Raspberry S’mores

Preparation

• • Preheat the grill, setting the burners to high. Oil the grate (see note).
  • In a small bowl, very coarsely crush the raspberries and sugar with a fork. Set aside.
  • Place half of the cookies on a plate. Top each one with a square of chocolate. Set aside.
  • Oil or butter 4 disposable chopsticks or 6-inch (15 cm) long wooden skewers (which have been soaked in water for 30 minutes). Thread 2 marshmallows onto each skewer.
  • Reduce the temperature of the grill to medium-low. Grill the marshmallows for 1 minute or until hot and nicely browned, turning them over two or three times during cooking (see note).
  • Place 2 marshmallows on each chocolate-topped cookie. Cover the marshmallows with the raspberry mixture. Top with the remaining squares of chocolate. Close the s’mores with the remaining cookies. Serve immediately.