S'mores dip
A pan of melted milk chocolate under a lid of toasted, gooey marshmallows, baked until bubbling and scooped up with plain sweet biscuits. Made for sharing.
- Prep
- 8 min
- Cook
- 10 min
- Serves
- 4
- Per serve
- 450 kcal
Ingredients
Method
Heat the oven to 200°C fan-forced (220°C conventional) with a rack in the upper half. It takes about 8 minutes, so do the next steps while it heats.
Scatter the chocolate evenly over the base of a 20 cm ovenproof frying pan, cast-iron skillet or small baking dish.
Snip the marshmallows in half with scissors and pack them tightly over the chocolate, cut side down, covering it completely.
Bake for 7 to 8 minutes, until the marshmallows are puffed and golden on top and the chocolate is melted underneath. For darker tops, switch to the grill for the last 30 to 60 seconds and don't walk away: they go from golden to burnt in seconds.
Using an oven mitt (the pan handle will be very hot), set the pan on a board and leave for 1 minute, as molten marshmallow can burn. Serve with the biscuits and strawberries for scooping.
Tips
- Grill only: heat the grill (broiler) to high and cook the pan on a middle shelf for 4 to 5 minutes, until the marshmallows are toasted. On a barbecue, cook over medium heat with the lid down for 6 to 8 minutes.
- Marshmallows contain gelatine, so this isn't vegetarian unless you use a gelatine-free brand.
- Use gluten-free biscuits and gluten-free marshmallows if needed.
