Smoky White Chocolate and Raspberry S’mores
By OcadoLife
Published on 08 September 2023
If you’re camping out on a summer’s evening, or planning a bonfire at any time of year, take your toasted marshmallows up a gear with this spin on an American classic. These Smoky White Chocolate and Raspberry S’mores, from food writer Saskia Sidey, are made by sandwiching soft, melted ’mallows and fresh juicy raspberries between crunchy biscuits for fruity, gooey mouthfuls. Looking for more BBQ recipes? Look no further.Time and servings
10 minsTotal time
4Servings
5 minsPrep time
5 minsCooking time
Ingredients
- 8 white chocolate biscuits
- 4 tsp Biscoff spread
- 12 raspberries
- 8 pink marshmallows (vegetarian if required)
Method
Step 1
Lay out the biscuits, choc-side up. Top 4 with 1 tsp Biscoff spread each. Put 3 raspberries on each remaining biscuit and crush lightly with a fork.Step 2
Toast the marshmallows on skewers over a barbecue or gas hob until gooey. Quickly slide them onto the raspberry-topped biscuits; put a spread-coated biscuit on top (spread-side down). Squeeze for 30 secs as the chocolate melts. Tuck in!