With the weather cooling down and the evenings becoming darker, it’s time to begin pulling out some deliciously decadent treats to enjoy on those chilly Winter evenings – and chocolate is right up there as a key ingredient!
And what better way to indulge in a devilish chocolate treat than with a piece (or two) or this decadent S’mores slice.
Imagine a smooth vanilla biscuit base that crumbles into your mouth as you bite into it, topped with a layer of fudgy milk chocolate, and finished with a generous helping of homemade marshmallow that’s been lightly toasted under the grill. Sounds good right?
The best part? This recipe goes a long way – you’ll either get 16 bars (as pictured) or a whopping 48 squares from this recipe.
Enjoy a piece of this decadent slice along with a nice, big mug of tea – this gorgeous Tulum mug is the perfect size to wash down all that chocolate, and it’s gorgeous to boot!
375g (1.5 packets) vanilla wine biscuits
225g butter, melted
500g milk chocolate
375g (1 can) condensed milk
500g caster sugar
4 tsp glucose
2 Tbsp gelatine
2 egg whites
Preheat oven to 175 degrees Celsius. Line 30x20cm lamington pan with baking paper.
Place biscuits in food processor and pulse to a fine crumb. Add melted butter and pulse until well combined.
Tip crumb mixture into prepared pan and press into an even layer. Place in oven and bake for 10 minutes.
Break chocolate into small pieces and place in medium saucepan. Add condensed milk.
Gently warm over medium-low heat, mixing continuously, until smooth and combined.
Pour chocolate mixture over base and spread into an even layer. Set aside.
Set oven to grill and preheat to 180 degrees Celsius. Place 200ml of water in a bowl and sprinkle with gelatine. Set aside.
Place sugar, glucose and 200ml of water in a large saucepan. Place on low heat and stir until sugar is dissolved.
Increase heat to medium-high and insert sugar thermometer. Boil for 3-5 minutes until the mixture reaches 120 degrees Celsius.
Remove from heat and carefully add gelatine mixture. Whisk until gelatine dissolves and no lumps remain.
Place egg whites in a large bowl and beat with whisk attachment on high until foamy. Gradually add hot sugar syrup while mixing.
Continue to beat on high until white and glossy – about 5 min with stand mixer, 10 with hand mixer.
Pour over prepared slice and spread to edges. Place pan in oven and grill until just golden.
Remove from oven and allow to set at room temperature overnight. Slice into bars of squares. Store in an airtight container.
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