Skillet Chocolate S’mores

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MasterChef AU alumni Jess Lemon has created 3 mouth-watering desserts to celebrate the Barker’s x Bulla collaboration!

This recipe puts a spin on a campfire classic – gooey roasted marshmallows with Bulla Creamy Classics Vanilla Ice Cream and Barker’s Butterscotch Caramel Sauce, all baked in a skillet to share!

Makes 2 medium skillets/1 large skillet
Prep time: 30 min
Duration: 1 1.2 hrs

Recipe and imagery by @_jesslemon_



Chocolate brookie
  • 175g 54% dark chocolate
  • 175g 70% dark chocolate
  • 45g butter
  • 200g caster sugar
  • 80g corn starch
  • 1 tsp baking powder
  • 3 eggs
  • 1 tsp vanilla bean paste
  • 1 tsp sea salt flakes
  • 100g dark chocolate chips


  1. Preheat oven to 180ºc. Lightly spray the cast iron pans and set aside
  2. Combine the butter and chocolates into a medium size microwave safe bowl, melt the mixture until completely melted in 30 second bursts. Set aside to cool down.
  3. Meanwhile beat together the sugar and eggs in a stand mixer bowl fitted with a whisk attachment, beat on high until tripled in volume, reduce the speed to low and gradually add in the melted chocolate mixture.
  4. Add in the corn starch, salt and vanilla paste.
  5. Fold in the chocolate chips and divide the mixture into prepared skillets. Allow to set in the freezer for 15-20 minutes until firm to the touch.
  6. Bake the chilled mixture for 7-8 minutes.
  7. Remove from the oven and add in the chocolate chips and marshmallows, just enough to cover. Return back into the oven for 5-7
  8. minutes or until the marshmallows are toasted. Drizzle crushed biscoff cookies and toasted crushed peanuts.
  9. Serve immediately with a scoop of Bulla Creamy Classics Vanilla Ice Cream and a generous drizzle of Barker’s Butterscotch Caramel Sauce.
  10. Enjoy this hot decadent dessert with biscoff biscuits as a spoon.