Prep: 20 minutes
Cooking: 12 minutes
Ages: Toddlers to Teens
Makes: 16 small smores
- 750g digestive biscuits, about 28 biscuits chopped into crumbs
- 100g light brown sugar
- ¼ tsp salt
- 200g butter, melted
- 397g can of sweetened condensed milk
- 340g milk chocolate, roughly chopped
- 38-40 medium sized marshmallows
- Preheat the oven to 180C. Line an 20cm x 20cm pan with aluminium foil and spray the foil with cooking spray.
- Crush the biscuits to fine crumbs in food processor
- Mix the crushed biscuits, brown sugar, salt and melted butter until well combined.
- Press the biscuit mixture into the lined tin firmly with the back of a spoon to form the base of the smores. Bake for approximately 10 minutes. Remove from the oven and let it cool.
- Meanwhile, melt your chocolate and condensed milk in a heatproof bowl over a small pan of boiling water. Stir continuously until the chocolate and condensed milk are a smooth consistency and the chocolate is fully melted.
- Pour the chocolate mixture over the baked biscuit crust and smooth it into an even layer.
- Press the marshmallows into the warm chocolate and allow to set for at least one hour.
- Toast for 1 to 2 minutes under the grill right before serving.
- Lift the biscuits out by removing the foil. Cut into squares using a sharp knife.
Our step-by-step guide:
Working in batches, turn your biscuit to crumb in a food processor.
Stir the biscuit crumb mix, light brown sugar, salt and melted butter together until everything is combined and biscuits are moist.
Tip the mixture into your foil lined pan and press firmly down to form the base of your smores.
Bake in the oven for 10 minutes. Remove from the oven and let it cool before adding the other layers.
Melt your chocolate and sweetened condensed milk in a heatproof bowl placed over a pan of boiling water (a double boiler).
Keep stirring until the chocolate is fully melted and everything is well combined.
Remove your biscuit crust from the oven and immediately pour the chocolate mixture over the crust and spread out evenly.
Press the marshmallows into the warm chocolate and allow to cool until the fudge is firm.
Toast your marshmallows either under the grill or with a kitchen torch.
They should be golden and gooey.