2 Caramilk or Rolo candy bars (1.7 oz/48 g each), in pieces
In a bowl, combine the fruit and sugar. Let macerate for 10 minutes.
Preheat the grill, setting the burners to high.
In a large cast iron skillet placed on the grill, gently brown the cake cubes in the butter. Be careful not to burn the cake. Remove the skillet from the heat.
Sprinkle with the fruit and chocolate pieces. Cover with aluminum foil and let the chocolate melt for about 5 minutes.
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