Build a bed of steady coals and keep a slightly cooler edge of the fire in play; foil desserts are happiest with gentle heat that melts instead of scorches. Use two layers of heavy-duty foil and long tongs, and park the packets just off the hottest spot so the graham crackers warm and soften without going brittle. When you catch a faint whiff of chocolate near the folds, you’re in the zone.
These Foil-Baked Chocolate-Banana Almond S’more Pockets lean on ripe bananas for a mellow, caramel-like sweetness, so the filling tastes rich without getting cloying. Dark chocolate turns silky against the warm fruit, while toasted almonds add crunch and a campfire-friendly roast that keeps every bite interesting. The graham crackers take on a toasty, cookie-like feel once the heat settles in.
It’s easy to stage ahead: assemble the packets before dusk, tuck them in the cooler, and slide them onto the coals when the evening wind picks up. Cleanup stays simple—just let the packets rest a minute before opening so the chocolate thickens a touch and doesn’t rush out onto your hands.
Foil-Baked Chocolate-Banana Almond S'more Pockets
Equipment
- Heavy-duty foil
- Tongs
- campfire gloves
Ingredients
- 2 ripe bananas peeled and sliced
- 4 graham crackers broken into pieces
- 1/2 cup dark chocolate chunks
- 1/3 cup mini marshmallows
- 1/4 cup sliced almonds toasted
- 1/4 tsp flaky sea salt optional
Instructions
- Tear four large squares of heavy-duty foil. On each, layer banana slices, graham cracker pieces, chocolate chunks, mini marshmallows, and almonds.
- Fold foil up around the mixture and seal into a loose packet, leaving space for heat circulation.
- Place packets directly on the edge of glowing embers or a grill grate over low fire. Cook for 8-10 minutes until chocolate is melted and marshmallows are gooey.
- Carefully open packets (watch for steam!). Sprinkle with flaky sea salt if desired and serve right from the foil.