With these mini campfire s’mores, your happy campers don’t even need to leave the house to get a taste of the great outdoors. Now, who’s boiling the billy?
MAKES 12 PREP 1 HOUR COOK 5 MINUTES
190g packet choc chip cookie thins 12 vanilla marshmallows 24 pretzel sticks 24 mini vanilla marshmallows ¼ cup Nutella 2 x 30g Flake bars (see notes) Buttercream 250g unsalted butter, softened 3 cups icing sugar mixture 1 tablespoon milk Yellow and red gel food colouring (see notes)
1 Preheat oven to 180°C/160°C fan-forced. Line a baking tray with baking paper. Place ½ the cookies, flat-side up, on prepared tray. Top each with 1 marshmallow. Bake for 5 minutes or until marshmallows are puffed. Remove from oven and immediately top each with 1 remaining cookie, flat-side down, lightly pressing to secure. Set aside. Cut 6 pretzel sticks in half. Push 2 mini marshmallows onto the cut end of each pretzel stick. Set aside. 2 Make Buttercream Using an electric mixer, beat butter for 5 minutes or until pale and fluffy. Gradually add icing sugar mixture, beating constantly until combined. Beat in milk. Divide icing into 3 portions. Using food colouring, tint one portion yellow, one portion orange and one portion red. Spoon each icing into separate snap-lock bags. Snip-off 1.5cm from 1 corner of each bag. 3 Place a 30cm long piece of plastic wrap on a flat work surface. Pipe one strip of each icing, side by side, lengthways along the centre of plastic wrap. Starting from long side, gently roll up plastic wrap to enclose icing, twisting ends. Trim one end of plastic wrap to expose one end of icing. Place, cut-end first, into a large piping bag fitted with a 1cm-fluted nozzle. 4 Spread the top of each cookie with a little Nutella. Cut Flake bars into small shards. Place Flake on Nutella. Pipe icing onto cookies to form flames, refilling piping bag with icing as needed. Cut remaining pretzel sticks into 5cm lengths. Using picture as a guide, place 3 pretzel pieces around flames. Serve with marshmallow skewers.