Toasted Smores Dip
(10 Aug 2017)

Toasted Smores Dip Expresso

Toasted S'mores Dip
 
Recipe by Gabriella Esposito
 

 

1 Tbsp unsalted butter
250g dark chocolate, roughly chopped
1 tsp smoked salt (optional)
14 marshmallows, cut into half
Shortbread biscuits or ginger biscuits, to serve
 

Preheat oven to 220 degrees C.
Place a 16cm skillet onto the stove and heat up until hot for around 5 mins.
Remove the hot skillet from the stove and place onto your working space.
Add the butter and move it around to grease the base of the skillet.
Add the chopped chocolate and salt and give a quick stir to combine.
Then immediately place the halved marshmallows into the skillet to cover the chocolate neatly.
Transfer the skillet from the counter to the oven and bake for 6 minutes or until your marshmallows have browned to your liking.
Serve hot with shortbread or ginger cookies!

 

 

 

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