chopped dried apples and chopped dried apricots

1/4 cup milk chocolate chips

1/4 cup butterscotch chips


In a large bowl, combine the oats, oil, syrup, almonds, vanilla and cinnamon. Spread in a 15-in. x 10-in. x 1-in. baking pan. Bake at 325° for 10-15 minutes. Stir; bake 20 minutes longer or until golden brown. Cool completely.

Add the dried fruit and chips; toss to combine. Store in an airtight container.

Yield: about 6 cups.


As I have mentioned about the wedding on the last post. It was an inspirational event and the bride was beautiful. Chuck and Amanda are simply adorable… and so was their wedding!

Congratulations, Chuck and Amanda!

Hope you all had a wonderful Mother’s Day as well!

Happy chocolate day!

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