Food & Cooking Recipes Dessert & Treats Recipes Toasted Marshmallow, Charred Bread, and Banana Sticks with Chocolate Fondue 3.1 (31) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Tara Donne Prep Time: 15 mins Total Time: 25 mins Yield: 8 This campfire dessert is a take on chocolate-covered bananas and roasted marshmallows. Charred bread adds a crunchy component. Ingredients For the Chocolate Fondue 8 ounces bittersweet chocolate, chopped (1 ½ cups) 1 cup heavy cream 3 tablespoons bourbon (optional) For the Skewers 2 rolls Skillet Bread, cut into 1 1/2-inch cubes 4 ripe but firm bananas, cut into 1 ½-inch-thick pieces 1 bag (10 ounces) marshmallows Directions Make the chocolate fondue: Place chocolate in a heatproof bowl. Bring cream to a simmer in a medium saucepan set over a campfire or on a medium-high grill; pour over chocolate. Let stand for 5 minutes. Whisk until smooth. Whisk in bourbon. Make the skewers: Thread bread, bananas, and marshmallows onto 8 skewers. Toast over campfire. Serve with chocolate fondue for dipping. Rate it Print