This fun, gooey treat makes a great after-school snack. The marshmallows are slightly charred and the bread is cleverly caramelized for double the toasty flavor. Ingredients 2 tablespoons unsalted butter room temperature 2 tablespoons Dark brown sugar packed 4 slices Buttermilk bread 8 each Large marshmallows 2 each metal skewers 2 tablespoons semisweet chocolate chips 12 each banana slices

Instructions
Mix butter and sugar in small bowl to blend. Spread on one side of bread slices. Place 2 slices, buttered side down, on plate. Skewer 4 marshmallows on each of 2 skewers; hold skewers over open flame and toast until marshmallows are blackened in spots, about 10 seconds. Divide marshmallows between bread slices on plate, leaving 1-inch border. Sprinkle chocolate chips over marshmallows, dividing equally. Top with banana. Cover with remaining bread, buttered side up, pressing slightly.

Heat large nonstick skillet over medium-high heat. Add sandwiches; cook until brown, about 1 1/2 minutes per side. Transfer sandwiches to work surface; cool 1 minute. Cut diagonally in half and serve.


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Yields: 4 Servings
     BON APPETIT magazine, April 2006, page 152

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