A few weeks ago we went camping with some great friends out at Twin Harbors State Park and ended up with the double-whammy of rain and absolutely no campfires allowed due to the historic droughts in the State of Washington. The ban was state-wide and only propane camp stoves are allowed. The kids were getting restless and wanted S’mores. I can hear them now – “No s’mores Dad? No campfire? This sucks!”
It was time to break out the Searzall.
First a little bit about the Searzall. Created as a Kickstarter campaign by Booker and Dax Labs of Momofuku fame, the Searzall turns a handheld propane torch into a supercharged broiler. If you have ever had a steak turn out with less char than you like, or wanted to get a nice browned crust on your ham, the Searzall is an indispensable tool. It also happens to fit easily in your camping gear and with a standard torch, uses the same propane tank as your portable camping stove.
On to the recipe:
Searzall’d S’mores in a Cast Iron Skillet
- 1 Small Cast Iron Skillet (8in or similar)
- 1 Searzall Torch Attachment
- 1 Propane Torch
- 1 Campfire Stove (or Grill or Oven)
- 1 bag of Kraft Jet Puffed Extra-Large Marshmallows
- 1 bag Nestle Toll House Semi-Sweet Chocolate Morsels (or Hershey’s Bars)
- 1 box Graham Crackers
- Place chocolate in an even layer on bottom of skillet
- Place Marshmallows in an even layer on top of chocolate
- Put skillet over medium heat for approx 5-10 minutes or until chocolate starts to melt.
Note: The cast-iron will distribute heat and stay warm, melting the chocolate after you remove heat.
- Fire up your Searzall and wave it over the top of the marshmallows in a circular motion.
- Continue until you get a nice golden crust. If you get too close and set one on fire, remove and retry.
- Spoon the melted chocolate and marshmallow onto graham cracker. Enjoy!
Cooking Time: 15 minutes
Number of Servings: ~6 Adults. Note the recipe can be doubled for a larger skillet and group.