CAST IRON HAZELNUT S'MORES OVERLOAD BLONDIE

Set up the grill for indirect heating by preheating one side of barbecue and leaving other side off. Try to keep temperature around 350°F with the lid closed. 

Butter a 12-inch cast iron skillet and line bottom with parchment paper.

Beat butter with brown sugar in a mixer using the paddle attachment until fluffy. Add eggs and vanilla; beat until combined. Stir flour with 2 cups graham crumbs, baking powder and salt in separate bowl. Add dry mixture to butter mixture and beat to combine into a thick dough. 

Spread roughly two-thirds of the dough evenly in the cast iron skillet. Dollop marshmallow fluff and hazelnut spread evenly overtop. Spread evenly over base, marbling the filling. 

Sprinkle filling with chocolate chips. Take small portions of the remaining dough, flatten slightly and lay over the filling so that the top is covered but some gaps remain (like a cobbler). Sprinkle with the remaining 2 tbsp graham crumbs. 

Place pan on cold side of grill. Close lid and cook, rotating skillet every 10 minutes for even cooking, for 35 to 40 minutes or until puffed, evenly golden and set on top. Let stand for 10 minutes before serving warm, topped with fresh raspberries and ice cream.