S’mores dip

A twist on the clas­sic Amer­i­can camp­fire treat.


Serves 8 (as a snack) Prep 10 mins Cook 6-7 mins

200g milk choco­late 2 tbsp full-fat milk 350g mini marsh­mal­lows

To serve

100g di­ges­tive bis­cuits 100g straw­ber­ries,

washed and hulled 100g pineap­ple chunks

1 Heat the choco­late, milk and 200g of the marsh­mal­lows in an oven­proof fry­ing pan over a low heat un­til melted and smooth. Top with the re­main­ing marsh­mal­lows in cir­cles so that the whole sur­face is cov­ered.

2 Grill on high for 1-2 mins un­til the marsh­mal­lows are toasted. Serve with di­ges­tives and straw­berry and pineap­ple skew­ers for dunk­ing.

PER SERV­ING 349 kcals, fat 11g, sat­u­rates 6g, carbs 58g, sug­ars 44g, fi­bre 2g, pro­tein 5g, salt 0.3g

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