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 skilletPrep time: 30 min
Duration: 1 1.2 hrs
Recipe and imagery by @_jesslemon_
INGREDIENTS
- 2L Bulla Creamy Classics Vanilla Ice Cream
- 1 bottle Barker’s NZ Butterscotch Caramel Sauce
- 2 x 140g biscoff cookies, (1 packet, roughly crushed)
- ¼ cup toasted crushed peanuts
- 2 x 150g marshmallows
- 100g dark chocolate chips
- 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
METHOD
- Preheat oven to 180ºc. Lightly spray the cast iron pans and set aside
- 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.
- 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.
- Add in the corn starch, salt and vanilla paste.
- 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.
- Bake the chilled mixture for 7-8 minutes.
- Remove from the oven and add in the chocolate chips and marshmallows, just enough to cover. Return back into the oven for 5-7
- minutes or until the marshmallows are toasted. Drizzle crushed biscoff cookies and toasted crushed peanuts.
- Serve immediately with a scoop of Bulla Creamy Classics Vanilla Ice Cream and a generous drizzle of Barker’s Butterscotch Caramel Sauce.
- Enjoy this hot decadent dessert with biscoff biscuits as a spoon.