LOADED S’MORES DESSERT NA­CHOS

Super Food Ideas - - THIS MONTH -

SERVES 6 PREP 15 MIN­UTES COOK 20 MIN­UTES

180g block Pic­nic choco­late 200g packet malt bis­cuits, halved cross­ways 1½ cups vanilla marsh­mal­lows (see notes) ¼ cup mini vanilla marsh­mal­lows 2 ta­ble­spoons dark choc chips 2 ta­ble­spoons peanut but­ter chips 2 ta­ble­spoons choco­late fudge dessert sauce (see notes)

1 Pre­heat a bar­be­cue hot­plate (with hood) on medium heat, with hood closed. Grease an 18.5cm base (23cm top) metal pie tin. 2 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. 3 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. NU­TRI­TION: (per serve) 1963kj; 20g fat; 11.1g sat fat; 7g pro­tein; 66.2g carbs; 1.3g fi­bre; 7mg chol; 140mg sodium.

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