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This dessert is perfect for when you don’t want to mess with wet and dry ingredients, fancy kitchen gadgets, and exact measurements. Just mix everything in a pan, throw it on the grill, and in 20 minutes you’ve got a tasty, gooey treat that everyone can enjoy.

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  • 5 Tbsp unsalted butter
  • 18 Honey Maid graham crackers
  • 4 oz chocolate chips
  • 4 oz butterscotch morsels
  • 3 oz shredded coconut
  • 4 oz sweetened condensed milk


Start a full chimney of charcoal and set up your grill for two zone cooking once they’re about 75% lit and let it heat up to 350 degrees. I recommend the Slow n’ Sear for this, but you can do it any way that works for you.

Blend the graham crackers to a fine texture. Add the butter to a pan and put over indirect heat until melted, then remove from heat and add the graham cracker crumbs to the pan and mix well to combine.

Spray a 10-12 inch cast iron pan with cooking spray, then fill with the graham cracker and butter mixture. Press down into an even layer across the base of the pan. Add the rest of the ingredients in layers, starting with the chocolate chips, then butterscotch morsels, coconut, and finish with the condensed milk.

Cook over indirect heat for 18-20 minutes, rotating 180 degrees every five minutes to get an even cook, until the coconut starts to crisp up around the sides. Remove from the grill and rest for five minutes to cool.

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