Danielle Bennett, aka Diva Q, shares three desserts—S’more Better Dip, Blueberry-Lemon Cobbler, and Elvis Grilled—that can be cooked on the grill at your next barbecue.
Prepare one of these sweet treats to wow the guests at your next barbecue.
S’more Better Dip
Makes: 6-8 servings • Prep: 20 minutes • Cook: Approximately 45 minutes
Everyone loves toasting s’mores over a campfire. But for a big crowd, it’s easier to make a tray of this s’more dip. You can dunk just about anything in the sweet treat, from fresh fruit, cake cubes and cookies to salty pretzel sticks. I love using Skor toffee bits in this recipe, but feel free to add anything—chopped nuts, crushed cookies—to make it uniquely your own.
Ingredients
- 2 cups milk chocolate chips
- 1½ cups heavy (whipping) cream
- 1 package (14½ oz.) graham crackers
- 15 jumbo marshmallows, halved
- ½ cup Skor toffee bits
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Directions
- Mix together the chocolate chips and cream in a microwave-safe bowl. Cover with plastic wrap and microwave on high in 30-second increments, stirring after each one, until the chocolate chips are melted. Stir until smooth.
- Prepare your grill for indirect cooking and preheat it to 300°F.
- Arrange some of the crackers in a single layer in a 12-by-10-inch disposable aluminum pan to cover the base of the pan completely. Pour the chocolate mixture evenly over the crackers. Top with marshmallow halves. Sprinkle with Skor bits.
- Place the pan on the cool side of the grill. Cook until bubbling, 35-45 minutes.
- Serve immediately with the remaining graham crackers.
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Blueberry-Lemon Cobbler
Makes: 8-10 servings • Prep: 30 minutes • Cook: 1¼ hours
Cobblers are heartwarming to me, and they’re such a simple dessert to make—a bit of dough and some berries, peaches, or other fruit. Let it bubble away ’til golden and sumptuous. That’s it. Perfectly easy for anyone to do. Over the years, I have had countless varieties of cobblers at picnics, backyard bashes, and barbecue competitions. Play with different types of fruit—fresh or frozen—and make something you love. (Pictured)
Sugared Lemon Slices
- 2 lemons, sliced
- ¼ cup granulated sugar
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Filling
- 6 cups fresh or frozen wild blueberries
- ¾ cup granulated sugar
- 1 lemon, zested and juiced
- ¼ cup water
- 3 tbsp. cornstarch
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Topping
- ¼ cup granulated sugar
- 1 tsp. cinnamon
- 1 can (12 oz.) Texas-style or regular refrigerated biscuits (10 biscuits)
- 2 tbsp. whole milk
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Directions
- Prepare your grill for indirect cooking and preheat it to medium-high (375°F to 450°F).
- For the Sugared Lemon Slices, sprinkle the lemon slices with sugar. Place on the cool side of the grill. Cook until the lemon slices are dried out and caramelized on top, approximately 45 minutes. Remove the lemon slices from the grill and set aside. Leave the grill on.
- For the filling, mix together the blueberries, sugar, and lemon zest and juice in a 9-inch cast iron skillet.
- Whisk together the water and cornstarch in a small bowl until smooth. Add the cornstarch mixture to the blueberry mixture and stir well.
- Place the skillet on the hot side of the grill. Watching closely and stirring often, cook until the mixture is bubbling and the juices have thickened, approximately 10 minutes. Move the skillet to the cool side of the grill.
- For the topping, mix together the sugar and cinnamon in a small bowl. Arrange the biscuits on top of the blueberry mixture. Brush the biscuits with milk. Sprinkle evenly with the cinnamon and sugar.
- Bake on the cool side of the grill until the biscuits are thoroughly cooked and browned on top, approximately 20 minutes.
- Remove the skillet from the grill. Let stand for 15 minutes before serving.
- Garnish the cobbler with the Sugared Lemon Slices.
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Tip: Canned peach slices also work well with this recipe. Drain them well before using and omit the sugar in the filling.
Elvis Grilled
Makes: 2 pizzas (12 slices) • Prep: 25 minutes • Rest: 1½ hours • Cook: 10-15 minutes
Get all shook up with this Elvis-inspired dessert pizza, topped with the King’s favorite combo of peanut butter, bacon, and banana. I add chocolate to take it completely over the top. Take care when eating this—you don’t want to drip on your blue suede shoes.
Ingredients
- 26 oz. pizza dough, fresh or frozen and completely thawed
- ¼ cup cornmeal for dusting
- ¼ cup unsalted butter, melted
- 2 tbsp. granulated sugar
- Canola oil for oiling (optional)
- 1 cup crunchy peanut butter
- 1 cup semisweet chocolate chips
- 1 cup chopped cooked bacon
- 2 to 3 bananas, peeled and sliced
- Icing sugar for garnish
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Directions
- One hour before grilling the pizzas, remove the dough from the refrigerator.
- Divide the dough in half and form into two 9-inch pizza crusts, crimping the edges of each as you would a pie. Prick the crusts all over with the tines of a fork. Let rest at room temperature for 30 minutes.
- Prepare your grill for direct cooking. Place a pizza stone (if you have one) on the grill grate and preheat the grill to 550°F.
- Dust a pizza peel with cornmeal and place the pizza crusts on it. Brush each crust with half of the melted butter and sprinkle with the granulated sugar.
- Dust the pizza stone with cornmeal or oil the grill grates. Slide the crusts onto the stone or grill grates. Grill until lightly browned, 3-5 minutes.
- Remove the pizza crusts from the grill and flip them onto the pizza peel so the grilled sides face up.
- Prepare the grill for indirect cooking.
- Spread each pizza with peanut butter. Sprinkle with chocolate chips and bacon.
- Slide the pizzas onto the cool side of the grill. Cook until the chocolate has melted, 5-10 minutes.
- Slide the pizza peel under the pizzas and remove them from the grill.
- Top the pizzas with the sliced bananas. Let cool for 2-3 minutes, then cut into slices and dust each slice with icing sugar.
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Tip: Out of pizza dough? Grill thick slices of buttered soft white bread, then add the sugar and the rest of the toppings.
Excerpted from Diva Q’s Barbecue by Danielle Bennett. Copyright © 2016 Danielle Bennett. Photography Copyright © 2016 Ken Goodman. Published by Appetite by Random House, a division of Random House of Canada Ltd., a penguin Random House company. All rights reserved.
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