Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 4 extra soft lunch rolls
- 25grams unsalted butter, melted
- 1tablespoons caster sugar
- 360grams dark chocolate, chopped
- 3/4 cup thickened cream
- 1/2teaspoons vanilla extract
- 16 vanilla marshmallows
- 2tablespoons caramel spread
- 8 Woolworths chocolate wafers, halved diagonally
- 250grams strawberries, halved
Description
Take indulgence to a whole new level with chocolate-caramel mini dessert cobs topped with chocolate wafers, fresh strawberries and gooey marshmallows.
Method
Step 1 of 5
Preheat oven to 190°C/170°C fan-forced. Line a large baking tray with baking paper.
Step 2 of 5
Trim 1cm off tops of rolls. Remove bread, leaving a 1cm border. Tear removed bread into pieces. Place bread pieces in a bowl. Add half of the butter and stir to coat. Place rolls on prepared baking tray. Brush tops of rolls with remaining butter and sprinkle with sugar. Bake for 10 minutes.
Step 3 of 5
Meanwhile, place chocolate and cream in a microwave-safe bowl. Microwave on high for 1 minute, stirring halfway through, or until melted. Stir until smooth. Stir in vanilla.
Step 4 of 5
Cut 8 marshmallows in half. Place 3 pieces of marshmallow into each roll. Divide chocolate mixture among rolls. Top each roll with 1 remaining marshmallow piece, cut-side down. Add bread pieces to tray. Bake for 10 minutes or until marshmallow has melted and bread pieces are golden.
Step 5 of 5
Transfer rolls and bread to a serving board. Drizzle with caramel spread. Serve with wafers, strawberries and remaining marshmallows.
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