Some of the best camp desserts happen after the big cooking is done, when you’re working with calm coals and whatever’s left in the day’s stash. Foil Packet Chocolate-Almond Strawberry Melts fit that moment perfectly: tuck a few simple ingredients into a foil bundle, set it on a grill grate or near the fire’s edge, and let the heat do the work while you pass around spoons.
In a few minutes the strawberries soften and turn jammy, the dark chocolate loosens into a glossy sauce, and the toasted almonds keep their crunch for contrast. Leave a little headspace in each packet so steam can move around the fruit, and use two layers of foil if your fire tends to run hot—especially on rocky pits where packets can sit too close to the heat.
They’re made for easy cleanup and sharing: hand out individual packets for a no-mess treat, or pour the warm melts over graham crackers, shortbread, or whatever sweet snack you packed. If you’ve got a cooler, a quick spoonful over ice cream turns it into a campfire sundae without adding any dishes to the wash line.
Foil Packet Chocolate-Almond Strawberry Melts
Equipment
- Heavy-duty foil
- Tongs
Ingredients
- 2 cups fresh strawberries hulled and halved
- 1/2 cup dark chocolate chips
- 1/4 cup sliced almonds
- 2 tablespoons unsalted butter cubed
- 1 teaspoon honey
Instructions
- Cut four large squares of foil.
- Divide strawberries among foil pieces.
- Top each with chocolate chips, sliced almonds, a few cubes of butter, and a drizzle of honey.
- Fold and seal each foil packet tightly.
- Place packets directly onto hot campfire coals and cook for 6–7 minutes, until chocolate is melted and berries are juicy.
- Remove with tongs, carefully open, and serve straight from the foil.