Skillet Chocolate S’mores

Cooking Directions

• Preheat oven to 180°C. Lightly spray the cast iron pans and set aside.
• Combine the butter and 54% and 70% chocolates in a medium size microwave safe bowl, melt the mixture in 30 second bursts until completely melted. Set aside to cool.
• 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 the melted chocolate mixture.
• Add the corn starch, salt and vanilla paste.
• Fold in 100g chocolate chips and divide the mixture into prepared skillets. Place skillets in the freezer for 15-20 minutes until mixture is firm to the touch.
• Bake the chilled mixture for 7-8 minutes.
• Remove from the oven and add the remaining chocolate chips and marshmallows, just enough to cover. Return skillets to the oven and bake for 5-7 minutes or until the marshmallows are toasted.
• Remove from oven and sprinkle with crushed biscoff cookies and the peanuts.
• Serve immediately with a scoop of Bulla Creamy Classics Vanilla Ice Cream and a generous drizzle of Barker’s NZ Butterscotch Caramel Sauce.
• Enjoy this hot decadent dessert with biscoff biscuits as a spoon.