Raspberry s'mores recipe
Fruity, gooey and chewy, these raspberry s'mores are an excellent addition to any barbecue. Not barbecuing? Toast the marshmallows on skewers over the gas flame of your hob or place under a hot grill on a sheet of foil.
See method- Serves 6
- 5 mins to prepare and 5 mins to cook
- 239 calories / serving
Ingredients
- 12 white marshmallows
- 4 tbsp Tesco Finest raspberry conserve or raspberry sauce
- 12 malted milk biscuits
- 80g dark chocolate, snapped into 12 pieces
- 9 raspberries, halved
You will also need
- 6 bamboo or metal skewers
Each serving contains
- Energy
- 1005kJ 239.0kcal
- Fat
- 8g
- Saturates
- 4g
- Salt
- 0.2g
- Sugars
- 25g
of the Reference intake
Carbohydrate 38.4gProtein 2.7gFibre 1.3g
Method
- Thread 2 marshmallows onto one end of each skewer, allowing lots of space on the other side so you can hold them over the fire safely.
- Light the barbecue and wait until the coals are white and the flames have died down. Remove the grill and toast the marshmallows directly above the coals for 1 min, turning until evenly toasted and oozy. If a marshmallow darkens very quickly, move it further away from the coals: they should be soft and gooey rather than charred.
- Spread 1 tsp raspberry conserve or sauce on the base of each biscuit. Lay 2 pieces of chocolate onto 6 of the biscuits, on top of the conserve or sauce, then use a fork to slide the marshmallows off the skewers, being careful not to touch them, and place on top of the chocolate. Top with 3 raspberry halves and another biscuit, sauce-side down. Stand for 1 min to let the chocolate melt a little and the marshmallow cool down slightly before eating.
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