Ingredients
- 4 pineapple slices, peeled
and cored, about 1/2 inch
(1.5 cm) thick
- 8 cookies of BUTTER COOKIES TOPPED WITH MILK CHOCOLATE CARAMEL TRUFFLE, crushed
- 12 large marshmallows
- Caramel sauce, at room
temperature (optional)
- Preheat the grill, setting the burners to high. Oil the grate.
- Grill the pineapple slices for 2 minutes on each side.
Set aside on a small baking sheet. Scatter half of the cookie
pieces overtop and keep warm.
- Meanwhile, thread the marshmallows onto four metal
skewers. Toast over a flame or the grill. Gently remove the
marshmallows and place on the pineapple slices. Top with
the remaining cookie pieces. Serve drizzled with caramel
sauce, if desired.
20 minutes or less