LOADED S’MORES DESSERT NACHOS
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.