Instructions

1. Heat an outdoor grill for direct, medium heat (about 350ºF), or grill the s’mores over a campfire.
2. Peel and cut 1/2 medium banana crosswise into 1/4-inch thick rounds.
3. Assemble each s’more: Gently twist the tip of a wooden or bamboo skewer through the center hole of 2 Ritz crackers so that the skewer goes through, then remove the skewer. Spread a thin layer of creamy peanut butter on the flat sides of the crackers. Starting on a flat end, insert the skewer through a marshmallow and twist a few times to widen the hole a little bit before removing the skewer. Insert 2 to 4 chocolate chips into the hole, as many as can fit; you can put them in either end of the marshmallow and really push them in there.
4. Thread in the following order onto a skewer: Cracker peanut butter side up, banana slice, stuffed marshmallow (thread through the hole), and second cracker peanut butter side down. Gently press together so they adhere. If grilling on an outdoor grill, thread a second s’more onto the same skewer. (If grilling over a campfire, do one s’more per skewer, preferably on a very long skewer, to get it closer to the flame.)
5. Option 1: Outdoor grill. When the grill is ready, scrub the grill grates clean if needed. Oil the grill grates with a paper towel dipped in vegetable oil. Place the skewer(s) across the grill grates. Cover and grill, turning the skewer a quarter turn every 30 seconds, until the marshmallows are lightly browned and starting to melt, about 1 1/2 minutes total.
6. Option 2: Campfire. Hold the s’more above the campfire and cook, rotating occasionally, until the marshmallow is browned and starting to melt.
7. Slide the s’more(s) off the skewer onto a plate, squeezing the crackers gently to adhere to the marshmallow.