Camping this Easter? Say seeya to damper and hello to grilled donut s’mores
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With two long weekends on the horizon, many Canberrans will be making plans to spend their Easter hopping (sorry) doing a cheeky spot of camping.
And if that’s you—we’ve got the one recipe you need to save before you head off, because it might just make your Easter. Did someone say chocolate dipping sauce?
That’s right—this Easter we’ll be making Grilled donut s’mores with chocolate dipping sauce, a recipe created specially by Weber Barbeques for outdoor cooking. But we won’t be making these babies on a campfire. Oh no.
This Easter, it’s time to level up your camping experience with Weber’s range of portable barbeques. Yes, really. A portable BBQ.
If you haven’t heard of the Weber Traveler Portable Gas Barbecue, let us introduce you to your new favourite camping toy. Perfect for popping up at your campsite, next to your van or even on the beach, its foldable design means it easily transforms into a trolley, meaning you can easily move it to where you need. Want to know more? Read our article here.
There’s even a promotion happening at the Weber Store at Burning Log where, if you purchase a Weber Traveller or Weber Q BBQ before 24 April, you’ll receive a free four pack of Weber’s own seasonings. Nice.
Staying home this Easter? You can get your own (donut) slice of fun with a Weber charcoal Kettle BBQ—perfect for getting that flame-grilled flavour at home.
But back to the main event—a decadent recipe that will leave you wanting s’more (sorry). Save it, print it or download it and thank us later.
Grilled Donut S’Mores with Chocolate Dipping Sauce
Serves: 6
THE INGREDIENTS
- 24 marshmallows
- 6 glazed donuts (or cinnamon sugar donuts)
- 1 punnet strawberries, hulled and sliced
CHOCOLATE DIPPING SAUCE
- ¾ cup cocoa powder
- 1 cup lightly packed brown sugar
- 1 cup thickened cream
- Pinch of salt
METHOD
Prepare the barbecue for direct cooking over low heat (close to 150°C)
Once the barbecue has preheated, add the chocolate dipping sauce ingredients to a large Q ware frying pan or small Weber round frying pan. Place the pan onto the cooking grill and cook the sauce over direct low heat, with the lid closed, for 5 minutes, or until just bubbling. You will need to stir the sauce every minute or so with a silicone whisk. Remove from the heat, pour the sauce into a serving dish.
Using a breadknife, slice the donuts in half. Grill the donut halves on the cooking grill, cut side down, over direct low heat, with the lid closed, for 60 seconds, or until golden grill marks appear.
Rotate (don’t flip) the donuts 90° and cook for another 60 seconds. Flip the donut halves, place 3 to 4 marshmallows on top of a half of the toasted donuts, then cook for 60 seconds. Finally rotate the donuts 90° and cook for final 60 seconds or until the donut is golden all over and the marshmallow has started to melt.
To assemble, place slices of strawberry on a toasted donut half without the marshmallow, flip the other half (with marshmallow) onto the strawberries to create a sandwich. Repeat with the remaining donuts.
Serve the donuts with the chocolate dipping sauce and enjoy!
Want even more Easter barbeque goodness? How about this recipe for Hot Cross Buns made on the BBQ? You’re welcome.
