Grilled Peach S'mores Nachos with Cornflake Crunch

Serves 6 · 15 min prep · 15 min cook

Ingredients

• 4 ripe peaches, halved and pitted
• 1 Tbsp neutral oil for grill
• 8 full sheets graham crackers, roughly broken
• 2 cups mini marshmallows
• 1 cup semi-sweet chocolate chips
• 1 1/2 cups cornflakes cereal
• 2 Tbsp unsalted butter, melted
• 2 Tbsp light brown sugar
• 1 pinch pinch of kosher salt
• 2 Tbsp honey for drizzling
• 1/2 tsp flaky sea salt

Instructions

1. 1Preheat a gas or charcoal grill to medium heat, about 375°F, and oil the grates lightly so the fruit does not stick.
2. 2Brush the cut sides of the peach halves with a thin film of oil. Grill cut-side down 3 to 4 minutes until deep grill marks appear and the fruit softens slightly; flip for 1 minute more, then transfer to a cutting board.
3. 3While the peaches cool enough to handle, toss the cornflakes with melted butter, brown sugar, and salt on a small sheet pan. Toast on the cool side of the grill or in a 350°F oven for 4 to 5 minutes until fragrant and lightly golden; cool.
4. 4Slice the grilled peaches into thick wedges.
5. 5On a heat-safe platter or cast-iron griddle safe for the grill, scatter half the broken graham pieces as a base.
6. 6Layer peach wedges, mini marshmallows, and chocolate chips over the grahams, then top with remaining graham pieces.
7. 7Return the loaded platter to the grill over indirect heat, close the lid, and warm 4 to 6 minutes until the marshmallows puff and the chocolate turns glossy and soft.
8. 8Remove carefully. Immediately shower with the cornflake crunch, drizzle with honey, and finish with flaky sea salt.
9. 9Serve family-style with spoons or napkins while the chocolate is still melty and the peaches are warm. Perfect for last-blast cookouts before school routines lock in.