S’mores are a very American thing, this recipe takes them up a notch into a lovely 2-bite after meal treat – light enough to please every one, no matter how full they are and sweet enough to curb the need for sugar; these little ooey gooey delights are really easy to make and both kids and adults alike with love them!
16 Chocolate Digestive Biscuits (plus a handful of salted pretzels if you wish)
6 Jumbo Marshmallows
1 Pack of Giant Chocolate Buttons (you could use plain chocolate if you prefer)
In a pan, melt the butter. Crush the digestive biscuits (and pretzels if using) in a plastic bag and add them to the butter. Mix until well combined.
Line a 12 cup muffin pan with paper liners and place a heaped tablespoon of the crushed biscuit mix into each paper cup. Firmly press with your fingers to form a cup shape. Bake at 160C for around 10 minutes.
Remove from the heat and place 2 large chocolate buttons into the biscuit cups. Cut the jumbo marshmallows in half with damp scissors and place cut side down into the biscuit cups. Return to the barbecue or oven for a further 10-20 minutes, to melt the chocolate. Tip: Use the last of the heat on your barbecue to cook these little gems, they’ll take around 10-20 minutes with the lid on the barbecue – they’re done when the marshmallow starts to melt. (or you can bake in the oven at 160C for around 10 minutes).
Remove from the heat and place another 2 chocolate buttons on top, let them melt and then spread the chocolate with a flat knife over the top of the marshmallow.
Serve warm or cold – they’re best warm as they will still be gooey.
They make a great end to the day at our BBQ School!