Loaded s’mores dessert nachos
April 25, 2019
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Loaded with a whole Picnic chocolate block, malt biscuits, marshmallows, peanut butter chips and drizzled with a chocolate fudge sauce, this made-to-share dessert nachos is not for the faint-hearted.
INGREDIENTS
180g block Picnic chocolate
200g packet malt biscuits, halved crossways
1 1/2 cups vanilla marshmallows (see notes)
1/4 cup mini vanilla marshmallows
2 tablespoons dark choc chips
2 tablespoons peanut butter chips
2 tablespoons chocolate fudge dessert sauce (see notes)
METHOD
INGREDIENTS
180g block Picnic chocolate
200g packet malt biscuits, halved crossways
1 1/2 cups vanilla marshmallows (see notes)
1/4 cup mini vanilla marshmallows
2 tablespoons dark choc chips
2 tablespoons peanut butter chips
2 tablespoons chocolate fudge dessert sauce (see notes)
METHOD
- Preheat a barbecue hotplate (with hood) on medium heat, with hood closed. Grease an 18.5cm base (23cm top) metal pie tin.
- Roughly cut chocolate block into pieces. Layer biscuits, marshmallows and chocolate pieces in prepared tin. Sprinkle with mini marshmallows, choc chips and peanut butter chips.
- Place pie dish on barbecue grill. Close hood. Cook, using indirect heat for 20 minutes or until chocolate and marshmallows melt. Stand for 5 minutes. Serve drizzled with fudge sauce.