Image by Vanessa Levis & Nigel Lough
Ingredients (7)
- 180g block Picnic chocolate
- 200g packet malt biscuits, halved crossways
- 1 1/2 cups vanilla marshmallows (see notes)
- 1/4 cup mini vanilla marshmallows
- 2 tbsp dark choc chips
- 2 tbsp peanut butter chips
- 2 tbsp chocolate fudge dessert sauce (see notes)
Method
- Step 1 Preheat a barbecue hotplate (with hood) on medium heat, with hood closed. Grease an 18.5cm base (23cm top) metal pie tin.
- Step 2 Roughly cut chocolate block into pieces. Layer biscuits, marshmallows and chocolate pieces in prepared tin. Sprinkle with mini marshmallows, choc chips and peanut butter chips.
- Step 3 Place pie dish on barbecue grill. Close hood. Cook, using indirect heat for 20 minutes or until chocolate and marshmallows melt. Stand for 5 minutes. Serve drizzled with fudge sauce.