Grilled Brioche Candy-Stuffed Toast Boats

How to Make Grilled Brioche Candy-Stuffed Toast Boats

1. 1

   Step 1: Prep grill and hollow the brioche

   Active 12 min

   Lightly oil and preheat a gas or charcoal grill to medium (about 350–375°F / 175–190°C). Slice a shallow slit across the top of each brioche and use your fingers or a small spoon to hollow out a cavity, leaving a 1/2-inch shell so the loaf holds its shape. In a small bowl whisk the melted butter and brown sugar and brush a little inside each cavity and over the exterior crust to help with toasting and caramelization.

   For this step

   • 4 loavesSmall brioche loaves (or 2 large split)
   • 4 tbspUnsalted butter, melted
   • 2 tbspLight brown sugar
   
2. 2

   Step 2: Make the gooey chocolate-caramel filling

   Active 8 min

   In a heatproof bowl set over (or above) gently simmering water, melt the semisweet chocolate chips with 1/2 cup (about 120ml) of the caramel sauce until smooth and glossy, stirring frequently. Fold in the chopped candy so it distributes through the filling; reserve any extra candy for topping. (Note: total caramel on the ingredient list is 3/4 cup — you’ll use 1/2 cup here for the filling and the remaining 1/4 cup for drizzling at the end.)

   For this step

   • 8 ozSemisweet chocolate chips
   • 3/4 cupSoft caramel sauce or dulce de leche (total)
   • 1 cupChopped chocolate-caramel candy bars (e.g., Snickers), roughly chopped
   
3. 3

   Step 3: Fill and wrap the toast boats

   Active 10 min

   Spoon the warm filling into each hollowed brioche cavity, dividing evenly (this recipe makes 8 toast boats total when using 4 small loaves). Scatter any reserved chopped candy on top of each filled cavity. Wrap each filled loaf tightly in heavy-duty foil (sealing well) to keep the filling from leaking and toasting evenly on the grill.
   
4. 4

   Step 4: Grill the wrapped boats until gooey

   Active 5 min · Passive 12 min

   Place the foil-wrapped boats on the preheated grill over indirect to medium heat. Grill for about 12 minutes unattended so chocolate fully melts and brioche warms through; open one packet after 12 minutes to check for melted filling. Allow about 5 minutes hands-on to rotate packages once and move to direct heat briefly for extra crust if desired.
   
5. 5

   Step 5: Char marshmallows and finish each boat

   Active 8 min

   Carefully open each packet (watch for steam) and arrange boats on a cooler part of the grill. Skewer 1–2 large marshmallows per boat and char them over a direct flame or with a kitchen torch until deeply browned and gooey, about 30–60 seconds per side. Press a charred marshmallow onto each filled cavity and drizzle the remaining 1/4 cup (about 60ml) caramel sauce over the top; finish with a small pinch of flaky sea salt to balance the sweetness.

   For this step

   • 12 countLarge marshmallows
   • 1 tspFlaky sea salt
   
6. 6

   Step 6: Rest, slice and serve

   Active 3 min · Passive 2 min

   Let the filled boats rest 2–3 minutes so the filling sets just enough to slice without spilling. Slice the 4 loaves into a total of 8 individual toast boats and serve warm — each person gets 1 toast boat (adjust portions for sharing).

1. Lightly oil and preheat a gas or charcoal grill to medium (about 350–375°F / 175–190°C). Slice a shallow slit across the top of each brioche and use your fingers or a small spoon to hollow out a cavity, leaving a 1/2-inch shell so the loaf holds its shape. In a small bowl whisk the melted butter and brown sugar and brush a little inside each cavity and over the exterior crust to help with toasting and caramelization.
2. In a heatproof bowl set over (or above) gently simmering water, melt the semisweet chocolate chips with 1/2 cup (about 120ml) of the caramel sauce until smooth and glossy, stirring frequently. Fold in the chopped candy so it distributes through the filling; reserve any extra candy for topping. (Note: total caramel on the ingredient list is 3/4 cup — you’ll use 1/2 cup here for the filling and the remaining 1/4 cup for drizzling at the end.)
3. Spoon the warm filling into each hollowed brioche cavity, dividing evenly (this recipe makes 8 toast boats total when using 4 small loaves). Scatter any reserved chopped candy on top of each filled cavity. Wrap each filled loaf tightly in heavy-duty foil (sealing well) to keep the filling from leaking and toasting evenly on the grill.
4. Place the foil-wrapped boats on the preheated grill over indirect to medium heat. Grill for about 12 minutes unattended so chocolate fully melts and brioche warms through; open one packet after 12 minutes to check for melted filling. Allow about 5 minutes hands-on to rotate packages once and move to direct heat briefly for extra crust if desired.
5. Carefully open each packet (watch for steam) and arrange boats on a cooler part of the grill. Skewer 1–2 large marshmallows per boat and char them over a direct flame or with a kitchen torch until deeply browned and gooey, about 30–60 seconds per side. Press a charred marshmallow onto each filled cavity and drizzle the remaining 1/4 cup (about 60ml) caramel sauce over the top; finish with a small pinch of flaky sea salt to balance the sweetness.
6. Let the filled boats rest 2–3 minutes so the filling sets just enough to slice without spilling. Slice the 4 loaves into a total of 8 individual toast boats and serve warm — each person gets 1 toast boat (adjust portions for sharing).