“Who needs graham crackers when you’ve got cookies? Kasai-grilled s’mores gone deluxe!

Campfire vibes, Kasai-style — gooey s’mores made with chocolate chip cookies and smoky giant marshmallows, these are the perfect treat for the family any night let a lone Bonfire night.

Method

• Let the coals burn down until they’re glowing red with minimal flame — you want steady radiant heat for toasting.
• Skewer your giant marshmallow and hold it just above the heat, rotating slowly.
• Aim for a golden-brown, caramelised shell and a molten interior — about 45 seconds to 1 minute depending on heat intensity.
• Don’t rush — let the smoke kiss it lightly for that wood-fired depth.
• Assemble the S’more:
• Place one chocolate chip cookie (bottom side up) on a plate.
• (Optional) Add a square of chocolate or a thin layer of peanut butter for extra richness.
• Slide the toasted marshmallow off the skewer onto the cookie.
• Cap with a second cookie and press gently to melt the chocolate and fuse it all together.
• Rest briefly (if you can wait!):
  Let it sit for 15–20 seconds so the chocolate softens and the marshmallow sets slightly — this helps prevent the whole thing from sliding apart.

Chef’s Tips

• For extra smokiness, toast the cookies briefly on the Kasai Grill (about 5 seconds per side) before assembling.
• If your cookies are super soft, chill them a bit beforehand so they hold up under the heat.
• A tiny pinch of sea salt on the marshmallow brings out all the caramel and chocolate notes.