This recipe for Easter S’mores combines the gooey goodness of marshmallows, the rich flavour of chocolate, and the crunch of milk biscuits in a festive and fun way. They make lovely edible gifts too, simply pack in cellophane bags, tie with ribbon and place an Easter gift tag on each bag.
Milk Chocolate Easter S’mores Recipe
Serves 4
Ingredients:
1 packet (250g) milk arrowroot biscuits
2 tbsp strawberry jam
1 packet marshmallows (you’ll need 23 in total)
500g milk chocolate, melted
2 tbsp copha, melted
Sugar decorations and edible sprinkles
Method:
Preheat oven to 170° C (150° fan-forced). Line a baking tray with baking paper.
Place 15 biscuits with flat side up onto the prepared baking tray. Spread each biscuit with ½ tsp jam and top with 1 ½ marshmallows. Bake for 3 minutes or until marshmallows just begin to soften; remove from oven and cool slightly; sandwich with remaining biscuits (there will be one biscuit left over, which you can give to your little helper), press gently, ensuring filling doesn’t ooze out the side. Cool in the fridge for 15 minutes.
Line another baking tray with baking paper. In a small bowl, mix together the chocolate and copha. Using two forks, dip biscuits into the mixture, allowing excess chocolate to drip away. Place onto the prepared tray. Allow to set.
Pour remaining melted chocolate into a zip lock bag; snip the corner and pipe thin decorative shapes onto biscuits; sprinkle with decorations.
Smart Tips
These make lovely gifts: simply pack in cellophane bags, tie with ribbon and place an Easter gift tag on each bag.
They keep well in an airtight container or can be refrigerated for a chilled snack.
