Wagon Wheel Croissants

Makes 4, Prep and Cook 20 mins

4 x 50g croissants

1⁄₃ cup raspberry jam 100g pink and white

marshmallows (about 1 cup) 100g dark cooking chocolate,

chopped

½ cup flaked almonds, toasted

1 Cut croissants horizontally through the side, without cutting all the way through. Place on a large oven tray lined with baking paper.

2 Spread 1 tblsp jam over each base. Top evenly with marshmallows. Fold over croissant tops. 3 Cook in a slow oven (150C) for about 7 minutes, or until marshmallow are just melted and croissants crisp. Remove.

4 Meanwhile, place chopped chocolate in a medium heatproof bowl. Stir bowl over a small saucepan of simmering water, stirring until melted. Remove bowl.

5 Place warm croissants on serving plates. Drizzle with chocolate. Sprinkle with almonds.