S'mores Skillet
This s’mores skillet has all the incredible nostalgic flavours of a classic chocolate chip cookie, paired with signature Giant Toastin' Marshmallows for everyone's favourite dessert around the campfire.
Ingredients
For the s'mores cookie
- 225 g unsalted butter melted
- 200 g dark brown sugar
- 170 g granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 330 g plain flour
- 100 g digestive biscuits crushed to fine crumbs
- 1 tsp baking powder
- 1/2 tsp fine sea salt
- 170 g chocolate chips or chocolate chopped into small pieces
- 6 large Epic Snax Giant Toastin' Marshmallows
For the topping
- 6 large Epic Snax Giant Toastin' Marshmallows
- 30 g digestive biscuits broken into small pieces
- 40 g chocolate chips or chocolate chopped into small pieces
Instructions
- Preheat the oven to 180C / 350F, and grease a 9-inch cast iron skillet with a little unsalted butter.
- Whisk the melted butter and sugars together in a large bowl.
- Beat in the eggs and vanilla.
- Sift in the flour, digestive biscuits, baking powder and salt.
- Fold in the chocolate chips (or chopped chocoalte) along with Epic Snax's Giant Toastin' Marshmallows.
- Transfer the mixture to your prepared skillet and spread using the a spatula or the back of a palette knife. Top with the additional digestive biscuit.
- Bake for ~40 minutes until the edges are golden and the centre is still a little gooey.N.B. Your s'mores skillet will continue to cook once it's been removed from the oven.
- Remove from the oven and top with the additional chocolate chips (or chopped chocolate) and the extra marshmallows.
- Torch with a blowtorch until the marshmallows and gooey and toasty, and the chocolate has melted.
- Allow the s'mores skillet to cool for 10 minutes before serving with your favourite vanilla ice cream, or whipped cream.