Ingredients

Method

• 300 g marshmallows
• 1 x 200 g Tennis biscuits packet
• 2 x 100 g white or caramel chocolate slabs, melted

Method

Ingredients

Thread 3–4 marshmallows onto metal skewers and carefully hold over a braai of cooling smouldering coals, turning often until the marshmallows are toasted and slightly charred with a soft centre.

Remove from the heat and sandwich the marshmallows between two Tennis biscuits and top with a drizzle of melted chocolate.

Cook’s note: We used limited-edition mega marshmallows from Woolworths, but three to four regular marshmallows will work just as well.